TURKEY SOUP RECIPE
After a big holiday meal, a massive bowl of soup is always a comforting sight. But in our house, we do things a little differently with our turkey soup. I was actually a bit hesitant to share this at first because I’m worried it might be on the too light side for other people’s tastes! For our taste, pure turkey stock can feel a bit too strong and heavy to enjoy as a light soup, which is why we don't use the heavy turkey broth from the parboil step.
Instead, here is what we do in our kitchen: we build a clean, bright homemade broth by boiling onions, celery, and carrots together. While that simmers, we sauté our shredded turkey separately in a pan with butter and green peas. Then we just season our vegetable broth with a simple blend of salt, pepper, and paprika, and assemble everything together in the bowl. It gives you all the warmth of a holiday soup, but with a much lighter, cleaner finish that won't make you feel weighed down. I really hope you like our version!
COOKING AND PREP TIME
Prep Time: 5 minutes (Just measuring out your pre-made broth, shredded turkey, peas, and butter).
Cook Time: 25 minutes (The time it takes to heat the broth and sauté the turkey).
Total Time: 30 minutes
INGREDIENTS
2 to 3 cups shredded turkey (link to shredded turkey guide)
2 tablespoons butter (for sautéing the turkey)
1 cup green peas (frozen or canned work great here)
6 cups Vegetable Broth / Mirepoix (link to Vegetable Broth / Mirepoix Recipe and Guide)
The Seasonings: Salt, black pepper, and smoked paprika to taste (divided for both the broth and the pan)
STEPS
Simmer the Veggie Broth: In a medium soup pot, heat your vegetable broth until it comes to a gentle simmer.
Sauté and Season the Turkey: While your broth is simmering, heat 2 tablespoons of butter in a separate skillet over medium heat. Add your shredded turkey and green peas. Toss in a steady pinch of salt, pepper, and paprika directly into the pan so the meat absorbs the flavor. Sauté everything together for about 5 minutes until the turkey catches that rich, buttery coat and the peas are bright. Remove from the heat and set aside.
Season the Soup Base: Taste your vegetable broth. Season it with a steady pinch of salt, black pepper, and smoked paprika until the flavor baseline is warm and savory.
Assemble and Serve: Turn off the heat. To serve our way, place a generous heap of your buttery, seasoned turkey and green peas right into a deep soup bowl first. Carefully ladle the piping hot vegetable broth directly over the top of the meat. Pouring the hot broth over the bowl like this instantly binds the flavors, causing the buttery turkey seasonings to melt beautifully into the light broth. Serve it immediately with plenty of leftover bread or fresh pan de sal on the side for dipping.
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