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–+ servings
Turkey Vegetable Soup with Quinoa - a healthy gluten free soup recipe
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4.05 stars average

Turkey Vegetable Soup with Quinoa

This warm and comforting soup is loaded with hearty vegetables and quinoa. Ideal for using up leftover turkey or rotisserie chicken.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 206kcal
Author Liz Della Croce

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic minced
  • 2 medium carrots peeled and diced
  • 1 red bell pepper seeded and diced
  • 1 medium onion diced
  • 1 medium zucchini diced
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons lemon juice
  • 4 cups chicken broth low sodium
  • 8 ounces shredded cooked turkey breast or rotisserie chicken
  • 1 cup cooked quinoa
US Measurements - Convert to Metric

Instructions

  • Heat a large soup pot over medium-high heat and drizzle in the olive oil. Add garlic and sauté until fragrant, about 30 seconds.
  • Stir in the onions, peppers, carrots and zucchini then season with salt, pepper and cinnamon. Sauté until vegetables are tender, about 7-9 minutes. 
  • Pour in the lemon juice and chicken broth then bring pot to a boil. Add in cooked shredded turkey breasts and cooked quinoa then bring to a boil once again. Reduce heat to low and simmer for about 20 minutes. Check for seasoning and add additional salt and pepper to taste before serving. 

Notes

How to reduce the sodium:

Look for a chicken broth with little or no salt added and don’t add any additional salt.

Nutrition

Serving: 2cups | Calories: 206kcal | Carbohydrates: 23.5g | Protein: 17.1g | Fat: 5.3g | Saturated Fat: 0.6g | Monounsaturated Fat: 4.7g | Cholesterol: 25mg | Sodium: 1374mg | Fiber: 4.3g | Sugar: 8.2g