Turkey soup

This recipe is a simple, comforting soup made with tender turkey, vegetables, and a gentle broth that warms you from the inside out. It’s the kind of meal people love because it feels familiar and calming without taking all day to make. turkey soup fits perfectly into busy evenings, quiet family dinners, and those cold nights when you just want something steady and soothing. It’s easy to adjust based on what’s in the fridge, which makes it practical and forgiving. I usually start chopping while the pot heats up, letting the process stay relaxed and unrushed, even on a full day.

a high resolution food photograph of homemade turkey 1

Why You Will Love This Recipe

This soup is cozy in the best way, with soft vegetables, savory turkey, and a broth that tastes like it’s been simmering longer than it has. It’s weeknight-friendly and doesn’t ask for fancy steps or ingredients. The recipe stretches leftovers well, making it budget-conscious and freezer-friendly. You can change the vegetables, add pasta or rice, or keep it simple depending on your mood. turkey soup is also crowd-pleasing, gentle enough for picky eaters, and flexible enough for using what you already have. It’s the kind of recipe worth saving because it shows up for busy weeks and quiet weekends alike.

a high resolution food photograph of homemade turkey

Ingredients

Tip: Use cooked turkey with both light and dark meat for the best flavor and texture.

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken or turkey broth
  • 2 cups cooked turkey, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
all the ingredients of the turkey soup

Instructions

Step 1: Preparation
Dice the onion, slice the carrots and celery, and chop the turkey into bite-size pieces. Set everything nearby so cooking feels smooth and steady, without rushing once the heat is on.

Step 2: Main Cooking Process
Warm the oil in a large pot. Add onion, carrots, and celery, stirring until the kitchen smells soft and savory and the vegetables begin to look slightly glossy and tender.

Step 3: Combining Ingredients
Stir in garlic, turkey, broth, salt, pepper, thyme, and bay leaf. As everything mixes, the broth turns golden and the turkey warms through gently without drying out.

Step 4: Finishing & Final Simmer
Lower the heat and let the soup simmer until vegetables are soft and flavors feel blended. Taste and adjust seasoning, then remove the bay leaf before serving.

Why This Recipe Works for Busy Days

This soup comes together in one pot and doesn’t need constant attention. You can prep vegetables ahead, use leftover turkey, and let it simmer while you handle other tasks. It stores well, reheats easily, and tastes even better the next day, which makes it ideal for cooking now and eating later.

Tips & Tricks

  • Cut vegetables evenly so they soften at the same pace. Uneven pieces can leave some mushy while others stay too firm.
  • Add salt gradually. Broth strength varies, so seasoning slowly helps avoid an overly salty soup.
  • If the soup tastes flat, add a small splash of lemon juice at the end. It brightens the flavor without changing the comfort factor.
  • Don’t boil hard once the turkey is added. Gentle simmering keeps the meat tender instead of stringy.

Variations

Meaty Version
Add cooked sausage slices or extra turkey dark meat for a richer, heartier bowl. This works well when you want something more filling without changing the base flavors too much.

Vegetarian Option
Skip the turkey and use vegetable broth with extra carrots, potatoes, or beans. The soup stays cozy and satisfying while remaining simple and balanced.

Ingredient Swap
Replace carrots with parsnips or add diced potatoes for a thicker texture. These swaps use common pantry vegetables and keep the soup familiar.

Flavor or Herb Boost
Stir in fresh parsley or dill right before serving. Fresh herbs add a gentle lift and make the soup smell bright and inviting.

Serving Suggestions

  • With Crusty Bread
    Serve with warm bread for dipping. It turns the soup into a full, cozy meal that feels comforting and complete.
  • Light Dinner Bowl
    Pair with a simple side salad for a balanced, easy dinner that doesn’t feel heavy.
  • Family-Style Pot
    Bring the whole pot to the table and let everyone serve themselves for a relaxed, shared meal.
  • Lunch Leftovers
    Pack into containers for easy lunches that reheat well and stay satisfying through the week.

Storage Instructions

  • Fridge Storage
    Store cooled soup in a sealed container in the fridge for up to four days. Flavors continue to blend, making leftovers even better.
  • Reheating
    Reheat gently on the stove or in the microwave, stirring halfway through. Add a splash of broth if it thickens too much.
  • Freezing
    Freeze in portioned containers for up to three months. Thaw overnight in the fridge before reheating.
  • Make-Ahead Tips
    Make the soup a day early and store it chilled. Reheat before serving for an easy, stress-free meal.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Rest Time: Not needed
  • Total Time: 45 minutes

Nutrition Information (Approximate)

Each serving contains about 220–280 calories, depending on portion size. Protein ranges from 18–24 grams per bowl. The soup provides vitamin A from carrots and minerals from the broth. Values are estimates and may vary by ingredients and portions.

FAQs

Yes, it tastes better the next day.

Boiling too hard after adding turkey.

Yes, vegetable broth works.

Let it simmer uncovered longer.

Up to four days refrigerated.

Conclusion

This soup is simple, flexible, and made for real-life cooking. You can change the vegetables, adjust the seasoning, or stretch it across several meals without extra effort. turkey soup fits easily into busy weeks and slow weekends, offering comfort without complication. It’s the kind of recipe that becomes familiar fast, the one you come back to when you want something warm, steady, and easy to make again.

Turkey soup
Print

Turkey soup

Recipe by Edan SalamonCourse: Soups
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

300

kcal

A simple, comforting turkey soup made with tender vegetables and light broth. Perfect for using leftover turkey and warming up on cozy days with very little effort.

Ingredients

  • Cooked turkey – 2 cups, shredded or chopped

  • Onion – 1 medium, chopped

  • Carrots – 2 medium, sliced

  • Celery – 2 stalks, sliced

  • Garlic – 2 cloves, minced

  • Olive oil or butter – 2 tablespoons

  • Chicken or turkey broth – 6 cups

  • Salt – ¾ teaspoon (or to taste)

  • Black pepper – ½ teaspoon

  • Dried thyme – ½ teaspoon

  • Bay leaf – 1

Directions

  • Heat oil or butter in a large pot over medium heat.
  • Add onion, carrots, and celery. Cook until soft.
  • Stir in garlic and cook for 30 seconds.
  • Pour in broth and add bay leaf and thyme.
  • Bring to a gentle boil, then reduce heat.
  • Add cooked turkey and simmer for 15–20 minutes.
  • Remove bay leaf. Taste and adjust seasoning.
  • Serve hot.

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