Looking for a perfect meal to use up your leftover turkey? Packed with fresh vegetables and herbs, this turkey soup recipe is super filling and so comforting!
My mom is the queen of the kitchen… except soups.
No, that’s not true. She can make anything and it’s her soup recipe that still is a reader favorite on our site, but because my Dad wasn’t a big soup eater she didn’t really gather a plethora of soup recipes. It’s funny though, now that all of us kids have left home they seem to make more soups than ever before. I guess that Dad was like a kid, had to grow out of his pickiness. 😉
This turkey soup totally makes me think of them though, it’s a perfect leftovers, easy going, perfect for picky palates soup. And Mom could totally rock the leftovers so she remains queen of even that.
What Ingredients Go in Turkey Soup?
Grab that leftover turkey from Thanksgiving, and let’s repurpose it in this yummy soup! It is full of fresh veggies and herbs, and it is so satisfying and comforting. Feel free to add or swap whatever veggies your family will love most. Here is your grocery list:
- Butter or Olive Oil
- Turkey Broth (or Chicken Broth)
- Bay Leaf
The measurements for each ingredient can be found in the recipe card below.
How to Make Turkey Soup
We are going to cook this soup on this stove top, but scroll down for directions for making it in the slow cooker or Instant Pot.
- Add the butter or oil to your dutch oven over medium heat. Let the butter melt and then add all the vegetables. Saute them until tender and translucent.
- Add the remaining ingredients and stir everything together.
- Put a lid on the dutch oven and let it simmer for 30 minutes (up to all day). Taste it occasionally and season to taste.
- Remove the herb sprigs and bay leaf and serve.
How to Make Homemade Broth
Making homemade broth with your leftover turkey is super simple. Take your turkey carcass and place it in a large stock pot and add enough water to cover it. Add herbs like bay leaves, rosemary, thyme, etc. Bring it to a full boil and then reduce the heat and let it summer for a couple of hours up to all day. Then strain out the turkey carcass and all the herbs leaving just the broth behind.
Can Turkey Soup Be Made in a Slow Cooker?
Yes, it make a great slow cooker soup and making it in the slow cooker is easy! Follow the directions in step 1 sauteing all the veggies on the stove top. Then put all the ingredients into a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can Turkey Soup Be Made in an Instant Pot?
Yes, absolutely! Add the butter, onions, celery, garlic and carrots to the Instant Pot on saute mode and cook for 4-5 minutes. Then add all the remaining ingredients and cook on high pressure for 8-10 minutes. You can quick release it and dig in!
How Long Will Turkey Soup Keep?
Properly stored in an airtight container, turkey soup will keep for 3-4 days in the refrigerator.
Can You Freeze Turkey Soup?
To freeze, place in freezer safe, covered containers or in freezer bags and freeze for up to 6 months.
What to Eat with Turkey Soup?
I am all about having a big hunk of delicious bread to dip into all soups. Here are some of my favorite bread recipes for dunking in soup:
Just some good ol’ soda crackers or any kind of cracker you enjoy is great with this soup too.
Few things bring me more joy than repurposing leftovers into something delicious! Making a soup is the perfect way to do that and to use up veggies that need to be eaten. Leftover turkey soup brings all the comfort and yum of Thanksgiving to your belly all over again!
More Leftover Turkey Recipes:
- Turkey Tetrazzini
- Ultimate Leftover Turkey Club
- Turkey Pot Pie
- Chicken (or Turkey) Tortilla Soup
- Honey Avocado Turkey Bacon Sandwich
- Chicken (or Turkey) Wild Rice Soup with Leeks
- Turkey BLT Wrap
- Triple Decker Club Sandwich
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Leftover Turkey Soup
- 2 Tablespoons Butter or olive oil
- 1 Onion large, minced fine
- 2 Stalks Celery chopped
- 3 Cloves Garlic minced fine
- 1 1/2 Cups Carrots chopped
- 2 Potatoes peeled and chopped
- 4 Quarts Turkey Broth (16 cups) or chicken *see note
- 4-5 Cups Turkey chopped
- 2 sprigs Rosemary (1 teaspoon dry)
- 1 sprig Savory (1/2 teaspoon dry)
- 1 teaspoon Sage chopped (1/2 teaspoon dry)
- 1 ` Bay Leaf
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Pepper (to taste)
- In a dutch oven, add the butter or oil and heat until melted over medium heat. Add the onion and celery, garlic and carrots and cook for 5-7 minutes or until tender and translucent.
- Add the remaining ingredients, stirring to combine.
- Cook, covered for 30 minutes, up to all day, tasting occasionally to adjust seasonings. You’re looking for the potatoes to be tender. Remove the herb sprigs and bay leaf and serve with crackers or bread.
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