Easy Turkey Soup with Cabbage

Votes: 1
Rating: 5
You:
Rate this recipe!
Created by: Everyday Maven

Prep Time

10minutes

Cook Time

30minutes

Servings

Product Type

Bone Broth,

Prep Time

10minutes

Cook Time

30minutes

Servings

Product Type

Bone Broth,

Easy Turkey Soup with Cabbage

Votes: 1
Rating: 5
You:
Rate this recipe!
Created by: Everyday Maven

Prep Time

10minutes

Cook Time

30minutes

Servings

Product Type

Bone Broth,

Prep Time

10minutes

Cook Time

30minutes

Servings

Product Type

Bone Broth,

Ingredients

  • 2 tbsp. extra virgin olive oil can use butter if not avoiding dairy
  • 1 cup yellow onion diced
  • 1 cup celery diced
  • 1 cup carrot peeled and diced
  • 1/2 tsp. ground turmeric
  • 1 tbsp. Kosher salt
  • 10 sprigs fresh thyme
  • 1 pound green cabbage shredded
  • 8 oz. white button mushrooms stems trimmed and sliced
  • 2 32 oz. cartons Pacific Foods Organic Bone Broth Turkey
  • 1 large bay leaf dried
  • 1 handful fresh parsley
  • 1 pound cooked turkey meat cubed

Instructions

  1. Peel and dice onion. Trim celery ribs and dice. Peel carrots and dice. Measure 1 cup of each. Core cabbage and cut into shreds. Trim mushroom stems and slice into 1/4" pieces. Cube leftover (boneless, skinless) turkey meat.
  2. Heat a large soup pot over medium heat. Once hot, add oil along with diced onion, celery, carrot, fresh thyme and a pinch of salt. Cook 8 to 10 minutes, stirring occasionally, until vegetables begin to soften and onion is aromatic.
  3. Add turmeric, salt, pepper, shredded cabbage and mushrooms and stir to coat. Cook 5 to 6 minutes, stirring occasionally, until cabbage and mushrooms begin to reduce.
  4. Add Pacific Foods Organic Bone Broth Turkey, bay leaf and handful of parsley. Bring to a boil. Once boiling, immediately reduce heat to a simmer, add cubed turkey, cover and simmer on low for 15 minutes.
  5. When ready to serve, fish out the bay leaf, parsley and thyme stems. Serve and enjoy!

Ingredients

  • 2 tbsp. extra virgin olive oil can use butter if not avoiding dairy
  • 1 cup yellow onion diced
  • 1 cup celery diced
  • 1 cup carrot peeled and diced
  • 1/2 tsp. ground turmeric
  • 1 tbsp. Kosher salt
  • 10 sprigs fresh thyme
  • 1 pound green cabbage shredded
  • 8 oz. white button mushrooms stems trimmed and sliced
  • 2 32 oz. cartons Pacific Foods Organic Bone Broth Turkey
  • 1 large bay leaf dried
  • 1 handful fresh parsley
  • 1 pound cooked turkey meat cubed

Instructions

  1. Peel and dice onion. Trim celery ribs and dice. Peel carrots and dice. Measure 1 cup of each. Core cabbage and cut into shreds. Trim mushroom stems and slice into 1/4" pieces. Cube leftover (boneless, skinless) turkey meat.
  2. Heat a large soup pot over medium heat. Once hot, add oil along with diced onion, celery, carrot, fresh thyme and a pinch of salt. Cook 8 to 10 minutes, stirring occasionally, until vegetables begin to soften and onion is aromatic.
  3. Add turmeric, salt, pepper, shredded cabbage and mushrooms and stir to coat. Cook 5 to 6 minutes, stirring occasionally, until cabbage and mushrooms begin to reduce.
  4. Add Pacific Foods Organic Bone Broth Turkey, bay leaf and handful of parsley. Bring to a boil. Once boiling, immediately reduce heat to a simmer, add cubed turkey, cover and simmer on low for 15 minutes.
  5. When ready to serve, fish out the bay leaf, parsley and thyme stems. Serve and enjoy!