Turkey soup is the kind of warm, hearty comfort food that feels like a hug in a bowl. It’s especially popular after Thanksgiving, when there’s always leftover turkey sitting in the fridge. But don’t think it’s just a leftover recipe—it’s a wholesome dish you can make anytime for lunch or dinner. With tender turkey, fresh veggies, and flavorful broth, this soup is simple, nourishing, and super satisfying. I remember making this with my grandmother after every holiday. She’d toss in whatever veggies we had and let it simmer for hours. That smell still brings me back.
Quick Facts
A quick glance at what to expect with this turkey soup recipe:
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Soup/Main Dish | American | Easy | 6 | 15 minutes | 40 minutes | 275 kcal |
Equipment Needed
Before you start cooking, make sure you have the right tools. This makes everything faster, easier, and more fun.
- Large soup pot or Dutch oven: Deep enough to hold broth, veggies, and meat without boiling over.
- Cutting board and sharp knife: For chopping vegetables and trimming turkey.
- Wooden spoon or spatula: For stirring while the soup simmers.
- Measuring cups and spoons: To get the seasonings just right.
- Ladle: To serve the soup easily without spilling.
- Medium bowl (optional): To shred leftover turkey or hold chopped veggies.
If you’re using a slow cooker or Instant Pot, those can work too. Just adjust the time and steps as needed.
Ingredients
You probably already have most of these in your kitchen. Simple, fresh, and full of flavor!
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary (optional)
- 6 cups chicken or turkey broth
- 2 cups cooked turkey, shredded or chopped
- 1 cup egg noodles (or any pasta of choice)
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- Juice of ½ lemon (optional, for brightness)
Instructions
Follow these simple steps and enjoy a bowl of homemade goodness in under an hour!
- Heat the pot: Add olive oil to a large pot over medium heat.
- Cook the aromatics: Sauté onions for 2–3 minutes until soft. Add garlic and stir for 30 seconds.
- Add the vegetables: Toss in carrots and celery. Cook for 5 minutes, stirring often.
- Season the base: Sprinkle in salt, pepper, thyme, and rosemary. Stir well.
- Pour in broth: Add the broth and bay leaf. Bring to a gentle boil.
- Simmer: Reduce heat, cover, and simmer for 15–20 minutes until veggies are tender.
- Add turkey and noodles: Stir in the shredded turkey and noodles. Cook uncovered for another 10–12 minutes until noodles are soft.
- Final touch: Remove the bay leaf. Stir in lemon juice and parsley.
Essential Note:
If using raw turkey, cook it fully before adding to the soup. You can boil it separately or pan-sear and dice it. Using leftovers? Make sure the turkey is fully reheated to 165°F. Also, feel free to adjust seasonings to your taste. If the soup seems too thick, add more broth or water. Want it creamier? Add a splash of milk or cream before serving.
