Turkey Soup Recipe

Name: Turkey Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 Tbsp extra-virgin olive oil; 1 medium yellow onion (diced); 3 carrots (peeled and sliced); 2 celery stalks (thinly sliced); 3 cloves garlic (minced); 8 cups low-sodium turkey or chicken broth; 2 cups cooked turkey (shredded (white and dark meat mix)); 1 cup diced potatoes; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; Salt and freshly ground black pepper (to taste); 1/2 cup half-and-half or whole milk Greek yogurt ((optional for creaminess)); 2 Tbsp chopped fresh parsley (for garnish)

This easy Turkey Soup Recipe turns Thanksgiving leftovers into a healthy, hearty comfort food perfect for chilly fall evenings.

Let me share why this homemade turkey soup holds a special place in my kitchen. After decades of holiday feasting, I discovered that simmering leftover turkey with colorful veggies and simple herbs not only stretches the budget but also delivers a bowl of pure comfort. It’s light on saturated fat, packs around 20 grams of protein per serving (USDA data!), and warms you from the inside out. Whether you’re winding down a big family gathering or craving a quick weeknight meal, this delicious turkey soup feels like a cozy knit sweater for your soul.

Why You’ll Love This Turkey Soup Recipe

• Ready in under an hour—no endless stirring required
• Uses leftover turkey for budget-friendly eating
• Loaded with carrots, celery, potatoes and protein-rich turkey
• Low in fat but big on flavor—ideal for healthy meal plans
• Freezer-friendly: batch cook and stash for busy weekdays
• Hearty enough for lunch, light enough for dinner
• Simple pantry herbs—no fancy grocery runs
• Perfect fall comfort food that doubles as lunchbox magic

Ingredients for Your Turkey Soup Recipe

• 2 Tbsp extra-virgin olive oil (I love California Olive Ranch)
• 1 medium yellow onion, diced (Vidalia adds gentle sweetness)
• 3 carrots, peeled and sliced (bright, fresh carrots boost color)
• 2 celery stalks, thinly sliced (look for firm, green ribs)
• 3 cloves garlic, minced (or 1 tsp garlic paste)
• 8 cups low-sodium turkey or chicken broth (homemade is best)
• 2 cups cooked turkey, shredded (white and dark meat mix)
• 1 cup diced potatoes (Yukon Gold holds their shape well)
• 1 tsp dried thyme (or 1 Tbsp chopped fresh)
• 1 tsp dried rosemary (or 1 Tbsp fresh, finely chopped)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• ½ cup half-and-half or whole milk Greek yogurt (optional for creaminess)
• 2 Tbsp chopped fresh parsley, for garnish

Tip: If you’re short on time, pick up a rotisserie turkey breast and use boxed broth—still homemade-feeling but fast.

Directions for Turkey Soup Recipe

1. In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add onion, carrots, and celery. Sauté for about 5–7 minutes, stirring now and then, until veggies start to soften and the onion turns translucent.
2. Stir in garlic, thyme, and rosemary. Cook one more minute, until the kitchen smells incredible (you’ll know when garlic is just right).
3. Pour in the broth and drop in the bay leaf. Bring everything to a gentle simmer—bubbles, not a rolling boil.
4. Add the diced potatoes, then cover and let simmer for 10–12 minutes, or until the potatoes are fork-tender. Pro tip: cut potatoes evenly so they cook at the same rate.
5. Stir in the shredded turkey and cook 4–5 more minutes, just until the meat is heated through. If you’re craving a creamy twist, lower the heat, stir in half-and-half or Greek yogurt, and whisk gently.
6. Season with salt, pepper, and a squeeze of fresh lemon juice (yes, really—just a splash brightens everything up). Remove the bay leaf.
7. Ladle into bowls, sprinkle with parsley, and serve with crusty bread or your favorite crackers.

Servings & Timing

Yield: Serves 6–8
Prep Time: 15 minutes (chop, measure, smile)
Cook Time: 35 minutes (including simmer)
Total Time: About 50 minutes (perfect for a leisurely weekend or weeknight dinner)

Variations

• Swap potatoes for wild rice or pearl barley for a nutty bite.
• Use shredded rotisserie chicken instead of turkey for a chicken soup spin.
• Toss in 2 cups chopped kale or spinach at the end for a boost of greens.
• Spice it up with ½ tsp red pepper flakes during the veggie sauté.
• Turn it into chowder by adding 1 cup corn kernels and extra dairy.
• Slow-cooker method: combine all ingredients (minus dairy), cook on low 4 hrs, stir in yogurt just before serving.

Storage & Reheating

• Fridge: In airtight containers for up to 4 days—ideal for grab-and-go lunches.
• Freezer: Freeze in labeled bags or jars for up to 3 months; thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over medium-low, stirring occasionally; add a splash of broth if it’s too thick.
• Make-Ahead: Prep through step 4, cool, then refrigerate; when you’re ready, reheat, add turkey, and finish as directed.

Notes

• I learned that adding dairy directly to a rolling boil can cause curdling—always stir it in off heat.
• For a clearer broth, skim off foam or extra fat halfway through cooking.
• If you prefer a heartier mouthfeel, blend one cup of soup and fold it back in.
• Taste as you go—herb potency varies by brand, so adjust thyme and rosemary to your liking.

FAQs

Q: Can I make this soup if I don’t have leftover turkey?
A: Absolutely—rotisserie chicken or even precooked turkey breast works beautifully.

Q: How do I make homemade turkey broth?
A: Simmer the carcass with onion, carrot, celery, and water for 4–6 hours, then strain.

Q: Is it okay to freeze soup with dairy?
A: It’s better to add dairy after thawing; frozen yogurt or half-and-half can separate on thaw.

Q: How can I thicken the soup without cream?
A: Whisk 1 Tbsp cornstarch into cold water, stir into simmering soup until it thickens.

Q: How long will this soup keep in the freezer?
A: Up to 3 months—label your containers with date for best results.

Q: Can I make this vegetarian?
A: Yes—swap the broth for veggie stock and skip the turkey, adding beans or tofu for protein.

Q: What’s a good side to serve with this turkey soup?
A: Crusty sourdough bread, grilled cheese sandwiches, or a simple mixed-green salad.

Q: Can I use fresh herbs only?
A: Sure—use 3 Tbsp fresh herbs in place of 1 tsp dried, added near the end of cooking.

Conclusion

This Turkey Soup Recipe is the epitome of homemade comfort food—easy, healthy, and perfect for showcasing your fall harvest or holiday leftovers. Try it tonight, and don’t forget to leave a comment below sharing your favorite tweaks. If you’re craving more cozy bowls, wander over to my Chicken Noodle Soup and Creamy Pumpkin Soup recipes next!