This post may contain affiliate links. See my disclosure policy.
Homemade Turkey Soup is the easiest way to repurpose your holiday leftovers into a cozy and delicious dinner that will last you for days. Simply chop up the leftover meat from your Thanksgiving turkey, add some vegetables and barley, and you’ll have a warm, hearty soup on the table in under an hour.
Make sure to save your turkey bones to make the most flavorful homemade turkey stock. This is the secret to the very best turkey soup.
Table of Contents
If you love chicken soup, then you’re definitely going to love this leftover turkey soup recipe. Made with tender vegetables, leftover roast turkey, and homemade turkey stock, it’s warm, nourishing, and ridiculously easy to make. Plus, it’s the perfect way to use use up every bit of your big turkey dinner so that nothing goes to waste.
This is the Best Turkey Soup – Here’s Why
This soup is all about the homemade turkey stock. Unlike other turkey soup recipes that use store-bought chicken or turkey broth, this version uses my delicate, yet flavorful turkey stock recipe made from leftover turkey bones.
If this sounds like a lot of work, I promise it’s so easy to do. All you need an extra-large pot, leftover turkey bones, and water. Sometimes I’ll add leftover veggie scraps for a more robust broth, but it’s completely optional.
The best part? Both the homemade stock and soup make incredible leftovers. You can even freeze the leftover turkey bones to make homemade soup later on.
⭐️⭐️⭐️⭐️⭐️ Review from Brooke, “I made this soup with a Turkey carcass we made in our smoker with Cajun seasoning. This soup turned out so delicious! Highly recommend this hearty soup. My husband loved it too! Thanks for this recipe!”
Turkey Soup Ingredients
This easy turkey soup comes together with simple, wholesome ingredients you likely already have after Thanksgiving.
- Vegetables: Chopped onions, carrots, and celery build a rich and flavorful base for the soup.
- Garlic: Fresh garlic is preferred for the best flavor. Add more or less, to taste.
- Poultry Seasoning: A savory blend of herbs that includes basil, thyme, oregano, and others. If you don’t have any poultry seasoning, substitute with Italian seasoning plus a pinch of sweet paprika, garlic powder, and onion powder.
- Chopped tomatoes: Canned chopped tomatoes add a touch of sweetness and acidity to balance the rich, savory broth.
- Turkey stock: Homemade stock made from leftover Thanksgiving turkey bones will give the best flavor. You can also use store-bought turkey broth.
- Shredded turkey: Use a mix of light and meat. I also like to chop up some of the leftover turkey skin for a heartier soup.
- Pearled barley: Adds a satisfying chewy texture and helps thicken the broth slightly.
Looking for the full recipe? Jump ahead to the recipe card at the end of this page.
How to Make Turkey Soup
Make the homemade turkey stock: Grab your largest pot, add the turkey bones, neck, and giblets, and fill the pot with water. Simmer the bones for 3 to 4 hours, then strain through a fine-mesh strainer. Remove any remaining meat from the bones and reserve it for the soup.
- Make-Ahead Tip: You may store your turkey stock in the refrigerator for up to one week, or freeze it for up to 3-4 months.
Soften the aromatics: Start by softening the onions, carrots, and celery (mirepoix) over medium heat in a little olive oil. Feel free to add other veggies like chard, spinach, potatoes, sweet potatoes, or even green beans. Once the vegetables have started to soften, stir in the minced garlic and season with salt and pepper.
Season: When you can smell the garlic, season with 2 to 3 teaspoons of poultry seasoning and stir in the canned tomatoes with about 3 quarts (12 cups) of your homemade turkey stock.
Simmer: Add the bay leaves, increase the heat to high, and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for approximately 15 minutes.
Add the shredded chicken and barley: Finally, add the leftover cooked and shredded turkey to the soup plus the pearled barley. Mix well to combine and cook until the vegetables are softened and the barley is tender.
Slow Cooker Instructions
To make this turkey soup in the slow cooker, add everything except for the shredded turkey and barley. Cook on low for 6 hours or on high for 4 hours. In the last 30 minutes or so, stir in the leftover turkey and pearled barley. Season with additional salt and pepper to taste.
Recipe Tips
- Although I’ve suggested making this soup with pearled barley, feel free to try other starches like tortellini, pasta, egg noodles, or potatoes. If you go the route of pasta or noodles, I recommend cooking them separately to prevent sogginess.
- Barley is not gluten-free. Substitute with wild rice for the most similar taste and texture.
- Make the turkey stock ahead while you are still working through your Thanksgiving leftovers. Chill it overnight, then finish the soup the next day. You can also make the stock in a slow cooker overnight so it is ready to go when you wake up.
- Planning ahead for leftovers? Make my Roast Turkey Breast and save the bones for homemade stock.
- Not in the mood for soup? Use your turkey leftovers to make turkey tetrazzini in homemade mushroom sauce or easy turkey salad mixed with mayo and tart dried cranberries
Storage and Reheating
To store: I typically keep my soup right in the pot, cover it with a lid, and pop it in the refrigerator after it’s cooled slightly. This makes for easy reheating the next day and fewer overall dishes. You may also place the soup in an airtight container and in the refrigerator until ready to reheat and serve. Best when enjoyed within 4-5 days.
To freeze: Allow the soup to cool before transferring to freezer-friendly containers or ziplock bags. Freeze for up to 3 months. Thaw in the refrigerator overnight.
To reheat: Warm on the stovetop over medium heat until steaming hot, or microwave in short intervals, stirring in between.
Frequently Asked Questions
Yes, you can make turkey soup with store-bought broth. Just know that homemade turkey stock adds a deeper flavor and silky texture that boxed broth does not provide. If using store-bought, enhance the flavor with additional poultry seasoning, fresh herbs, or a little extra salt to taste.
If you don’t have enough leftover turkey, shredded rotisserie chicken is your best substitute, followed by cooked shredded chicken breast. You can also stretch a smaller amount of turkey farther by adding extra vegetables or barley to keep the soup hearty and filling.
More SouP Recipes You’ll Love
If you make this turkey soup recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Best Turkey Soup Recipe
Ingredients
- 2 tablespoon olive oil
- 2 medium onions, chopped
- 5 stalks celery
- 4 large carrots
- 3 cloves garlic, minced
- salt and pepper, to season
- 1-2 teaspoon poultry seasoning
- 1 (15 ounce) can chopped tomatoes
- 3 quarts (12 cups) turkey stock, homemade or store-bought
- 2 bay leaves
- 4-5 cups shredded turkey
- 1 cup pearled barley, quick-cook is fine
- Fresh parsley, fresh thyme, shredded parmesan cheese, to garnish
Instructions
- Soften the veggies. Heat 2 tablespoons olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onions and cook for 4 to 5 minutes, stirring often, until softened. Add the carrots and celery and continue cooking for 10 to 15 minutes. Stir in 3 cloves of minced garlic and season lightly with salt and pepper.
- Add the stock and seasoning. Sprinkle with 1-2 teaspoons poultry seasoning, then stir in 1 (15-ounce) can of chopped tomatoes (including the juices). Pour in about 10-12 cups (3 quarts) of turkey stock and add 2 bay leaves. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 10-15 minutes.
- Add turkey and barley. Stir in 4-5 cups of shredded turkey and 1 cup of pearled barley. Continue simmering until the barley is tender and the vegetables are fully softened, about 15-20 minutes.
- Serve. Season to taste with salt and pepper. Garnish with fresh parsley, thyme, or parmesan cheese.
Notes
- For the best flavor, use homemade turkey stock made from leftover Thanksgiving turkey bones. You can make the stock ahead using my Turkey Stock recipe and refrigerate or freeze it until you are ready to make the soup. Store-bought stock works great too.
- Barley contains gluten. To make this turkey soup gluten free, substitute rice, quinoa, or gluten free pasta. Cook pasta on the side for the best texture.
- Refrigerate leftovers for 4 to 5 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just happened to have several quarts of turkey stock in the freezer, so I made your turkey soup. The only modifications were pasta instead of barley, and cilantro instead of parsley because I love cilantro. It’s delicious and was as easy to make as advertised. I’ll definitely make it again.
I appreciate your feedback, Cheryl ๐
This soup is a winner! I love the spices and especially sautรฉing the mirepoix prior to adding the other vegetables and barley!! We loved it and thanks for the recipe!!
I made this soup with a Turkey carcass we made in our smoker with Cajun seasoning. This soup turned out so delicious! Highly recommend this hearty soup. My husband loved it too! Thanks for this recipe!
Thanks for the delicious feedback and rating, Brooke ๐
This recipe may be the greatest!
I tried your recipe for turkey and chicken soup. I retired 4 years ago and started cooking a bit. the soup is great. my in laws love it. just made another big pot full.
Thanks for the lovely feedback Rick ๐