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Turkey Soup Recipe – Homemade Flavor

This quick turkey soup recipe is on the table in less than 30 minutes.

Filled with leftover turkey, vegetables, and pasta in a savory broth, this turkey soup tastes like it’s been simmering all day long.

It’s a great dinner for busy weeknights and the perfect way to enjoy leftovers.

  • It uses staple ingredients I always have on hand.
  • Turkey soup takes minutes to make but tastes like it’s been simmering all day!
  • It’s a budget-friendly recipe and a great way to enjoy leftovers.
  • It’s versatile; add leftover vegetables and turkey—and any variety of pasta.

What You’ll Need For Turkey Soup

If time allows, you can make this homemade turkey soup recipe from scratch. Use the turkey carcass or bones from Thanksgiving to make homemade turkey stock in the slow cooker in the slow cooker.

I put everything in the slow cooker after dinner and let it cook overnight so I’m ready for soup the next day. Once the broth is prepared, follow the directions below to prepare the soup.

How to Make Turkey Soup

  1. Soften the onion and stir in flour. (Recipe below.)
  2. Stir in the remaining ingredients (except noodles) and simmer.
  3. Add noodles and cook until tender.

Storing Leftovers

This turkey soup recipe makes great leftovers.

Love That Leftover Turkey

Did your family love this Turkey Soup Recipe? Be sure to leave a comment and rating below.

4.99 from 151 votes↑ Click stars to rate now!
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Turkey Soup Recipe

With tender turkey, fresh vegetables, and pasta, this easy turkey soup recipe tastes like it’s been simmering all day.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 6 servings

  • Heat olive oil in a Dutch oven over medium heat. Add the onion and cook until tender, about 3-4 minutes. Add flour and cook for 1 minute more.

  • Stir in carrots, celery, chopped turkey, broth, poultry seasoning, and bay leaf. Simmer uncovered for 10 minutes.  

  • Add noodles (*see note) and cook for an additional 8-10 minutes or until tender. Remove from the heat, discard bay leaf, and stir in parsley.

  • Season with salt and pepper to taste and serve.

  • Pasta: To retain the texture of pasta, noodles, or rice, cook them separately and add to each bowl when serving, especially if you are making the soup ahead.
  • Chicken broth can be substituted for turkey broth.
  • Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 4 months. 

 

4.99 from 151 votes

Calories: 191 | Carbohydrates: 22g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 1255mg | Potassium: 391mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6156IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Slow Cooker, Soup, Turkey
Cuisine American

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