Turkey soup is honestly one of my favorite parts of the whole holiday. I know the leftover Thanksgiving turkey moment is supposed to be about sandwiches, but once you’ve simmered a big cozy pot of delicious turkey soup on the stove top, you’ll see why this is the best way to turn turkey leftovers into something you’ll crave the next day. This homemade turkey soup recipe has tender turkey, carrots, celery, fresh thyme, and a rich, delicious broth made from turkey broth, chicken broth, or even homemade turkey stock, depending on what you’ve got. It’s hearty, comforting, and the perfect way to stretch every part of your roast turkey.
The first time I made turkey noodle soup was years ago when I was staring at a turkey carcass the morning after Thanksgiving and thinking, “this has to be good for something.” I tossed the turkey bones into a large stock pot with enough water, a bay leaf or two, celery stalks, and some black pepper, and by the time it finished simmering on medium-low heat, I had the most flavorful homemade turkey stock.
Since then, it’s become my great way to turn holiday leftovers into a hearty soup that everyone actually looks forward to. And honestly, chicken stock or vegetable broth from the grocery store works perfectly too, so don’t feel like you need to get fancy unless you want to. If you do want to make your own turkey carcass soup, I’ll link my favorite slow cooker and instant pot options below.
Ingredients
Classic soup ingredients are used here. Nothing crazy, and of course, you can switch out pretty much anything with what you have on hand and make a million variations!
- I start with one medium onion, diced into small pieces so they melt into the soup. Onion is the base of so much flavor and works beautifully with poultry seasoning, fresh thyme, and turkey meat.
- Carrots bring that sweet earthy flavor and gorgeous color. I dice four large carrots the same size so they cook evenly in the large pot.
- Celery stalks add the aromatic backbone that every delicious soup needs. Three stalks, diced, are enough to perfume the entire large soup pot without overpowering the turkey
- Butter gives the vegetables richness, especially since we’re building a roux with all-purpose flour.
- Garlic cloves are essential. Two is perfect for deep savory flavor without becoming too intense.
- All-purpose flour thickens the soup just enough so it feels cozy and satisfying without turning into gravy. You want a soft velvety texture. If you want it even thicker, you can stir in a cornstarch slurry at the end.
- Turkey meat is the star. You’ll need two to three cups of cooked chopped turkey, shredded or diced. Leftover chicken or rotisserie chicken also works if your turkey leftovers are running low. Leftover gravy can be whisked in too—seriously, it adds so much flavor.
- Turkey broth or chicken broth forms the base, about eight cups total. Homemade turkey stock, turkey broth from a box, chicken stock, vegetable broth… anything works. Cold water plus turkey bones works if you want to make your own.
- Italian seasoning gives the soup warmth, and poultry seasoning also works beautifully here if that’s what you’ve got on hand. You can also use fresh herbs.
- Bay leaf or bay leaves give that classic comforting taste, especially in turkey noodle soup or hearty wild rice versions.
- Mushrooms add deep umami. I love cremini mushrooms in this because they stay firm and give the soup so much flavor. You can use egg noodles instead if you like!
- Fresh parsley brings brightness at the end, totally optional but worth it.
- Salt, pepper, garlic salt, Worcestershire sauce, and chili oil balance everything and help bring out the best flavor.
- Leftover soup stores beautifully in an airtight container and tastes even better the next day.
Step-by-Step Instructions
This recipe comes together in a flash! A fantastic way to use leftovers and when you're short on time.
- Set a large pot or Dutch oven over medium heat. Add a splash of olive oil and half the butter. Sauté the sliced mushrooms until they are golden brown, then set aside.
- Add the rest of the butter and then sauté the onion, carrots, celery, and garlic until softened.
- Sprinkle in the flour and stir for about a minute. Let it coat the vegetables and cook off the raw taste.
- Slowly whisk in the turkey broth or chicken broth, scraping the bottom of the pot.
- Add the Italian seasoning, poultry seasoning (if using), bay leaf, mushrooms, salt, pepper, garlic salt, Worcestershire, and chili oil.
- Stir in the cooked chopped turkey and let everything simmer on medium-low heat for about 20–25 minutes until the veggies are tender and the soup is thickened slightly.
- Taste and adjust seasonings, then stir in fresh parsley.
- If you’re adding egg noodles, white rice, or wild rice blend, do that at the end and simmer just until tender.
- Remove the bay leaf and serve hot with crusty bread.
Final Thoughts
Turkey soup is truly the perfect way to use holiday leftovers without feeling like you’re eating the same meal over and over again. Whether you start with leftover Thanksgiving turkey, leftover chicken, rotisserie chicken, or a full-on turkey carcass soup, you end up with a delicious turkey soup that feels like a warm hug in a bowl.
Frequently Asked Questions
Absolutely. Store it in an airtight container for later use. Just leave out the noodles if you plan on freezing—they can get mushy.
Yes, it’s a great recipe for the Instant Pot. Sauté the vegetables first, add the rest of the ingredients, then cook on high pressure for about 10 minutes and quick-release.
Recipe
Ingredients
- 3 cups turkey chopped
- 1 medium onion
- 4 large carrots diced
- 3 stalks celery diced
- 2 large garlic cloves minced
- 1 stick butter divided in half
- ¼ cup flour
- 8 cups turkey broth or chicken broth
- 1 teaspoon italian seasoning
- 8 ounces mushrooms sliced (I like crimini)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon worcestishire
- ½ teaspoon chili oil optional
Instructions
- Set a large pot or Dutch oven over medium heat and add a splash of olive oil and half the butter.
- Sauté the sliced mushrooms until golden brown and then set aside.
- Add the rest of the butter and then sauté the onion, carrots, celery, and garlic until softened.
- Sprinkle in the flour and stir for about a minute, letting it coat the vegetables and cook off the raw taste.
- Slowly whisk in the turkey broth or chicken broth, scraping the bottom of the pot so no flavor is left behind.
- Add the Italian seasoning, poultry seasoning (if using), bay leaf, mushrooms, salt, pepper, garlic salt, worcestershire, and chili oil.
- Stir in the cooked chopped turkey and let everything simmer on medium-low heat for about 20–25 minutes until the veggies are tender and the soup is thickened slightly.
- Taste and adjust seasonings, then stir in fresh parsley.
- If you’re adding egg noodles, white rice, or wild rice blend, do that at the end and simmer just until tender.
- Remove the bay leaf and serve hot with crusty bread.
