Ingredients
• 3 cups shredded cooked turkey (breast + dark meat for richness)
• 6 cups low-sodium turkey or chicken broth
• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 bay leaf
• ½ cup frozen peas (optional, added at the end)
• ½ cup uncooked egg noodles, orzo, or wild rice (optional—omit for lower-carb)
• Salt & black pepper to taste
• Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat oil over medium heat. Sauté onion, carrots, and celery 6–8 mins until softened. Add garlic; cook 1 min more.
- Pour in broth, thyme, and bay leaf. Bring to a gentle simmer.
- If using noodles/rice: Add now and cook per package time (usually 8–10 mins for noodles).
- Stir in shredded turkey and peas (if using). Simmer 5–7 mins until heated through.
- Discard bay leaf. Season with salt and pepper. Ladle into bowls; top with fresh parsley.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 6
Calories: 190, Net Carbs: 8g, Fats: 6g, Protein: 24g
(Lower-carb? Skip noodles—add chopped kale or zucchini instead. Net carbs drop to ~5g/serving!)