When it comes to comfort food, there’s nothing quite like a big bowl of homemade Turkey Soup. Whether you’ve got leftover turkey from Thanksgiving or are just in the mood for something cozy and hearty, this soup is the perfect solution. It’s packed with lean turkey, fresh vegetables, and savory herbs, all simmered together in a flavorful broth. Each spoonful feels like a warm hug in a bowl!
I started making this turkey soup years ago when I had a ton of leftover turkey after a holiday meal. What I didn’t expect was that it would become a staple in my kitchen year-round. It’s easy, healthy, and perfect for those chilly days when you need something that feels nourishing but doesn’t require too much effort. Plus, you can adjust the ingredients to suit what you have on hand, making it as simple or as loaded with vegetables as you like!
Why You’ll Love This Recipe:
- Perfect for Leftovers: If you have leftover turkey from a holiday meal, this soup is the ideal way to use it up.
- Comforting and Nutritious: Packed with turkey, veggies, and healthy broth, it’s both filling and good for you.
- Quick and Easy: Ready in about 45 minutes, making it a great weeknight dinner or meal prep option.
- Customizable: Feel free to add more veggies or seasonings to suit your taste. You can even use chicken or another protein if you prefer.
- Freezable: This soup freezes wonderfully, so you can make a big batch and save some for later.
- Kid-Friendly: The mild, savory flavors are a hit with little ones, and it’s a great way to sneak in extra veggies!
Ingredients You’ll Need:
- Turkey: Use leftover cooked turkey (shredded or chopped), or you can cook turkey breast or thighs specifically for this recipe. If you have turkey bones, you can even make your own broth for extra flavor!
- Carrots: Fresh carrots bring sweetness and crunch to the soup. Be sure to chop them into small pieces so they cook quickly.
- Celery: Celery adds a lovely crunch and flavor base to the soup. Don’t skip this—it really adds to the overall depth of flavor.
- Onion: A classic base for many soups, onions add a subtle sweetness and umami flavor to the broth.
- Garlic: A few cloves of garlic go a long way in enhancing the soup’s flavor and aroma.
- Chicken or Turkey Broth: You can use store-bought broth, but homemade is always best if you’ve got time.
- Dried Thyme: Thyme pairs beautifully with turkey and adds an earthy, herby note.
- Bay Leaves: One or two bay leaves add a nice depth of flavor to the soup.
- Salt and Pepper: Season the soup to taste with salt and pepper for balance.
- Olive Oil: A little olive oil helps to sauté the veggies before adding the broth.
- Egg Noodles or Rice: Optional, but I love adding either egg noodles or rice to make the soup heartier. You can skip this if you want a lighter version, or swap for a gluten-free option if needed.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Sauté the Vegetables
In a large soup pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, or until the veggies begin to soften and the onions become translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
Step 2: Add the Broth
Once the vegetables are softened, pour in 6 cups of chicken or turkey broth. Stir to combine, and bring the mixture to a gentle simmer. If you’re using leftover turkey bones, you can add them now to create an even more flavorful broth. Let everything simmer for 10-15 minutes, allowing the flavors to meld together.
Step 3: Add the Seasonings
Stir in the dried thyme and bay leaves. These herbs will infuse the broth with their fragrant flavors as it continues to simmer. Season with salt and pepper to taste—don’t be afraid to add a little extra salt if the broth needs a bit more depth.
Step 4: Add the Turkey
Once the broth is fragrant and simmering, add your shredded or chopped turkey to the pot. Stir to combine. The turkey will soak up all the delicious flavors from the broth, and you’ll be left with a comforting, hearty soup.
Step 5: Cook the Noodles or Rice (Optional)
If you’re adding egg noodles or rice, stir them in now. For egg noodles, cook for about 8-10 minutes, or until tender. If you’re using rice, it will take about 15 minutes to cook through. Be sure to check for doneness and add more broth or water if needed to ensure the noodles or rice have enough liquid to cook properly.
Step 6: Simmer and Serve
Let the soup simmer for another 5-10 minutes to ensure everything is heated through. Taste the soup one last time and adjust the seasonings if necessary—sometimes a little extra pepper or a squeeze of lemon can brighten up the flavors. Remove the bay leaves before serving, and you’re ready to enjoy!
Step 7: Serve and Enjoy
Ladle the soup into bowls and serve hot. You can garnish with fresh parsley or a sprinkle of grated Parmesan cheese for an extra touch. This soup is perfect on its own, but if you’re feeling indulgent, serve it with a side of warm, crusty bread for dipping.
Helpful Tips:
- How to Use Leftover Turkey: This recipe is perfect for using up leftover turkey after a big holiday meal, but you can also cook up fresh turkey breasts or thighs just for this soup. Simply cook the turkey, shred or chop it, and add it to the broth as directed.
- How to Make It Ahead of Time: You can make this soup up to 3 days ahead of time and store it in the fridge. The flavors will continue to meld and improve as it sits. Just be sure to store the noodles or rice separately if you’re adding them, as they can absorb too much liquid and become mushy.
- How to Store Leftovers: Leftover turkey soup will last for 3-4 days in the fridge. If you want to store it for longer, let it cool completely and freeze it in an airtight container for up to 3 months. Thaw it overnight in the fridge before reheating.
- Creative Twists: Add other veggies like corn, green beans, or peas for more color and flavor. You can also experiment with different herbs like rosemary or parsley, or even add a squeeze of lemon juice for brightness.
- How to Reheat: When reheating, you may need to add a little extra broth or water since the soup will thicken as it sits. Simply warm it over medium heat until it’s heated through.
Frequently Asked Questions (FAQs):
Can I make this turkey soup without noodles or rice?
Yes! You can make a lighter version of this soup without noodles or rice. It will still be hearty and delicious with just the turkey and vegetables.
Can I use chicken instead of turkey?
Absolutely! If you don’t have turkey on hand, chicken is a great substitute. Just use cooked, shredded chicken in place of the turkey, and you’re good to go.
Can I make this soup in a slow cooker?
Yes! If you want to make it in the slow cooker, simply add all the ingredients (broth, turkey, vegetables, and seasonings) to the crockpot and cook on low for 4-6 hours. If you’re adding noodles or rice, stir them in during the last 30 minutes of cooking.
How can I make this soup more flavorful?
If you like a deeper flavor, you can use homemade turkey or chicken broth instead of store-bought. You can also add a splash of white wine or a squeeze of lemon juice at the end to brighten up the flavors.
Can I make this soup with frozen vegetables?
Yes! If you don’t have fresh vegetables, frozen veggies work just fine. You can add them directly to the soup, but be mindful that they may cook a little faster than fresh veggies, so keep an eye on them as the soup simmers.
Turkey soup is the ultimate comfort food—easy to make, nutritious, and perfect for using up leftover turkey. Whether you’re making it for a cozy night in or as a week’s worth of meal prep, it’s a dish that always hits the spot. I love making it whenever the weather turns chilly, and I can guarantee it will quickly become a favorite in your home too.
Turkey Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups turkey broth or chicken broth
- 3 cups cooked turkey meat shredded or diced
- 1 cup egg noodles or any pasta of choice
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (optional)
Instructions
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add broth and turkey: Pour in the turkey broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
- Cook the pasta: Add the egg noodles to the pot and cook according to the package instructions until al dente.
- Add turkey and season: Stir in the cooked turkey meat and season with salt and pepper to taste.
- Simmer: Let the soup simmer for an additional 5 minutes to heat the turkey through.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Notes
- For a richer flavor, you can use homemade turkey stock.
- Feel free to add other vegetables like peas or corn for added variety.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Give this recipe a try, and let me know how it turns out! It’s one of those meals that’s simple, satisfying, and full of homey goodness. Happy cooking!
