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Turkey Soup

A comforting Turkey Soup made with leftover turkey and fresh vegetables, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups leftover turkey, shredded Good cooked turkey gives great texture.
  • 1 medium onion, chopped Cook until translucent for sweet flavor.
  • 2 medium carrots, sliced They add color and gentle sweetness.
  • 2 stalks celery, sliced Gives a fresh, crisp note.
  • 4 cups chicken broth Use low-sodium if you want control over salt.
  • 1 tsp dried thyme Earthy and warm.
  • 1 tsp garlic powder Or use fresh garlic for a brighter bite.
  • to taste salt and pepper Add slowly, then adjust.
  • 1 cup noodles (optional) Egg noodles work well and make it heartier.

Method
 

Preparation
  1. Heat a large pot over medium heat, then add a splash of oil.
  2. Sauté the chopped onion, sliced carrots, and celery until soft and fragrant.
  3. Add the shredded turkey, chicken broth, thyme, garlic powder, salt, and pepper.
  4. Stir everything together so the flavors begin to mingle.
  5. Bring the pot to a boil, then lower the heat and let it simmer for about 20–30 minutes.
  6. If using noodles, add them near the end and cook until tender, usually 6–8 minutes.
  7. Taste and adjust seasoning, then ladle into bowls and serve hot.

Notes

Time-saver: Use pre-chopped frozen mirepoix to cut prep time. For a flavor twist, stir in a spoonful of pesto or fresh herbs before serving. Store leftovers in an airtight container for up to 3–4 days or freeze in portions for up to 3 months.