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A quick and easy turkey soup is just what you need to turn those holiday leftovers into something warm and comforting! This shortcut recipe tastes like it’s been simmering all day, with tender turkey, carrots, onions, and celery in a rich, flavorful broth. Customize it with pasta or rice to fit your family’s favorite way to enjoy it, and you’ve got a hearty, feel-good meal that’s as simple to make as it is satisfying.
Isn’t it funny how leftover turkey always seems to take over the fridge after Thanksgiving? And as much as I love a good turkey sandwich, sometimes you just need something warm and comforting to change things up. That’s where this turkey soup comes in. It’s been a lifesaver in my kitchen, turning leftovers into a bowl of hearty goodness that feels like a whole new meal.
But honestly, you don’t have to wait for Thanksgiving to enjoy it! Whether it’s leftover turkey, chicken, or even a rotisserie, this soup is perfect anytime you crave something cozy. The best part? It’s easy to make, full of flavor and feels like a little reset after the holiday rush.
Nikki’s Recipe Rundown
- Taste: This soup tastes like pure comfort—herbs and tender turkey come together in a warm, flavorful broth.
- Texture: A great mix of soft vegetables, tender turkey, and a brothy base. Add rice or pasta if you want to make it heartier!
- Ease: Super simple! Just chop, simmer, and let it do its thing while you handle your day.
- Pros: A fantastic way to use up leftover turkey, easy to customize, and freezer-friendly for meal prep.
- Considerations: If you’re adding rice or pasta, plan ahead to cook them separately. They tend to bulk up as the soup sits, so it’s best to add them fresh to each bowl.
- Recipe Repeatability: Oh yes! This is one of those recipes you’ll keep coming back to whenever turkey leftovers make an appearance. It’s just as delicious with leftover chicken or rotisserie, too!
Ingredient
- Cooking Oil: Helps sauté the vegetables to build flavor as your soup’s base.
- Carrots, Celery, Onion: This trio is a classic for adding a rich, aromatic foundation to the soup. I like using mini carrots for easy slicing!
- Chicken or Vegetable Stock: The base of the soup. Go with chicken for a richer flavor or vegetable if you prefer a lighter taste.
- Bay Leaf: Adds a subtle depth to the broth. Don’t forget to fish it out before serving!
- Poultry Seasoning, Thyme, Basil: These dried herbs give the soup its signature savory flavor.
- Parsley: Fresh parsley adds a burst of freshness, stirred in at the end or sprinkled as a garnish.
- Garlic Powder: A quick and easy way to infuse garlic flavor without extra chopping. If you’d like to use fresh minced garlic instead, saute it the last minute with the carrots, celery & onions.
- Cooked Turkey: A perfect way to use up leftover turkey. Both white and dark meat work beautifully.
- Salt and Pepper: Season to taste at the end for the perfect balance.
- Cooked Rice or Pasta (Optional): Makes the soup heartier, but keep them separate and add fresh to each bowl to avoid soaking up all the broth.
Variations and Substitutions
- Protein Swap: Use leftover chicken, rotisserie chicken, or even shredded pork if turkey isn’t on hand.
- Vegetarian Option: Skip the turkey and use vegetable stock. Add hearty beans like cannellini or chickpeas for protein.
- Grain Alternatives: Try cooked quinoa, farro, or barley instead of rice or pasta for a twist.
- Herb Substitutions: Use fresh thyme and basil if you have them—double the amount of dried herbs for a fresh substitute.
- Broth Choices: Low-sodium stock is a great option if you prefer to control the salt level. Bone broth works, too, for added richness.
- Extra Veggies: Stir in spinach, kale, or frozen peas toward the end for more greens.
Shortcut Ideas
- Use pre-chopped mirepoix mix from the produce section.
- Try bagged shredded turkey or chicken from the deli.
- Substitute dried herbs for fresh ones when you’re in a pinch.
How To Make Easy Turkey Soup
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Sauté the Vegetables
Heat a large stock pot with a little cooking oil over medium-high heat.
Toss in your carrots, celery, and onion, stirring occasionally until the onions turn tender and translucent—this takes about 5 minutes.
Step 2: Build the Broth
Add your chicken or vegetable stock, along with the bay leaf, poultry seasoning, thyme, basil, parsley, and garlic powder. Give it all a good stir.
Step 3: Add the Turkey
Bring the mixture to a gentle boil, then add your diced turkey. Lower the heat to a simmer, cover the pot, and let the soup work its magic for about an hour.
Step 4: Finish and Serve
Remove the pot from heat and fish out the bay leaf.
To serve, scoop some cooked pasta or rice into each bowl, ladle the soup on top, and garnish with fresh parsley if you’re feeling fancy.
Slow Cooker Turkey Soup
Transform this comforting soup into an even easier slow-cooker meal! Here’s how:
- Sauté the Veggies: Start by heating oil in a skillet on the stove. Sauté the carrots, celery, and onion until the onions are tender and fragrant—this step enhances the flavor.
- Combine in the Slow Cooker: Transfer the sautéed veggies to your slow cooker. Add the chicken or vegetable stock, bay leaf, poultry seasoning, thyme, basil, parsley, garlic powder, and diced turkey. Give it a good stir.
- Cook Low and Slow: Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Finish and Serve: Remove the bay leaf before serving.
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Recipe Tips for Turkey Soup with Rice
- Sauté First: Don’t skip sautéing the veggies before adding them to the soup! It builds a rich, savory base that takes the flavor to the next level.
- Taste and Adjust: Always taste before serving, and adjust the salt and pepper to your liking.
- Use Leftovers: This soup is a great way to make the most of leftover turkey from a holiday meal, but it works just as well with chicken or rotisserie.
Recipe FAQs
Absolutely! This leftover turkey soup tastes even better the next day as the flavors have time to meld. Make it a day ahead and store it in the refrigerator.
Cook rice or pasta separately and add it fresh to each serving bowl. This keeps the broth light and prevents the grains from absorbing too much liquid.
No problem! Dried herbs work great in this soup. Use 1 tablespoon parsley flakes instead of fresh parsley, and adjust other dried herbs to taste.
Storage for Turkey Noodle Soup
Make Ahead: The soup can be made a day ahead. The flavors only get better!
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Portion the soup into single servings and freeze for up to 3 months. Leave out the rice or pasta noodles until reheating for the best texture.
What to Serve with Leftover Turkey Soup
Turkey soup is a comforting meal on its own, but pairing it with the right sides can make it even more delicious. Pop those leftover dinner rolls in the oven with a little garlic butter on top, or try my Cheesy Green Chili Bread for a flavorful twist.
A fresh, simple salad is a perfect match. We love an easy Caesar Salad or my Chick-fil-A Copycat Kale Crunch Salad to round out the meal and add a bright, crisp element to the table.
Other Comforting Soup Recipes
- Zuppa Toscana Soup
- Hamburger Vegetable Soup Recipe
- Chicken Pot Pie Soup
- Spanish Bean Soup
- White Chicken Chili (you can sub in leftover turkey here too)
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Turkey Soup Recipe
Ingredients
- 1 tablespoon avocado oil
- 2 cups carrots, sliced (I like to use mini carrots)
- 2 cups celery, chopped
- 1 cup onion, diced
- 3 32 ounces containers chicken stock and/or vegetable stock
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon thyme, dried
- 1 teaspoon sweet basil, dried
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon garlic powder
- 3 to 4 cups cooked turkey, diced (both white and dark meat)
- Salt and pepper to taste
- cooked rice or pasta, optional
Instructions
- In a large stock pot heat oil.1 tablespoon avocado oil
- Add carrots, celery, and onion. Saute over medium high heat until onions are tender.2 cups carrots, 2 cups celery, 1 cup onion
- Add stock, bay leaf, poultry seasoning, thyme, basil, parsley, garlic powder, salt and pepper (to taste).3 32 ounces containers chicken stock and/or vegetable stock, 1 bay leaf, 1 teaspoon poultry seasoning, 1 teaspoon thyme, 1 teaspoon sweet basil, 2 tablespoons fresh parsley, ½ teaspoon garlic powder, Salt and pepper to taste
- Bring to a boil. Add turkey then reduce heat and simmer, covered for 1 hour.3 to 4 cups cooked turkey
- Remove from heat.
- Remove bay leaf.
- Place either ¼ to ½ cup of pasta or ½ cup of cooked rice in each individual serving bowl and add soup. Or, it can be served without pasta or rice.cooked rice or pasta
- Optional fresh parsley for garnish.
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Notes
Slow Cooker Instructions
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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