Warm up with this cozy turkey soup made from tender shredded turkey, soft vegetables, and fragrant herbs. It’s a light yet satisfying meal that comes together in about 30 minutes, perfect for using up leftover turkey after the holidays. The broth is savory and comforting, while the veggies add sweetness and texture. This soup is flexible, easy to prep, and ideal for family dinners or quick weekday lunches. You can even make it ahead, freeze it, and enjoy homemade comfort any time.
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Why You’ll Love This Turkey Soup
You’ll love this turkey soup for its simple ingredients and big flavor. It’s the best way to turn leftover turkey into a wholesome, hearty meal. The combination of carrots, celery, and onion gives it a rich, savory base, while thyme and parsley add a bright, fresh note. The potatoes make it satisfying without feeling heavy.
It’s also a time-saver — ready in about half an hour and great for meal prep. You can store it in the fridge for days or freeze it for later. Plus, it’s naturally gluten-free and full of protein and fiber. Whether you want a quick weeknight dinner or a soothing lunch, this turkey soup fits the bill every time.
Ingredients You’ll Need
Making this turkey soup is easy with just a few staple ingredients. You’ll start with olive oil for a smooth sauté and a classic mirepoix blend — carrots, celery, and onion — to build deep flavor. Garlic, salt, and pepper bring warmth and balance.
Add diced Yukon gold potatoes for creamy texture and heartiness. Fresh thyme and a bay leaf give the broth a gentle, earthy aroma, while chopped parsley adds freshness at the end.
You’ll use shredded turkey as the protein — white or dark meat both work. Finally, a base of low-sodium chicken broth keeps everything light but flavorful. If you don’t have Yukon golds, try sweet potatoes for a slightly sweet twist. You can even toss in leftover peas, corn, or green beans to make it your own.
How to Make Turkey Soup
Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add carrots, celery, and onion, then cook for about 4–5 minutes, stirring often. The goal is to soften them slightly while bringing out their natural sweetness. Add minced garlic, salt, and pepper, then cook for one more minute until the garlic becomes aromatic.
Add Broth, Potatoes, and Herbs
Next, stir in diced potatoes, fresh thyme sprigs, and a bay leaf. Pour in the chicken broth and bring the pot to a gentle boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes. The potatoes should be tender but not falling apart.
Add the Turkey and Finish the Soup
Then, stir in the shredded turkey and simmer for another minute or two until it’s warmed through. Remove the thyme sprigs and bay leaf, then stir in fresh parsley. Taste and adjust seasoning if needed.
Serve and Enjoy
Ladle your turkey soup into bowls and top with extra parsley or a crack of black pepper. It’s delicious with crusty bread, crackers, or a light salad on the side. For more cozy comfort, try pairing it with this creamy potato soup for chilly nights.
Expert Tips for the Best Turkey Soup
Use homemade broth if you can — it deepens the flavor beautifully. If the soup feels too thick, add more broth or water. For a richer texture, simmer uncovered a few minutes longer to let it reduce slightly.
Always let the soup cool before refrigerating or freezing; this keeps the veggies from turning mushy. When reheating, do it slowly on the stovetop to maintain flavor and texture.
Feel free to customize — leftover corn, peas, or spinach all taste great here. Want a creamier twist? Stir in a splash of milk or cream at the end. For another hearty favorite, check out this rich and hearty sausage potato soup.
Storage and Freezing Tips
Refrigerate leftover turkey soup in airtight containers for up to 5 days. For longer storage, freeze it for up to 3 months. Always cool the soup fully before freezing to prevent ice crystals.
Use freezer-safe containers or heavy-duty bags, leaving a little room for expansion. To reheat, thaw in the fridge overnight and warm gently on the stove. The soup keeps its flavor and texture beautifully, even after freezing.
Common Questions About Turkey Soup
What is in turkey soup?
Turkey soup includes turkey meat, carrots, celery, onion, garlic, potatoes, herbs, and broth.
What makes turkey soup taste good?
The mix of sautéed veggies, herbs, and simmered broth creates rich, savory flavor.
Is turkey soup healthy?
Yes, it’s packed with protein, vitamins, and fiber while being low in fat.
What is soup called in Turkey?
In Turkish cuisine, soup is called “çorba,” often served before main meals.
Other Recipes You May Enjoy
- classic tomato soup with a homemade twist
- authentic Maryland crab soup
- cozy chicken and vegetable soup
- creamy leek and chicken soup
Conclusion or Final Thoughts
This turkey soup is comfort in a bowl — light, savory, and nourishing. It’s the perfect way to make good use of leftovers while bringing warmth to your table. Simple to cook, easy to adapt, and full of flavor, it’s a recipe you’ll reach for again and again.
If you love this recipe, save it or share it on Pinterest. Make it part of your post-holiday tradition, or enjoy it any time you crave something cozy and satisfying.
Turkey Soup
Equipment
- Large pot For simmering the soup
- Wooden spoon For stirring the ingredients
- Cutting board For prepping vegetables
- Chef’s knife For chopping vegetables and turkey
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 medium Yukon gold potatoes, peeled and diced
- 2 sprigs fresh thyme
- 1 leaf bay leaf
- 5 cups low-sodium chicken broth
- 3 cups shredded turkey meat
- ¼ cup roughly chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook 4–5 minutes, stirring occasionally, until slightly softened. Add garlic, salt, and pepper; cook 1 more minute until fragrant.
- Add diced potatoes, thyme, bay leaf, and broth. Bring to a boil, reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
- Stir in shredded turkey and simmer for 1–2 minutes until warmed through. Remove thyme and bay leaf, then stir in parsley before serving.
- Serve warm with crusty bread or crackers. Garnish with extra parsley and black pepper if desired.
