This Turkey Soup recipe is easy to make from scratch with leftover turkey, flavorful broth, and vegetables! Add-on options include rice, potatoes, pasta, and lots of vegetables!
Turkey Soup
When the holidays are over, this Turkey Soup is the first thing that I make! (I usually make it when it’s still Thanksgiving day. 😂) This soup freezes so well, I make it with leftover chicken or turkey and keep it in my freezer all year round!
Turkey Soup
prep time: 10 MINUTES ; cook time: 35 MINUTES ; total time: 45 MINUTES
SERVINGS: 6 SERVINGS
This Turkey Soup recipe is easy to make with leftover turkey, flavorful broth, and vegetables! Add on options include rice, potatoes, pasta, and lots of vegetables!
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 8 cups chicken broth, can sub turkey broth or stock
- 1 bay leaf
- 3 cups leftover turkey, diced/shredded
- 1 cup bowtie pasta, uncooked
Seasonings
- 1 teaspoon EACH: dried basil, oregano, parsley, mustard powder
- ¼ teaspoon EACH: ground sage, pepper
Instructions
- Melt butter in a large (4.5 quart) soup pot over medium heat. Add the onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Stir to combine.
- (Pro Tip: Add a Parmesan rind or any leftover turkey bones to the soup for even more flavor!)
- Add the chicken broth and bring the soup to a boil. Reduce to a simmer and add the diced turkey.
- Simmer gently, uncovered, for 15 minutes.
- Boil the pasta separately until al dente. Drain and add directly to serving bowls. Ladle the soup on top. (Don’t add the pasta directly to the soup pot, it’ll absorb a lot of broth and become mushy during storage.)
- See blog post for how to incorporate tortellini and other kinds of pasta as well as rice and potatoes!
Notes
Pro Tips:
- This is even better if made with homemade stock – it’s the perfect way to utilize leftover turkey!
- You can also add leftover bones/wings, etc. to the broth in this soup for more flavor, then remove prior to serving. Feel free to add some leftover gravy as well!
- Add a Parmesan rind to the broth while it simmers for even more savory flavor!
- Sometimes I’ll add cream of chicken or cream of mushroom soup to this (about 10 oz.) It adds nice depth of flavor. You can use a can for convenience purposes as well. If the broth becomes too salty, I’ll add a little milk, cream, or water.
- The hot sauce, Worcestershire sauce, and mustard powder are flavor enhancers in this soup that can’t be tasted outright. The hot sauce doesn’t make it spicy. I use Frank’s Hot Sauce.
- Important: The pasta is added to serving bowls in this recipe instead of the soup pot. If pasta is stored with leftover soup, it absorbs a great deal of broth and becomes mushy. The same goes for rice.
- Top this soup with Ranch Oyster Crackers for even more flavor, or pair this with my crusty, airy, No Knead Bread for dipping!
Crock Pot Method:
- Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
- Add the seasonings, Worcestershire sauce, hot sauce, bay leaf, turkey, and broth.
- Cook on low for 6 hours.
- Cook pasta separately and add it to serving bowls. Ladle the soup on top and serve!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup makes an excellent freezer meal. Just be sure not to store this soup with rice/pasta as it will absorb all of the broth.
Nutritional information is an estimate and is per serving. This recipe makes 6 servings. (Each serving is about 1.5 cups.)
Nutrition
- Calories: 242kcal, Carbohydrates: 13g, Protein: 24g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 100mg, Sodium: 1410mg, Potassium: 352mg, Fiber: 1g, Sugar: 3g, Vitamin A: 3729IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 1mg
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