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A comforting bowl of turkey soup featuring carrots, celery, and herbs, with a spoon and napkin nearby.

Best Turkey Soup Recipe

This Turkey Soup is the perfect way to turn leftover turkey into a cozy, satisfying meal that’s both hearty and light. Packed with tender veggies and a flavorful broth, it’s flexible enough to swap ingredients based on what you have on hand. It’s a crowd-pleaser and ideal for freezing in portions for easy meals later. Simple, filling, and delicious—this soup is a great way to enjoy those turkey leftovers!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Keyword: Turkey Soup
Servings: 8
Calories: 182kcal
Author: Mandy Applegate | Hungry Cooks Kitchen

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
US Customary - Metric

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

Calories: 182kcal | Carbohydrates: 17g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 314mg | Potassium: 341mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1406IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
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