I’ve always found that the best homemade turkey soup starts with a rich, flavorful broth made from roasted turkey bones. Simmered with aromatic vegetables and herbs, it becomes a comforting base for tender shredded turkey and hearty additions like egg noodles or rice. A splash of cream and a squeeze of lemon elevate the flavors to something truly special. Curious about how to bring this dish together in your own kitchen? Let’s get started.
Recipe
You’re about to make the most comforting, soul-warming turkey soup you’ve ever tasted—guaranteed. This recipe is my go-to after Thanksgiving, or anytime I’ve leftover turkey, because it’s packed with rich, savory flavors and a hearty texture that feels like a hug in a bowl.
The secret? Simmering the bones for a deeply flavorful broth and tossing in tender chunks of turkey, fresh veggies, and a hint of thyme for that extra layer of coziness. Every spoonful is a perfect balance of hearty veggies, tender meat, and a broth so good you’ll want to sip it straight.
Trust me, this soup is so easy to make, you’ll wonder why you haven’t been whipping it up all along. Let’s get cooking!
Ingredients
The secret to a rich, flavorful turkey soup lies in the ingredients—each one builds layers of depth, from the savory broth to the tender veggies. Don’t skip the fresh herbs; they’re the magic touch that makes this soup taste like it simmered all day (even if it didn’t). Here’s what you’ll need:
For the Broth:
- Turkey carcass (or leftover bones) – The foundation of your soup. Roasted bones add deeper flavor, but raw works too.
- Onion, carrot, and celery (roughly chopped) – The classic trio for building a robust base. No need to peel—just rinse and chop.
- Garlic (whole cloves, smashed) – Adds a punchy aroma. Fresh is best, but ½ tsp garlic powder works in a pinch.
- Bay leaves – Non-negotiable for that earthy, herbal backbone. Dried is fine, but fresh is next-level.
- Peppercorns – Whole kernels infuse better than ground. No peppercorns? Use ¼ tsp ground black pepper.
For the Soup:
- Cooked turkey meat (shredded or diced) – Leftover roasted turkey is ideal, but rotisserie chicken works too.
- Carrots, celery, and onion (diced small) – Keep these uniform for even cooking. Swap in leeks for onion if you’re feeling fancy.
- Fresh thyme and parsley – Thyme is essential for warmth; parsley brightens everything up at the end. Dried herbs (1 tsp each) can sub if needed.
- Egg noodles or rice – For heartiness. Wide noodles hold up best, but orzo or wild rice are great alternatives.
- Salt (to taste) – Season in layers—start with 1 tsp, then adjust after simmering.
Pro Tip: For extra richness, stir in a splash of heavy cream or a pat of butter at the end. It’s the chef’s trick for a velvety finish.
How to Make the Best Classic Turkey Soup Guide
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, stirring occasionally until softened (about 5 minutes). This builds the soup’s flavor base—don’t rush it!
- Add garlic and herbs: Stir in minced garlic, dried thyme, and a bay leaf, cooking for 30 seconds until fragrant. Garlic burns easily, so keep the heat moderate.
- Pour in broth and add turkey: Add low-sodium chicken or turkey broth and your leftover turkey carcass (or chopped cooked turkey). Simmer for 30 minutes if using a carcass to extract maximum flavor, then remove it.
- Toss in noodles or rice: Stir in uncooked egg noodles or rice and simmer until tender (about 10 minutes for noodles, 15–20 for rice).
For gluten-free, use quinoa or skip grains entirely.
- Season and finish: Remove the bay leaf, then season with salt, pepper, and a splash of lemon juice for brightness. Taste as you go—broths vary in saltiness!
- Garnish and serve: Ladle into bowls and top with fresh parsley or a drizzle of olive oil. Let leftovers cool completely before refrigerating to prevent spoilage.
Pro Tip: For a richer broth, roast the turkey bones with onions and carrots before simmering.
Watch Out: Overcooking noodles can turn them mushy—add them toward the end!
Nutrition
This homemade turkey soup is packed with nutrients and makes for a comforting meal. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 18 g |
| Fat | 5 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sodium | 800 mg |
Chef Tips
Making a great turkey soup isn’t just about ingredients—it’s how you use them. I always simmer the bones for stock—it adds depth. Don’t rush; let flavors meld.
Use leftover turkey, but add it late so it stays tender. Season in layers, tasting as you go.
A splash of lemon brightens it up. Skim fat for a cleaner taste. Fresh herbs at the end make it pop.
