Ingredients
- 2 cups leftover turkey, shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup corn, optional
- Fresh parsley for garnish
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Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.
- Stir in garlic and cook for another minute.
- Add the shredded turkey, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Add peas and corn and cook until heated through, about 5 minutes.
- Serve hot garnished with fresh parsley.
Notes
- Use good broth for the best flavor. Feel free to add other vegetables or seasonings based on your preferences.