Recipe by Gitano
"A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. Enjoy!"
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chopped red onion
thinly sliced carrots
diced red bell pepper
diced cooked turkey
freshly squeezed lemon juice
fresh baby spinach leaves
fresh ground black pepper to taste
Made this soup x2...it was wonderful. I added another 1/2 cup of Turkey and 1/2-3/4 cup liquid to broth. Lemon flavor is evident but not too strong.
Nice change of pace. The lemon is fresh tasting, but not overwhelming.
My family loves this soup. We use the turkey frame to make the stock. The lemon gives it a very nice lightness that I don't often find with other recipes designed to use up leftover turkey. I put lemon wedges on the side for those who want extra.
This is a delicious soup, it turned out great! I have been using canned chicken broth and cooked chicken rather than the turkey since that is more convenient for me. I typically double the recipe, and to that I add 2 cups of cooked brown rice and a little bit of extra broth. I love the light, fresh taste from the lemon juice and lemon zest.
I added more salt and I had to use chicken stock. I also added some Italian herb seasoning and parsley.
A great way to use up leftover turkey when everyone's sick of heavy, rich food. I added a little more turkey and carrot than called for because I love both, a little less onion and spinach. I also left out the garlic because I forgot to get fresh. The result was still delicious, and I'm about to have the last of it for lunch. The lemon is perfect with it, giving it a lightness and a zing not usually associated with turkey! I used homemade turkey stock.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Turkey Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 52
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