Traditional Turkey Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
Be the First to Review!

Nothing says comfort quite like a steaming bowl of homemade turkey soup. This traditional recipe is perfect for using up leftover turkey and warming you up on a chilly day. Let’s dive into this hearty, wholesome dish that brings both flavor and coziness to your table.

Ingredients for Traditional Turkey Soup

Let’s break down what makes this soup so special. First up, olive oil provides a flavorful base for sautéing. The onion and garlic form the aromatic foundation, bringing depth to the soup. Carrots and celery not only add texture but contribute a subtle sweetness and earthiness. The heart of the soup is the turkey stock, rich in flavor, and it’s complemented by cooked turkey, which makes the soup hearty. The thyme and rosemary offer a fragrant herbaceous note, while the bay leaf adds a hint of complexity. Salt and pepper bring out all the flavors, and the egg noodles make the soup filling. Finally, fresh parsley adds a pop of color and freshness just before serving.

Tips & Tricks

  • If you prefer a thicker soup, mash some of the cooked carrots and celery before adding the noodles.
  • Use homemade turkey stock if possible for a richer flavor.
  • For added depth, toss in a Parmesan rind during simmering and remove before serving.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread, perfect for dunking. Alternatively, serve it alongside a simple green salad for a balanced meal. A light sprinkle of grated Parmesan or a squeeze of lemon juice can add a delightful twist.

Frequently Asked Questions

Can I freeze this soup?
Absolutely! Just leave out the noodles until you’re ready to reheat it, as they can become mushy when frozen.
Can I use chicken instead of turkey?
Yes, chicken is a great substitute if you don't have turkey on hand.
How long does this soup keep?
Store it in the fridge for up to 3 days or freeze for up to 3 months.

Traditional Turkey Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the onion and garlic. Sauté these until the onion turns translucent, which should take about 3–4 minutes. This step lays down the aromatic base of your soup.

Next, add in the carrots and celery. Let them cook together for about 5 minutes. Stir occasionally to ensure even cooking and to let the veggies soak up all those delicious flavors from the onion and garlic.

Now, pour in your turkey stock and bring it to a gentle boil. This is where the magic happens as all the ingredients start to meld together. Once boiling, add the shredded turkey, thyme, rosemary, and the bay leaf. Season with salt and pepper to taste.

Reduce the heat and let the soup simmer for about 20 minutes. This gives the flavors time to develop and deepen. While it simmers, you can clean up or prep any additional ingredients.

After 20 minutes, stir in the egg noodles. Cook them until they’re tender, which takes around 7–8 minutes. They’ll soak up some of the broth and become flavorful and soft.

Finally, remove the bay leaf — it’s done its job. Stir in the fresh parsley right before serving to give the soup a fresh and vibrant finish.

Why You'll Love This Recipe

  • A great way to use up leftover turkey, minimizing waste.
  • Perfectly balanced with herbs and fresh ingredients.
  • Quick to prepare and deeply satisfying.
  • Versatile enough to customize to your taste preferences.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
8 cups turkey stock
2 cups cooked turkey, shredded
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
1 cup egg noodles
2 tablespoons fresh parsley, chopped

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add onion and garlic, sauté until onion is translucent.
3. Stir in carrots and celery, cooking for another 5 minutes.
4. Pour in turkey stock and bring to a boil.
5. Add shredded turkey, thyme, rosemary, bay leaf, salt, and pepper.
6. Reduce heat and simmer for 20 minutes.
7. Stir in egg noodles and cook until tender, around 7-8 minutes.
8. Remove bay leaf and stir in fresh parsley before serving.

Ratings and Comments

Thank you for your rating!