Hello, friends! It’s Callie from Cooking with Callie, and today we’re talking about one of my all-time favorite comfort foods – turkey soup. If you’re anything like me, you often have leftover turkey staring at you from the fridge after holiday feasts, and figuring out what to do with it can be a challenge. That’s where this warm, savory turkey soup comes in to save the day. Perfect for chilly evenings or when you just want something soothing, this soup is easy, quick, and bursting with goodness. For those looking for more soup inspirations, check out my Cozy Chicken Noodle Soup.
Why you’ll love this recipe
There’s so much to love about this turkey soup.
First, it’s a fantastic way to use up leftover turkey. I hate wasting food, and this recipe turns leftovers into a delicious meal the whole family will enjoy.
Second, it’s super simple. With minimal chopping and a quick simmer, you get a hearty, nutritious meal on the table in just over half an hour.
Lastly, it’s customizable! Feel free to tweak it based on what veggies you have on hand or your dietary preferences.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken or turkey broth
- 2 cups cooled turkey, shredded or chopped
- 1 cup egg noodles or pasta of choice
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- Salt to taste
- Juice of 1/2 lemon (optional)
- Fresh parsley for garnish
Step-by-step instructions
Sauté vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion, peeled carrots, and sliced celery, stirring occasionally until the veggies soften. This usually takes about 5 minutes. Add in the minced garlic, and cook for an additional 30 seconds – don’t burn it!
Combine and simmer
Pour in the broth and bring it to a boil. Stir in the shredded turkey, noodles, thyme, and parsley. Add salt and pepper to taste. Once it begins boiling, reduce the heat and let it simmer for about 10–12 minutes. The goal is to get the noodles just the right amount of tender.
Adjust seasoning and serve
If using, stir in the lemon juice (it adds a nice, bright flavor) just before serving. Taste the soup and adjust any spices as needed. Garnish with fresh parsley and serve hot.
Recipe tips & variations
Vegetarian Option: Swap turkey and chicken broth with chickpeas and vegetable broth for a plant-based version.
Make it creamy: Stir in a splash of cream just before serving for an indulgent touch. (There I go again, using fancy words!)
Low-carb swap: Skip the noodles and add more veggies like zucchini or spinach for a lighter version.
Storage & reheating
Store any leftover soup in an airtight container in the refrigerator for up to three days. When reheating, simply place it in a pot over medium heat until warmed through. If the soup thickens, feel free to add a splash of water or broth.
FAQs
How do I thicken turkey soup?
If you prefer a thicker soup, mix a tablespoon of cornstarch with cold water and stir it into the soup while it’s simmering.
Can I freeze turkey soup?
Absolutely! This soup freezes well for up to three months. Just thaw it overnight in the fridge before reheating.
What can I use instead of egg noodles?
Any pasta works well. Try small shells or even rice for a gluten-free option.
Is turkey soup healthy?
Yes, it’s packed with protein and veggies! Use whole grain noodles to boost fiber content too.
Recipes you may like
That’s it, my friends! A simple yet comforting turkey soup to warm your hearts and bellies. Enjoy making it as much as I do!
Turkey Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A delicious turkey soup recipe perfect for using leftover turkey after the holidays.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken or turkey broth
- 2 cups cooled turkey, shredded or chopped
- 1 cup egg noodles or pasta of choice
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- Salt to taste
- Juice of 1/2 lemon (optional)
- Fresh parsley for garnish
Instructions
- Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, peeled carrots, and sliced celery, stirring occasionally until the veggies soften. This usually takes about 5 minutes. Add in the minced garlic, and cook for an additional 30 seconds – don’t burn it!
- Combine and simmer: Pour in the broth and bring it to a boil. Stir in the shredded turkey, noodles, thyme, and parsley. Add salt and pepper to taste. Once it begins boiling, reduce the heat and let it simmer for about 10–12 minutes. The goal is to get the noodles just the right amount of tender.
- Adjust seasoning and serve: If using, stir in the lemon juice (it adds a nice, bright flavor) just before serving. Taste the soup and adjust any spices as needed. Garnish with fresh parsley and serve hot.
Notes
- Vegetarian Option: Swap turkey and chicken broth with chickpeas and vegetable broth for a plant-based version.
- Make it creamy: Stir in a splash of cream just before serving for an indulgent touch.
- Low-carb swap: Skip the noodles and add more veggies like zucchini or spinach for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 grams
- Sodium: 600 milligrams
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 40 milligrams