Ingredients
Method
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened but not browned.
- Add garlic & herbs: Stir in garlic, thyme, and bay leaf. Cook for just 30 seconds until fragrant.
- Build the broth: Pour in the broth, bring to a simmer, and cook for 15 minutes to let the flavors meld.
- Add turkey: Stir in the shredded turkey and simmer another 10 minutes. If adding grains, cook them directly in the soup for extra flavor absorption.
- Finish & adjust seasoning: Add greens (if using) and cook until just wilted. Taste and adjust with salt and pepper.
- Serve hot: Ladle into bowls, garnish with fresh parsley, and enjoy with crusty bread or a side salad.
Notes
- Savor the Sauté: When your onions, carrots, and celery hit the pot, give them the respect they deserve. Let them soften slowly, coaxing out their sweetness,this is your flavor foundation, not a race.
- Garlic with Grace: Garlic needs a gentle hand. Add it once the vegetables are tender, and cook just until fragrant. Overdo it, and you trade warmth for bitterness.
- Herbs in Harmony: Fresh thyme and a bay leaf don’t just season,they build layers. Let them steep in the simmering broth, releasing subtle notes that lift the turkey’s natural flavor.
- Turkey Timing Matters: Add shredded turkey once the broth is rich and aromatic. Too early, and it can dry out; just right, and every bite stays tender and juicy.
- The Finishing Touch: Right before serving, stir in a handful of fresh greens or parsley. It’s not just garnish,it’s the bright, fresh contrast that turns comfort food into a crafted masterpiece.