Turkey Farro Soup
This turkey farro soup recipe is a hearty and cozy soup that is perfect for making with leftover turkey. Loaded with fresh vegetables, herbs, and chewy nutty farro, this soup is a satisfying meal that makes a great lunch or dinner.
Equipment
- Large Pot
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion sliced
- 4 cloves garlic chopped
- 3 carrots sliced
- 2 stalks celery chopped
- 2 cups cooked turkey chopped or shredded
- 1 cup pearled farro
- 1 teaspoon thyme
- 8 cups chicken broth or turkey broth or water
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground Black Pepper
- 1 cup fresh parsley chopped
Instructions
- In a large soup pot, heat the olive oil over medium-low heat. Add the onion and garlic and sauté for 5 or 6 minutes until the veggies become translucent. Add in the carrots and celery and cook for an additional 5 minutes.
- Add the chopped leftover turkey meat, farro, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to a simmer. Simmer for about 25 minutes until vegetables are fully cooked.
- Taste and adjust seasoning as needed - adding more salt or pepper to taste.
- Stir in the fresh parsley, and enjoy!
Notes
How To Store Leftovers
Leftover soup will last about 4 days in the fridge. Store it in a sealed container (I like using airtight mason jars) and reheat on the stovetop or in the microwave.Nutrition
Calories: 192kcalCarbohydrates: 25gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 28mgSodium: 1228mgPotassium: 340mgFiber: 5gSugar: 3gVitamin A: 4491IUVitamin C: 13mgCalcium: 46mgIron: 2mg
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