Pin it
Making turkey soup is my favorite part of the post holiday cleanup in my kitchen. Last week I turned our leftover turkey into the most comforting bowl of homemade soup filled with tender meat fresh vegetables and warming spices. The smell of simmering broth brought my family running to the kitchen and reminded me why I love cooking with leftovers so much.
From My Kitchen to Yours
I love recipes that transform simple ingredients into something special. This soup is pure comfort in a bowl and the best part is how flexible it is. Some days I add extra vegetables other times I make it creamy. My family never gets tired of it and the smell of it simmering brings back memories of cozy winter days spent in my grandmother's kitchen.
What Goes In The Pot
- 1 tablespoon olive oil just enough to get things started
- 1 medium onion diced the way I learned from my mom
- 2 carrots diced they add such beautiful color
- 2 celery stalks diced fresh from my garden
- 3 garlic cloves minced I always add extra because we love garlic
- 6 cups turkey or chicken broth homemade is best but store bought works too
- 2 cups leftover turkey cut into bite sized pieces
- 1 teaspoon thyme dried works perfectly
- 1 teaspoon rosemary my secret ingredient
- 2 cups fresh spinach or kale for extra nutrition
- 1 cup frozen peas they add such pretty color
- Juice from 1 fresh lemon brightens everything up
- Salt and pepper the way you like it
Making The Magic
- Start With The Base
- Warm your olive oil in a big pot. Cook those vegetables until they soften and your kitchen smells amazing about 5 to 7 minutes. Toss in the garlic at the end
- Build The Soup
- Pour in your broth add your turkey and herbs. Let it come to a nice gentle bubble
- Let It Simmer
- Give it 20 minutes to do its thing. Taste and add more salt if needed
- Final Touches
- Add your greens and peas. Watch the spinach wilt into the broth. Give it 5 more minutes
- Time To Eat
- Fill up your bowls and gather the family
Pin it
Why This Soup Works
This soup comes together so quickly and my kids love it. I make it different every time depending on what vegetables are in my fridge. Sometimes I add pasta when we want something extra filling. The leftovers taste even better the next day.
Make It Your Own
Sometimes I stir in a bit of cream at the end for richness. My daughter loves when I add white beans. When my vegetarian friends visit I skip the turkey and use mushrooms instead. Red pepper flakes give it a nice kick and fresh dill makes it taste like spring.
Serving Ideas
My family loves dunking warm crusty bread in their bowls. A simple green salad makes it feel fancy. Pour it over rice when you want something more filling. On cold nights I pour myself a glass of white wine and curl up with a steaming bowl.
Frequently Asked Questions
- → Can I use chicken instead of turkey?
Yes, cooked chicken works perfectly in this recipe. You can use rotisserie chicken or any leftover cooked chicken you have.
- → How long does this soup keep in the fridge?
The soup stays fresh for 4-5 days when stored in an airtight container. The flavors often get even better the next day.
- → Can I freeze this soup?
The soup freezes really well for up to 3 months. Just let it cool completely before freezing and leave some space in the container for expansion.
- → What if I don't have all the herbs listed?
Feel free to use what you have on hand. Italian seasoning works well, or you can stick with just thyme or rosemary.
- → Can I add noodles or rice to this soup?
Noodles or rice make great additions to this soup. Cook them separately and add to each bowl when serving to prevent them from getting mushy.