Turkey Soup Recipes

The Ultimate Guide for Making Turkey Soup

Light turkey soup warms you up on those cold winter days or make it for lunch after thanksgiving.
Here is an ultimate guide for helping you to make the best turkey soup ever!

Jump to recipes:
How to make Turkey Soup – Homemade Turkey Broth
Turkey Soup from Leftovers
Ground Turkey Soup
Turkey Noodle Soup
Turkey Soup in Crock Pot
Turkey Barley Soup
Turkey Tortilla Soup
Turkey Soup with Rice
Thai Turkey Soup

The ultimate guide for making the best turkey soup ever

How to make Turkey Soup?

The base of each of the soups is turkey broth made from turkey carcass and vegetables.

Homemade Turkey Broth

Turkey carcass, cut up into large pieces
1/2 yellow onion, including ends and peels, cut into large chunks
2 celery stalks, including ends and leaves, cut into large chunks
2 carrot stalks, including ends, cut into large chunks
2 whole stalks green onion, including ends
4 bay leaves
Handful whole fennel leaves, including stems
Handful whole parsley
1 teaspoon whole peppercorns
6 cups of water

Cut up turkey carcass into large pieces. In a large pot, add half amount of water, then put in 2 or 3 pieces of the turkey. Top with peppercorns, bay leaves, all the veggie parts, stems, leaves and chunks. Then add remaining pieces of turkey bones and meat. Pour enough water to cover contents in pot, filling up all the way to the top.

Bring pot to a slow boil over medium-low heat. Reduce to low, loosely cover and let simmer for at least 90 minutes to 2 hours. Skim foam from top if necessary.

Remove from heat. Using tongs, remove meat and set aside. Remove vegetable chunks and discard. Drain the rest of the pot using a wire colander or strainer, reserving the broth in a large bowl.

Cover bowl and refrigerate until ready to make soup. Best to let sit overnight, if possible. Remove the fat that has congealed on the surface.

If you are not planning on serving the soup right away, fill your sink with cold water and add ice. Let the soup pot cool down in the sink before putting in your refrigerator or freezing containers.

Turkey Broth Recipe attribution Foodista.com under Creative Commons Licence

 


 

Turkey Soup from Leftovers

How to make day-after soup from leftover turkey:
Leftover Thanksgiving Turkey Soup video instructions by She’s In Her Apron from YouTube


 

Ground Turkey Soup

Ingredients:
1 lb ground turkey
8 cups beef broth
3 large potatoes, cubed
3 carrots, sliced
1/2 small cabbage, chopped large
1/2 cup uncooked rice
1 shallot, chopped
1 1/2 t salt
1/2 t black pepper

Instructions:
Brown ground turkey and shallot in large pot, under medium heat.
Add all ingredients except rice.
Bring to boil then reduce heat to low.
Cook for 30 minutes.
Add rice and cook for 30 more minutes, stirring occasionally.

How to make Ground Turkey Soup by Chef Kendra Nguyen


 

Turkey Noodle Soup

4 servings
204 Calories (kcal) per serving

Ingredients:
4 cups Turkey broth
leftover cooked turkey meat, shredded
2 carrots, peeled and coined
1-2 stalks celery, washed and sliced thin
1 onion, chopped
3 garlic cloves, minced
noodles of your choice
salt and ground pepper, to taste

Instructions:
Heat the broth in a 3-quart saucepan over medium-high heat to a boil. Add chopped carrots, celery, onions, and garlic. Cook until vegetables are tender. Add leftover meat. Cook noodles in well-salted water in separate pot. Drain noodles and add to broth.


 

Turkey Noodle Soup in Crock Pot

8 servings
288 Calories (kcal) per serving

Ingredients:
8 cups turkey broth
2 potatoes, peeled and diced
2 stalks celery, cut into chunks
2 carrots, cut into chunks
1 onion
1 can corn, drained
1 can (10 ounces) stewed tomatoes
1 can green beans, drained
2 bay leaves
2 cups cooked turkey
1 can peas, drained
1/2 pound noodles
salt, pepper and other seasoning, to taste

Instructions:
Place everything except peas and noodles in the crock pot. Cook on low for 8-10 hrs.
1 hour before serving, add noodles and peas.


 

Turkey Barley Soup

5 Servings
227 Calories (kcal) per serving

Ingredients:
½ pound Ground Turkey
6 Cups Chicken or Turkey Broth
1 Carrot
1 Onion
1 Celery Stalk
½ Cup Barley
2 Cups Chopped Spinach
1 Tablespoon Olive Oil
Salt, Pepper to taste

Instructions:
Chop the onion and celery stalk. Slice the carrot.

Heat the oil in a large saucepan over medium-high heat.
Add the ground turkey and cook until browned, 3 to 5 minutes
Transfer the turkey to a bowl
Put the carrot, onion and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.
Return the turkey to the pan and add the chicken or turkey broth and barley; season with a teaspoon of salt and ¼ teaspoon pepper.
Reduce heat and simmer until the barley is tender, 25 to 30 minutes.
Stir in the spinach.

 


 

Turkey Tortilla Soup

4 servings
312 Calories (kcal) per serving

Ingredients:
4 cups turkey or chicken broth
2 tablespoons cooking oil
1 cup red salsa
2 cups cubed cooked turkey (12 ounces)
1 zucchini, coarsely chopped
2 garlic gloves, minced
3 corn tortillas, cut in strips
Sour cream
Fresh cilantro

Instructions:
In a large saucepan combine salsa and broth.
Bring to boiling over medium-high heat.
Add turkey, garlic and zucchini, heat through.
In a large skillet cook tortilla strips in hot oil until crisp. Drain from oil on paper toweling.
Serve the soup in bowls topped with sour cream, tortilla strips and cilantro.


 

Turkey Soup with Rice

6 Servings
259 Calories (kcal) per Serving

Ingredients:
8 cups turkey stock
2 cups chopped leftover turkey
2 tablespoons butter
2 carrots
1 onion
1 celery stalk
1/2 cup rice or wild rice
1 cup frozen or leftover corn
3 tablespoons fresh parsley
Salt and pepper, other seasoning to taste

Instructions:
Peel and chop onion, carrots and celery.
Melt butter in a large pot and cook onions until tender. Stir in celery, carrots and rice.
Add turkey stock and bring to a simmer. Cook until vegetables and rice are tender.
Stir in turkey, parsley and corn.
Return to simmer and season with salt and pepper and other seasoning to taste.


 

Thai Turkey Soup

4 Servings
314 Calories (kcal) per serving

Ingredients:
1 tablespoon oil
1 tablespoon red curry paste
3 cups turkey or chicken broth
1 cup coconut milk
½ lb broccoli, chopped
10 oz cooked turkey meat, chopped
1 teaspoon sugar
2 tablespoons lime juice
Fresh coriander/cilantro

Instructions:
Heat the oil in a saucepan and saute curry paste for a minute.
Add turkey broth and coconut milk, bring to the boil.
Add broccoli and let boil for a few minutes.
Add turkey meat and sugar.
Season the soup with lime juice and garnish with fresh cilantro.