Make-Ahead Detox Turkey Soup Recipe
This recipe creates a light and nourishing make-ahead detox turkey soup, perfect for a healthy meal. It combines lean turkey with a vibrant array of vegetables like celery, leeks, and rainbow chard, simmered in savory stock and brightened with fresh herbs and lemon.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Ladle
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 tablespoons olive oil
- 1 clove garlic smashed
- 2 stalks celery sliced 1/4-inch thick (about 1 cup sliced)
- 2 medium leeks whites and light greens sliced into 1/2-inch half-moons (about 1 1/2 cups sliced)
- 1 bunch rainbow chard stems sliced 1/4-inch thick, leaves torn into 3-inch pieces (about 5 cups torn leaves)
- Kosher salt
- 4 cups homemade or store-bought low sodium chicken or turkey stock
- 1/2 cup picked dill fronds
- 1 small or 1/2 large dried bay leaf
- Freshly ground black pepper
- 2 cups roughly chopped or shredded turkey meat
- 3 tablespoons fresh lemon juice from about 2 lemons
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
Instructions
- Prepare all vegetables: smash garlic, slice celery, prepare leeks by slicing and thoroughly cleaning, and separate chard stems from leaves, slicing stems into 1/4-inch pieces and tearing leaves into 3-inch pieces.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add smashed garlic, sliced celery, and sliced leeks. Sauté gently until softened, about 5-7 minutes.
- Add the sliced chard stems and a pinch of kosher salt. Continue to sauté for another 2-3 minutes, stirring occasionally.
- Pour in the chicken or turkey stock and add the dried bay leaf. Bring the mixture to a gentle simmer.
- Add the roughly chopped or shredded cooked turkey meat to the pot.
- Stir in the torn rainbow chard leaves. Continue to simmer until the chard leaves are just wilted and tender, about 3-5 minutes.
- Carefully remove and discard the bay leaf from the soup.
- Stir in the picked dill fronds, fresh lemon juice, and finely chopped flat-leaf parsley leaves.
- Season the soup with freshly ground black pepper and additional kosher salt to taste, if needed, adjusting for balance.
- Serve the soup hot. This soup can be made ahead and reheated gently for future meals.
Notes
Thoroughly clean leeks after slicing; rinse them well under cold running water to remove any trapped grit. Sauté aromatics gently until softened, not browned, to build a sweet flavor base. Add chard stems before leaves, as they require more cooking time. The quality of your stock is paramount to the soup's depth; use a good quality low-sodium option. Adjust lemon juice to taste at the very end to ensure it brightens the soup without overpowering it. Fresh herbs like dill and parsley are crucial for the soup's vibrant, fresh profile.