Turkey Soup
Warm up with this delicious turkey soup, a comforting dish that brings together tender turkey, fresh vegetables, and aromatic herbs. Ideal for chilly days, this soup not only makes use of leftover turkey but also fills your kitchen with delightful aromas. Whether you’re feeding a family or enjoying a cozy night in, this turkey soup is sure to be a hit.
Ingredients
– 2 cups cooked turkey, shredded
– 4 cups turkey or chicken broth
– 2 carrots, sliced
– 2 celery stalks, diced
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 15 minutes, while cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) of turkey soup contains approximately 220 calories, 28g of protein, 10g of carbohydrates, and 8g of fat. This is based on a serving size of 1 cup.
Step-by-Step Cooking Process
1. Heat a large pot over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the garlic and cook for another minute.
4. Add the diced celery and sliced carrots; cook for 5 minutes.
5. Pour in the turkey broth and bring to a boil.
6. Add in the shredded turkey, thyme, bay leaf, salt, and pepper.
7. Reduce heat and let it simmer for 20 minutes.
8. Taste and adjust seasoning as necessary.
9. Remove the bay leaf before serving.
10. Garnish with fresh parsley before ladling into bowls.
Alternative Ingredients
You can substitute cooked turkey with rotisserie chicken for a quicker option. Additionally, feel free to use frozen vegetables if fresh ones aren’t available. Quinoa or rice can also be added for extra heartiness.
Serving and Pairings
This turkey soup pairs beautifully with crusty bread or a simple side salad. For a heartier meal, serve it with a grilled cheese sandwich.
Storage and Reheating
Store leftover turkey soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply thaw and warm on the stove or in the microwave until heated through.
Cooking Mistakes
– Using low-quality broth can affect flavor.
– Overcooking vegetables makes them mushy.
– Forgetting to season can lead to bland soup.
– Not simmering long enough can result in underdeveloped flavors.
– Adding too much salt at once can ruin the dish.
– Skipping the bay leaf leaves out depth of flavor.
Helpful Tips
– Use leftover turkey bones to make a richer broth.
– Add a squeeze of lemon juice for brightness.
– Experiment with different herbs like rosemary or sage.
– For spice, add a pinch of red pepper flakes.
FAQs
Can I use frozen turkey for this recipe?
Yes, you can use frozen turkey. Just make sure to thaw it completely before shredding and adding it to the soup.
How long does turkey soup last in the fridge?
Turkey soup can last in the refrigerator for about 3 days when stored in an airtight container.
Can I add noodles to turkey soup?
Absolutely! You can add egg noodles or any pasta of your choice, but be sure to cook them separately to avoid mushiness.
Is turkey soup healthy?
Yes, turkey soup is generally healthy, packed with protein and vegetables. It can be low in calories, especially if you use low-sodium broth.
Can I make this soup in a slow cooker?
Yes, you can! Just add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Conclusion
This turkey soup recipe is not only a fantastic way to utilize leftover turkey, but it also creates a warming and nourishing dish that everyone will love. It’s simple, customizable, and perfect for any occasion!

Turkey Soup
Ingredients
- 2 cups cooked turkey shredded
- 4 cups turkey or chicken broth
- 2 carrots sliced
- 2 celery stalks diced
- 1 onion chopped
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic and cook for another minute.
- Add the diced celery and sliced carrots; cook for 5 minutes.
- Pour in the turkey broth and bring to a boil.
- Add in the shredded turkey, thyme, bay leaf, salt, and pepper.
- Reduce heat and let it simmer for 20 minutes.
- Taste and adjust seasoning as necessary.
- Remove the bay leaf before serving.
- Garnish with fresh parsley before ladling into bowls.