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Turkey Bean Soup Recipe

Turkey Bean Soup Recipe

Discover a delightful medley of flavors with our Turkey Bean Soup Recipe. Turn your leftover turkey into a nutritious, mouth-watering meal in no time!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 230 kcal

Ingredients
  

  • 2 cups cooked and shredded turkey
  • 1 cup dried beans (e.g., kidney, black, or pinto) soaked overnight
  • 1 lg onion chopped
  • 2 celery stalks diced
  • 2 carrots sliced
  • 3 cloves garlic minced
  • 6 cups chicken or turkey broth
  • 2 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp olive oil

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add onions, celery, and carrots.
  • Sauté until the vegetables are softened, around 5 minutes.
  • Add garlic and sauté for an additional minute.
  • Pour in the broth, then add the beans, shredded turkey, salt, pepper, thyme, and bay leaves.
  • Bring the mixture to a boil, then reduce to a simmer and cover.
  • Let the soup simmer for 30-40 minutes, or until the beans are tender.
  • Adjust the seasoning if needed. Remove bay leaves before serving.
  • Serve hot with your favorite crusty bread or croutons.

Notes

1. Chicken Choice:
  • You can use boneless, skinless chicken breasts, thighs, or a combination of both for a mix of textures.
  • If using leftover cooked chicken, reduce the cooking time to ensure the meat doesn’t become overly dry.
2. Spice Level:
  • "Deviled" suggests a bit of heat. Adjust the amount of paprika, cayenne, or chili flakes based on your heat preference.
  • Always taste and adjust seasonings to suit your palate.
3. Binding Agent:
  • The casserole traditionally uses a cream-based soup or sauce. For a lighter version, consider using a mixture of chicken broth and a slurry (water and flour mixture) or Greek yogurt.
4. Vegetables:
  • You can incorporate vegetables like bell peppers, mushrooms, or broccoli for added nutrition and taste.
  • Ensure all vegetables are roughly the same size for even cooking.
5. Toppings:
  • Add breadcrumbs or crushed crackers mixed with a little melted butter on top for a crispy crust.
  • Grated cheese can also be sprinkled on top during the last 10 minutes of baking for a cheesy layer.
6. Storage:
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, use an oven or microwave until heated through. If using an oven, cover with foil to prevent drying out.
7. Freezing:
  • This casserole can be assembled and frozen before baking. When ready to eat, thaw in the refrigerator overnight and bake as instructed. Extend the baking time by 10-15 minutes if starting with a cold casserole.
  • You can also freeze already baked portions and reheat in the oven or microwave.
8. Serving Suggestions:
  • This casserole pairs beautifully with a side salad, green beans, or garlic bread.
  • For a complete meal, consider serving with mashed potatoes or rice.
9. Variations:
  • Consider adding cooked pasta or rice directly into the casserole for a heartier dish.
  • Swap out chicken for turkey or even tofu for a vegetarian twist.
Remember, the best recipes are those that are adaptable to your preferences. Feel free to tweak and adjust as you see fit and make the Deviled Chicken Casserole uniquely yours!