Did you know that approximately 35% of Thanksgiving turkey leftovers go to waste each year? Transform those precious leftovers into a hearty, flavorful turkey soup that’s both economical and delicious. This turkey soup recipe offers the perfect solution for post-holiday meals or anytime you’re craving homemade comfort food. Using simple ingredients and straightforward techniques, you’ll create a nourishing bowl that celebrates the rich flavor of turkey while adding fresh vegetables and aromatic herbs.
Why You’ll Love This Recipe
- Uses leftovers efficiently: Perfect way to repurpose leftover turkey
- Budget-friendly: Transforms ingredients you likely already have on hand
- Customizable: Easily adaptable to your preferences and available ingredients
- Freezer-friendly: Make once, enjoy multiple times
- Nutritious and satisfying: Packed with protein, vegetables, and wholesome ingredients
- Beginner-friendly: Simple steps that even novice cooks can follow
- Comforting flavor: Rich, homemade taste that store-bought soups can’t match
Ingredients List
For this turkey soup recipe, you’ll need:
For the Base:
- 2 pounds leftover turkey meat (mix of white and dark meat for best flavor)
- 8 cups homemade turkey stock (can substitute chicken stock)
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 cup)
- 3 carrots, peeled and diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- Salt and freshly ground black pepper to taste
Optional Add-ins (Choose 1-2):
- 1 cup wild rice or barley (cook separately)
- 1 cup egg noodles
- 2 cups diced potatoes
- 1 cup frozen peas (add in the last 5 minutes)
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (brightens flavors)
Substitution Notes:
- No leftover turkey? Use rotisserie chicken instead.
- For a dairy-free creamy version, add 1/2 cup coconut milk.
- Vegetable broth works in place of turkey stock for a lighter flavor.
- Fresh herbs provide the best flavor, but dried herbs work well in a pinch (use 1/3 the amount).
Timing
- Preparation Time: 20 minutes (15 minutes if using pre-chopped vegetables)
- Cooking Time: 45-60 minutes
- Total Time: 65-80 minutes (30% faster than traditional soup recipes that require making stock from scratch)
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Begin by gathering and prepping all ingredients. Dice the vegetables uniformly (about 1/2-inch pieces) to ensure even cooking. Shred or cube the leftover turkey into bite-sized pieces, removing any skin or bones. Having everything prepared before you start cooking will make the process smoother.
Pro Tip: For enhanced flavor, save the turkey carcass to make homemade stock ahead of time. Simply simmer the carcass with onion, carrot, and celery for 3-4 hours, then strain before using in this recipe.
Step 2: Sauté the Aromatics
Heat the olive oil in a large Dutch oven or stock pot over medium heat. Add the diced onion, carrot, and celery (the classic “mirepoix”). Sauté for 5-7 minutes until the vegetables begin to soften and the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Pro Tip: For a deeper flavor profile, allow the vegetables to develop slight caramelization by cooking them a few minutes longer.
Step 3: Add Seasonings and Stock
Stir in the dried herbs, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour in the turkey or chicken stock and bring the mixture to a gentle boil. Reduce the heat to maintain a simmer and let it cook for about 15 minutes to allow the flavors to meld.
Pro Tip: Resist the urge to add too much salt at this stage—the turkey will add additional saltiness, and you can always adjust seasonings later.
Step 4: Add Turkey and Optional Ingredients
Add the shredded or cubed turkey to the pot. If you’re adding rice, barley, or potatoes, incorporate them now and continue simmering until they’re tender (about 15-20 minutes for potatoes, 20-25 minutes for rice or barley). For egg noodles, add them about 8-10 minutes before serving.
Pro Tip: Adding starches directly to the soup will continue to absorb liquid even after cooking. If you plan to have leftovers, consider cooking grains separately and adding them to individual bowls at serving time.
Step 5: Final Adjustments
During the last 5 minutes of cooking, add any quick-cooking ingredients like frozen peas or a squeeze of lemon juice. Remove the bay leaves and taste the soup, adjusting seasonings as needed. If the soup is too thick, add additional stock or water; if too thin, simmer uncovered for a few extra minutes.
Pro Tip: A splash of acid like lemon juice or a dash of white wine vinegar added at the end will brighten all the flavors and take your turkey soup from good to outstanding.
Nutritional Information
Based on an approximate 1.5 cup serving (without optional add-ins):
- Calories: 245 kcal
- Protein: 28g
- Fat: 9g (Saturated fat: 2g)
- Carbohydrates: 12g
- Fiber: 3g
- Sodium: 680mg (varies based on stock used)
- Sugar: 4g
- Vitamin A: 103% DV (from carrots)
- Vitamin C: 17% DV
- Calcium: 5% DV
- Iron: 10% DV
Note: Values are estimates and may vary based on specific ingredients used.
Healthier Alternatives for the Recipe
- Lower sodium: Use low-sodium stock and enhance flavor with herbs and spices instead of salt
- Boost vegetables: Double the mirepoix or add extra vegetables like bell peppers, mushrooms, or leafy greens
- Go grain-free: Use cauliflower rice instead of traditional grains
- Increase fiber: Add beans like cannellini or great northern beans for extra protein and fiber
- Lighter version: Skim fat from the top of the soup after refrigerating overnight
- Anti-inflammatory boost: Add 1 teaspoon turmeric and a pinch of black pepper
- Heart-healthy fats: Use extra virgin olive oil and garnish with diced avocado
Serving Suggestions
- Serve with crusty whole grain bread or homemade cornbread for dipping
- Top with fresh herbs like parsley, dill, or chives
- Add a dollop of Greek yogurt or a drizzle of good olive oil for richness
- For a complete meal, pair with a simple side salad of mixed greens
- Sprinkle with grated Parmesan cheese or crumbled feta
- Serve in hollowed-out bread bowls for an impressive presentation
- For a spicy kick, offer hot sauce or red pepper flakes on the side
Common Mistakes to Avoid
- Overcooking the vegetables: Add them in stages based on cooking time to maintain texture
- Boiling instead of simmering: A gentle simmer preserves flavors and keeps proteins tender
- Under-seasoning: Season in layers throughout cooking, not just at the end
- Skipping the sauté step: Browning vegetables creates essential flavor foundations
- Using only breast meat: Incorporate some dark meat for richer flavor
- Adding noodles directly to the soup: They’ll continue absorbing liquid and become mushy; store separately when possible
- Forgetting acid: A touch of acid (lemon, vinegar, etc.) balances and brightens flavors
Storing Tips for the Recipe
- Refrigeration: Store cooled soup in airtight containers for up to 4 days. The flavor often improves after 24 hours as ingredients meld.
- Freezing: Freeze in portion-sized containers for up to 3 months. Leave 1-inch headspace for expansion.
- Defrosting: Thaw overnight in the refrigerator for best results.
- Reheating: Warm gently on the stovetop, adding a splash of stock if needed to adjust consistency.
- Storage Notes: If using pasta or rice, store separately from the soup to prevent them from absorbing too much liquid and becoming mushy.
- Meal Prep: Prepare the soup through Step 3, then refrigerate. Add turkey and finish cooking just before serving for the freshest result.
This turkey soup recipe transforms simple ingredients into a satisfying, nutritious meal that’s perfect for using leftover turkey. With customizable add-ins and easy preparation, it’s a versatile dish that delivers homemade comfort in every spoonful. Whether you’re looking to stretch holiday leftovers or simply craving a hearty soup, this recipe offers the perfect blend of convenience and flavor.
Ready to warm up with a bowl of homemade goodness? Try this turkey soup recipe today and let us know your thoughts in the comments section below! Subscribe to our blog for more delicious, waste-reducing recipes delivered straight to your inbox.
FAQs
Q: Can I make this turkey soup recipe in a slow cooker? A: Absolutely! Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add any pasta during the last 30 minutes of cooking.
Q: I don’t have leftover turkey. What can I substitute? A: Rotisserie chicken works perfectly as a substitute. You can also use cooked chicken breasts or thighs, or even cooked ground turkey in a pinch.
Q: How can I make this soup more filling? A: Add more complex carbohydrates like barley, wild rice, or beans. You can also increase the amount of turkey or add additional vegetables for extra volume without many calories.
Q: Can I use store-bought stock instead of homemade? A: Yes, quality store-bought stock works well. Look for low-sodium options so you can control the salt level. For enhanced flavor, simmer the store-bought stock with the turkey carcass for an hour before using.
Q: My soup is too thin. How can I thicken it? A: For a thicker soup, you can create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water and stirring it into the simmering soup. Alternatively, puree a cup of the soup (vegetables and broth) and stir it back in.
Q: Is this recipe suitable for freezing? A: Yes, this soup freezes beautifully. For best results, freeze the base without pasta or rice and add those fresh when reheating. Cool completely before freezing in airtight containers.
Q: How can I make this recipe dairy-free/gluten-free? A: This recipe is naturally dairy-free. For gluten-free preparation, ensure your stock is gluten-free and either omit noodles or use gluten-free alternatives such as rice noodles or quinoa.