This Turkey Soup is delicious, comforting and a perfect way to use up leftover turkey from your holiday meals! The flavors from the roasted turkey, vegetables and herbs make this one of my all-time favorite soups!
With the cooler weather, we are enjoying all our favorite soups, like cheesy cauliflower soup, chicken gnocchi soup, and pumpkin soup! This turkey soup is also a favorite of mine, probably because it is easy and it helps free up some refrigerator space after Thanksgiving!
Perfect for Leftover Turkey
I love turkey, but I can only eat so many turkey sandwiches after Thanksgiving!
That is why I love this Turkey Soup! It is a perfect way to use up leftovers and warm up on a crisp fall day. Not only is it flavorful, but includes some of the best ingredients (like rice, carrots, celery and more) to make it flavorful and delicious.
How to Make Turkey Soup
Stovetop: I like to make my soup on the stovetop because this really is a super simple recipe and only takes about 30 minutes to make!
First, in a large stockpot, over medium heat, I melt my butter and saute the celery and carrots for about 3 minutes. Then I add mushrooms and saute until they are slightly brown, usually takes around 3 minutes. Then I add the garlic and onions and saute for an additional two minutes.
Next, I add the broth and seasonings, turn up the heat and bring it to a boil. Once it is boiling, add the basmati or jasmine rice and cooked covered for 12 minutes. (Side note-you can substitute rice with potatoes or pasta if you prefer! )
Finally, I remove the lid, add in the leftover turkey and thyme and boil for an additional 5 minutes or until the rice is tender!
Instant Pot: to make this in the instant pot I would begin by sauteing my vegetables in the instant pot for 3-5 minutes. Then I would add the rest of my ingredients minus the turkey. Seal the pressure cooker and cook on manual for 5 minutes. Quick-release and then add the leftover turkey!
Slow Cooker: Add all the ingredients, minus the turkey to the slow cooker and cook on low for 6-7 hours. Then add turkey and cook for one more hour. Super easy!
Turkey Stock: One of my favorite thing to do with the leftover turkey carcass is to use it to make homemade turkey stock. In a large stockpot, put the leftover turkey bones, some carrots, onions and celery stocks. Cover it all with water and bring it to a boil. Once boiling, turn it down and let it simmer for 3-3.5 hours. Then strain your stock and you are done! It can stay in the refrigerator for up to a week and 3 months in the freezer.
Variations + Tips
Check out these tips and tricks for changing up and storing this turkey soup recipe.
- What I really love about this soup is that it is so versatile! You can add a variety of seasonings; use potatoes or pasta instead of rice; add cream to make it creamy or make a roux to thicken it up! So many choices!
- I also like to use a roasted ROTISSERIE CHICKEN when I don’t have leftover turkey meat on hand! Using cooked GROUND TURKEY is also another great option!
- VEGGIES. Try different vegetables – peas, green beans, or spinach would all taste great too!
- When STORING in the refrigerator, make sure to store in an air-tight container for up to 4-5 days
- When FREEZING, store the soup in a freezer-safe Ziploc. When you want to serve it, bring it from the freezer straight to your crockpot and cook on low for 4-5 hours or high for 2-3 hours.
So when you are tired after cooking your big Thanksgiving dinner, be sure to give this Turkey Soup a try! You will love how quick and easy this recipe is!
For More Soup Recipes, Check-Out:
- Creamy Chicken Noodle Soup
- Cozy Chicken and Wild Rice Soup
- Turkey Pumpkin Chili
- Potato Corn and Bacon Chowder
- Butternut Squash Soup with Spiced Cream
- 2 tbsp. unsalted butter
- 2 stalks celery, thinly sliced
- 2 carrots, peeled and cut into circles
- 6 medium cremini mushrooms, stems removed and diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 6 c. low-sodium chicken or turkey broth
- 1 tsp. kosher sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. poultry seasoning or herb blend
- 1 c. basmati or jasmine rice
- 1/3 c. turkey gravy
- 2 c. cubed leftover turkey - rotisserie chicken can be used too
- 2 sprigs fresh thyme
- In a large stockpot or Dutch oven set over medium heat, add the butter. Once melted, add the celery and carrots. Saute for 3 minutes. Add the mushrooms and cook until browned, about 3 minutes. Add onion and garlic, continue cooking for an additional 2 minutes, stirring frequently.
- Pour in broth and add salt, pepper, and seasonings/herbs. Turn heat up and bring to a boil. Once boiling, add rice and cook covered, for 12 minutes. Remove lid and add turkey and thyme. Continue cooking for an additional 5 minutes or until rice is tender.
- Remove from the heat and serve immediately.