This Turkey Soup recipe is easy to make from scratch with leftover turkey, flavorful broth, and vegetables! Add-on options include rice, potatoes, pasta, and lots of vegetables!
When the holidays are over, this Turkey Soup is the first thing that I make! (I usually make it when it’s still Thanksgiving day. ) This soup freezes so well, I make it with leftover chicken or turkey and keep it in my freezer all year round!
I love getting creative with the different add-on options (pasta, rice, tortellini, potatoes, and lots of vegetable options)-I’ll tell you how each can be added below! Don’t miss my PRO tips as well!
Turkey soup is the perfect way to use up leftover turkey after the holidays. The bones and carcass from your roast turkey are full of flavor and make an incredibly rich and tasty broth. Making your own homemade turkey stock takes some time but couldn’t be easier and is SO worth it for an ultimately comforting soup. Here are my tips for making foolproof, delicious turkey soup from your Thanksgiving or Christmas bird.
Plan Ahead for the Best Turkey Stock
The key to amazing homemade turkey soup is first making an amazingly flavorful turkey broth You’ll want to start this process as soon as your turkey comes out of the oven
First remove all the meat from the bones that you can. I like to get all the breast and leg meat off while it’s still warm and easy to carve. Reserve 3 cups of diced turkey meat for the soup.
Next, break up the turkey carcass into a few large pieces so it fits into your biggest stock pot or crockpot. Toss the turkey neck, any other bits like the giblets, and the bones into the pot. Fill the pot with water, covering the bones by 2 inches.
Bring the pot to a boil then immediately reduce to a bare simmer. Cook with the lid off for 8-10 hours, ideally overnight while you sleep! In the morning, strain out the bones and you’ll be left with the most rich and flavorful turkey broth ready for soup.
If using a crockpot do the exact same thing but set it to cook for 8-10 hours. I love doing my turkey stock in the crockpot while I clean up from Thanksgiving dinner so the bones aren’t sitting around.
Turkey Soup Ingredients
Once your turkey stock is prepped, making the full soup is super easy. Here’s what you’ll need:
- Olive oil – for sautéing aromatics
- Onion – I use 1 medium onion finely chopped
- Carrots – 3 large carrots, peeled and chopped
- Celery – 4 stalks, finely chopped
- 6 cups turkey stock
- 3 cups reserved cooked turkey, diced or shredded
- Uncooked egg noodles (optional)
- Sea salt and pepper
Putting Together Your Turkey Soup
Follow these simple steps for an amazing turkey soup:
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In a large pot, heat 1 tsp olive oil over medium high heat. Add the chopped onion and sauté for 5 minutes until translucent.
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Add the chopped carrots and celery. Cook for another 5 minutes until starting to caramelize.
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Pour in the turkey stock and add the reserved turkey meat. I also like to add a few shakes of dried parsley and poultry seasoning.
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Bring the soup to a boil, then reduce heat and simmer for 15 minutes. The carrots and celery should be fork tender.
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Taste the soup and add salt and pepper as needed. I like to add a generous pinch of sea salt to really make the flavors pop.
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If using egg noodles, cook them separately according to package directions. Add the cooked noodles to your soup bowl.
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Ladle the hot turkey soup over the noodles and garnish with a bit of fresh parsley. Enjoy this tasty soup!
Variations and Tips
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For an extra flavor boost, sauté 1 diced onion, 2 minced garlic cloves, and 1 tbsp fresh thyme with the celery and carrots.
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Stir in 2 cups frozen peas, frozen corn kernels, or diced zucchini in the last 5 minutes of cooking.
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For a creamier soup, puree 1-2 cups in a blender and stir back in.
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Add cooked wild rice or brown rice instead of egg noodles. Or use small pasta like ditalini.
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Simmer turkey wings, necks or drumsticks along with the bones for extra richness.
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Stir in some frozen spinach, kale, or chard at the end for an easy veggie boost.
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Drizzle each bowl with a little bit of fresh lemon juice to brighten the flavors.
How to Store and Freeze Turkey Soup
This homemade turkey soup will keep for 3-4 days refrigerated in an airtight container. The flavor gets better each day!
It also freezes incredibly well for up to 3 months. Let the soup cool fully before transferring to freezer bags or containers. Frozen turkey soup is the perfect easy weeknight meal – just thaw overnight in the fridge then reheat on the stove.
If freezing, keep the noodles separate and add to individual portions before serving so they don’t get too soggy.
Frequently Asked Questions
How long should I simmer the turkey bones?
For the most flavor extraction, simmer the turkey carcass for 8-10 hours. The longer the bones simmer, the more gelatin and collagen is released into the broth making it rich and mouth coating.
Can I use a whole turkey carcass?
Absolutely! Just be sure to break it up into a few large pieces so everything is submerged in water. Add more water if needed to cover bones.
Is simmering the only way to get flavor from bones?
Low and slow simmering extracts the most flavor and gelatin from the bones. However, you can also roast the bones at 400F for 30 minutes then follow recipe. Boiling the bones or cooking under high heat prevents full flavor extraction.
What gives homemade turkey stock its thick texture?
The natural gelatin and collagen is what creates that luxurious mouthfeel in homemade turkey broth. Commercial stocks often contain thickeners.
How do I thicken my turkey soup?
For a thicker consistency, stir in 1-2 tbsp of cornstarch slurry near the end of cooking or puree some of the soup in a blender. Cooked rice or pasta also helps thicken and add body.
Can I use a whole turkey?
You can simmer the entire turkey carcass, meat removed, to make an intensely flavored stock and soup. Add more water to completely cover bones.
Can I use a rotisserie turkey?
Yes, a store-bought rotisserie turkey works great. Remove all the meat then simmer the bones and carcass in water to extract maximum flavor.
Enjoy Delicious Turkey Soup All Season
One of the best parts of roast turkey dinner is the leftovers. This easy homemade turkey soup puts every last bit of flavor to use. The secret is simmering the bones for a rich and intensely turkey flavored broth. Follow my simple recipe for the perfect comforting soup. Freeze any extras so you can enjoy delicious turkey soup all season long.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Soften the mirepoix (onions, carrots, celery) in butter. Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings.
Add the chicken broth. Bring to a boil, then reduce to a simmer. Add the turkey. Simmer gently for 20 minutes.
Cook the pasta separately and add it directly to serving bowls. Ladle the soup on top. If you don’t anticipate leftovers, cooked pasta can be added right to the soup pot.
- Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
- Add the seasonings, Worcestershire sauce, hot sauce, turkey, and broth.
- Cook on low for 6 hours. Cook pasta separately and add it to serving bowls. Ladle the soup on top and serve!