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Turkey Vegetable Soup

Leftlover Turkey Vegetable Soup Recipe

Turkey Vegetable Soup is a broth-based soup made with cookedturkey and mixed vegetables like carrots, celery, potatoes, and green beans.Herbs such as thyme and bay leaf add gentle flavor. The soup stays clear, notcreamy, and tastes clean and hearty.
Prep Time 15 minutes
Cook Time 35 minutes
Course: Soup
Cuisine: American
Calories: 280

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 cup potatoes diced
  • 1 cup green beans chopped
  • 1 cup corn kernels fresh or frozen
  • 2 cups cooked turkey shredded or cubed
  • 6 cups low-sodium turkey or chicken broth
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large Soup Pot or Dutch Oven
  • Sharp chef’s knife
  • Cutting board
  • Wooden spoon or heat-safe spatula
  • Measuring Cups and Spoons
  • Ladle
  • Bowl and spoon

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Stir and cook for 5 minutes until soft.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in potatoes, green beans, and corn.
  5. Add cooked turkey and mix well.
  6. Pour in broth. Add salt, pepper, thyme, and bay leaf.
  7. Bring to a gentle boil. Reduce heat and simmer for 25 minutes.
  8. Remove bay leaf. Stir in fresh parsley.
  9. Taste and adjust seasoning. Serve hot.

Notes

I cooked this Turkey Vegetable Soup many times in my home kitchen, especially after family gatherings with leftover turkey. Each time, the soup brought comfort and balance back to our meals. I tested ingredient ratios, simmer time, and seasoning carefully to keep flavors clean and familiar. This recipe reflects real cooking experience, not theory. It follows safe food handling, balanced nutrition, and simple steps anyone can trust and repeat.