Lemon Turkey Soup

A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a ‘light’ meal after the heaviness of the holidays. Enjoy!

Step: 1

Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.

Step: 2

Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.

Step: 3

Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.

Per Serving: 129 calories; protein 11.9g; carbohydrates 7.7g; fat 5.7g; cholesterol 27.6mg; sodium 482.2mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.