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.
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.
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.
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