Slow cooker turkey soup is the ultimate way to transform leftover turkey into a meal that feels anything but leftovers. This hearty, satisfying, and flavorful soup is as healthy as it gets—we love it! Whether you're using leftover turkey or chicken, this soup is perfect for making ahead and freezing for a rainy (or sick) day. It really is turkey soup for the soul, without the fuss. Because let's be real—you deserve a break!
Pair this soup with The best homemade dinner rolls ever or our favorite Homemade breadsticks!
Why our recipe?
- Use that leftover turkey to make a delicious soup that's basically hands-on.
- Chop up some veggies, add some broth and spices, then let the slow cooker do all the work.
- A little heavy cream gives this soup a little dash of comfort food goodness.
Whether you're under the weather or looking for a delicious way to use up those Thanksgiving leftovers, this turkey soup is the perfect solution! It's incredibly easy to make—just toss everything in your slow cooker and let it simmer. The result? A hearty, comforting meal that's full of flavor with minimal effort. Customize it by adding extra vegetables like green peas or mixing 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!
Material notes
- Potatoes: We recommend Yukon Gold potatoes. They hold up better in soup than russets and you don't have to peel them. You can use russets, but they will be starchier and you will have to peel them.
- Celery: Cut the ribs into about 3 pieces.
- Carrots: Peeling is optional, cut them into small pieces.
- White Onion: Use a white or yellow onion. Cut into small pieces.
- Garlic: Fresh mince will always taste better than jarred.
- Chicken Broth: We recommend low sodium chicken broth so you can control the total amount of sodium in your soup.
- Poultry Seasoning: It contains the main herbs and spices found in most poultry and soup recipes. This reduces the amount of material you would otherwise purchase and measure.
- Chopped Türkiye: Precooked 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 slightly heavier cream makes for a tastier, more indulgent turkey soup. You can use half and half.
Meat substitutes
While we like to use leftover turkey chunks for this recipe, it's versatile enough for other proteins like leftover shredded chicken, canned chicken, ground beef, pork, or even rotisserie chicken.
Thicken from puree
We like our turkey soup on the thicker side. To achieve this, scoop about 2 cups of the vegetable mixture into a blender and puree until smooth. Pour the puree into the slow cooker, then add the turkey, heavy cream and parsley. Stir it well and then let it cook for an additional 30 minutes so that the soup thickens nicely.
variety
This slow cooker turkey soup is super easy to customize based on what you have on hand and what you're in the mood for.
Variety of Vegetables: Add or swap vegetables to suit your taste or what you have on hand. Green peas, green beans, corn, or diced sweet potatoes are excellent additions. For a leafy alternative, stir fresh spinach or kale into the turkey during the last 30 minutes.
Noodle Options: Make it a turkey noodle soup by adding egg noodles, pasta shells, or even orzo. You can cook the noodles separately, or add pasta to the turkey. The pasta will take about 30 to 45 minutes to cook in the slow cooker.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container for up to 5 days.
to freeze Store leftovers in an airtight container or resealable plastic freezer bag. Mark it with the date it was created. Lay the bags flat to save space and store in the fridge for up to 3 months.
Reheat Microwave portions in 30-second increments until warm or on stovetop over medium-low heat until reheated.
