Whip up a large pot of Turkey Soup with your holiday leftovers, featuring roasted turkey, crisp vegetables, and fragrant herbs for a cozy and flavorful meal.
After the holidays we always have a bunch of leftover turkey so I have been finding new ways to incorporate turkey into our meals. This Turkey Soup recipe is an easy way to use leftover turkey to make a warm savory meal. Fresh veggies, juicy turkey, and rice make this a well balanced meal with a little bit of everything. The whole family will love it!
With the cooler weather, we are enjoying all our favorite soups. For other yummy soup recipes you have to check out my Cheesy Cauliflower Soup, Chicken Gnocchi Soup, and Pumpkin Soup!
Table of Contents
Why We Love This Soup
- I can only eat so many turkey sandwiches after Thanksgiving so this turkey soup recipe is a great way to use up leftover turkey.
- This soup is hearty and filling, making it perfect for colder weather.
- It’s a delicious way to enjoy the rich flavors of roasted turkey, vegetables, and herbs.
Recipe Ingredients
- Celery: Adds a fresh taste and crunchy texture.
- Cremini Mushrooms: Bring an earthy, flavor to the soup.
- Fresh Thyme: Adds a fragrant, flavor and scent to this recipe.
See the recipe card for full information on ingredients and quantities.
Variations
- Turkey Variation: If you don’t have leftover turkey meat on hand, roasted rotisserie chicken is an excellent alternative that adds rich flavor to the soup. Another great option is ground turkey.
- Fresh Herbs and Spice Variation: Substitute fresh thyme with rosemary, parsley, bay leaf, or sage for a fragrant, earthy flavor. Add a pinch of smoked paprika or cayenne pepper for a subtle heat.
How to Make Turkey Soup
Step 1: In a large stockpot or Dutch oven set over medium heat, add the butter. Once melted, add the celery and carrots. Sauté for 3 minutes. Add the mushrooms and cook until browned, about 3 minutes. Add onion and garlic, and continue cooking for an additional 2 minutes, stirring frequently.
Step 2: Pour in broth and add salt, pepper, and seasonings/herbs. Turn the heat up and bring to a boil. Once boiling, add rice and cook, covered, for 12 minutes. Remove the lid and add turkey and thyme. Continue cooking for an additional 5 minutes or until rice is tender.
Step 3: Remove from the heat and serve immediately.
More Methods to Cook This Soup
- Stovetop: Sauté celery and carrots in butter for 3 minutes in a large stockpot over medium heat. Add mushrooms and cook until browned, about 3 minutes. Add garlic and onions, and sauté for 2 more minutes. Add broth, and seasonings, and bring to a boil. Add rice, and cook covered for 12 minutes. Remove lid, add turkey and thyme, and cook for 5 minutes until rice is tender.
- Instant Pot: Sauté vegetables in the Instant Pot for 3-5 minutes. Add remaining ingredients except turkey. Seal and cook on manual for 5 minutes. Quick-release, add turkey, and stir.
- Slow Cooker: Add all ingredients except turkey to the slow cooker. Cook on low for 6-7 hours. Add turkey, and cook for 1 more hour.
FAQs
Yes, you can try different veggies like peas, green beans, or spinach. They would all taste great and add extra nutrition to the soup!
For rice, white rice like basmati and jasmine, brown rice, or wild rice also works great. For pasta, try using small shapes like orzo, ditalini, elbow macaroni, or even egg noodles.
Storage Info
To STORE leftover Turkey Soup, let it cool completely, then transfer it to airtight containers. It will stay good in the refrigerator for up to 4 days. To FREEZE, store it in your freezer for up to 3 months.
To REHEAT, thaw overnight in the fridge if frozen, then warm on the stove over medium heat until hot, or microwave in a microwave-safe container, stirring occasionally.
Turkey Soup Recipe
Ingredients
- 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
- ½ 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
Instructions
- In a large stockpot or Dutch oven set over medium heat, add the butter. Once melted, add the celery and carrots. Sauté for 3 minutes. Add the mushrooms and cook until browned, about 3 minutes. Add onion and garlic, and continue cooking for an additional 2 minutes, stirring frequently.
- Pour in broth and add salt, pepper, and seasonings/herbs. Turn the heat up and bring to a boil. Once boiling, add rice and cook, covered, for 12 minutes. Remove the 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.
It doesn’t say when to add in the gravy.
You can add it in with the turkey 🙂
I know what I will be making with leftover turkey! Easy & lots of flavor!
This is everything a gourmet soup should be, and then some! Looking forward to warming up with this for dinner tonight!
This is the perfect kind of comfort food! Tried it with chicken first and it was good so trying it with turkey next!
This was such a great use of leftover turkey. We had some leftover fried turkey and it was perfect for this soup.