Turkey Soup
When the holidays are over, this Turkey Soup is the first thing that I make! (I usually make it when it’s still Thanksgiving day. 😂) This soup freezes so well, I make it with leftover chicken or turkey and keep it in my freezer all year round! I love getting creative with the different add-on options (pasta, rice, tortellini, potatoes, and lots of vegetable options)-I’ll tell you how each can be added below! Don’t miss my PRO tips as well! Feel free to make this with homemade stock instead of chicken broth!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Soften the mirepoix (onions, carrots, celery) in butter. Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings.
Add the chicken broth. Bring to a boil, then reduce to a simmer. Add the turkey. Simmer gently for 20 minutes.
Cook the pasta separately and add it directly to serving bowls. Ladle the soup on top. If you don’t anticipate leftovers, cooked pasta can be added right to the soup pot.
Crock Pot Method
Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat. Add the seasonings, Worcestershire sauce, hot sauce, turkey, and broth. Cook on low for 6 hours. Cook pasta separately and add it to serving bowls. Ladle the soup on top and serve!
What to Add to Turkey Soup
This recipe outlines how to add bow tie pasta, but there are lots of add-on options that are great in this soup. Here is how to incorporate each option:
Tortellini:
This is one of my favorites, I use Rana 5-cheese tortellini, but any variety is really good . I boil the tortellini on the side and add it directly to serving bowls. It only needs 4 minutes of cooking time! (You can also boil it in the microwave!)
Rice:
Chicken and Rice Soup is a classic. I use 2 + 1/4 cups of cooked rice. I cook the rice on the side and add it right to serving bowls to make sure that rice doesn’t absorb all of the broth when I store leftovers.
Pasta:
Orzo, acini de pepe, elbows, shells, ditalini, and orecchiette are all small pastas that make a great addition to this soup. (I would use 3/4 cup dry pasta.) I recommend boiling it separately and adding directly to serving bowls, as pasta will absorb the broth during storage.
Potatoes:
Red potatoes are always a great candidate for soup because they hold up the best. Yukon golds are also creamy and delicious in this soup. Dice them up and give them about 20 minutes of simmering time in the soup, or until they are fork tender. Be careful not to overcook them as they can become crumbling and fall apart, especially if you plan on freezing leftovers. (Be sure to try my creamy chicken potato soup next!)
Vegetables:
1 cup of frozen vegetables can be added during the last 10-15 minutes. (I like using corn, green beans, peas, etc.) Squash and zucchini can be added at this time too. Spinach and kale can be added during the last 3-5 minutes.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup makes an excellent freezer meal. Just be sure not to store this soup with pasta/rice, as it will absorb all of the broth.
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4.5 Quart Dutch Oven– This is the one I use that’s pictured in this recipe. Food Storage Containers– These are what I use to freeze this in bulk! Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Silicone Spatula– To “clean” the pot throughout cooking, which incorporates flavor into the broth. It’s nice and gentle on the surface of your cookware. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring seasonings, etc. ahead of time. Soup Ladle 16 oz. storage containers. I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
