Easy Turkey Soup

5 from 6 votes

This Easy Turkey Soup recipe is made with leftover turkey in a flavorful, homemade stock with lots of fresh vegetables. Perfect for using up holiday leftovers and a delicious way to warm up!

Prep Time20

Cook Time20

Total Time40

Course: Main, Soup

Cuisine: American

Servings:

Author: Dee

Cost: $10

Equipment

1 dutch oven

Ingredients

2 tablespoons olive oil or butter
2 medium celery stalks diced, plus leaves
1 small yellow onion diced
1 cup thinly sliced carrots about 2 medium
2 cloves garlic finely minced
1 teaspoon sea salt
½ teaspoon ground black pepper
1 teaspoon dried parsley, herbes de Provence or Italian seasoning
8 cups turkey stock or chicken stock
4 cups cooked turkey meat diced
optional noodles or rice see notes

Instructions

In a large Dutch oven, sauté onions, carrots and celery in butter or olive oil over medium heat until slightly soft
Stir in garlic, salt and pepper, and cook for another minute
Add the turkey stock to pot, and season with herbes de Provence or Italian seasoning or parsley, and bring to a boil over medium-high heat
Reduce heat, add turkey, and simmer for about 15 minutes or until vegetables are soft and turkey is heated through
Taste to see if additional salt or pepper is needed

Video

Notes

Optional, add 2 cups uncooked noodles when soup boils, and cook until pasta is done. Then, add turkey. Or, serve noodles on side, and add to cooked soup when served.

Optional, add 1/4 cup uncooked rice when soup boils, then reduce heat to simmer, cover and cook for 15 minutes or until rice is cooked. Then, add turkey.

I add noodles to the soup if I am making a smaller batch. If making a large batch, the noodles will absorb most of the liquid when refrigerated.

Sometimes, I like to add a little ground turmeric for extra flavor.

Nutrition

QR code

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