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Turkey Soup Recipe
A warm, hearty bowl of homemade turkey soup that turns leftover turkey into a delicious, healthy comfort food—perfect for crisp fall evenings.
Full Recipe Introduction
There’s something wonderfully nostalgic about a Turkey Soup Recipe made from Thanksgiving—or any roasted turkey—leftovers. This easy, healthy, and hearty dish combines tender turkey chunks with vibrant vegetables, cozy herbs, and a savory broth that smells like home. I first created this homemade recipe when I was determined to use every bit of that Thanksgiving bird—no more wasted meat or sad little sandwiches. You know what? It quickly became my go-to comfort food all season long. Whether you’re craving a bowl after raking leaves or need a light, nutritious lunch, this turkey soup hits the spot.
Why You’ll Love This Recipe
- Transforms turkey leftovers into a delicious, no-waste meal
- Ready in about 45 minutes—no oven needed
- Rich, hearty broth that’s both healthy and satisfying
- Customizable with your favorite veggies or pantry staples
- Freezes beautifully for quick weekday lunches
- Low in fat yet high in protein—perfect for diet-conscious eaters
- One-pot cleanup (I love my Le Creuset Dutch oven for this!)
- Comfort food that works any time of year, but especially in fall
Ingredients
- 2 tablespoons olive oil (or avocado oil for extra healthy fats)
- 1 medium yellow onion, diced (about 1 cup; Vidalia onions add sweetness)
- 3 cloves garlic, minced (use jarred if you’re in a rush)
- 3 medium carrots, sliced on the diagonal (1½ cups; baby carrots work fine)
- 2 celery stalks, chopped (1 cup; include leafy tops for extra flavor)
- 1 pound cooked turkey, shredded or cubed (dark or white meat; use leftovers or deli turkey)
- 6 cups low-sodium chicken or turkey broth (Trader Joe’s Organic is my fave)
- 1 cup water (or extra broth if you prefer richer stock)
- 1 teaspoon dried thyme (or 1½ teaspoons fresh, finely chopped)
- 1 teaspoon dried rosemary, crushed (or 1½ teaspoons fresh)
- 2 bay leaves
- 1 cup frozen peas (no thawing required; adds color and sweetness)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- Optional: ½ cup small pasta (like Orzo or ditalini) or 1 cup cooked brown rice
Tip: When choosing broth, look for brands with minimal additives; fresh garlic and herbs boost flavor without extra sodium.
Directions
1. Heat the oil: Warm your Dutch oven or a large soup pot over medium heat. Drizzle in olive oil until it shimmers—this helps release the aromatics in a flash.
2. Sauté aromatics: Toss in the diced onion and a pinch of salt. Stir for about 4 minutes, until the onion edges turn translucent. Add garlic, stirring constantly so it doesn’t brown too fast (about 30 seconds).
3. Build the base: Add carrots and celery; cook and stir for another 5 minutes until they start to soften. You’ll smell a sweet, savory aroma that hints at the soup to come.
4. Add turkey and liquid: Stir in shredded turkey, broth, water, thyme, rosemary, and bay leaves. Increase heat to high just until you see small bubbles along the pot’s edge.
5. Simmer gently: Lower heat to medium-low, cover partially, and let the soup simmer for 20 minutes, stirring every now and then. This melds flavors and ensures veggies are tender but not mushy.
6. Final touches: Remove bay leaves. Stir in frozen peas and optional pasta or rice; simmer 5 more minutes until pasta/rice is cooked through. Taste and season with salt and pepper.
7. Finish with parsley: Turn off heat, sprinkle in fresh parsley, and give one final, gentle stir. Let your soup rest for a couple of minutes—flavors deepen as it cools slightly.
Servings & Timing
- Yield: 6 generous servings
- Prep Time: 15 minutes (chopping veggies and shredding turkey)
- Cook Time: 35 minutes (sautéing + simmering)
- Total Time: About 50 minutes from start to table
Variations
- Mediterranean Twist: Swap thyme and rosemary for oregano and basil; add artichoke hearts and Kalamata olives.
- Spicy Kick: Stir in a diced jalapeño or a pinch of red pepper flakes when sautéing.
- Gluten-Free: Skip the pasta and stir in cooked quinoa or wild rice for texture.
- Creamy Comfort: Swirl in ½ cup whole milk Greek yogurt just before serving for richness.
- Veggie Boost: Stir in chopped kale or spinach during the last 5 minutes of simmering.
- Slow-Cooker Style: Combine all ingredients (minus peas/pasta) in a Crock-Pot; cook on low 4–6 hours.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in meal-sized portions for up to 3 months; thaw overnight in fridge.
- Reheat: Warm gently on stove over medium-low—add a splash of broth if it’s too thick.
- Make-Ahead: Fully cook and cool soup, then refrigerate; reheat to combine flavors before serving.
Notes
- I learned that sautéing veggies until they just begin to color adds depth without masking that turkey flavor.
- If your broth tastes flat, a squeeze of lemon juice or a dash of vinegar brightens the whole pot.
- For extra body, stir in a tablespoon of tomato paste when adding broth—it’s my secret trick for a richer color and taste.
- Leftover herbs? Freeze chopped parsley and thyme in ice cube trays with a little broth for quick future soups.
FAQs
- Q: Can I use raw turkey instead of leftovers?
A: Yes—brown bite-sized turkey pieces with onions, then follow the same steps; you may need to simmer slightly longer. - Q: Is this soup healthy?
A: Absolutely—lean protein, plenty of veggies, and low-sodium broth make it a balanced, nutritious meal. - Q: How do I stop pasta from getting soggy?
A: Cook pasta separately and add to each bowl when serving, or stir it in just at the end for minimal soak time. - Q: What’s the best way to shred turkey?
A: Use two forks or a stand mixer on low for a quick, even shred. - Q: Can I make this in an Instant Pot?
A: Yes—use the sauté function for veggies, then pressure cook on high for 5 minutes; quick-release and add peas/pasta. - Q: Any tips for low-sodium cooking?
A: Use homemade broth or a low-salt brand, then adjust salt only at the end so you don’t over-season. - Q: How can I make it dairy-free?
A: Skip yogurt or cream altogether; the soup is deliciously creamy from the veggies and starch.
Conclusion
This Turkey Soup Recipe turns humble leftovers into a rich, delicious comfort food that’s perfect for fall and beyond. Easy to customize, freezer-friendly, and packed with healthy ingredients, it’s a weeknight winner or a cozy weekend project. Give it a try, let me know how it warms your heart, and don’t forget to explore more cozy soups on my blog—like my Creamy Chicken & Wild Rice Soup or Classic Vegetable Chowder!
Turkey Soup Recipe
Ingredients
- 2 tablespoons olive oil (or avocado oil for extra healthy fats)
- 1 medium yellow onion diced (about 1 cup; Vidalia onions add sweetness)
- 3 cloves garlic minced (use jarred if you’re in a rush)
- 3 medium carrots sliced on the diagonal (1½ cups; baby carrots work fine)
- 1 pound cooked turkey shredded or cubed (dark or white meat; use leftovers or deli turkey)
- 6 cups low-sodium chicken or turkey broth (Trader Joe’s Organic is my fave)
- 1 cup water (or extra broth if you prefer richer stock)
- 1 teaspoon dried thyme (or 1½ teaspoons fresh, finely chopped)
- 1 teaspoon dried rosemary (or 1½ teaspoons fresh)
- 2 bay leaves
- 1 cup frozen peas (no thawing required; adds color and sweetness)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- 0.5 cup small pasta (like Orzo or ditalini) or 1 cup cooked brown rice
Instructions
- Warm your Dutch oven or a large soup pot over medium heat. Drizzle in olive oil until it shimmers—this helps release the aromatics in a flash.
- Toss in the diced onion and a pinch of salt. Stir for about 4 minutes, until the onion edges turn translucent. Add garlic, stirring constantly so it doesn’t brown too fast (about 30 seconds).
- Add carrots and celery; cook and stir for another 5 minutes until they start to soften. You’ll smell a sweet, savory aroma that hints at the soup to come.
- Stir in shredded turkey, broth, water, thyme, rosemary, and bay leaves. Increase heat to high just until you see small bubbles along the pot’s edge.
- Lower heat to medium-low, cover partially, and let the soup simmer for 20 minutes, stirring every now and then. This melds flavors and ensures veggies are tender but not mushy.
- Remove bay leaves. Stir in frozen peas and optional pasta or rice; simmer 5 more minutes until pasta/rice is cooked through. Taste and season with salt and pepper.
- Turn off heat, sprinkle in fresh parsley, and give one final, gentle stir. Let your soup rest for a couple of minutes—flavors deepen as it cools slightly.
