Alright, let me start with a confession: this Turkey Soup recipe has saved more questionable leftover turkey than I care to admit. I first learned to wing it with turkey soup the week after my first solo Thanksgiving. The turkey was dry, my gravy was, well, let’s just say it was not so much a sauce as a new species of paste, and yet—when I tossed everything together in a big pot, something magical happened. Suddenly, my sad leftover turkey got a glow-up. Now, even my brother (who never eats leftovers—”old food syndrome,” he calls it) goes after this stuff like it’s gold. Oh, and if you ever see me dancing around the kitchen to an 80s playlist while soup simmers, you know what we’re having for dinner.
Why You’ll Love This, Promise
I basically make this turkey soup anytime there’s a lingering turkey carcass staring at me from the fridge. My family goes bonkers for it, but honestly, the best part is it lets me not stress about dinner the next day (or the one after, if I’m lucky). And if you have picky eaters? This works some kind of kitchen sorcery because they all end up slurping it up (even my cousin who “doesn’t do soup,” but somehow eats this every time). If peeling carrots is a hassle, just whack ’em with the side of the peeler and move on—no one will know.
What You’ll Need (and what you can swap)
- Leftover turkey (about 2-3 cups, chopped or shredded; roasted, smoked, whatever you’ve got, though I once used deli slices in a pinch—worked okay!)
- Turkey or chicken carcass for broth (or just boxed stock if you can’t be bothered—it happens)
- 2-3 big carrots, chopped (baby carrots if that’s what you grabbed from the store—no judgment)
- 2 celery stalks, sliced (my grandmother swore by celery hearts, but I’m not that fussy)
- 1 big onion, diced (yellow, white, or red, but I’ve even used shallots before—tasted fancy)
- 2 garlic cloves, minced (unless you don’t like garlic, then skip or use garlic powder)
- Herbs: 1 bay leaf, some thyme (dried or fresh; or Italian seasoning if that’s all you’ve got)
- About 8 cups water or stock (I do half water, half boxed broth sometimes, when I’m low on homemade)
- Salt, pepper, and maybe a dash of soy sauce (yeah, really—it deepens the flavor)
- Optional: noodles (I toss in egg noodles or leftover rice/small pasta when I want it more filling. Grandma would disapprove, but I’m all for it.)
How I Make It (and so can you)
- Make the Broth (if you can): Dump the turkey carcass in a big pot, cover it with water (about 8 cups), add the bay leaf, and whatever onion/celery ends or carrot tops were left on your cutting board. Simmer gently for 45 min to an hour—no need to micro-manage. Strain, toss the bones, and keep the broth. (If this step seems too much, just use boxed broth—I won’t tell.)
- Sauté the Veg: In the same pot, drizzle a splash of oil, then throw in onion, carrots, and celery. Stir for 5ish minutes till they soften a bit. Garlic goes in last—don’t let it burn, or you’ll have to start over. Trust me, burnt garlic is a disaster I wish on no one.
- Add Broth & Turkey: Pour in your homemade (or boxed) stock, add herbs, and bring it to a gentle simmer. Now, dump in your turkey bits. This is when the house starts smelling amazing (my dog literally hovers in hopes of spills at this point).
- Season & Simmer: Season with salt and pepper, maybe a dash of soy sauce (or a glug if you’re feeling wild). Simmer for about 20-30 minutes. At this point, I always sneak a taste—sometimes a few, if I’m “testing for seasoning.”
- Optional Noodle/Grain Party: Add cooked noodles or rice during the last 10 minutes if you want the soup extra hearty. If your stuff is uncooked, throw it in a bit earlier (but watch it so it doesn’t slurp up all the broth or get mushy).
- Final taste test: This is where I get a spoon, taste, add more salt (and sometimes a squeeze of lemon for brightness), and repeat as necessary. Don’t worry if it looks a bit weird now—soups have a way of coming together right at the end.
Notes I Wish Someone Had Told Me
- The soup really does taste better the next day. Something wizardly happens overnight.
- If your broth comes out too greasy, pop it in the fridge for a bit, then skim the top (or, lazily, blot it with paper towel right on the surface). Works like a charm.
- No carrots? Sweet potatoes or parsnips are funky but work, though once I tried beetroot and it turned my soup neon pink—kids thought it was hilarious but wouldn’t touch it.
- If soup gets too thick, just add a splash more water or broth till it looks (and tastes) right.
Variations I’ve Tried (Some Brilliant, Some…not)
- Swap noodles for barley for a more rustic result—it’s great, though it takes longer to cook in the soup.
- Add a handful of frozen peas or corn if you like bursts of sweetness. I once tried kale, but honestly, that was not my best idea; it wilted into sad little green flags.
- If you’re feeling spicy, a pinch of red pepper flakes perks things up (I stole this from a Serious Eats article—worth a browse).
- Once, as a wild card, I splashed in coconut milk and a hit of curry powder for a totally different vibe. Surprisingly not terrible—might even do that again if I’m bored of classic.
Do You Need Fancy Equipment?
You really just need a big-enough pot. I use my battered old Dutch oven, but any stockpot will do. Don’t have one? Actually, I’ve made half-batches in a regular saucepan before and just watched that it didn’t bubble over—worked fine in a pinch. No strainer for broth? Improvise with a slotted spoon; or, as my friend once did, with a (thoroughly clean) pasta colander. Not the most elegant, but gets the job done.
How to Store (but Laughably, It Might Not Last)
This soup keeps in the fridge for 3–4 days, snug in an airtight container. That said, in my house it never actually lasts that long—someone always finds it after midnight (usually me). Freezes well for a couple months, though if you added noodles, they get a smidge soggy. Still tastes good, though—not the hill to die on.
Serving This Up (Our Family Quirks)
We usually serve ours with heaps of crusty bread—preferably, bread that’s seen better days, toasted till crisp. My sister likes a shake of parmesan on hers, while I vote for a squeeze of lemon at the end (sounds odd, but it’s oddly perfect). Some folks go for crackers, but for me, it’s soup and toast or nothing.
Things I’ve Learned the Hard Way (AKA: Pro Tips)
- Don’t rush the broth, really—once I tried boiling it fast because I was late, and it went all cloudy and weird tasting. Low and slow, like Sunday mornings.
- If you add pasta, cook it separate if you don’t want it to slurp up all the liquid (I forget this at least half the time).
- If you oversalt, a peeled potato plunked in for a bit can help (old trick; learned here: Food52)—thanks, random internet stranger.
Questions I Actually Get Asked About Turkey Soup
- Can I use chicken instead of turkey?
- Absolutely, happens in my kitchen more than I’d admit! Just use whatever’s in your fridge—no one’s judging.
- Help, my soup came out kind of bland?
- Seasoning, my friend! Add more salt, a splash of soy sauce, or try that squeeze of lemon at the end. Oh, and I sometimes toss in a crushed bouillon cube if I feel it’s missing something.
- Do I have to use a whole carcass?
- Nope. If you’ve just got scraps, use those. Even just bones will give you some flavor (I’ve even used just drumsticks before and called it a day).
- How do you avoid soggy noodles?
- You could cook the noodles separately and ladle soup over them. I forget to do this, like, half the time (so don’t beat yourself up if you do too).
- Best kind of bread to serve with it?
- Crusty sourdough or even day-old baguette, toasted. Though, to be honest, sandwich bread toasted till almost burnt works in a pinch too.
There you go. If you need more soup recipe inspiration (or want to see someone who actually measures stuff properly), check out Budget Bytes—I get a lot of ideas there. But trust me, this Turkey Soup really is the one you’ll end up craving whenever you’re fighting off a cold or just want something that tastes like a warm jumper feels.
Ingredients
- 2 cups cooked turkey, shredded
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken or turkey broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 cup egg noodles
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
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2Add minced garlic and cook for 1 minute until fragrant.
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3Pour in the broth, then add shredded turkey, thyme, parsley, and bay leaf. Bring to a boil, then reduce heat to a simmer.
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4Simmer uncovered for 25 minutes. Add egg noodles and continue simmering for 10 minutes, or until noodles are tender.
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5Remove bay leaf. Taste and adjust seasoning with salt and pepper. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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