Turkey Soup
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5.0
102 reviews
Excellent
Turkey Soup
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This Turkey Soup recipe is easy to make with leftover turkey, flavorful broth, and vegetables! Add on options include rice, potatoes, pasta, and lots of vegetables!
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Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- 2 ribs celery diced
- 1 cup carrots diced
- 3 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 8 cups chicken broth can sub turkey broth or stock
- 1 bay leaf
- 3 cups leftover turkey diced/shredded
- 1 cup bowtie pasta uncooked
Seasonings
- 1 teaspoon EACH: dried basil, oregano, parsley, mustard powder
- ¼ teaspoon EACH: ground sage, pepper
Instructions
- Melt butter in a large (4.5 quart) soup pot over medium heat. Add the onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Stir to combine.
- (Pro Tip: Add a Parmesan rind or any leftover turkey bones to the soup for even more flavor!)
- Add the chicken broth and bring the soup to a boil. Reduce to a simmer and add the diced turkey.
- Simmer gently, uncovered, for 15 minutes.
- Boil the pasta separately until al dente. Drain and add directly to serving bowls. Ladle the soup on top. (Don’t add the pasta directly to the soup pot, it’ll absorb a lot of broth and become mushy during storage.)
- See blog post for how to incorporate tortellini and other kinds of pasta as well as rice and potatoes!
Notes
- Pro Tips:
- for dipping!
- Crock Pot Method:
- Storage:
- Nutritional information is an estimate and is per serving. This recipe makes 6 servings. (Each serving is about 1.5 cups.)
- This is even better if made with homemade stock - it's the perfect way to utilize leftover turkey!
- You can also add leftover bones/wings, etc. to the broth in this soup for more flavor, then remove prior to serving. Feel free to add some leftover gravy as well!
- Add a Parmesan rind to the broth while it simmers for even more savory flavor!
- Sometimes I'll add cream of chicken or cream of mushroom soup to this (about 10 oz.) It adds nice depth of flavor. You can use a can for convenience purposes as well. If the broth becomes too salty, I'll add a little milk, cream, or water.
- The hot sauce, Worcestershire sauce, and mustard powder are flavor enhancers in this soup that can't be tasted outright. The hot sauce doesn't make it spicy. I use Frank's Hot Sauce.
- Important: The pasta is added to serving bowls in this recipe instead of the soup pot. If pasta is stored with leftover soup, it absorbs a great deal of broth and becomes mushy. The same goes for rice.
- Top this soup with Ranch Oyster Crackers for even more flavor, or pair this with my crusty, airy, No Knead Bread for dipping!
- 📘 Find this recipe on page 57 of my 2nd cookbook, Let’s Eat!
- Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
- Add the seasonings, Worcestershire sauce, hot sauce, bay leaf, turkey, and broth.
- Cook on low for 6 hours.
- Cook pasta separately and add it to serving bowls. Ladle the soup on top and serve!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup makes an excellent freezer meal. Just be sure not to store this soup with rice/pasta as it will absorb all of the broth.
Nutrition Information
Show Details
Calories
242kcal
(12%)
Carbohydrates
13g
(4%)
Protein
24g
(48%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
100mg
(33%)
Sodium
1410mg
(59%)
Potassium
352mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
3729IU
(75%)
Vitamin C
4mg
(4%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 1410mg | 59% |
| Potassium | 352mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3729IU | 75% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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