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Turkey Soup Recipe

Turkey Soup Recipe

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Nothing quite beats a warm bowl of homemade turkey soup, especially when you’ve got a bit of leftover turkey lingering in the fridge. This Turkey Soup Recipe is one of my absolute favorites because it’s hearty, comforting, and comes together so quickly. Whether you’re nursing a cold or just craving some cozy comfort food, it’s a game changer that’s both satisfying and easy on your schedule.

When the weather starts to turn chilly or you want to make the most of your holiday leftovers, this turkey soup works like a charm. I love how the simple ingredients blend together to create a rich, flavorful broth that feels like a warm hug from the inside out. Plus, it’s a great way to sneak in extra veggies and stretch your turkey further without feeling like you’re eating the same thing twice.

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Why You’ll Love This Recipe

  • Quick and Easy: You can whip up a delicious pot of turkey soup in under 45 minutes—perfect for busy weeknights.
  • Perfect for Leftovers: It transforms leftover turkey into a fresh, flavorful meal that your whole family will enjoy.
  • Hearty and Nourishing: With veggies, turkey, and noodles all in one bowl, it’s a satisfying, well-rounded dish.
  • Customizable: You can easily tweak the ingredients to fit your tastes or what you have on hand.
A white bowl is filled with chicken noodle soup showing four main layers: at the bottom are thin flat noodles in pale yellow, then pieces of pale cooked chicken scattered with small bits of green celery, above this are brighter orange carrot slices, and the top layer is a golden clear broth with visible fresh herbs; a metal spoon lifts a scoop of the soup with noodles, chicken, celery, and a carrot slice visible. In the background, a large white pot filled with the same soup sits on a white marbled surface with some round bread pieces next to it, and a woman's hand holding the spoon is partially visible. Photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

I’ve found that simple, fresh ingredients really make this turkey soup recipe sing. Each one works together to build this comforting bowl of goodness, and most are pantry staples or easy to find at any grocery store.

  • Olive oil: Adds just the right amount of healthy fat to soften veggies and layer in flavor.
  • Onion: Using a medium, diced onion brings sweetness and depth to your broth.
  • Carrots: Peeled and diced carrots provide natural sweetness with a lovely texture.
  • Celery: Offers a classic aromatic crunch that balances perfectly with the other ingredients.
  • Bay leaf: A subtle but important herb that infuses the soup with earthiness.
  • Poultry seasoning: This blend is a quick shortcut to that comforting turkey soup flavor.
  • Salt and pepper: Essential for seasoning and making every flavor pop.
  • Diced turkey: Leftover turkey works beautifully here — it’s what makes this soup special.
  • Turkey stock: Homemade or store-bought, this is the rich base that brings it all together.
  • Egg noodles: They cook quickly and add that satisfying chewy bite I love in turkey soup.
  • Fresh parsley (optional): Adds a little pop of color and freshness right before serving.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this turkey soup recipe my own by swapping in different veggies or noodles based on what’s in the fridge. This soup is like a blank canvas, so feel free to get creative and tailor it to your liking — that’s part of the fun!

  • Add extra greens: Sometimes I toss in fresh spinach or kale in the last few minutes for a boost of nutrients and color.
  • Swap noodles: I’ve used rice, quinoa, or even spiralized zucchini noodles to mix things up for different textures or dietary needs.
  • Spice it up: A pinch of red pepper flakes gives it a nice little kick when I’m craving something bolder.
  • Make it slow cooker style: Perfect for when I’m busy all day — just set it and forget it.

How to Make Turkey Soup Recipe

Step 1: Sauté Your Veggies

Start by heating olive oil in a large Dutch oven or soup pot over medium heat. Toss in your diced onions and cook them until they’re soft and fragrant—usually about 3 to 4 minutes. Then add the diced carrots and celery, stirring and cooking everything together for another 2 to 3 minutes. This builds a flavorful base, so don’t rush this step!

Step 2: Season and Simmer

Sprinkle in the poultry seasoning, salt, pepper, and the bay leaf. Stir everything together and let those spices toast slightly for about a minute to deepen their flavor. Then, pour in your diced turkey and turkey stock. Give it a good stir, cover the pot, and bring it up to a boil. Once boiling, let it bubble for 5 minutes before lowering the heat to simmer. Let it simmer gently for 15 to 20 minutes so all those flavors meld beautifully.

Step 3: Cook Noodles and Finish

Turn the heat back up to bring the soup to a boil again, then add your egg noodles. Cook according to the package directions, usually around 7 to 8 minutes. While the noodles cook, chop your fresh parsley if you’re using it—that fresh touch makes a nice difference. Once the noodles are tender, remove the bay leaf and give the soup a final stir. Serve it up piping hot, garnished with parsley for a fresh burst.

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Pro Tips for Making Turkey Soup Recipe

  • Use homemade stock when possible: It adds much more depth than store-bought, though quality store-bought works in a pinch.
  • Don’t overcook noodles: Add them last and watch closely so they stay tender but not mushy.
  • Adjust seasoning at the end: Taste your soup before serving and add salt or pepper as needed to get it just right.
  • Remove bay leaf before serving: It can be easy to forget and will leave an unpleasant texture!

How to Serve Turkey Soup Recipe

A large white pot filled with chicken noodle soup showing three main layers: a yellow broth base with visible small bits of green herbs and tiny orange carrot pieces, a middle layer of thin flat pale noodles floating evenly throughout, and a top layer with chunks of white chicken and scattered green herbs. A wooden spoon with a smooth handle is partially submerged in the soup, the spoon's handle rests sticking out from the pot to the left. The pot sits on a white marbled surface with a torn piece of brown bread and some green leafy parsley in the back, and three stacked white bowls blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of fresh herbs with this soup — chopped parsley is my go-to because it adds a burst of color and a subtle brightness that lifts the whole bowl. Sometimes I sprinkle extra black pepper or even a squeeze of fresh lemon juice if I want a little zing. Crusty bread or crispy croutons on the side are also wonderful for dipping.

Side Dishes

My family loves pairing this turkey soup with a simple green salad tossed in a light vinaigrette and some warm, crusty bread for dunking. Occasionally, I’ll serve it alongside roasted vegetables or a baked sweet potato to round out the meal without going overboard on carbs.

Creative Ways to Present

For holiday dinners, I sometimes serve this turkey soup in small, elegant ramekins or even hollowed-out bread bowls for a fun twist. Adding a little swirl of cream or a sprinkle of crispy fried onions on top gives it an extra-special touch that impresses guests without much extra effort.

Make Ahead and Storage

Storing Leftovers

I usually cool leftover turkey soup completely before storing it in airtight containers in the fridge, where it keeps well for 3 to 4 days. This lets the flavors deepen even more, so sometimes the next-day soup tastes even better than fresh!

Freezing

Freezing turkey soup is a lifesaver for busy weeks. I like to freeze it without the noodles, since they can get mushy after thawing. When you’re ready to eat, just defrost and add freshly cooked noodles for that perfect texture.

Reheating

For reheating, I gently warm the soup on the stovetop over low heat to avoid breaking down the turkey or veggies. If you froze the soup without noodles, this is when you add and cook fresh noodles to keep things tasting fresh and delicious.

FAQs

  1. Can I use chicken instead of turkey for this soup?

    Absolutely! This soup is quite flexible, and chicken works well too, especially chicken thighs or breasts. Just adjust cooking times as needed depending on the meat you use.

  2. What if I don’t have homemade turkey stock?

    Store-bought turkey or chicken stock works perfectly fine. If you want an extra flavor boost, you can simmer the stock with some extra herbs or a parsnip before adding it to the soup.

  3. Can I make this soup vegetarian?

    For a vegetarian version, skip the turkey and turkey stock and use vegetable broth instead. Add in extra hearty veggies or plant-based protein like beans for added substance.

  4. How long does leftover turkey soup last in the fridge?

    Properly stored in an airtight container, turkey soup will keep safely for about 3 to 4 days in the refrigerator.

Final Thoughts

This turkey soup recipe holds a special place in my heart, especially as a way to savor holiday leftovers without feeling like you’re eating the same thing again. It’s hearty, quick, and endlessly adaptable, which is exactly what I need after busy days. I really hope you give it a try—you’ll enjoy how simple it is to make and how deeply satisfying every spoonful feels.

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Turkey Soup Recipe

Turkey Soup Recipe

4.5 from 52 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

This hearty Turkey Soup is a comforting and flavorful dish perfect for using leftover turkey. It combines tender turkey pieces, fresh vegetables, aromatic seasonings, and egg noodles, all simmered in rich turkey stock for a warm, satisfying meal.

Ingredients

Units Scale

Vegetables

  • 1 medium onion, diced
  • 4 large carrots, peeled and diced
  • 3 stalks celery, cleaned and diced

Seasonings & Herbs

  • 1 bay leaf
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh parsley, chopped (optional)

Main Ingredients

  • 2 tablespoons olive oil
  • 3 cups turkey, diced
  • 8 cups turkey stock (homemade or store bought)
  • 1 bag (12 oz) egg noodles

Instructions

  1. Prepare Vegetables: Dice the onion, peel and dice the carrots, and clean and dice the celery. Set aside for cooking.
  2. 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, stirring occasionally to prevent burning.
  3. Add Carrots and Celery: Add the diced carrots and celery to the pan with the onions. Continue cooking for another 2-3 minutes until vegetables are slightly softened, stirring occasionally.
  4. Add Seasonings and Bay Leaf: Stir in 1 teaspoon poultry seasoning, 1 teaspoon salt, ½ teaspoon pepper, and 1 bay leaf. Cook the mixture for about 1 minute to allow the flavors to meld.
  5. Add Turkey and Stock: Stir in the diced turkey and pour in 8 cups of turkey stock. Mix everything together in the pot.
  6. Bring to Boil: Cover the pot and bring the soup to a boil over medium-high heat. Once boiling, maintain the boil for 5 minutes to develop the flavors.
  7. Simmer Soup: Reduce the heat to low and let the soup simmer gently for 15-20 minutes, allowing the vegetables to tenderize and the flavors to deepen.
  8. Cook Noodles: Increase the heat to bring the soup back to a boil. Add the egg noodles and cook according to the package directions, usually about 6-8 minutes, until noodles are tender.
  9. Finish and Serve: While the noodles cook, chop fresh parsley if using. Remove the bay leaf from the soup, stir in the parsley, and serve the soup hot immediately.
  10. Storage: Store any leftovers in an airtight container in the refrigerator and consume within 3-4 days. The soup can also be frozen for later use.

Notes

  • Using leftover turkey makes this soup a perfect post-Thanksgiving dish.
  • Customize by adding other vegetables like peas or corn if desired.
  • Make a big batch and freeze portions for easy weeknight meals.
  • Homemade turkey stock adds richer flavor but store-bought works well too.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 250 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 20 g
  • Cholesterol: 60 mg