Warm, nourishing, and ridiculously simple — this turkey soup turns Thanksgiving (or rotisserie) leftovers into weeknight magic. Designed for maximum flavor and minimal waste, this recipe focuses on technique, high-impact flavor hacks, and smart swaps so your bowl tastes like it simmered all day — even when it didn’t.
Recipe at a glance
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Servings: 6
- Difficulty: Easy
- Cuisine: American
- Calories (approx / per serving): ≈ 209 kcal
Why this turkey soup is better than most
- Zero-waste: Uses leftover turkey (white or dark), even bones for broth.
- Layered flavor: Quick to make but with chef tricks (toasting herbs, deglazing, finishing acid) that boost depth.
- Flexible: Swap noodles, rice, or keep grain-free.
- Freezer-friendly & meal-prep ready.
Ingredients (with pro notes)
- 2 cups cooked turkey, shredded or diced — light + dark meat mix for best flavor (≈300 g).
- 2 tbsp olive oil or butter — butter for richer finish; olive oil if you want lighter.
- 1 large yellow onion, diced — adds sweetness and umami.
- 3 garlic cloves, minced
- 3 carrots, peeled & sliced
- 2 celery stalks, sliced
- 1 cup diced potatoes (Yukon Gold or russet) or swap for 1 cup diced turnip/cauliflower for grain-free.
- 1 tsp dried thyme (or 1 tbsp fresh, finely chopped)
- 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped)
- 1 bay leaf
- 6 cups low-sodium turkey or chicken broth (homemade preferred)
- 1 cup cooked egg noodles or ¾ cup uncooked (add during simmer), or 1 cup cooked rice/quinoa for gluten-free.
- Salt & freshly ground black pepper, to taste
- Optional finishing: ½ cup heavy cream (for creamy version), juice of ½ lemon, chopped parsley, grated Parmesan
Kitchen tools (recommended)
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife & cutting board
- Ladle & measuring cups
Step-by-step method
1 — Build the base (5–8 minutes)
Heat 2 tbsp olive oil (or butter) over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until veggies are softened and onion becomes translucent. This aromatic trio (mirepoix) is the foundation.
2 — Toast the aromatics (1 minute)
Stir in the minced garlic, thyme, and rosemary and cook 45–60 seconds until fragrant. Toasting the dried herbs releases essential oils and deepens flavor.
3 — Deglaze & add broth (1–2 minutes)
(Optional, chef hack) Pour ¼ cup white wine or a splash of broth to deglaze the pot, scraping brown bits from the bottom. Add the 6 cups of broth, diced potatoes, and bay leaf. Bring to a gentle boil, then reduce to a simmer.
4 — Simmer gently (10–15 minutes)
Simmer until potatoes are tender (10–15 minutes depending on size). Keep a low simmer — high heat makes the broth cloudy and can toughen proteins.
5 — Add turkey & starch (5–10 minutes)
Stir in the shredded turkey and the noodles (if using uncooked, add with the turkey; if using pre-cooked noodles, add in the last 2–3 minutes to warm through). Simmer just until heated — turkey should be warmed, not shredded to mush.
6 — Finish for brightness and texture (1 minute)
Remove bay leaf. Taste and adjust salt & pepper. Finish with a squeeze of lemon and chopped parsley. For a creamy version, stir in ½ cup heavy cream off heat.
Pro tips & chef secrets
- Don’t overcook the turkey. Add it at the end to keep tenderness.
- Use turkey bones: Make a quick bone broth with leftover carcass (6–8 hours simmer) and freeze for future soups.
- Flavor multiplier: A teaspoon of soy sauce or fish sauce added while simmering adds umami without making it taste Asian.
- Depth of flavor: Sear diced turkey pieces briefly in the pot before removing, then build the soup — use the same pot to capture fond.
- Acid & freshness: Don’t skip the lemon — it brightens the whole pot.
- Creamy without dairy: Use full-fat coconut milk (adds sweetness, try ¼ cup at a time).
Variations
- Noodle Soup: Use 1 cup egg noodles (uncooked) — add with turkey and cook until al dente.
- Grain-free: Replace potatoes and noodles with cauliflower florets or extra greens.
- Spicy: Add ½ tsp red pepper flakes or 1 diced jalapeño with the garlic.
- Green Boost: Stir in 2 cups baby spinach or kale at the very end; cook just until wilted.
Storage & reheating
- Refrigerator: Cool to room temp → airtight container → up to 4 days.
- Freezer: Store without noodles for best texture → freeze up to 3 months. Reheat from thawed on stovetop; add cooked noodles just before serving.
- Reheat tip: Add a splash of broth when reheating to revive texture and adjust seasoning at the end.
Nutrition (estimated per serving — 6 servings)
Per serving (approx): 209 kcal, ≈ 17.7 g protein, ≈ 13.8 g carbs, ≈ 6.6 g fat, ≈ 133 mg sodium (low-sodium broth used).
Values are estimates based on typical ingredient measures and will vary by brand/portion.
FAQ
Q: Can I make this soup from raw turkey?
A: Yes — if using raw turkey pieces, brown them first, then add with the broth and simmer until cooked through (internal temp 165°F / 74°C).
Q: Is this recipe freezer-friendly?
A: Absolutely — freeze without noodles and add fresh noodles when reheating.
Q: Can I use rotisserie turkey?
A: Yes — rotisserie adds extra flavor. Remove the skin if you prefer lower fat.
Q: How can I make it creamier without dairy?
A: Stir in canned full-fat coconut milk or a cashew cream slurry for a dairy-free creamy finish.
