Turkey soup is a classic comfort food that’s perfect for using up leftover turkey. It’s easy to make, and it’s packed with flavor. In this guide, we’ll walk you through the steps of making turkey soup, from start to finish. We’ll also provide some tips on how to customize the soup to your liking.
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
- ½ 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.
- 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!
Tips:
- This soup 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!
Additional Resources:
- Crock Pot Method:
- 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!
- Storage:
- 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.
- Nutritional information is an estimate and is per serving. This recipe makes 6 servings. (Each serving is about 1.5 cups.)
- Calories: 242kcal, Carbohydrates: 13g, Protein: 24g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 100mg, Sodium: 1410mg, Potassium: 352mg, Fiber: 1g, Sugar: 3g, Vitamin A: 3729IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 1mg
Frequently Asked Questions:
- Can I use different types of pasta in this soup?
- Yes, you can use any type of pasta that you like. Some good options include tortellini, ditalini, orecchiette, and elbows.
- Can I add other vegetables to this soup?
- Yes, you can add any vegetables that you like. Some good options include potatoes, corn, green beans, and peas.
- Can I freeze this soup?
- Yes, you can freeze this soup for up to 3 months. Just be sure to thaw it in the refrigerator overnight before reheating.
- Can I make this soup in a slow cooker?
- Yes, you can make this soup in a slow cooker. Just follow the instructions for the Crock Pot method above.
Turkey soup is a delicious and easy way to use up leftover turkey. It’s a hearty and flavorful soup that’s perfect for a cold winter day With a few simple ingredients and a little bit of time, you can make a delicious pot of turkey soup that your whole family will enjoy.
Turkey Soup in 2 Easy Steps
Making the broth one day, chilling it, and completing the soup the following day will make making this turkey soup easier. Even easier? Make the stock in a slow cooker overnight.
Removing the Fat From the Broth
The turkey skin adds a great deal of body and depth to the broth, and you can easily skim off the fat later. Although you might be tempted to remove the skin before making the broth, leave it on for the best flavor.
To remove the fat, cool the broth. Then, place the whole stockpot into the refrigerator to chill overnight. The next morning you can easily scrape the fat off the top.
If you don’t have time to chill it for the entire night, you can also use plastic wrap to remove the fat layer on top. The fat will cling to the plastic and will be easily discarded. Its not an eco-friendly method, but it works when youre pressed for time.