This is an easy-to-make, very flavorful, chunky soup. It's perfect for leftover turkey and also works with chicken. You can adjust the vegetables, herbs and spices to make this dish as hearty and comforting as you want. It keeps well in the fridge and actually benefits from being made the day before.
Comfort food in a bowl
It's a no-frills recipe, perfect if you're just starting in the kitchen. The smell and aroma in your kitchen will be nostalgic and comforting! You can thank me later.
There is no need for fancy techniques or gourmet skills here. This recipe requires some pretty effortless chopping and simmering.
Versatile: though I developed it for leftover turkey meat, it works just as well with chicken. And though some vegetables are a must for flavor (like onion, carrots and celery), you can adapt the rest for what you have at home.
Make ahead: this is one of those recipes that is even better reheated the next day. You might need to add more stock as it can sometimes thicken too much. It can be frozen for those weeknights when you don't know what to make for dinner.
For a more hearty turkey soup, add regular or wild rice, or noodles.
FAQ
Absolutely! This soup often tastes even better the next day as the flavors have had time to meld. Store it in the refrigerator for up to 3-4 days. When reheating, you might need to add a splash of broth or water to adjust the consistency.
Yes, you can. Let the soup cool completely, transfer it to a freezer-safe container, leaving some space for expansion, and seal it well. If you'll be thawing it in parts, use several smaller containers.
When reheating it, you may need to adjust the consistency with some extra broth or water.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Turkey: Use leftovers from Thanksgiving or other special occasions, rotisserie turkey or freshly cooked turkey thighs or breast.
- Turkey or chicken stock: Store-bought or homemade. You can make your own turkey broth.
- Potatoes: choose starchy potatoes like russets for a creamier texture.
- Parsnip: it's not so common, and you can omit it. It's starchy and earthy with a slightly sweet and nutty flavor.
- Thyme: fresh is recommended, but dried can be used as I did today since I couldn't find fresh.
- Paprika or cayenne pepper: It adds some heat, and the recipe calls for a small amount. But that depends on how spicy you want your soup. Paprika comes in different varieties, like sweet or mild but cayenne is usually strong.
- Sour cream: regular type. Or use heavy cream.
Variations
- Herbs: use oregano or other fresh herbs instead of the thyme.
- Lighter option: substitute part of the potatoes with cauliflower and use light cream or milk.
- Vegetable medley: expand the soup's texture and taste by including other earthy vegetables like sweet potatoes, corn, tomatoes or green beans.
How to make turkey veggie soup
Stock or broth: always have extra in case you want to thin the soup, especially if reheating it, as it thickens in the fridge.
- Use a sharp kitchen knife to cut or chop the vegetables. They should be medium-sized bites.
- Potatoes: I like to use some diced that will almost disintegrate and thicken the soup and whole ones that will cook and be diced at the last minute so you have potato pieces to bite into.
- Turkey and peas go at the end, so the latter cooks but don't disintegrate.
- Add the sour cream and stir until fully integrated.
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One last thing
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Turkey Vegetable Soup
Ingredients
- 2 tablespoons butter or oil
- ¾ cup chopped onion, about 1 medium
- 2 minced garlic cloves
- ¾ cup sliced carrots, about 1 medium
- ¾ cup chopped celery stalks, about 2 medium, no leaves
- 1 ½ cups diced potatoes
- ½ cup chopped parsnip, optional
- 2 medium potatoes, whole
- 1 teaspoon dried thyme
- ¼ teaspoon smoked mild paprika
- 6 cups turkey or chicken broth
- 2 cups cooked turkey, shredded or chopped
- 1 cup peas
- ½ cup sour cream, or heavy cream
- salt and black pepper, to taste
- fresh parsley or dill, for garnish
- lemon wedges, to squeeze before eating, optional
Instructions
- Heat 2 tablespoons butter or oil over medium heat in a large pot.
- Add ¾ cup chopped onion, 2 minced garlic cloves, ¾ cup sliced carrots and ¾ cup chopped celery stalks. Sauté for 5 to 7 minutes or until softened.
- Add 1 ½ cups diced potatoes and ½ cup chopped parsnip if using, and sauté for 3 to 4 more minutes.
- Stir in 2 medium potatoes, whole and peeled, 1 teaspoon dried thyme and ¼ teaspoon smoked mild paprika and cook for another minute until fragrant.
- Pour in 6 cups turkey or chicken broth and bring it to a simmer. Reduce the heat to low and cook, uncovered, until the diced potatoes and carrots are tender.
- Stir in 2 cups cooked turkey and 1 cup peas. Simmer for about 10 minutes or until the peas are tender.
- Remove the cooked whole potatoes, cut them into bites and return to the pot of soup.
- Add ½ cup sour cream and stir to mix. Season with salt and black pepper to taste. Taste first as the broth is salted, and you don't want to go overboard. It might not need extra salt at all.
- Ladle hot soup into bowls and garnish with fresh parsley or dill and lemon wedges (if using) before serving.
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