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Turkey Soup with Turmeric, Ginger & Fresh Herbs

Published Nov. 25, 2015

Turkey, vegetables, aromatics, and herbs sit in a rich brown broth in a white bowl.

There’s no taste like turkey for the holidays! 

It’s estimated that roughly 46 million turkeys will be eaten this Thanksgiving, but this pheasant makes a fantastic addition to any meal, any day of the year. 

One way to make the most of this year’s turkey-day spread? Turkey soup, of course. 

“Turkey sandwiches and turkey salad can get boring after a while, so soup is a good way to use up a lot of leftover turkey meat for a quick, no-fuss main dish,” says Nicole Sievers, a registered dietitian at Wilcox Memorial Hospital. 

“Plus, you can save and boil the turkey bones to make your own, low-sodium broth!” Sievers adds. 

Use up extra vegetables like carrots, celery and onions and add in seasonal herbs such as rosemary, sage and thyme for added antioxidants. Fresh ginger and a sprinkle of turmeric gives this soup a slightly spicy kick, along with a warm yellow hue. 

Directions

STEP 1

In a large pot or Dutch oven, heat 2 tablespoons turkey broth over medium-high heat. Add onions and cook until slightly softened, about 5 minutes.

STEP 2

Add garlic and ginger and cook until fragrant, about 1 minute.

STEP 3

Add carrots, celery, turmeric and fresh herbs. Cook until fragrant, about 1 minute, stirring constantly so that vegetables do not stick and herbs do not burn.

STEP 4

Pour in broth and water; add turkey meat.

STEP 5

Bring soup to a rapid boil. Reduce heat to low, cover and simmer for 10 minutes.

STEP 6

Remove from heat and allow to cool slightly for 5 minutes before serving. 

Nutritional Information

Calories: 169

Carbohydrates: 13.2g

Protein: 20.6g

Total Fat: 3.4g

Saturated Fat: 1.1g

Cholesterol: 43mg

Dietary Fiber: 3.3g

Sodium: 491mg

Ingredients

Serves 3

  • 1 yellow onion, sliced
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon ginger, freshly grated
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon powdered turmeric
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 4 cups low-sodium turkey broth (may substitute with low-sodium chicken or vegetable broth)
  • 2 cups water
  • 6 ounces roasted turkey breast meat, roughly chopped

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