Slow Cooker Turkey Soup is the ultimate way to transform leftover turkey into a meal that feels anything but leftover. This hearty, satisfying, and flavorful soup is as healthy as it is filling—we just 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’s truly turkey soup for the soul, with none of 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 largely hands-off.
- Chop up some vegetables, add in some broth and seasonings, 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 tasty way to use up those Thanksgiving leftovers, this turkey soup is the perfect solution! It’s incredibly easy to make—just toss everything into 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 veggies like green 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!
Ingredient Notes
- Potatoes: We recommend Yukon Gold potatoes. They hold up in a soup better than russets and you don’t have to peel them. You can use russets, but they will be starchier and you will need to be sure to peel them.
- Celery: Slice or dice up about 3 ribs.
- Carrots: Peeling is optional, cut them into small pieces.
- White Onion: Use a white or yellow onion. Dice it into small pieces.
- Garlic: Freshly minced will always have the best flavor over jarred.
- Chicken Broth: We recommend low-sodium chicken broth so you can control the total amount of sodium in your soup.
- Poultry Seasoning: This contains the main herbs and spices found in most poultry and soup recipes. It reduces the amount of ingredients you would otherwise be purchasing and measuring out.
- Shredded 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 heavy cream makes for a deliciously more indulgent turkey soup. You can also use half and half.
Meat Options
While we love using leftover turkey chunks for this recipe, it’s versatile enough for other proteins like leftover chopped 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, scoop about 2 cups of the vegetable mixture into a blender and puree until smooth. Pour the puree back into the slow cooker, then add the turkey, heavy cream, and parsley. Give it a good stir and then let it cook for an additional 30 minutes to allow the soup to thicken beautifully.
Variations
This Slow Cooker Turkey Soup is super easy to customize based on what you have on hand and what you are in the mood for.
Vegetable Variations: Feel free to 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 option, stir in fresh spinach or kale with the turkey during the last 30.
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 the pasta in with the turkey. Pasta will take about 30 to 45 minutes to cook in the slow cooker.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze leftover 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 in the freezer for up to 3 months.
Reheat portions in the microwave on high in 30-second increments until warmed through or reheat on the stovetop over medium-low heat until heated through.
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