Description
This hearty turkey soup is the perfect way to use up leftover turkey. Filled with tender turkey, vegetables, and a flavorful broth, it’s a cozy meal that’s easy to make on the stovetop or in a slow cooker. Serve with crusty bread for a satisfying meal!
Ingredients
Units
Scale
For the Soup:
- 2 tbsp olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 6 cups turkey broth (or chicken broth)
- 2 cups cooked turkey, shredded
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup uncooked rice, egg noodles, or diced potatoes (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
2. Simmer the Soup:
- Pour in turkey broth and add shredded turkey, bay leaf, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat to low. Let simmer for 20-25 minutes to develop flavor.
3. Add Rice, Noodles, or Potatoes (Optional):
- If using rice: Stir in and simmer for 15 minutes until tender.
- If using egg noodles: Add during the last 8-10 minutes of cooking.
- If using potatoes: Simmer for 15-20 minutes until soft.
4. Serve & Enjoy:
- Remove bay leaf.
- Garnish with fresh parsley and serve hot with crusty bread or crackers.
Notes
- Make it creamy: Stir in ½ cup of heavy cream or milk at the end.
- For a slow cooker version: Add everything (except noodles or rice) to a slow cooker and cook on LOW for 6 hours or HIGH for 3 hours. Add noodles in the last 30 minutes.
- Freeze leftovers: Store in an airtight container and freeze for up to 3 months.