Creamy Turkey Soup with Quinoa
This creamy turkey soup with quinoa is easy to make and is a healthy and hearty way to repurpose leftover turkey. It tastes great when you make it with chicken too!
This post is sponsored by Milk Means More.
Turkey time is coming which means leftover turkey time is coming! Leftovers are almost even more amazing than the actual main event on Thanksgiving.
I’m all about a good sandwich, but there is something to be said for a comforting, warm bowl of soup. You can snuggle up with a blanket and a mug of soup while everyone else is Black Friday shopping. I’m not a huge fan of big crowds so I prefer a leisurely relaxed morning. If you are a Black Friday shopper, this soup will be the perfect thing to relax with when you get home. It doesn’t take long to make, and the warm, smooth creamy base will help you relax after battling crowds for that great deal on a TV.
This soup comes together quickly – all you have to do is dice some vegetables, mince some herbs, and stand over a nice warm stove for a little while. The quinoa cooks right in the soup so you only need to make one pan dirty. It’s great leftover too. Leftovers of leftovers – less cooking for you!
PS: If you don’t have leftover turkey for this creamy turkey soup with quinoa, it works great with chicken too. Maybe if you have some frozen, cooked chicken breasts? I’ve made it with a rotisserie chicken too – it’s perfect!
Looking for more soup recipes like this one? Try:
- 1 tablespoon olive oil
- 1/2 large onion, diced (a heaping cup)
- 2 cups chopped celery
- 2 cups chopped carrots
- 6 cups diced leftover turkey
- 1/4 cup fresh parsley
- 3 large fresh sage leaves (2 teaspoons minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 4 cups no salt added chicken stock
- 3 cups water
- 3/4 cup uncooked quinoa
- 1 cup whole milk
- milk or water as necessary to thin soup
- In a large pot, heat oil over medium-high heat. Add onion, celery, and carrot. Sprinkle with salt and pepper. Cook, stirring frequently, until onions are translucent (about 5 minutes). Add turkey, parsley, sage, thyme, chicken stock, and water. Raise heat to high and bring to a boil.
- Once boiling, add quinoa and stir. Reduce heat to medium and continue to simmer rapidly until quinoa is cooked – 15 to 20 minutes, stirring occasionally. You should see “tails” appear on the quinoa.
- Remove from heat and slowly add milk while stirring soup. Return to low heat to reheat if needed. If desired, use more milk or water to achieve a thinner soup. We love it thick!
- Use chicken instead of turkey, if desired.
Nutrition Information:Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 348 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 124mg Sodium: 471mg Carbohydrates: 21g Fiber: 3g Sugar: 4g Protein: 37g
Husband’s take: He loves this soup too! He’s typically not a fan of creamy soups but this one has a lighter, thinner base – it’s not thick like some cream soups are. It’s a nice balance.
Changes I would make: None are necessary!
**Disclosure: I am thrilled to be a dairy ambassador for Milk Means More. I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.