You know those comforting, cozy meals that just wrap you up like a warm blanket? That’s exactly what this Turkey Soup Recipe does for me. It’s the perfect way to transform leftover turkey into a nourishing, flavorful meal that feels just as special as the original feast. I love this soup because it’s simple to make but packed with heartwarming goodness—perfect for chilly evenings or when you need a little pick-me-up.
When I first tried this Turkey Soup Recipe, I was amazed at how the flavors melded together with just a few pantry staples and some turkey stock. It’s versatile enough to customize but reliable enough to become a go-to whenever you want a homemade meal that’s fuss-free and delicious. Trust me, once you make this, you’ll find that turkey soup isn’t just for holidays anymore!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have them, and they come together quickly for maximum comfort.
- Flexible and Adaptable: Use leftover turkey or buy fresh—it works either way, which is great for busy cooks.
- Hearty and Nourishing: This soup fills you up without weighing you down, perfect for any time of year.
- Family Favorite: My family goes crazy for this version and it’s never around long once I serve it!
Ingredients You’ll Need
These ingredients are a blend of fresh veggies, warm seasonings, and that all-important turkey and broth combo. Using fresh vegetables really elevates the flavor and texture—you’ll notice the difference!
- Olive oil: Good quality extra virgin will add a subtle fruity note and helps soften your veggies beautifully.
- Onion: Diced medium onion adds sweetness and depth to the broth as it cooks down.
- Carrots: Peeled and diced for a slight natural sweetness and a bit of crunch if you don’t overcook.
- Celery: Its mild bitterness balances the sweetness of carrots and onions perfectly.
- Bay leaf: Adds an earthy, herbal undertone that makes the broth taste layered.
- Poultry seasoning: This blend brings that classic turkey flavor you crave in every spoonful.
- Salt and pepper: Adjust these to your taste, but they’re essential to bring out all the flavors.
- Turkey (diced): Leftover or freshly cooked—both are great for adding protein and flavor.
- Turkey stock: Homemade is best if you can, but high-quality store-bought works in a pinch.
- Egg noodles: They cook quickly and soak up the broth perfectly, giving the soup substance.
- Fresh parsley (optional): Adds a fresh pop of color and a mild herbal note at the end.
Variations
I love how this Turkey Soup Recipe invites you to make it your own. Over time, I’ve tweaked it by adding different veggies or swapping noodles for rice to fit whatever I have on hand or a particular craving I’m chasing.
- Vegetable boost: I sometimes add chopped kale or spinach near the end for extra greens, which the whole family actually enjoys.
- Rice instead of noodles: Great twist if you want a gluten-free option or just a change up in texture.
- Spicy kick: Adding a pinch of red pepper flakes or a splash of hot sauce gives a nice warming bite.
- Low sodium: Use low-sodium broth and adjust salt at the end to keep it heart-healthy.
How to Make Turkey Soup Recipe
Step 1: Sauté Your Aromatics
Start by heating the olive oil in a large soup pot over medium heat. Toss in your diced onions and cook until they’re soft and translucent—this usually takes about 3 to 4 minutes. You’ll want to stir occasionally so they don’t brown; soft and sweet is the goal here, not caramelized.
Step 2: Add Your Veggies and Seasonings
Next, add the diced carrots and celery to the softened onions and cook everything together for another 2 to 3 minutes. Then sprinkle in your poultry seasoning, salt, pepper, and drop in the bay leaf. Stir for about a minute to toast the spices slightly and infuse the veggies with flavor—that little extra step really makes a difference.
Step 3: Stir in Turkey and Stock, Simmer
Add your diced turkey and pour in the turkey stock. Give everything a good stir, then bring the soup to a boil with the lid on. Let it boil hard for 5 minutes, then reduce heat to low and simmer for 15 to 20 minutes to allow the flavors to marry perfectly. You’ll notice the aroma fill your kitchen—that’s when you know it’s coming together beautifully!
Step 4: Cook the Noodles and Finish
Turn the heat back up to bring the soup to a gentle boil again, then add the egg noodles. Cook according to the package instructions, usually around 6 to 8 minutes, until tender. While the noodles cook, chop your fresh parsley if you’re using it. Once the noodles are done, stir in the parsley for a fresh, vibrant finish. Serve immediately and enjoy!
Pro Tips for Making Turkey Soup Recipe
- Use Homemade Stock Whenever Possible: I discovered this trick when I noticed the difference in richness and depth compared to store-bought variants.
- Don’t Overcook Your Noodles: Adding noodles at the end keeps them from getting mushy, so always follow package directions closely.
- Toast Seasonings Lightly: Sautéing your poultry seasoning with the veggies unlocks extra flavor layers you don’t get otherwise.
- Adjust Salt Gradually: I learned the hard way that adding salt little by little is key—turkey stock can vary in saltiness.
How to Serve Turkey Soup Recipe
Garnishes
I usually stick to fresh chopped parsley because it brightens up the bowl and adds a lovely herbal freshness. Sometimes, I’ll sprinkle a little grated parmesan on top for a savory boost, or even a squeeze of lemon juice if I want a tangy twist. These simple touches bring the soup to life and make it feel special every time.
Side Dishes
Crusty bread or soft dinner rolls are my go-to accompaniments—they’re perfect for dipping into that rich broth. Roasted garlic bread or a light side salad with apple slices also pair beautifully if you want something fresh alongside your soup.
Creative Ways to Present
For holiday gatherings or when friends come over, I like serving this Turkey Soup Recipe in rustic bread bowls. It adds a fun, cozy vibe and makes everyone feel like the meal is extra special. I’ve also tried garnishing with colorful microgreens or crispy fried shallots to impress guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
I always store leftover turkey soup in airtight containers in the fridge—it stays fresh nicely for up to 4 days. Just make sure to cool it completely before refrigerating to keep the broth clear and the veggies firm.
Freezing
Freezing this soup works wonderfully if you leave out the noodles beforehand; they tend to get mushy after freezing. Freeze the soup base in portion-sized containers, then add fresh noodles when reheating for the best texture and flavor.
Reheating
Slowly reheat your turkey soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If you froze it without noodles, add cooked noodles just before serving. A splash of broth or water can help thin the soup out if it’s thickened too much in the fridge.
FAQs
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Can I use leftover turkey bones to make stock for this soup?
Absolutely! Making your own turkey stock from bones is ideal for this Turkey Soup Recipe. It adds richer flavor and depth that store-bought versions can’t match. Just simmer the bones with veggies and herbs for several hours, then strain the broth before using.
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What if I don’t have poultry seasoning?
If you don’t have poultry seasoning, you can easily make a substitute by mixing dried sage, thyme, marjoram, rosemary, and a pinch of nutmeg. These herbs together mimic the warm, earthy flavor that poultry seasoning provides in this soup.
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Can I make this soup vegetarian or vegan?
You can! Substitute the turkey and stock with hearty vegetables like mushrooms and use vegetable broth instead. Add plant-based protein such as beans or tofu to keep it filling, and adjust seasonings accordingly to keep all the cozy vibes.
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How do I prevent the noodles from getting soggy?
The key is to add the noodles towards the very end of cooking and not let them sit in the soup too long before serving. You can also cook the noodles separately and add them right before eating to maintain their texture.
Final Thoughts
This Turkey Soup Recipe has become one of my favorite ways to savor the holiday bird all year round. It’s easy, comforting, and reminds me of those cozy family moments around the table. I hope you’ll give it a try and discover just how satisfying a big bowl of homemade turkey soup can be—trust me, it’s a recipe you’ll want to keep coming back to again and again.
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
Hearty and comforting turkey soup made with tender turkey, fresh vegetables, savory seasonings, and egg noodles simmered in rich turkey stock. This easy-to-make soup is perfect for using leftover turkey and makes a satisfying meal on chilly days.
Ingredients
Vegetables
- 1 medium onion, diced
- 4 large carrots, peeled and diced
- 3 stalks celery, cleaned and diced
Seasonings & Herbs
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh parsley, chopped (optional)
Main Ingredients
- 2 tablespoons olive oil
- 3 cups turkey, diced
- 8 cups turkey stock (homemade or store bought)
- 1 bag (12 oz) egg noodles
Instructions
- Prepare Vegetables: Cut the onions, carrots, and celery into diced pieces for even cooking and flavor release.
- Heat Oil: Add 2 tablespoons of olive oil to a Dutch oven or large soup pan and heat over medium heat until shimmering.
- Sauté Onions: Add the diced onions to the pan and cook until they become tender and translucent, about 3-4 minutes, stirring occasionally.
- Add Carrots and Celery: Stir in the diced carrots and celery and cook for an additional 2-3 minutes to soften slightly.
- Season Vegetables: Sprinkle in the poultry seasoning, salt, pepper, and add the bay leaf. Cook together for about 1 minute to bloom the spices.
- Add Turkey and Stock: Stir the diced turkey into the vegetables, then pour in the turkey stock. Mix to combine all ingredients evenly.
- Bring to Boil: Cover the pot and bring the mixture to a rolling boil. Let it boil for 5 minutes, ensuring the flavors start to develop.
- Simmer Soup: Reduce the heat to low and let the soup simmer uncovered for 15-20 minutes to meld the flavors and tenderize the ingredients.
- Cook Noodles: Increase the heat back to high and bring the soup to a boil again. Add the egg noodles and cook according to the package instructions, usually about 7-8 minutes, until tender.
- Finish and Serve: While noodles cook, chop fresh parsley if using. Remove the bay leaf from the soup, stir in the parsley, and serve immediately for a warm, comforting meal.
- Storage: Allow any leftovers to cool, then store in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
Notes
- Leftover turkey soup is a Thanksgiving tradition, making this recipe perfect for using turkey remnants.
- Customize the soup by adding other vegetables like peas, corn, or potatoes.
- Make a big batch and freeze portions for easy weeknight dinners.
- For a gluten-free version, substitute egg noodles with gluten-free pasta or omit noodles altogether.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 6.8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
