I absolutely love this Turkey Soup Recipe because it combines all those cozy, comforting flavors you crave, especially on chilly days or after a big holiday feast. It’s the kind of soup that makes you want to cozy up with a bowl and a good book, and the best part is how easy it is to throw together with simple, wholesome ingredients.
When I first tried this recipe, I was amazed at how the turkey stock and tender chunks of turkey meat came together so beautifully with fresh veggies and egg noodles. Whether you’re cleaning out leftovers after Thanksgiving or craving something nourishing, this Turkey Soup Recipe is your new go-to comfort bowl that warms your heart and belly alike.
Why You’ll Love This Recipe
- Comfort in a Bowl: This soup is like a warm hug after a long day or a fun holiday, turning leftovers into something magical.
- Simple Ingredients: You don’t need anything fancy—just fresh veggies, turkey, and broth come together effortlessly.
- Customizable: You can tweak the seasonings and veggies to suit your family’s tastes or what’s in your fridge.
- Quick and Easy: Ready from start to finish in under an hour, perfect for busy weeknights or chill weekends.
Ingredients You’ll Need
These ingredients combine to create a flavorful, hearty soup that’s perfect for using turkey leftovers or cooking fresh. Using a good-quality turkey stock really lifts the soup, and fresh veggies bring the soup’s brightness to life.
- Olive oil: Adds a subtle richness and helps soften the veggies without overpowering the turkey flavor.
- Medium onion: The base flavor that sweetens as it cooks down, creating a great depth to the broth.
- Large carrots: Peel and dice for a bit of natural sweetness and texture—this is one of my favorite parts.
- Celery stalks: Adds that classic soup aroma and a little crunch that balances the softness of other ingredients.
- Bay leaf: Imparts a fragrant background note that makes every spoonful more complex.
- Poultry seasoning: Enhances the turkey flavor with warm herbs like sage and thyme—one teaspoon does the trick.
- Salt: Essential for bringing all those flavors together—season to taste but start with about a teaspoon.
- Black pepper: Just a touch to add a gentle heat without stealing the show.
- Diced turkey: Use leftover turkey or fresh meat diced into bite-size pieces for tender protein.
- Turkey stock: Homemade or store-bought both work great, and it’s key to that rich turkey flavor.
- Egg noodles: Bring classic comfort and soak up all the delicious broth—cooked right in the soup.
- Fresh parsley (optional): A sprinkle at the end brings brightness and a pop of color.
Variations
I love mixing things up with this Turkey Soup Recipe depending on what I have on hand or the season. It’s so forgiving that you can turn it into your own signature dish without stress.
- Vegetable swaps: Sometimes I swap in parsnips or potatoes for carrots to add a different texture and mild sweetness.
- Gluten-free version: Use gluten-free noodles or even rice instead of egg noodles—still delicious, I promise!
- Spicy kick: Adding a pinch of cayenne or red pepper flakes gave my family a fun twist they now request regularly.
- Herb variations: Fresh thyme or rosemary instead of parsley is a lovely change when you want a woodsy flavor.
How to Make Turkey Soup Recipe
Step 1: Sauté Your Veggies for That Flavor Base
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Toss in the diced onions, cooking them gently until they’re soft and translucent—about 3 to 4 minutes. This step is crucial because these softened onions are the flavor backbone for your soup. Next, add your peeled and diced carrots and celery. Keep everything moving for another 2 to 3 minutes until those veggies start to mellow out without losing their bite.
Step 2: Bring in the Seasoning and Turkey
Sprinkle in the poultry seasoning, salt, pepper, and toss in the bay leaf. Stir everything together and let the herbs bloom for about a minute—the aroma will fill your kitchen and build your excitement, trust me. Then, stir in your diced turkey along with the rich turkey stock. I like using homemade stock for depth, but store-bought works beautifully too and saves time.
Step 3: Simmer and Noodle Time
Bring the pot to a boil, then reduce the heat to let the soup simmer gently for 15 to 20 minutes. This gives those flavors a chance to mingle and the veggies to soften perfectly. Once your soup has simmered, crank the heat back up to a boil for adding the egg noodles. Follow the package directions for cooking time—usually just a few minutes. While the noodles cook, chop up some fresh parsley if you’re adding it. Then, remove the bay leaf before serving.
Pro Tips for Making Turkey Soup Recipe
- Use Cold Turkey Meat: I found that adding cold, diced turkey helps prevent it from drying out as the soup simmers.
- Simmer Gently: A slow simmer melds flavors better than a rolling boil, making the broth richer.
- Don’t Overcook Noodles: Adding noodles at the end and carefully timing them ensures they stay tender, not mushy.
- Adjust Seasoning Last: Taste after adding noodles, then tweak salt and pepper—this avoids over-seasoning.
How to Serve Turkey Soup Recipe
Garnishes
I love sprinkling freshly chopped parsley over my bowls just before serving—it adds a touch of color and freshness that brightens the whole soup. Sometimes, I also add a squeeze of fresh lemon juice for a bit of zing, especially on colder days when the soup feels extra hearty.
Side Dishes
A warm slice of crusty bread or buttery dinner rolls are my go-to sides with turkey soup—it’s perfect for dipping and soaking up every last drop. A simple green salad with a light vinaigrette also pairs well to balance the richness of the soup.
Creative Ways to Present
For special occasions, I like to serve this Turkey Soup Recipe in individual rustic bread bowls—your guests feel super cozy and impressed without extra fuss. Another favorite trick is to ladle the soup over cooked rice or mashed potatoes for a one-bowl comfort meal that’s unexpectedly satisfying.
Make Ahead and Storage
Storing Leftovers
I usually store leftover turkey soup in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making for even tastier lunches or dinners the next day. Just be sure to reheat gently so the turkey stays tender.
Freezing
This Turkey Soup Recipe freezes wonderfully, which is perfect for busy weeks. I freeze leftovers without the noodles and add fresh noodles when reheating—this prevents mushiness and keeps the soup vibrant.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally to heat evenly. If you’re adding fresh noodles or parsley, do so towards the end to keep everything fresh and flavorful. Avoid boiling again after adding noodles to keep them from getting soggy.
FAQs
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Can I make this Turkey Soup Recipe with leftover turkey?
Absolutely! Using leftover turkey is actually one of the best ways to make this soup. The turkey adds great flavor and reduces waste, plus it cooks quickly since it’s already cooked. Just dice it up and add it during the cooking process as the recipe instructs.
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What can I substitute for turkey stock in this recipe?
If you don’t have turkey stock, chicken broth or vegetable broth work well as substitutes. They may slightly alter the depth of flavor, but the soup will still be delicious and comforting.
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Can I make this soup dairy-free or gluten-free?
Yes! This recipe is naturally dairy-free. For a gluten-free option, simply swap the egg noodles for gluten-free noodles or rice. The soup will maintain its hearty, homey feel without missing a beat.
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How long does turkey soup keep in the fridge?
Turkey soup stays fresh for about 3 to 4 days in an airtight container refrigerated. I like to enjoy it within this timeframe for the best taste and texture. If you want it to last longer, freezing is your best bet.
Final Thoughts
This Turkey Soup Recipe holds a special place in my kitchen, partly because it’s so versatile and partly because it turns simple ingredients into something soul-nourishing. I hope you enjoy making and sharing it as much as my family does. Give it a try next time you’ve got turkey on hand—I promise it’ll become your cherished comfort food favorite.
Print
Turkey Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Turkey Soup is a perfect way to use leftover turkey, combining tender turkey pieces, fresh vegetables, and egg noodles in a savory broth seasoned with poultry spices and herbs. Ideal for chilly days, it offers a hearty and flavorful meal that is easy to prepare and great for freezing.
Ingredients
Vegetables
- 1 medium onion, diced
- 4 large carrots, peeled and diced
- 3 stalks celery, cleaned and diced
Seasonings and Herbs
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh parsley, chopped (optional)
Proteins and Liquids
- 3 cups turkey, diced
- 8 cups turkey stock (homemade or store bought)
- 2 tablespoons olive oil
- 1 bag (12 oz) egg noodles
Instructions
- Prepare Vegetables: Cut the onions, carrots, and celery into diced pieces to ensure even cooking and release of flavor.
- Heat Oil and Cook Onions: Add 2 tablespoons of olive oil to a Dutch oven or large soup pan, heating it over medium heat. Add the diced onions and cook until tender and translucent, about 3-4 minutes.
- Add Carrots and Celery: Stir in the diced carrots and celery and continue cooking for another 2-3 minutes to soften the vegetables slightly.
- Add Seasonings and Bay Leaf: Mix in 1 teaspoon poultry seasoning, 1 teaspoon salt, ½ teaspoon pepper, and 1 bay leaf. Cook this mixture for about 1 minute to let the flavors meld.
- Add Turkey and Stock: Stir in the diced turkey and pour in the 8 cups of turkey stock. Cover the pot and bring the soup to a boil.
- Boil and Simmer: Let the soup boil for 5 minutes, then reduce the heat and simmer gently for 15-20 minutes to blend the flavors and tenderize the ingredients.
- Cook Noodles: Increase heat to bring the soup back to a boil. Add the 12 oz bag of egg noodles and cook according to the package directions, usually about 5-7 minutes.
- Add Parsley and Serve: While the noodles cook, chop fresh parsley if using. Stir it into the soup after noodles are tender. Serve the soup immediately hot.
- Store Leftovers: Any leftovers can be cooled and stored in the refrigerator for up to 3-4 days or frozen for longer preservation.
Notes
- Leftover turkey soup is a classic Thanksgiving tradition and a great way to reduce food waste.
- Feel free to customize this recipe by adding your favorite vegetables or substituting egg noodles with other pasta types or rice.
- Make a big batch and freeze portions for convenient, easy weeknight meals.
- Adjust seasoning to taste; some prefer a little extra salt or additional herbs like thyme or rosemary for more depth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
