Easy Turkey Soup Recipe

After whipping up a holiday meal, you deserve a break. This Easy Turkey Soup Recipe is a lifesaver that will turn leftover turkey into a creamy, comforting meal in less than 30 minutes. With simple ingredients and minimal prep, it’s the perfect way to serve a quick, hearty dinner. Plus, it’s a great way to use up those holiday leftovers without resorting to turkey sandwiches for a week straight.

Why Turkey Soup?

Easy Turkey Soup Recipe

This creamy turkey soup recipe is ideal for using up holiday leftovers because it maximizes flavor and minimizes waste. After preparing a large holiday turkey, you’re often left with an abundance of meat, and soup is a simple, satisfying way to transform those leftovers into something entirely new. By simmering the turkey in a savory broth, you create a rich base that enhances the natural flavors of the meat. Adding fresh vegetables, herbs, and a creamy broth elevates it into a hearty, comforting meal that feels far more exciting than simply reheating leftovers.

This is also a one-pot meal, which will save you plenty of clean up time. Jump directly to the recipe, or read on for some great tips to boost flavor and shorten your prep.

Turkey

When making turkey soup, the type of turkey meat you use—whether white or dark—has a noticeable impact on both the flavor and texture of your dish. White meat is leaner and has a milder flavor. It tends to be a bit firmer, making it a great choice if you prefer your soup to have a lighter, more delicate taste. However, because it’s low in fat, white meat can sometimes dry out faster, so you’ll want to be mindful of not simmering it too long.

Dark meat, found in the thighs and legs, offers a richer, more robust flavor thanks to its higher fat content and proximity to the bone. This not only adds depth to the soup’s broth but also keeps the meat juicy and tender as it simmers. The slightly softer texture of dark meat blends seamlessly into creamy soups, giving the dish a comforting, full-bodied feel. Many home cooks like to use a combination of both white and dark meat in their turkey soup to balance the mildness of the breast with the flavor-packed richness of the thighs and legs.

Broth

The broth is the heart of any soup, and for this recipe, choosing the right kind makes all the difference. A turkey or chicken broth serves as the ideal base, enriching the soup with savory depth and complementing the flavor of the leftover turkey. You can certainly make your own broth from the turkey carcass, but I’ve always found this to be less satisfying than homemade chicken stock, so don’t feel guilty for using store bought broth, whether it’s in liquid, powder, or cube form.

While a clear broth is commonly used for many soups, a creamy broth takes this turkey soup to another level. Thankfully it doesn’t take much extra work, because aside from the skin, turkey is pretty bland. A creamy broth counters this with a thick texture that clings to your taste buds, increasing and prolonging taste sensation.

Herbs and Spices

The right combination of herbs and spices can elevate your turkey soup from basic to flavorful and aromatic. For this recipe, I like to stick with the classic poultry spices: sage, rosemary, and thyme. These earthy, woodsy herbs pair beautifully with turkey, enhancing its natural flavor without overpowering it. Thyme adds a subtle, savory note, while rosemary brings a slightly piney, fragrant aroma that complements the richness of the broth. Finally, sage adds warmth and enhances the holiday feel of the dish. Plus, it’s the signature herb of this web site!

For seasoning, a good pinch of salt and pepper is fundamental, but don’t be afraid to adjust to taste. Freshly ground black pepper adds a gentle heat that contrasts nicely with the creamy broth. Garlic, though not an herb, is great for adding depth, especially when sautéed with the vegetables.

Veggies

Classic soup vegetables like carrots, celery, and onions form the base of this recipe. Carrots add a hint of sweetness, while celery brings a fresh, slightly peppery bite. The onions, when cooked down, lend a savory foundation that ties the other flavors together.

Adding vegetables like peas or even corn toward the end of cooking introduces pops of color and extra sweetness to the creamy broth, brightening the overall flavor profile.

Other vegetables like potatoes can be included for added texture and bulk, making the soup even more filling, perfect for busy weeknight dinners.

And since we’re making a meal from holiday leftovers, your leftover vegetables may as well play a role in this recipe as well. Just remember that pre-cooked vegetables should be added at the end of the cooking process.

Time-Saving Techniques

Here are some additional time-saving tips for making this Easy Turkey Soup Recipe:

  • Use pre-cooked turkey: Leftover turkey is obviously the best option. Yes, many grocery stores sell fresh or frozen turkey legs or breasts, and there’s nothing wrong with using them in this recipe. But why work harder? Save this recipe for when you have turkey to use up.
  • Pre-chopped vegetables: Consider buying pre-cut veggies to save prep time.
  • Use frozen vegetables: Frozen peas, corn, and mixed veggies can be added directly to the soup without any extra prep.
  • Quick thickening method: If you find your soup a little on the runny side, mix flour with a small amount of broth to create a skurry, then whisk it in. Much easier than going through the hassle of making another roux.
  • Pre-measure ingredients: Have all your spices, herbs, and liquids measured and ready before cooking to streamline the process. Or better yet, just eyeball your amounts as you go…soup doesn’t need to be exact to be delicious!

Easy Turkey Soup Recipe

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 4 cups cooked turkey, shredded or diced
  • 1/4 cup all-purpose flour, or other starchy flour
  • 6 cups turkey or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup frozen peas (optional)
  • 1/2 cup chopped parsley (optional)

Preparation

  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the shredded or diced turkey and cook for 2-3 minutes.
  5. Sprinkle the flour over the turkey and vegetables. Stir well to combine, allowing the flour to cook for about 1-2 minutes.
  6. Slowly pour in the turkey or chicken broth while stirring constantly to prevent lumps.
  7. Add the dried thyme, rosemary, bay leaf, salt, and pepper. Bring the soup to a simmer and let it cook for 15 minutes, stirring occasionally.
  8. Reduce the heat to low and stir in the heavy cream.
  9. Continue to cook the soup for another 5-10 minutes, allowing it to thicken slightly.
  10. If using frozen peas, add them during the last 5 minutes of cooking.
  11. Stir in the chopped parsley just before serving.

FAQ

Q: Can I use chicken instead of turkey in this easy turkey soup recipe?
A: Yes! You can easily substitute cooked chicken for turkey in this recipe. Both work well with the creamy broth and vegetables.

Q: Can I make this soup ahead of time?
A: Absolutely. You can make the soup a day or two in advance and store it in the fridge. The flavors actually deepen over time, making it even tastier. Just reheat it gently before serving.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. However, if you're using cream, you may want to leave it out until you reheat the soup, as dairy can sometimes separate when frozen. Freeze the base, then add the cream when reheating.

Q: What vegetables can I add to this easy turkey soup recipe?
A: You can customize this soup with a variety of vegetables. Common additions include peas, corn, potatoes, spinach, or even leftover green beans from holiday meals.

Q: Can I make this soup without cream?
A: Yes, you can substitute the cream with milk, half-and-half, or a non-dairy alternative like coconut milk. The soup will still be creamy, but the texture and flavor will vary slightly.

Q: How do I thicken the soup if it’s too thin?
A: If the soup is too thin, you can make a slurry by mixing 1 tablespoon of flour or cornstarch with 2 tablespoons of water. Slowly stir it into the soup while simmering until it reaches your desired consistency.

Q: Can I add pasta or rice to this soup?
A: Yes! Cooked pasta or rice can be added to this easy turkey soup recipe for extra heartiness. Just stir them in during the last few minutes of cooking to avoid overcooking. However, this might feel redundant in a cream broth, so use a light touch.

Q: How long can I store leftovers?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to reheat it thoroughly before serving.

Q: Can I use dried herbs instead of fresh?
A: Yes, you can substitute dried herbs for fresh ones. Just remember that dried herbs are more concentrated, so use about one-third of the amount (e.g., 1 teaspoon of dried thyme instead of 1 tablespoon of fresh).