Lemon Turkey-Corn Soup

This recipe will make great use of all that leftover turkey from Thanksgiving! 


Lemon-Turkey Corn soup











Servings: 4 to 6 Prep 10 mins Cook 30 mins



1 quart low-sodium chicken stock

2 celery ribs, chopped (about 1 cup)

2 cups diced red potatoes

1 teaspoon onion powder

1 teaspoon fresh thyme leaves or 1/2 tsp. dry

2 cups shredded leftover, fully cooked turkey

1 bag (16 oz.) frozen corn kernels, or 3 cups leftover or canned

1 can white beans, rinsed and drained

2 tablespoons lemon juice or more to taste

Salt and pepper

Parmesan cheese

 Make It

1. In a large pot, combine stock, celery, potatoes, onion powder, and thyme. Cover and bring to a boil. Turn heat down to a simmer and cook, uncovered, for 10 minutes. Stir in shredded turkey, corn, white beans, and lemon juice. Cook for 5 more minutes, until vegetables are warm.

2. Season to taste with salt and pepper, and serve topped with Parmesan cheese.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 360, Fat, total (g): 4, sat. fat (g): 1, carb. (g): 51, fiber (g): 9, sugar (g): 4, pro. (g): 33, sodium (mg): 708, Percent Daily Values are based on a 2,000 calorie diet.


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