American•comfort
Turkey Vegetable Soup with Quinoa
This warm and comforting soup is loaded with hearty vegetables and quinoa. Ideal for using up leftover turkey or rotisserie chicken.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 2 medium carrots (peeled and diced)
- 1 red bell pepper (seeded and diced)
- 1 medium onion (diced)
- 1 medium zucchini (diced)
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons lemon juice
- 4 cups chicken broth (low sodium)
- 8 ounces shredded cooked turkey breast (or rotisserie chicken)
- 1 cup cooked quinoa
Instructions
- 1
Heat a large soup pot over medium-high heat and drizzle in the olive oil. Add garlic and sauté until fragrant, about 30 seconds.
- 2
Stir in the onions, peppers, carrots and zucchini then season with salt, pepper and cinnamon. Sauté until vegetables are tender, about 7-9 minutes.
- 3
Pour in the lemon juice and chicken broth then bring pot to a boil. Add in cooked shredded turkey breasts and cooked quinoa then bring to a boil once again. Reduce heat to low and simmer for about 20 minutes. Check for seasoning and add additional salt and pepper to taste before serving.