Slow Cooker Turkey Soup is the best way to turn leftover turkey into a meal that seems anything but leftover. This hearty, satisfying and flavorful soup is as healthy as it is filling – we love it! Whether you’re using up leftover turkey or chicken, this soup is perfect to make ahead and freeze for a rainy (or sick) day. It’s truly turkey soup for the soul, without the fuss. Because let’s be honest: you deserve a break!
Pair this soup with the best homemade sandwiches or our favorite homemade breadsticks!
Because our recipe
- Use leftover turkey to make a delicious, largely hands-free soup.
- Chop up some veggies, add some stock and seasonings, then let the slow cooker do all the work.
- A little cream gives this soup a hint of edible goodness.
Whether you’re under the weather or looking for a tasty way to use up Thanksgiving leftovers, this turkey soup is the perfect solution! It’s incredibly easy to make: just throw everything in the slow cooker and let it simmer. The result? A hearty, comforting meal, full of flavor with minimal effort. Make it your own by adding extra veggies like peas, or mix in some egg noodles for a delicious turkey noodle soup. However you make it, this soup is sure to be a hit with your family!
Notes on ingredients
- Potatoes: We recommend Yukon Gold potatoes. They keep better in the soup than rusts and you don’t have to peel them. You can use rusts, but they will be starchier and you will need to make sure to peel them.
- Celery: Slice or dice about 3 ribs.
- Carrots: Peeling is optional, cut them into small pieces.
- White Onion: Use a white or yellow onion. Cut it into pieces.
- Garlic: Fresh mince will always taste better than from the jar.
- Chicken broth: We recommend low-sodium chicken broth so you can control the total amount of sodium in the soup.
- Poultry seasoning: Contains the main herbs and spices found in most poultry and soup recipes. It reduces the amount of ingredients you would otherwise purchase and measure.
- Grated turkey: Pre-cooked leftover turkey or chicken will work in this soup. You can also use canned chicken or shredded rotisserie chicken in a pinch.
- Heavy cream: A little cream makes turkey soup deliciously more indulgent. You can also use half and half.
Meat options
While we love using leftover turkey pieces for this recipe, it’s versatile enough for other proteins like leftover shredded chicken, canned chicken, shredded beef, pork, or even rotisserie chicken.
Puree to thicken
We prefer our turkey soup on the thicker side. To achieve this, pour about 2 cups of the vegetable mixture into a blender and blend until smooth. Pour the puree back into the slow cooker, then add the turkey, cream, and parsley. Mix well and then cook for another 30 minutes to allow the soup to thicken well.
Variations
This slow cooker turkey soup is super easy to customize based on what you have on hand and what you’re craving.
Vegetable variations: Feel free to add or swap vegetables based on your tastes or what you have on hand. Diced peas, green beans, corn or sweet potatoes are great additions. For a leafy option, add fresh spinach or kale with the turkey in the last 30.
Pasta Options: Turn it into turkey noodle soup by adding egg noodles, noodle shells, or even barley coffee. You can cook the noodles separately or add them to the turkey. The pasta will take 30 to 45 minutes to cook in the slow cooker.
Instructions for storage and heating
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze remaining portions in an airtight container or resealable plastic freezer bag. Mark it with the date it was made. Lay the bags flat to save space and store them in the freezer for up to 3 months.
Heat Microwave portions on high power in 30-second increments until thoroughly heated, or reheat on stovetop over medium-low heat until thoroughly heated.
