Classic Turkey Soup Recipe

Sauté the vegetables:
In a large soup pot, heat olive oil or butter over medium heat.
Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until vegetables begin to soften.
Add seasoning and broth:
Stir in thyme and bay leaf (if using). Pour in the broth and bring to a boil.
Add turkey and simmer:
Add the cooked turkey. Reduce heat and let the soup simmer for 15–20 minutes.
Add noodles or rice (if using):
If you’re using pasta or rice, add it now and cook until tender (about 8–10 minutes for noodles; 15–20 for rice).
Finish the soup:
Stir in frozen peas or corn if desired, and cook for 3 more minutes.
Season with salt and pepper to taste.
Serve:
Remove the bay leaf, if used. Ladle into bowls, sprinkle with fresh parsley, and serve warm.
Optional Add-ins:
A squeeze of lemon for brightness
A pinch of red pepper flakes for heat
Diced potatoes instead of pasta/rice
Let me know if you want a low-carb or dairy-free version!