Why You’ll Love This Turkey and Vegetable Soup

• It’s the ultimate clean-out-the-fridge hero. Got some wilting celery, a lone carrot, and that last bit of turkey? This soup is your answer. It’s incredibly forgiving and a fantastic way to reduce food waste while creating a delicious meal.
• The flavor is deep, savory, and deeply satisfying. By building the soup from a base of sautéed vegetables, we create layers of flavor. It’s not just boiled ingredients; it’s a symphony of tastes that meld together beautifully in the pot.
• It’s a meal-prep dream. This soup tastes even better the next day, making it perfect for busy weeks. It freezes like a champion, so you can have a homemade, healthy lunch or dinner ready in minutes.
• It’s wholesome comfort in a bowl. Packed with lean protein and a rainbow of vegetables, this soup is genuinely nourishing. It’s the kind of meal that makes you feel good about what you’re eating, without sacrificing an ounce of comfort.

Ingredients & Tools

• 2 tbsp olive oil or butter
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced into half-moons
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups turkey or chicken broth (low-sodium is best)
• 1 (14.5 oz) can diced tomatoes, with their juices
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf
• 4 cups cooked turkey, shredded or chopped
• 1 cup frozen peas
• 1 cup frozen green beans
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup fresh parsley, chopped (for garnish)

Tools: A large stockpot or Dutch oven (at least 6 quarts), a sharp knife, and a wooden spoon.

Don’t stress if you’re missing a vegetable or two—this is a guide. The key players are the onion, carrot, and celery (the classic “mirepoix” that forms the flavor foundation) and, of course, the turkey and broth. A little goes a long way with the thyme and bay leaf; they provide that essential herby backbone.

Serves: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Broth is boss. Since the broth makes up the majority of the soup’s liquid, its quality really matters. A good, low-sodium homemade or store-bought turkey or chicken broth will yield the best results. You can always add salt, but you can’t take it out!
• What kind of turkey to use? This is the perfect recipe for leftover roasted or smoked turkey! If you don’t have leftovers, a rotisserie chicken works beautifully, or you can quickly poach a couple of turkey breasts or thighs in the broth before starting the soup.
• Don’t rush the sauté. This first step is where you build the soup’s flavor base. Taking a few extra minutes to cook the onions, carrots, and celery until they’re softened and fragrant is the secret to a deeply flavorful soup, rather than a watery one.
• Frozen veggies are your friend. Using frozen peas and green beans is a fantastic shortcut. They’re flash-frozen at peak freshness and add a vibrant color and perfect texture right at the end, so they don’t get mushy.

How to Make Turkey and Vegetable Soup

Serving Suggestions

Complementary Dishes

• A thick slice of crusty bread — There’s nothing better for sopping up every last drop of that savory broth. A warm, buttered baguette or a piece of hearty sourdough is perfection.
• A simple green salad with a vinaigrette — The crisp, acidic salad provides a refreshing contrast to the warm, rich soup. Think mixed greens, a few cherry tomatoes, and a light lemon-Dijon vinaigrette.
• A sharp grilled cheese sandwich — For the ultimate comfort food duo, serve the soup with a classic grilled cheese made with aged cheddar or gruyère. It’s a match made in heaven.

Drinks

• A crisp, dry white wine like Sauvignon Blanc — The wine’s acidity cuts through the richness of the soup beautifully and complements the herbal notes from the thyme.
• A light-bodied red wine like Pinot Noir — If you prefer red, a Pinot Noir has enough brightness and subtle fruitiness to pair well without overpowering the turkey.
• Sparkling water with a squeeze of lemon — A non-alcoholic option that’s just as refreshing. The bubbles and citrus cleanse the palate between spoonfuls.

Something Sweet

• A simple apple crisp — The warm, spiced apples and oat topping feel cozy and seasonal, making a lovely, not-too-heavy ending to the meal.
• A few squares of dark chocolate — Sometimes, after a hearty soup, you just want a little bite of something sweet. A high-quality dark chocolate (70% or higher) is the perfect finish.
• Shortbread cookies — Their buttery, crumbly texture is a delightful, simple treat that pairs wonderfully with a cup of tea or coffee after your soup.

Top Mistakes to Avoid

• Mistake: Boiling the soup aggressively after adding the turkey. Since the turkey is already cooked, boiling it will make it tough and stringy. A gentle simmer is all you need to heat it through perfectly.
• Mistake: Adding the frozen vegetables too early. If you add the peas and green beans at the beginning, they’ll turn to mush and lose their vibrant color. The trick is to stir them in right at the end, off the heat.
• Mistake: Forgetting to taste and season at the end. Soups need salt—it brings all the other flavors to life. Underseasoned soup is a common pitfall. Always do a final taste test and adjust the salt and pepper just before serving.
• Mistake: Overcrowding the pot with starchy additions. If you want to add pasta or rice, cook it separately and add it to each bowl when serving. If you cook it directly in the soup, it will absorb all the broth and turn the soup into a stew.

Expert Tips

• Tip: Make it ahead for better flavor. Soups are almost always better the next day. The flavors have more time to marry and deepen. Let it cool completely, store it in the fridge overnight, and gently reheat it the next day.
• Tip: Use the turkey carcass for homemade broth. If you have a leftover turkey carcass from a big meal, throw it in a pot with water, onion, carrot, and celery. Simmer for a few hours, and you’ll have the most incredible, gelatinous broth for this soup—for free!
• Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese lurking in your fridge, drop it into the soup while it simmers. It adds an unbelievable umami, savory depth that’s just magic.
• Tip: Brighten it up at the end. A squeeze of fresh lemon juice or a dash of vinegar stirred in right before serving can brighten the entire pot and make the flavors pop in a way you wouldn’t believe.

FAQs

Can I freeze this Turkey and Vegetable Soup?
Absolutely! This soup freezes exceptionally well. Let it cool completely, then portion it into airtight containers or freezer bags, leaving a little space for expansion. It will keep for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it gently on the stove. The texture of the vegetables might soften a tiny bit, but the flavor will be fantastic.

What other vegetables can I add?
You really can’t go wrong. Diced potatoes or sweet potatoes would be lovely—just add them with the broth so they have time to cook through. Chopped kale or spinach are great additions; stir them in during the last 5 minutes of cooking until wilted. Corn, zucchini, or even mushrooms would all work beautifully. Honestly, treat this recipe as a blueprint for your perfect soup.

My soup is too thin. How can I thicken it?
A couple of easy tricks! You can mash some of the potatoes or carrots against the side of the pot with a fork to naturally thicken the broth. Alternatively, make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the simmering soup. It will thicken up in just a minute or two.

Can I make this in a slow cooker?
Yes, you can! Sauté the onions, carrots, and celery in a skillet first (this step is important for flavor), then transfer them to the slow cooker. Add the broth, tomatoes, thyme, and bay leaf. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Then, stir in the cooked turkey and frozen vegetables during the last 30 minutes of cooking, just to heat through.

Is it okay to use raw turkey instead of cooked?
You can, but it changes the method a bit. If using raw, cubed turkey, brown it in the pot first with the oil, then remove it and set it aside. Proceed with sautéing the vegetables. Return the turkey to the pot with the broth and simmer for at least 20-30 minutes, or until the turkey is fully cooked through, before adding the final ingredients.