There’s something incredibly comforting about a warm bowl of turkey soup, especially when the weather starts to turn chilly. This Turkey Soup Recipe hits the spot whether you’re craving a cozy weeknight dinner or looking to use up leftover turkey after a big holiday feast. I absolutely love how this soup combines hearty veggies, tender turkey, and satisfying egg noodles all swimming in a rich, flavorful broth.
When I first tried this recipe, I was struck by how effortlessly it comes together without compromising on taste or warmth. You’ll find that the simple blend of poultry seasoning, fresh vegetables, and homemade or store-bought turkey stock makes this soup feel like a hug in a bowl. This Turkey Soup Recipe is a perfect way to enjoy something nourishing and homemade, even on busy nights.
Why You’ll Love This Recipe
- Simple & Quick: You can whip it up in under 45 minutes with ingredients you probably already have.
- Versatile: Great for using leftover turkey or fresh turkey meat, with easy options to customize.
- Comforting Flavor: Warming spices and fresh veggies make it feel like a cozy homemade classic.
- Family Favorite: My family goes crazy for this one, especially during cold months or right after Thanksgiving.
Ingredients You’ll Need
I love how these ingredients work harmoniously to create a comforting, rich turkey soup without any fuss. When shopping, picking fresh vegetables and a good quality turkey stock will make a big difference.
- Olive oil: Use extra virgin if you like a richer flavor; it helps soften veggies.
- Onion: Diced to melt into the soup, creating an aromatic base.
- Carrots: Provide sweetness and beautiful color; peel for best texture.
- Celery stalks: Adds a gentle earthiness that balances the carrots.
- Bay leaf: Infuses subtle herbal notes; remember to remove before serving.
- Poultry seasoning: A blend that boosts turkey’s natural flavor.
- Salt & pepper: Essential to taste — don’t skip seasoning!
- Diced turkey: Leftover turkey works perfectly or freshly cooked turkey breast.
- Turkey stock: Homemade stock is ideal, but quality store-bought works just as well.
- Egg noodles: These soak up the broth and add comforting chewiness.
- Fresh parsley (optional): Adds a pop of color and fresh flavor at the end.
Variations
I like to switch things up depending on the season or what’s in my fridge. This Turkey Soup Recipe is really adaptable, so feel free to personalize it and make it your own.
- Add fresh herbs: Sometimes I toss in a sprig of thyme or rosemary for an herby twist my family adores.
- Swap noodles for rice: If you want to keep it gluten-free, brown rice or quinoa works great instead of egg noodles.
- Make it spicy: A pinch of red pepper flakes added with the seasoning gives the soup a subtle kick that wakes up the flavors.
- Extra veggies: I often include diced potatoes or peas when I want it heartier — no one complains!
How to Make Turkey Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook until they’re soft and translucent, about 3-4 minutes — this is what builds your flavorful base. Then, toss in the carrots and celery and cook for another 2-3 minutes until they start to soften. Trust me, this step is key to getting that perfect depth of flavor in your Turkey Soup Recipe.
Step 2: Season and Simmer
Add the bay leaf, poultry seasoning, salt, and pepper to the pot, stirring it all together for about a minute to bloom the spices. Next, stir in the diced turkey and pour in the turkey stock. Bring the soup to a boil, then just let it bubble away for 5 minutes before turning the heat down to simmer. A gentle simmer for 15-20 minutes helps the flavors really come together without overcooking the turkey.
Step 3: Cook the Noodles
Once your soup has simmered and smells amazing, turn the heat back up and bring it to a boil again. Add the egg noodles and cook according to the package directions, usually about 7-8 minutes. While the noodles cook, chop the parsley if you’re using it — it makes a lovely fresh garnish to brighten each bowl. Serve this soup immediately to enjoy the noodles at their perfect texture.
Pro Tips for Making Turkey Soup Recipe
- Use homemade turkey stock: If you have it, homemade stock adds unmatched richness and depth to the soup.
- Don’t overcook the noodles: Add them last and watch carefully so they stay tender but not mushy.
- Adjust seasoning at the end: Taste after simmering and before adding noodles — you might want to add a pinch more salt or pepper.
- Make extra for leftovers: This soup tastes even better the next day after the flavors meld beautifully overnight.
How to Serve Turkey Soup Recipe
Garnishes
I always finish my turkey soup with a sprinkle of bright, fresh parsley — it adds a lovely pop of color and freshness. Sometimes, a squeeze of lemon juice or a few cranks of fresh black pepper really wakes up the flavors right before serving.
Side Dishes
This soup pairs amazingly well with crusty bread or warm biscuits to soak up every last drop. For a lighter meal, I serve it alongside a crisp green salad dressed with apple cider vinaigrette — it’s a perfect balance!
Creative Ways to Present
For special occasions, I love serving this turkey soup in small, fancy soup cups or even edible bread bowls. Topping each bowl with a swirl of cream or a dash of smoked paprika can impress guests while feeling totally homey.
Make Ahead and Storage
Storing Leftovers
I store leftover turkey soup in airtight containers in the fridge, where it keeps wonderfully for 3-4 days. It’s a lifesaver on busy days to have this wholesome meal ready to reheat.
Freezing
This Turkey Soup Recipe freezes superbly. Just cool it completely before packing it into freezer-safe containers or bags, and you can keep it frozen for up to 3 months. When you want it, thaw overnight in the fridge for best results.
Reheating
I gently reheat leftover turkey soup on the stovetop over medium-low heat, stirring occasionally until warmed through. If the noodles have soaked up too much broth, just add a little extra stock or water to loosen it up — it comes back beautifully every time.
FAQs
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Can I use chicken instead of turkey for this soup?
Absolutely! You can substitute cooked chicken for turkey in this recipe, and it will be just as delicious. Adjust the poultry seasoning slightly if needed, but otherwise, the same method applies.
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How do I make this Turkey Soup Recipe gluten-free?
Swap out the egg noodles for gluten-free pasta, rice, or even spiralized veggies like zucchini for a low-carb option. Just be sure to check the label on your turkey stock to ensure it’s gluten-free as well.
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Can I make Turkey Soup Recipe without any leftover turkey?
Definitely. You can cook fresh turkey meat ahead of time or even gently poach turkey breast in the stock before adding noodles for a fresh take. The key is not to overcook the turkey so it stays tender.
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What’s the best way to thicken turkey soup if I want it heartier?
If you like a thicker soup, try simmering it uncovered for longer to reduce the broth, or stir in a slurry of cornstarch and water toward the end. Adding diced potatoes or a handful of crushed crackers also helps add body.
Final Thoughts
This Turkey Soup Recipe has truly become a staple in my kitchen for its simplicity and soul-warming flavor. Whether you’re using up holiday leftovers or just want a quick, satisfying meal, it’s one of those dishes that feels like a hug with every spoonful. I highly recommend giving it a try — you’ll enjoy the way it practically makes itself while filling your home with irresistible aromas and your belly with cozy goodness.
Print
Turkey Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty turkey soup made with tender turkey, fresh vegetables, and egg noodles simmered in flavorful turkey stock. Perfect for using up leftover turkey and enjoying a warm, nourishing meal.
Ingredients
Vegetables
- 1 medium onion, diced
- 4 large carrots, peeled and diced
- 3 stalks celery, cleaned and diced
Seasonings
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
Other Ingredients
- 2 tablespoons olive oil
- 3 cups turkey, diced
- 8 cups turkey stock (homemade or store bought)
- 1 bag (12 oz) egg noodles
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare Vegetables: Peel and dice the onions, carrots, and celery to ensure even cooking and a balanced texture in the soup.
- Heat Oil and Sauté Onions: In a Dutch oven or large soup pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook until tender, about 3-4 minutes, allowing their sweetness to develop.
- Add Carrots and Celery: Stir in the carrots and celery and continue cooking for 2-3 minutes to soften the vegetables slightly and build flavor.
- Season Vegetables: Add 1 bay leaf, 1 teaspoon poultry seasoning, 1 teaspoon salt, and ½ teaspoon pepper to the pot. Cook for about 1 minute to release the aromas of the spices.
- Add Turkey and Stock: Stir in the diced turkey and pour in 8 cups of turkey stock. Mix well to combine all ingredients.
- Bring to Boil: Cover the pot and bring the mixture to a boil. Let it boil for 5 minutes to meld the flavors.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 15-20 minutes, allowing the vegetables and turkey to become tender and the flavors to deepen.
- Cook Noodles: Increase the heat and bring the soup back to a boil. Add the bag of egg noodles and cook according to package directions, typically about 7-10 minutes, until the noodles are tender.
- Add Parsley and Serve: While the noodles cook, chop the fresh parsley if using. Stir in the parsley just before serving for a fresh, herbaceous note. Serve the soup immediately hot for the best flavor and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator. Reheat gently before serving.
Notes
- Leftover turkey soup is a Thanksgiving tradition and a great way to repurpose turkey and turkey stock.
- Feel free to customize this recipe with your favorite vegetables or herbs.
- This recipe makes a large batch that can be frozen in portions for easy weeknight meals.
- Use homemade turkey stock for the richest flavor, or store-bought stock for convenience.
- Adjust seasonings to taste, especially salt and pepper, based on the saltiness of your stock.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
