Lemon Turkey Soup
This lemon turkey soup recipe is a wonderful, light soup perfect for post-holiday leftovers. The lemon makes your palate zing, and it is so friendly on waistlines when you need a "light" meal after the heaviness of holiday foods. Enjoy!
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped red onion
- 1 clove garlic minced
- ¾ cup thinly sliced carrots
- ½ cup chopped celery
- ⅓ cup diced red bell pepper
- 2 cups turkey stock
- 1 cup diced cooked turkey
- 2 teaspoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby spinach
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 2 minutes. Add carrots, celery, and bell pepper; cook, stirring occasionally, until carrots soften, 8 to 10 minutes.
- Add stock; bring to a boil. Reduce heat to low; simmer until flavors blend, about 20 minutes.
- Add turkey, lemon zest, and lemon juice to the pan; simmer until heated through, about 5 minutes. Add spinach; season with salt and black pepper. Simmer until spinach wilts and turns bright green, 1 to 2 minutes.