I absolutely love this Turkey Soup Recipe because it’s the ultimate comfort food—warm, nourishing, and packed with flavors that remind me of cozy family gatherings. Whether you’re looking to use up leftover turkey or just craving something wholesome on a chilly day, this soup hits the spot every single time.
When I first tried this recipe, I was amazed at how simple ingredients and a little patience could come together to make such a satisfying dish. You’ll find that it’s not just delicious but also incredibly forgiving, so even if you’re new to soup-making, you’ll feel right at home in the kitchen with this one.
Why You’ll Love This Recipe
- Easy to Make: The step-by-step process is straightforward, perfect even if you’re busy or a kitchen newbie.
- Transforms Leftovers: This is a fantastic way to use up leftover turkey and turn it into something fresh and exciting.
- Comfort in a Bowl: It’s hearty, soothing, and great for chilly days or whenever you need a warm hug in soup form.
- Customizable: You can tweak ingredients easily to match your family’s preferences or what’s in your pantry.
Ingredients You’ll Need
This Turkey Soup Recipe uses simple, classic ingredients that work beautifully together to create comforting, rich flavors. When shopping, aim for fresh vegetables and, if possible, homemade turkey stock to boost the depth of taste.
- Olive oil: I prefer extra-virgin for its vibrant flavor and health benefits.
- Onion: Adds sweetness and aroma; diced small for even cooking.
- Carrots: Provides natural sweetness and color—peeled and diced for the best texture.
- Celery: Offers a subtle crunch and savory note.
- Bay leaf: Essential for that earthy undertone—don’t forget to remove it before serving!
- Poultry seasoning: This classic blend ties the turkey flavor all together effortlessly.
- Salt: Enhances all the flavors but add gradually to taste.
- Pepper: Adds just a hint of heat and earthiness.
- Turkey: Cubed leftover turkey works perfectly, but shredded is also great.
- Turkey stock: Homemade if possible, but store-bought works fine—just pick a low-sodium version for control over saltiness.
- Egg noodles: Classic in turkey soup, they cook up tender and soak up all that delicious broth.
- Fresh parsley: Optional, but tossed in at the end it adds a fresh burst of color and flavor.
Variations
I love how this Turkey Soup Recipe welcomes experimentation, and I often tweak it depending on what’s in the fridge or how hearty I want it. Feel free to swap or add vegetables and play with the seasoning to make this dish truly yours.
- Vegetable Boost: Sometimes I toss in frozen peas or corn towards the end for extra sweetness and texture.
- Spicy Kick: Adding a pinch of red pepper flakes or a dash of hot sauce gives the soup a gentle warmth that my family adores.
- Gluten-Free: Swap the egg noodles for gluten-free pasta or rice noodles, and it works just as well.
- Herb Alternatives: Instead of parsley, try fresh thyme or rosemary for a different herbal profile.
How to Make Turkey Soup Recipe
Step 1: Prep Your Veggies Like a Pro
Start by dicing your onion, carrots, and celery evenly. I learned that chopping everything into roughly the same size helps them cook uniformly and adds to a pretty finished look. This step only takes about 5 minutes but sets the foundation for those rich flavors.
Step 2: Sauté and Build Flavor
Heat olive oil in a Dutch oven over medium heat. Toss in the onions and cook until they become tender and translucent, usually around 3 to 4 minutes. Then add the carrots and celery and sauté for another 2 to 3 minutes. This gentle cooking unlocks the veggies’ natural sweetness and aroma—don’t rush it; this is where the magic starts.
Step 3: Season and Simmer
Sprinkle in your poultry seasoning, salt, pepper, and drop in the bay leaf. Stir it all around for about a minute to toast the spices lightly—this brings out their best. Then, add the diced turkey and pour in your turkey stock. Bring the pot to a boil, let it bubble for 5 minutes, then reduce the heat and let it simmer gently for 15-20 minutes to meld the flavors together beautifully.
Step 4: Cook the Noodles and Finish
Turn the heat back up to boil and add the egg noodles, cooking according to the package instructions until just tender. While the noodles cook, chop fresh parsley if you’re using it. I always add the parsley last because it keeps that fresh, bright flavor alive in the soup. Serve it up hot, and enjoy the cozy comfort!
Pro Tips for Making Turkey Soup Recipe
- Use Homemade Stock: If you can, homemade turkey stock adds incredible depth and richness that store-bought just can’t match.
- Don’t Overcook Veggies: Keep veggies slightly firm to retain texture—overcooking makes the soup dull.
- Add Noodles Last: Cooking noodles in the soup helps infuse flavor, but avoid adding too early or they’ll get mushy.
- Season Gradually: Salt slowly and taste as you go to prevent over-seasoning, especially if using salted stock.
How to Serve Turkey Soup Recipe
Garnishes
I usually sprinkle freshly chopped parsley over the soup right before serving. It adds a lovely pop of color and a burst of freshness that balances the rich broth. Sometimes, I’ll add a little cracked black pepper or a squeeze of lemon juice to brighten it even more—trust me, it makes a difference!
Side Dishes
I like pairing this turkey soup with a warm slice of crusty bread or a flaky biscuit to soak up every last bit of broth. A simple green salad with vinaigrette also adds a refreshing contrast to the comforting soup.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls, which gets everyone excited and makes the meal feel a bit fancy without much extra effort. Garnishing with a swirl of cream or a sprinkle of crispy bacon bits can elevate the experience and please guests effortlessly.
Make Ahead and Storage
Storing Leftovers
I typically store leftover turkey soup in airtight containers in the refrigerator where it stays good for up to 3 days. I love that the flavors develop even more overnight, making leftovers taste incredible the next day.
Freezing
This is an amazing soup to freeze! I portion it out into freezer-safe containers or heavy-duty zip bags, leaving space for expansion, and it keeps wonderfully for up to 3 months. Just be sure to undercook your noodles slightly if you plan to freeze it, or add them fresh when reheating.
Reheating
Reheat your turkey soup gently on the stove over medium-low heat, stirring occasionally. If the noodles absorbed too much broth, stir in a splash of water or stock to loosen it up. Freshen it up by adding a sprinkle of parsley or a squeeze of lemon before serving.
FAQs
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Can I use chicken instead of turkey in this soup?
Absolutely! While this is a Turkey Soup Recipe, you can easily substitute cooked chicken. The flavors will be slightly different but still delicious, especially if you use chicken stock or broth.
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How do I make this soup gluten-free?
Simply swap the egg noodles for gluten-free pasta or leave out the noodles altogether and add extra vegetables or rice. The broth and turkey are naturally gluten-free, so it’s an easy adjustment.
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Can I prepare the soup entirely in a slow cooker?
You sure can! Start by sautéing the veggies in a pan, then transfer everything to your slow cooker. Add the turkey, stock, and seasonings, and cook on low for 4-6 hours. Add noodles in the last 30 minutes or cook separately and stir in before serving.
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What’s the best way to store leftover turkey soup?
Use airtight containers and refrigerate for up to 3 days. For longer storage, freeze in portion-sized containers. Avoid freezing with noodles; add fresh noodles when reheating for best texture.
Final Thoughts
This Turkey Soup Recipe has become a staple in my home, especially after big holiday meals when there’s leftover turkey to enjoy. It’s comforting, flexible, and deeply satisfying without being complicated. I hope you try making it yourself and discover how easy it is to whip up a soul-warming bowl that brings everyone together around the table.
Print
Turkey Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty turkey soup made with tender turkey, fresh vegetables, and egg noodles simmered in flavorful turkey stock, perfect for using up leftover turkey and warming up on chilly days.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 large carrots, peeled and diced
- 3 stalks celery, cleaned and diced
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
Protein and Liquid
- 3 cups turkey, diced
- 8 cups turkey stock (homemade or store-bought)
Pasta and Garnish
- 1 bag (12 oz) egg noodles
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare Vegetables: Cut the onions, carrots, and celery into diced pieces for even cooking.
- Sauté Onions: Heat 2 tablespoons of olive oil in a dutch oven or large soup pan over medium heat. Add the diced onions and cook until tender, about 3-4 minutes.
- Add Carrots and Celery: Stir in the diced carrots and celery, cooking for another 2-3 minutes until slightly softened.
- Add Seasonings and Bay Leaf: Sprinkle in the poultry seasoning, salt, pepper, and add the bay leaf. Cook and stir for about 1 minute to release the flavors.
- Combine Turkey and Stock: Stir in the diced turkey and pour in the turkey stock. Mix well to combine all ingredients.
- Bring to Boil: Cover the pot and bring the soup to a boil. Allow it to boil for 5 minutes.
- Simmer Soup: Reduce heat to low and let the soup simmer gently for 15-20 minutes to develop flavors.
- Boil Noodles: Increase heat back to high to bring the soup to a boil again. Add the egg noodles and cook according to package directions, usually 7-10 minutes.
- Add Parsley and Serve: While the noodles cook, chop fresh parsley if using. Stir parsley into the soup or use as garnish. Serve the soup immediately while hot.
- Store Leftovers: Cool any leftover soup and store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- Leftover turkey soup is a Thanksgiving tradition! It’s a great way to use leftover turkey and turkey stock.
- Customize the recipe by adding other vegetables like peas or corn.
- Make a big batch and freeze portions for easy weeknight meals.
- For a gluten-free option, substitute egg noodles with gluten-free pasta or rice.
- If you prefer a richer soup, add a splash of cream or milk before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
