There’s something so comforting about making soup from scratch, especially after the holidays when the house is filled with leftovers and warm memories. For me, turkey soup isn’t just about using up extra roasted turkey—it’s about turning those leftovers into something that feels brand new. One pot of soup can stretch into days of easy meals, filling your kitchen with a savory aroma that invites everyone to the table.
Why I Love Turkey Soup
After Thanksgiving or Christmas, when I’ve packed away slices of turkey for sandwiches and salads, I always save the best pieces for soup. There’s nothing like simmering turkey with hearty vegetables, herbs, and a splash of lemon to brighten everything up. It’s the kind of recipe that’s flexible—you can toss in whatever vegetables or grains you have on hand—and it still comes out soul-warming and delicious.
Ingredients You’ll Need
Here’s what I usually use when making my turkey soup at home:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups turkey stock (or chicken broth if that’s what’s available)
- 3 cups cooked turkey, shredded or chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper, to taste
- 1 ½ cups egg noodles, rice, or pasta (depending on what I’m craving)
- 1 cup frozen peas or corn
- Juice of half a lemon (optional but recommended)
- Fresh parsley for garnish
How I Make It
- Start with the base – In a big soup pot, I heat up some olive oil and sauté onion, carrots, and celery until they’re soft and fragrant. That smell alone makes me feel cozy. Then I toss in garlic for that extra punch of flavor.
- Bring on the broth – I pour in the turkey stock, then add thyme, parsley, a bay leaf, salt, and pepper. This is when the kitchen starts smelling incredible.
- Add the turkey – I stir in shredded turkey and let it simmer for about 20 minutes so all the flavors mingle together.
- Noodles or rice? – Depending on my mood, I’ll add egg noodles, rice, or even small pasta shells. They soak up the broth and make the soup heartier.
- The final touches – A handful of peas or corn goes in at the end for sweetness and color. A squeeze of lemon juice right before serving makes everything taste fresh and bright.
- Serve and enjoy – I ladle it into bowls, sprinkle fresh parsley on top, and pair it with crusty bread. It’s one of those meals that feels like a hug in a bowl.
Tips for the Best Turkey Soup
- If you roasted your turkey with herbs, save the carcass and boil it down for homemade stock—it makes the soup unbelievably rich.
- Don’t be afraid to mix up the veggies. Potatoes, parsnips, or kale also taste amazing in this soup.
- Always taste before serving; sometimes just a little extra salt and pepper brings everything together.
The Joy of Sharing
Turkey soup has always been a family dish for me. It’s not just about warming up after a chilly day,it’s about gathering around the table again, even after the holiday rush. There’s something wonderful about transforming leftovers into a new tradition, and I can promise you that once you try this recipe, it’ll become one in your home too.
So the next time you have leftover turkey, don’t just tuck it away in the fridge—turn it into this cozy, hearty soup. Trust me, one bowl will remind you that sometimes the simplest meals are the most comforting.