Easy Turkey Soup Recipe

• What You’ll Need For Turkey Soup
• How to Make Turkey Soup
• Storing Leftovers
• Love That Leftover Turkey

This quick turkey soup recipe is on the table in less than 30 minutes. Filled with leftover turkey, vegetables, and pasta in a savory broth, this turkey soup tastes like it’s been simmering all day long.

What You’ll Need For Turkey Soup

• Broth: To keep this soup quick and easy, you can use boxed turkey stock, turkey broth, or chicken broth.
• Seasoning: Poultry seasoning adds a homemade flavor to boxed broth—it’s a favorite spice blend that’s great in almost any chicken dish. You can find it at any grocery store, order it online, or make it homemade.
• Flour: A sprinkle of flour is optional, but it’s one of my secrets to a great brothy soup—it adds a little bit of body to the broth.
• Turkey: I use leftover turkey in this recipe; you can also use rotisserie chicken or leftover chicken.
• Vegetables: This soup is simple and delicious, with carrots, celery, and onion. You can add other vegetables like sweet potatoes, mushrooms, zucchini, green beans, or corn.
• Noodles: Add any kind of pasta or egg noodles to this recipe. For planned leftovers, cook the pasta or rice on the side and add it to each bowl. You can also use white rice, brown rice, or a wild rice blend.

How to Make Turkey Soup

1. Soften the onion and stir in flour. (Recipe below.)
2. Stir in the remaining ingredients (except noodles) and simmer.
3. Add noodles and cook until tender.

Storing Leftovers

• For planned leftovers, cook the pasta on the side (or rice if you’d like) and store them separately.
• Refrigerator: Turkey soup can be stored in the fridge in an airtight container for up to 4 days.
• Freezer: Freeze turkey soup without the pasta or rice for up to 4 months. Cook fresh pasta and add to each bowl for serving.

Did you enjoy this Turkey Soup Recipe? Leave a comment and rating below.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

• Heat olive oil in a Dutch oven over medium heat. Add the onion and cook until tender, about 3-4 minutes. Add flour and cook for 1 minute more.

• Stir in carrots, celery, chopped turkey, broth, poultry seasoning, and bay leaf. Simmer uncovered for 10 minutes.  

• Add noodles (*see note) and cook for an additional 8-10 minutes or until tender. Remove from the heat, discard bay leaf, and stir in parsley.

• Season with salt and pepper to taste and serve.

• Pasta: To retain the texture of pasta, noodles, or rice, cook them separately and add to each bowl when serving, especially if you are making the soup ahead.
• Chicken broth can be substituted for turkey broth.
• Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 4 months. 

 

Calories: 191 | Carbohydrates: 22g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 1255mg | Potassium: 391mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6156IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Slow Cooker, Soup, Turkey

Cuisine American

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