• 2 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • 3 ½ cups sodium-free chicken broth or stock
  • 2 tsp curry powder
  • 1 tsp thyme
  • 1 tbsp minced fresh rosemary
  • 1 tsp fennel seeds
  • 2 cups leftover turkey, shredded
  • 1 tsp black pepper
  1. Warm the olive oil in a large pot set over medium heat. Add chopped onions, carrots, celery, and garlic. Cook until translucent, about 5 minutes.
  2. Pour in the broth and season with curry powder, thyme, rosemary, and fennel seeds. Bring to a boil, then reduce heat to medium-low and cover the pot with the lid slightly ajar. Let the soup simmer for 10 minutes.
  3. Add the cooked turkey and cook until just warmed, another minute or two.
  4. Season with black pepper and serve hot.