Best Turkey Soup Recipe
Add Preferred SourceThis Turkey Soup is a great way to transform your leftover turkey into a cozy, satisfying meal that hits all the right notes. With tender veggies, juicy turkey, and a light, flavorful broth, it’s a go-to for when you need something warm and filling without a lot of fuss. The couscous adds a nice texture, making the soup hearty but not heavy.
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This is one of my favorite ways to use up leftover turkey! It’s nice and filling without being heavy, and it’s flexible, so you can swap out ingredients for what you’ve got to use up. It’s a real crowd-pleaser. You can freeze it in portions so that you can grab a tasty meal whenever you need it. I think you’ll love it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Turkey Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this recipe easy if you follow my simple instructions.
Sauté the Veggies
Start by heating olive oil and butter in a large pot over medium heat.
Toss in the chopped onion, carrots, celery, and garlic. Let them cook for about 10 minutes, stirring now and then, until the veggies soften and smell amazing.
Add the Turkey and Stock
Once the veggies are tender, stir in the thyme sprigs, turkey or chicken stock, cooked turkey, and bay leaves.
Let everything simmer together for about 10 minutes, so all the flavors can blend. Don’t forget to season with salt and pepper.
Cook the Couscous
Now it’s time to add the couscous. Stir it into the soup and let it cook for about 5 minutes, just until it’s tender.
Garnish and Serve
Before serving, remove the bay leaves and thyme sprigs. Ladle the soup into bowls and top with fresh parsley for that final touch. Serve and enjoy!
Recipe Notes and Expert Tips
I’ve got a few tips to make sure your turkey soup turns out perfectly every time:
- Perfect Veggies: Cook the vegetables until tender but still firm enough to hold their shape in the soup. Soft vegetables can make the soup feel mushy, so aim for a slight bite to keep the texture interesting.
- Flavor Boost: Homemade turkey stock can take this soup to the next level, so use it if you’ve got it.
- Use Leftovers: This soup is a great way to repurpose leftover turkey from holidays or family dinners. Be sure to use turkey that’s still moist and flavorful to keep your soup from tasting dry or bland.
- Herb Options: Fresh thyme is ideal, but if you don’t have it, dried thyme works. Just use 1 teaspoon of dried thyme for every 4 sprigs of fresh.
- Couscous Timing: Add the couscous near the end of cooking to avoid overcooking it. Couscous only needs a few minutes to soften, and you want it to remain firm rather than mushy when serving.
- Seasoning Check: Taste your soup as it cooks, especially after adding the stock and turkey. If you’re using a pre-made stock, it might already be seasoned, so adjust the salt and pepper to your preference. Adding a squeeze of lemon at the end can also brighten the flavor.
How to Store Leftover Turkey Soup
You can store your leftover turkey soup in the fridge for up to 3 days in an airtight container.
Want to freeze it? No problem. Portion it out and freeze for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat it gently on the stove.
What to Serve With Turkey Soup
Pair your turkey soup with some crusty bread or a simple green salad. A light vinaigrette or toasted garlic bread is always a great option to complement the rich flavors of the soup.
More Easy Soup Recipes for You to Try at Home
I’ve got more easy and delicious soup recipes you can whip up today – give them a try!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion chopped
- 1 carrot chopped
- 2 stalks celery chopped
- 1 garlic clove minced
- 4 sprigs thyme
- 6 cups turkey or chicken stock
- 2 cups cooked turkey
- 2 bay leaves
- Salt and pepper to taste
- ½ cup couscous
- 1 tablespoon parsley chopped
Instructions
- In a large pot, heat olive oil and butter over medium heat until melted.1 tablespoon olive oil, 1 tablespoon butter
- Add the chopped onion, carrots, celery, and minced garlic. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft.1 onion, 1 carrot, 2 stalks celery, 1 garlic clove
- Add the thyme sprigs, stock, cooked turkey, and bay leaves to the pot. Stir everything together and let it cook for another 10 minutes. Season the soup with salt and pepper to taste.4 sprigs thyme, 6 cups turkey or chicken stock, 2 cups cooked turkey, 2 bay leaves, Salt and pepper
- Add the couscous and cook for an additional 5 minutes or until the couscous is tender.½ cup couscous
- Remove the thyme sprigs and bay leaves from the soup. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.1 tablespoon parsley
Notes
- Perfect Veggies: Cook the vegetables until tender but still firm enough to hold their shape in the soup. Soft vegetables can make the soup feel mushy, so aim for a slight bite to keep the texture interesting.
- Flavor Boost: Homemade turkey stock can take this soup to the next level, so use it if you’ve got it.
- Use Leftovers: This soup is a great way to repurpose leftover turkey from holidays or family dinners. Be sure to use turkey that’s still moist and flavorful to keep your soup from tasting dry or bland.
- Herb Options: Fresh thyme is ideal, but if you don’t have it, dried thyme works. Just use 1 teaspoon of dried thyme for every 4 sprigs of fresh.
- Couscous Timing: Add the couscous near the end of cooking to avoid overcooking it. Couscous only needs a few minutes to soften, and you want it to remain firm rather than mushy when serving.
- Seasoning Check: Taste your soup as it cooks, especially after adding the stock and turkey. If you’re using a pre-made stock, it might already be seasoned, so adjust the salt and pepper to your preference. Adding a squeeze of lemon at the end can also brighten the flavor.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
