Turkey Soup Recipes

Turkey soup is one of those timeless dishes that transforms leftovers into something extraordinary. Whether it’s the day after Thanksgiving, a chilly winter evening, or simply a craving for something hearty and nourishing, turkey soup delivers warmth and flavor in every spoonful. With its roots in resourceful home cooking, this dish has evolved into a versatile canvas for creativity, accommodating a range of ingredients, spices, and techniques. In this article, we’ll dive into the origins of turkey soup, explore why it’s a beloved staple, and share a collection of recipes that range from classic to innovative, ensuring there’s a bowl for everyone.

The Origins and Appeal of Turkey Soup

Turkey soup likely began as a practical solution. Native to North America, the wild turkey has been a food source for Indigenous peoples long before European settlers arrived. By the time Thanksgiving became a formalized holiday in the United States in the 19th century, turkey was cemented as a centerpiece, and with it came the inevitable question: what to do with the leftovers? Enter turkey soup—a dish born from thriftiness and ingenuity.

What makes turkey soup so enduring is its adaptability. The rich, savory broth made from simmering a turkey carcass provides a foundation that pairs beautifully with vegetables, grains, noodles, or herbs. It’s a dish that transcends seasons—light enough for spring with fresh greens, yet hearty enough for winter with root vegetables and barley.

Plus, it’s a nutritional powerhouse, offering protein, vitamins, and minerals, especially when packed with diverse ingredients.

Today, turkey soup isn’t just a post-holiday ritual. With turkey readily available year-round, home cooks and chefs alike have elevated it into a dish that stands on its own. Below, we’ll explore five distinct turkey soup recipes, each with its own personality, from the traditional to the globally inspired.

Recipe 1: Classic Turkey Noodle Soup

Overview: This is the quintessential turkey soup—simple, comforting, and reminiscent of childhood. It’s perfect for using up Thanksgiving leftovers and requires minimal effort for maximum flavor.

Ingredients (Serves 6-8):

1 turkey carcass (with some meat still attached) or 4 cups shredded cooked turkey
12 cups water

1 large onion, chopped
3 carrots, sliced
3 celery stalks, sliced

2 cloves garlic, minced
1 bay leaf
1 tsp dried thyme

Salt and pepper to taste
8 oz egg noodles
Fresh parsley, chopped (for garnish)

Instructions:

Make the Broth: If using a carcass, place it in a large stockpot with 12 cups of water. Bring to a boil, then reduce to a simmer. Skim any foam that rises to the surface. Add half the onion, one carrot, one celery stalk, and the bay leaf. Simmer for 2-3 hours. Strain the broth, discarding solids, and return it to the pot. If using pre-cooked turkey, skip this step and use 10 cups of store-bought turkey or chicken broth.
Cook the Vegetables: In the broth, add the remaining onion, carrots, celery, garlic, and thyme. Simmer for 20-25 minutes until the vegetables are tender.

Add Noodles and Turkey: Stir in the egg noodles and shredded turkey (either from the carcass or pre-cooked). Cook for 8-10 minutes until the noodles are al dente.
Season and Serve: Remove the bay leaf, adjust seasoning with salt and pepper, and garnish with parsley. Serve hot with crusty bread.

Why It Works: The homemade broth infuses the soup with deep turkey flavor, while the noodles add a satisfying texture. It’s a hug in a bowl—perfect for cold days or when you need a pick-me-up.

Recipe 2: Creamy Turkey and Wild Rice Soup

Overview: This rich, velvety soup combines the earthiness of wild rice with a creamy base, making it a luxurious twist on the classic.

Ingredients (Serves 6):

4 cups shredded cooked turkey

8 cups turkey or chicken broth
1 cup wild rice, rinsed
1 onion, diced

2 carrots, diced
2 celery stalks, diced
1 cup heavy cream

3 tbsp unsalted butter
3 tbsp all-purpose flour
1 tsp dried rosemary

Salt and pepper to taste
Fresh thyme (optional, for garnish)

Instructions:

Cook the Rice: In a large pot, bring the broth to a boil. Add the wild rice and simmer for 40-45 minutes until tender. (Wild rice takes longer to cook than white rice.)
Sauté Vegetables: In a separate skillet, melt 1 tbsp butter over medium heat. Add onion, carrots, and celery, cooking until softened, about 8 minutes. Transfer to the pot with the rice.
Make the Roux: In the same skillet, melt the remaining 2 tbsp butter. Whisk in the flour and cook for 1-2 minutes until golden. Slowly whisk in 1 cup of the broth from the pot to create a smooth mixture, then stir this back into the soup.

Finish the Soup: Add the shredded turkey, rosemary, and heavy cream. Simmer for 10 minutes, stirring occasionally, until thickened. Season with salt and pepper.
Serve: Ladle into bowls and garnish with fresh thyme if desired.

Why It Works: The wild rice adds a nutty chewiness, while the cream and roux create a luscious texture. It’s a hearty option that feels indulgent yet wholesome.

Recipe 3: Spicy Turkey Tortilla Soup

Overview: Inspired by Mexican cuisine, this fiery soup brings bold flavors with a turkey twist, topped with crispy tortilla strips.

Ingredients (Serves 6):

3 cups shredded cooked turkey

6 cups turkey or chicken broth
1 can (15 oz) diced tomatoes with green chilies
1 onion, chopped

2 cloves garlic, minced
1 jalapeño, seeded and diced (adjust for heat preference)
1 tsp ground cumin

1 tsp chili powder
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)

2 tbsp olive oil
Salt to taste
4 corn tortillas, cut into strips

Toppings: avocado, cilantro, lime wedges, shredded cheese

Instructions:

Sauté the Base: Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, cooking until softened, about 5 minutes.

Build the Soup: Stir in cumin and chili powder, then add broth, diced tomatoes, black beans, and corn. Bring to a simmer and cook for 15 minutes.
Add Turkey: Stir in the shredded turkey and simmer for another 10 minutes. Adjust seasoning with salt.
Fry Tortilla Strips: In a skillet, heat a thin layer of oil over medium-high heat. Fry tortilla strips until crispy, about 2 minutes per side. Drain on paper towels.

Serve: Ladle soup into bowls, top with tortilla strips, and add desired toppings.

Why It Works: The spices and toppings elevate this soup into a fiesta of flavors, balancing the turkey’s mildness with zesty heat and crunch.

Recipe 4: Turkey and Vegetable Barley Soup

Overview: A wholesome, fiber-rich option, this soup uses barley for a chewy texture and a rainbow of vegetables for nutrition.

Ingredients (Serves 8):

4 cups shredded cooked turkey
10 cups turkey or chicken broth

1 cup pearl barley, rinsed
1 onion, diced
2 carrots, sliced

2 celery stalks, sliced
1 zucchini, diced
1 cup spinach or kale, chopped

2 cloves garlic, minced
1 tsp dried oregano
2 tbsp olive oil

Salt and pepper to taste

Instructions:

Cook the Barley: In a large pot, bring the broth to a boil. Add barley and simmer for 30 minutes.

Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, cooking until softened, about 8 minutes. Transfer to the pot.
Add More Veggies and Turkey: Stir in zucchini, spinach or kale, oregano, and turkey. Simmer for 15-20 minutes until the barley is tender and flavors meld.
Season and Serve: Adjust seasoning with salt and pepper. Serve hot with a sprinkle of Parmesan if desired.

Why It Works: Barley adds heartiness and a subtle nutty flavor, while the vegetables make this a nutrient-packed meal in a bowl.

Recipe 5: Thai-Inspired Turkey Coconut Soup

Overview: This exotic recipe blends turkey with creamy coconut milk, lemongrass, and lime for a Southeast Asian flair.

Ingredients (Serves 6):

3 cups shredded cooked turkey
6 cups turkey or chicken broth
1 can (14 oz) coconut milk

1 stalk lemongrass, bruised and cut into 2-inch pieces
1 tbsp ginger, grated
2 cloves garlic, minced

1 red bell pepper, sliced
1 cup mushrooms, sliced
2 tbsp fish sauce

1 tbsp red curry paste (adjust to taste)
Juice of 1 lime
Fresh cilantro and green onions, chopped (for garnish)

Instructions:

Build the Base: In a large pot, combine broth, coconut milk, lemongrass, ginger, and garlic. Bring to a simmer over medium heat for 10 minutes to infuse flavors.
Add Seasonings: Stir in fish sauce and red curry paste until dissolved.

Cook Vegetables and Turkey: Add bell pepper, mushrooms, and turkey. Simmer for 10-15 minutes until vegetables are tender.
Finish and Serve: Remove lemongrass pieces, stir in lime juice, and adjust seasoning. Garnish with cilantro and green onions.

Why It Works: The coconut milk adds richness, while the curry paste and lime bring a tangy, spicy kick. It’s a refreshing departure from traditional turkey soups.

Tips for Perfect Turkey Soup

Broth Matters: If time allows, make your own broth from the turkey carcass—it’s worth the effort for depth of flavor.
Customize It: Swap grains, noodles, or vegetables based on what’s in your pantry.
Storage: Turkey soup freezes beautifully for up to 3 months. Cool completely before storing to maintain texture.

Boost Flavor: A splash of lemon juice, soy sauce, or fresh herbs at the end can elevate any recipe.

Conclusion

Turkey soup is more than just a way to use leftovers—it’s a celebration of resourcefulness, flavor, and comfort. From the familiar embrace of classic noodle soup to the adventurous zest of a Thai-inspired bowl, these recipes showcase the dish’s incredible range. Whether you’re a purist or an experimenter, turkey soup invites you to make it your own. So grab that turkey, raid your fridge, and simmer up a pot of goodness—your taste buds will thank you.