Ingredients
Scale
- 2 cups cooked turkey, shredded
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or turkey broth (low-sodium)
- 1 cup green beans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté 5–7 minutes until tender.
- Add garlic and cook 1 minute until fragrant.
- Pour in broth and add turkey, green beans, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer 20–25 minutes.
- Season with salt and pepper to taste.
- Serve hot with bread or salad.
Notes
Add a bay leaf while simmering for extra depth. Soup freezes well for up to 3 months. For a creamy version, stir in cream or Greek yogurt before serving.