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A spoon rests in a bowl of turkey soup with pieces of chicken, carrots, celery, and onions, garnished with chopped herbs.
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5 from 3 votes

Turkey Soup Recipe

Make an old-fashioned leftover turkey soup with loads of vegetables and savory turkey broth. Use a turkey carcass for richer flavor and add noodles for classic comfort.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main Course, Soup
Cuisine: American
Diet: Gluten Free
Servings: 9 cups
Calories: 173kcal
Author: Traci

Equipment

Ingredients

  • 2 tablespoons Olive Oil
  • 1 large Onion diced (about 2 cups)
  • 3 large Celery Ribs diced (about 1 ½ cups)
  • 2 large Carrots diced (about 2 cups)
  • 3 cloves Garlic minced
  • 1 teaspoon Poultry Seasoning
  • 1 teaspoon Salt or more to taste
  • ½ teaspoon Black Pepper
  • 2 quarts Turkey Stock or chicken broth
  • 1 pound Shredded Turkey about 4 cups
  • Fresh Parsley for garnish

Instructions

  • Heat a 4.5 quart soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.
  • Add the ONION, CELERY, and CARROTS. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the GARLIC, POULTRY SEASONING, SALT, and BLACK PEPPER to the pot. Cook for another 1–2 minutes, stirring frequently, until the garlic is fragrant.
  • Pour in the TURKEY STOCK and bring it to a boil. Reduce the heat to low and let it simmer for 15–20 minutes, or until the vegetables are tender.
  • Stir in the SHREDDED TURKEY and simmer for an additional 5–10 minutes, until the turkey is warmed through.
  • Taste and adjust the seasoning with more SALT or BLACK PEPPER, if needed.
  • Serve the soup hot, garnished with fresh herbs or a squeeze of lemon juice for added brightness, if desired.

Video

Notes

How to Make Turkey Broth from the Carcass
Visit the blog post above for step-by-step photos!
  1. Remove any remaining tender meat from the turkey carcass and set it aside.
  2. Place the carcass in a large pot and add enough cold water to fully cover it.
  3. Bring the water to a gentle simmer and cook for 1 to 3 hours, or longer if desired. Skim off any foam or impurities that rise to the surface during cooking.
  4. Allow the broth to cool until it’s safe to handle. Strain the liquid through a fine mesh strainer to remove the bones and any debris.
  5. Use the strained broth in place of the turkey stock in the turkey soup recipe above, starting with step one.
Recipe tips
  • Swap the turkey stock for store-bought chicken broth or homemade turkey stock.
  • Short on time to make the soup? Freeze the carcass and leftover turkey by wrapping it in a zip top freezer bag and store for up to 3 months. Make it when you're ready!
  • Add rice, noodles, or extra vegetables like zucchini or spinach to make this turkey soup heartier.

Nutrition

Serving: 1cup | Calories: 173kcal | Carbohydrates: 11g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 595mg | Potassium: 307mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2692IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg