Warm, comforting, and wonderfully practical, this Turkey Soup turns leftover bird into a weeknight hero. I make it after holiday dinners and on busy Sundays — it stretches turkey, feeds a family, and tastes even better the next day with simple seasoning adjustments. If you’re planning a post-holiday menu, you might also like this thanksgiving sides guide to pair alongside your soup.
Why Make This Recipe
- Uses up roasted turkey to avoid waste and saves money while delivering great flavor in every spoonful.
- Nutritious and protein-rich: lean turkey, vegetables, and a broth-based base make a satisfying low-fat meal.
- Quick weeknight option when using precooked turkey; you can have soup on the table in about 30 minutes.
- Freezer-friendly: makes excellent make-ahead portions for busy days or packed lunches.
- Personal insight: I love this soup because a simple squeeze of lemon or splash of hot sauce can transform it — I keep both on hand for last-minute tweaks.
Recipe Overview
- Prep time: 10 minutes (if using leftover turkey) or 20 minutes (if making stock from a carcass).
- Cook time: 25–90 minutes (25 minutes for assembled soup, 60–90 minutes if simmering a homemade stock).
- Total time: 35–100 minutes depending on stock method.
- Servings: 6 generous bowls.
- Difficulty: Easy.
- Cooking method: Simmering in a heavy pot (Dutch oven or stockpot) with optional roasting of bones for deeper flavor.
My Experience Making This Recipe
I tested this soup several ways — with straight store-bought stock, with quick homemade stock from a carcass, and with added noodles or rice. The best balance I found was roasting the bones at 425°F for 30–40 minutes, then simmering for 1–1.5 hours for a richly flavored broth without bitterness.
How to Make Turkey Soup
Start by sautéing aromatics: 1 large onion (chopped), 2 carrots (sliced), and 2 celery stalks (sliced) in 2 tablespoons olive oil over medium heat for 6–8 minutes until soft. Add 3–4 cloves minced garlic, cook 30 seconds, then pour in 8 cups low-sodium chicken or turkey stock plus 2 bay leaves, 4 sprigs thyme, 1 teaspoon whole black peppercorns, and 1 teaspoon kosher salt; bring to a simmer. Add 2–3 cups shredded cooked turkey and 1 cup diced potatoes or 8 ounces egg noodles; simmer 10–15 minutes until potatoes are tender or noodles are cooked. Finish with 2 tablespoons chopped parsley and adjust seasoning with salt and 1 tablespoon lemon juice if desired — a bright finish makes the flavors pop, similar to the bright finish in an avgolemono soup.
Expert Tips for Success
- Roast the bones: For deeper color and flavor, roast a turkey carcass or bones at 425°F for 30–40 minutes before simmering; scraping browned bits adds richness.
- Deglaze the pan: After sautéing vegetables, deglaze with 1/2 cup white wine or a splash of stock to lift fond and deepen taste.
- Skim fat early: Chill the broth briefly or skim with a ladle while simmering to keep the soup clear and not greasy.
- Use an immersion blender sparingly: Partially blending (about 1/4 to 1/3) of the soup creates a silky body without losing the comforting chunks.
- Repurpose meat: If you have leftover roasted meat, crumble it in or form it into quick mini-meatballs using a tested recipe for baked ground turkey meatballs and simmer them in the broth.
How to Serve Turkey Soup
- Classic bowl: Ladle hot soup into bowls and garnish with chopped parsley and a lemon wedge for brightness.
- With carbs: Serve with crusty bread, buttered toast, or a scoop of cooked rice for a heartier meal.
- As a starter: Offer small bowls before main dishes on chilly evenings or family gatherings.
- For presentation: Use shallow bowls and place a nest of fresh herbs or a drizzle of olive oil on top to look restaurant-worthy.
Storage and Reheating Guide
Cool soup to room temperature within 1–2 hours, then refrigerate in airtight containers for 3–4 days. For longer storage, freeze in portions leaving 1 inch headspace in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight, then gently reheat on the stove over medium-low until steaming, bringing the center to 165°F (use a probe thermometer). If frozen with noodles, cook fresh noodles when reheating to avoid sogginess.
Recipe Variations
- Gluten-free: Use gluten-free noodles or serve over cooked quinoa; ensure your stock and any store-bought ingredients are certified gluten-free.
- Dairy-free and low-fat: Skip cream and butter; use olive oil for sautéing and lots of vegetables for body.
- Spicy twist: Add 1 teaspoon smoked paprika and a pinch of cayenne, or finish bowls with chili oil for warmth.
- Hearty meatball soup: Stir in small turkey meatballs made from a tested baked turkey meatballs recipe for protein-packed variation.
Nutritional Highlights
This turkey soup is a lean source of protein and provides vitamins from carrots, celery, and onion. It’s naturally low in saturated fat if you remove skin and skim fat, and easily adaptable to low-sodium diets by choosing low-sodium stock. Allergens to note: contains turkey and may contain gluten if you add traditional noodles.
Troubleshooting Common Issues
- Bland broth: Taste and adjust salt late in cooking; add 1–2 teaspoons apple cider vinegar or 1 tablespoon lemon juice to brighten flavors.
- Cloudy soup: Avoid boiling — keep at a gentle simmer (small bubbles), and strain stock through a fine-mesh sieve to clarify.
- Greasy surface: Refrigerate the soup for 30–60 minutes and lift off solidified fat, or use a fat separator when pouring.
Frequently Asked Questions
Q: Can I make turkey soup from a carcass and how long should I simmer it?
A: Yes — roughly break the carcass into pieces, roast at 425°F for 30–40 minutes for color, then simmer with cold water for 1–2 hours. Strain and use the stock as the soup base; longer simmering extracts more collagen and body.
Q: How do I keep noodles from getting mushy when reheating leftovers?
A: Store noodles separately from the broth when possible. If already combined, reheat gently and consider adding a handful of fresh cooked noodles to each bowl just before serving.
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes — for slow cooker: combine ingredients and cook on low 6–8 hours. For Instant Pot: use the sauté function for aromatics, then pressure cook on high for 20–30 minutes if making stock from bones; quick-release carefully, then add meat and noodles and simmer on sauté.
Q: Is turkey soup good for babies or toddlers?
A: It can be — use low-sodium stock, finely chop or shred the meat and vegetables, and avoid added salt for children under one year. Ensure the texture is appropriate for your child’s chewing ability and cool to safe serving temperature.