Lemon Turkey Soup

Lemon Turkey Soup

5
Gitano 170

"A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. Enjoy!"

Ingredients 55 m {{adjustedServings}} servings 129 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.
  2. Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.
  3. Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.
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Reviews 5

  1. 6 Ratings

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ML
1/20/2014

Made this soup x2...it was wonderful. I added another 1/2 cup of Turkey and 1/2-3/4 cup liquid to broth. Lemon flavor is evident but not too strong.

hollywolly
12/29/2013

Nice change of pace. The lemon is fresh tasting, but not overwhelming.

Kate
2/26/2015

This is a delicious soup, it turned out great! I have been using canned chicken broth and cooked chicken rather than the turkey since that is more convenient for me. I typically double the recipe, and to that I add 2 cups of cooked brown rice and a little bit of extra broth. I love the light, fresh taste from the lemon juice and lemon zest.