turkey soup recipe is exactly what most of us need after holidays. Big pile of leftover turkey in the fridge, maybe a little guilt from one too many slices of apple pie. What now? Soup! If you honestly want something as cozy as your grandma’s house (but way less work), you’re so in the right place. I’ve tried soups from everywhere and this beats those store-bought versions, no contest. Oh! And if you love hearty soups, you should check this crockpot vegetable beef soup hearty easy recipe. Or for nostalgia hits, here’s my favorite old-fashioned vegetable beef soup recipe.
Table of Contents
What makes this the BEST turkey soup recipe
Listen, I make a lot of soup, like, ridiculous amounts (my freezer’s basically a soup vault). But this right here is always my winner for leftover turkey. Why? First, it actually tastes like turkey, not just carrot water with some random meat. The real secret is simmering those bones to squeeze every bit of flavor. You ever eat a soup that actually made you feel full and happy? This is it. The broth is golden (sometimes magical) and you can throw in whatever veggies you scrounge from the crisper. Also, it’s one of those recipes you can mess up a bit and it still comes out awesome. Salty, comforting, and homemade. Makes your house smell like a five-star restaurant, I swear.
“Never realized how easy it is to make turkey soup taste so awesome until I tried this. Legit my new post-Thanksgiving tradition!” — Jess, actual soup fanatic
How to make turkey soup
Alright, let’s cut to the chase. First, pillage those turkey leftovers for all the good bits. Toss the turkey bones (and some skin, weird as it sounds) in a big ol’ pot. Add chopped carrots, celery, and onions, then cover it all with water. When you simmer, it does the magic for you.
Don’t rush it but don’t stress, either. Let it bubble away for at least an hour, more if you can. Strain the soup, pick out any good turkey, chop it up, and add it back to the broth with fresh carrots, celery, maybe even a handful of noodles or rice if you like. Season like you mean it. Taste, tweak, taste again. Oh, and if you don’t have noodles? Toss in cooked potatoes or even rice. Done. Homey, healthy, the kitchen smells fantastic and nobody knows you almost burned the turkey skin last night.
Key ingredients
You don’t need anything fancy. Just real stuff:
- Leftover turkey (meat and bones)
- Carrots and celery (these are classic, but swap in parsnips or some peas if you like)
- Onion (yellow, white, red, whatever’s rolling around in the pantry)
- Fresh garlic (or heck, use garlic powder in a pinch)
- Herbs like thyme, parsley, bay leaf (dried works if that’s all you got)
- Salt and black pepper (don’t be shy, soup soaks it up)
- Water or chicken broth (water is totally fine if you start with turkey bones)
- Optional: Add rice, egg noodles, or even leftover potatoes
That’s it, really. Promise, you don’t need fancy stock or hard-to-find vegetables.
Recipe Tips and Notes
Here’s the stuff I wish someone told me, honestly.
If your broth looks pale, just simmer longer with the lid off—that’s how the gold comes out. Grab fresh herbs at the end if you want a pop of green. Taste as you go, especially for salt. No one wants bland soup in December. Also, use up sad veggies lurking in your fridge—spinach, corn, green beans, whatever. Save time and keep a stash of best chicken marinade recipes handy, too. Trust me, they work for turkey as well if you need flavor boosters. When reheating, try not to boil—just a gentle warm up so the turkey stays tender. Pro tip: Add a squeeze of lemon right before serving for sparkle. I know it sounds odd but try it.
Storage and leftovers
Soup is the meal that keeps on giving, honestly. Once your turkey soup cools, stash it in airtight containers. It’ll be good in the fridge for about four days. If you can freeze, do it in little containers for easy lunches. I love pulling one out in a week or two—it’s like winning the dinner lottery.
If the soup thickens in the fridge, just add a splash of water or broth when you reheat. Keep the noodles and rice separate before storing if you can—otherwise, they soak up all the broth (nobody likes soggy pasta). Leftover turkey soup is maybe even better the next day, if that’s possible. You can also make a double batch and send some over to your neighbor. Or—you know—eat it for breakfast, no shame at all.
“Every time I make extra, I freeze half and am always grateful later when I need real food fast. It’s a lifesaver!” — Mike, soup hoarder
Serving Suggestions
Nobody says no to extra comfort, right? Try these:
- Serve with crusty bread (warm, not sad and cold, trust me)
- Sprinkle fresh parsley or green onions for color
- Add a side of banana-banana bread if you’re feeling homey
- Or a crisp green salad to balance all that cozy rich flavor
Keeps everyone happy at the table—seriously, not just kids.
Common Questions
Can I use chicken instead of turkey?
Absolutely. Just use leftover chicken and treat it exactly the same.
What if I only have turkey breast, no bones?
No problem, use chicken broth or veggie broth instead for more flavor.
Can I make this in a slow cooker?
Yup. Dump everything in, set on low for seven or eight hours, then finish as usual.
Is it okay to freeze turkey soup with noodles?
If you do, expect softer noodles. Best to freeze soup without, then add cooked noodles when you reheat.
How do I thicken my turkey soup?
Let it simmer longer, or mash up a few veggies right in the pot for a thicker feel.
Give this a try after your next holiday!
So if you’re stuck with leftovers and in desperate need of something easy, healthy, and seasonally comforting, turkey soup recipe is your best friend. You don’t need to be a chef, just a soup enthusiast with a craving for cozy. I’d say it rivals this Turkey Soup – The Cozy Cook and even outshines a typical BEST Turkey Soup Recipe you find online. Don’t forget, leftover tweaks are the secret, check out Leftover Turkey Soup Recipe – Vikalinka for more inspo. You’ve got the know-how, now all you need is a big spoon.
Turkey Soup
Ingredients
For the soup broth
- 1 whole leftover turkey (meat and bones) Use the bones for flavor
- 2 cups chopped carrots Can substitute with parsnips or peas
- 2 cups chopped celery Standard base for the soup
- 1 medium onion Any type of onion will work
- 3 cloves fresh garlic Or use garlic powder
- 1 teaspoon dried thyme Other herbs like parsley and bay leaf can be added
- 1 teaspoon salt Add more to taste
- 1 teaspoon black pepper Adjust according to preference
- 8 cups water or chicken broth Use water if starting with turkey bones
Optional ingredients
- 2 cups cooked rice or egg noodles Add if desired for extra heartiness
Instructions
Preparation
- Gather leftover turkey, including the meat and bones.
- In a large pot, add the turkey bones, chopped carrots, celery, onion, and minced garlic.
- Cover the ingredients with water or chicken broth.
Cooking
- Bring to a boil, then reduce heat and let it simmer for at least one hour, longer if possible.
- Strain the broth and pick out the good pieces of turkey, chop them up, and return to the pot.
- Add fresh carrots, celery, and any noodles or rice, if desired.
- Season the soup with salt and pepper to taste, adjusting as necessary.
