Leftover Turkey Soup in a white bowl with a gold spoon taking a spoonful out of it.
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Leftover Turkey Soup

Leftover Turkey Soup is a simple, healthy soup you can make in your instant pot, slow cooker or on the stove! A yummy, easy turkey soup everyone will love! This is the perfect leftover turkey recipe!
Course Main Course
Cuisine American
Keyword healthy turkey soup, leftover turkey soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 246kcal
WW Freestyle Points 1
Author The Clean Eating Couple

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion diced finely
  • 1 tablespoon garlic minced
  • 1 cup celery diced finely
  • 2 cup carrots cut in small circles
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 cups low/no sodium broth make bone broth from your leftover turkey bones!
  • 4 cups leftover turkey cut in small cubes (about 1 lb)
  • 2 cups cooked rice OR zucchini noodles optional

Instructions

Stovetop Instructions

  • Chop vegetables + turkey.
  • In a large pot, heat olive oil.
  • Sauté onions + garlic until translucent, about 5 minutes. Add celery + carrots. Sauté for an additional 5 minutes.
  • Add remaining ingredients to the pan. Bring to a boil, then reduce to medium heat and cover. Simmer for 20 minutes, stirring occasionally.
  • While soup cooks, cook rice or grains to your liking or spiralize zucchini into noodles..
  • Add soup to bowl, add grains or veggies + enjoy.

Instant Pot Instructions:

  • Chop vegetables + turkey.
  • Set instant pot to saute, 10 minutes.
  • Sauté onions and garlic until translucent, about 5 minutes. Add celery and carrots. Sauté for an additional 5 minutes.
  • Add remaining ingredients to the pot. Cover and set to sealing, High Pressure, for 10 minutes.
  • While the soup cooks, cook rice or grains to your liking or spiralize zucchini into noodles.
  • Once cooked, allow the soup to naturally release pressure for 10 minutes, then manually release remaining pressure.
  • Add soup to bowl, add grains or veggies + enjoy.

Slow Cooker Instructions

  • Chop vegetables + turkey.
  • Optional, but recommended: In a large pot, heat olive oil. Sauté onions, garlic + celery until translucent, about 5 minutes.
  • Add cooked veggies to the crockpot. Add remaining ingredients to the crockpot + stir.
  • Cover and cook for 4 hours on high or 8 hours on low.
  • While soup cooks, cook rice or grains to your liking or spiralize zucchini into noodles.
  • Add soup to bowl, add grains or veggies + enjoy.

Notes

Substituions for this turkey soup recipe:
Can you make a creamy turkey soup? Sure! Stir in 1/4 cup heavy cream or coconut cream once it has cooked to make this recipe a creamy soup.
Turkey Noodle Soup Recipe: Just add cooked noodles to the soup when you're ready to serve for turkey noodle soup
Spicy Turkey Soup: If you want some spice, add 1/4 teaspoon red pepper flakes to the soup as it's cooking
Broth: We used homemade bone broth in this recipe, but you can use chicken stock or whatever broth you have on hand.
Add ins: Quinoa, Brown Rice or Noodles all work in this recipe. You can also add zucchini noodles
Zucchini Noodles: For best results, I recommend adding the zucchini noodles to the bowl instead of adding to the slow cooker pot. This way your zucchini noodles/spinach won’t get soggy if you eat leftovers. You can also sub pasta for zucchini noodles.
WW Freestyle Note: This can be 0SP if you use spray to sauté your veggies instead of pouring olive oil into the pan.
Veggies: You can add peas, potatoes or even spinach to this recipe!
Herbs - I like to add in a little chopped fresh rosemary and a bay leaf to this recipe - but you can use whatever herbs you like!

Nutrition Facts

Nutrition Facts
Leftover Turkey Soup
Amount Per Serving (2 cups (nutrition facts calculated with zucchini noodles))
Calories 246 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 102mg34%
Sodium 528mg23%
Potassium 693mg20%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 3g3%
Protein 29g58%
Vitamin A 7240IU145%
Vitamin C 27mg33%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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