When you’ve got leftover turkey in the fridge or you’re just in the mood for something hearty and comforting, this Turkey Soup is the answer. It’s one of those recipes that’s simple, filling, and feels like a hug in a bowl. Trust me, this dish is a total game-changer for chilly days or when you need a quick and satisfying meal. Imagine tender turkey in a flavorful broth with veggies that practically melt in your mouth—seriously, it’s that good.
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Whether you’re making this on a cozy weekend or using up that Thanksgiving turkey, this soup is sure to become a favorite. Grab your spoon, and let’s get started!
Why You’ll Love Turkey Soup
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a family dinner, prepping a big batch for the week ahead, or simply curling up with something warm on a cold day, this dish has got you covered. Here’s why it’s so great:
Comforting: This soup feels like a warm blanket on a cold day. It’s one of those dishes that makes you feel cozy and content with every bite.
Budget-Friendly: If you’ve got leftover turkey, you’ve already saved yourself money. This recipe uses simple ingredients that won’t break the bank, and it’s a great way to stretch those leftovers.
Quick and Easy: Ready in just about 30 minutes, this soup is perfect for busy weeknights. Even if you’re new to cooking, you’ll feel like a pro with this easy recipe.
Customizable: Add more veggies or season it to your heart’s content. Want to add some heat? Throw in a pinch of chili flakes. Prefer a creamier version? Add a splash of cream for extra richness.
Crowd-Pleasing: Whether you’re serving a small group or a crowd, this turkey soup is always a hit. It’s hearty and satisfying enough for everyone to enjoy, no matter their age.
Ingredients in Turkey Soup
This soup is all about using what you have and making it work to create a flavorful bowl of goodness. Here’s the lineup:
Turkey: Leftover roasted turkey is perfect for this recipe. If you’re using fresh turkey, just cook and shred it. The turkey adds so much flavor to the broth!
Vegetables: Carrots, celery, and onions form the base of this soup. They soften as they cook, creating a hearty, aromatic base.
Garlic: A few cloves of garlic bring a wonderful depth of flavor to the soup.
Chicken Broth: The liquid base that brings all the flavors together. You can also use turkey broth if you have it on hand for an extra turkey flavor kick.
Herbs: A mix of thyme, rosemary, and bay leaves adds earthy, aromatic notes. These herbs take the soup from good to great.
Salt and Pepper: Essential for seasoning—don’t skimp on this!
Noodles or Rice: Adding noodles or rice makes this soup extra filling. You can use any small pasta or rice, but egg noodles are classic for turkey soup.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this comforting bowl of turkey soup:
Prepare the Vegetables: Start by chopping the carrots, celery, and onion into small pieces. Mince the garlic to get that aromatic kick. Set everything aside so you’re ready to go.
Sauté the Veggies: Heat a bit of oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until they soften and become fragrant. Then, toss in the garlic and cook for another minute.
Add Broth and Seasoning: Pour in the chicken or turkey broth and stir in the herbs. Throw in a couple of bay leaves, a sprig of thyme, and a rosemary branch. Season with salt and pepper to taste.
Bring to a Boil: Bring the soup to a gentle boil over high heat, then reduce to a simmer. Let it cook for 15-20 minutes, or until the veggies are tender and the flavors have had time to meld together.
Add the Turkey and Noodles (or Rice): Stir in the shredded turkey and your pasta or rice. Let it cook for another 10 minutes, or until the noodles or rice are tender.
Remove the Herbs: Take out the bay leaves, rosemary, and thyme sprigs. This step is key to avoid eating them by accident!
Taste and Adjust: Give the soup a taste and adjust the seasoning as needed—more salt, pepper, or even a bit more garlic if you want a little extra flavor.
Serve and Enjoy: Ladle the soup into bowls and serve warm. A sprinkle of fresh parsley or a squeeze of lemon juice can brighten it up, but it’s just as delicious on its own.
How to Serve Turkey Soup
This soup is wonderful as a standalone meal, but here are a few ways to elevate it:
Crusty Bread: Serve with a warm, buttered baguette or crusty bread to soak up the broth.
Side Salad: Pair it with a fresh green salad or coleslaw for some crunch and brightness.
Cheese: A sprinkle of grated parmesan or shredded cheddar on top adds an extra layer of flavor.
Crackers or Toast: A few saltines or buttered toast on the side makes this soup feel like a cozy, complete meal.
Additional Tips
Prep Ahead: Chop the veggies the night before to save time. You can also make the soup in advance and store it in the fridge for up to 3 days.
Boost the Flavor: For an extra punch, add a splash of lemon juice or a dash of hot sauce to the soup before serving.
Dietary Adjustments: If you’re looking for a lower-carb version, you can skip the noodles or rice and add extra veggies instead.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Double the Batch: This soup freezes beautifully, so consider making a double batch. Freeze individual portions for those days when you need a quick meal.
FAQ Section
Q1: Can I use cooked chicken instead of turkey?
A1: Absolutely! If you have leftover chicken, it’s a perfect substitute.
Q2: Can I make this soup ahead of time?
A2: Yes! It’s great to make ahead and store in the fridge for a day or two. The flavors only get better as it sits.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.
Q4: Can I use a different kind of pasta?
A4: Yes, any small pasta works here—think elbow macaroni, ditalini, or orzo. Just be sure to cook it separately if you plan on freezing leftovers.
Q5: How can I make this soup spicier?
A5: Add a pinch of cayenne pepper or a few dashes of hot sauce to give it a kick.
Q6: Can I make this soup vegetarian?
A6: Absolutely! Just leave out the turkey and use vegetable broth for a vegetarian version.
Q7: Can I add beans to this soup?
A7: Yes! White beans or chickpeas would be a great addition for extra protein.
Q8: How do I make the broth richer?
A8: For a richer broth, you can add a splash of heavy cream or a tablespoon of butter at the end of cooking.
Q9: Can I use frozen vegetables?
A9: Yes, frozen vegetables work just fine. It’s a great shortcut to make this soup even easier!
Q10: How do I reheat this soup?
A10: Reheat on the stove over low heat, stirring occasionally, until hot. If it’s too thick, add a splash of water or broth.
Conclusion
This Turkey Soup is the definition of comfort food—it’s simple, filling, and full of flavor. Whether you’re using up leftovers or making a fresh batch, this soup is guaranteed to warm your heart and satisfy your hunger. So grab your ingredients, get that pot simmering, and enjoy a bowl of cozy goodness today!
Print
Turkey Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: undefined
- Cuisine: American
Description
This Turkey Soup recipe is a delicious way to use leftover turkey, with a rich broth and fresh vegetables. Customize it with pasta, rice, or extra veggies for a hearty meal!
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 8 cups chicken broth (or turkey broth/stock)
- 1 bay leaf
- 3 cups leftover turkey, diced or shredded
- 1 cup bowtie pasta, uncooked
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon pepper
Instructions
- Sauté the Vegetables:
Melt butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings, then stir to combine. - Add Broth and Turkey:
Pour in chicken broth, bring to a boil, and reduce to a simmer. Add the diced turkey and simmer uncovered for 15 minutes. - Cook the Pasta:
Boil the pasta separately until al dente. Drain and add directly to serving bowls. - Assemble and Serve:
Ladle the hot soup over the pasta. Avoid adding pasta directly to the soup pot to prevent it from absorbing too much broth and becoming mushy.
Notes
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Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 900mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg