Crockpot Turkey Soup

This easy crockpot turkey soup is made with leftover turkey, vegetables, and potatoes in a lightly creamy broth. Dump-and-go prep in just 10 minutes, it’s the perfect cozy dinner for holiday leftovers or any cold weeknight!

My Easy Healthy Turkey Soup for Leftover Turkey!

This crockpot turkey soup is the recipe I make every year after Thanksgiving, and honestly, it’s become the thing I look forward to almost as much as the meal itself! Shredded leftover turkey, carrots, celery, potatoes, onion, and a good chicken or turkey stock simmer together low and slow until everything is tender and the flavors have fully melded. A splash of cream at the end gives the broth a lightly silky finish without making it heavy, and the whole thing comes together with just 10 minutes of dump-and-go prep.

For best results, I recommend using chopped whole carrots (not baby carrots), and waxy yellow potatoes or peeled russets for the right texture. Next, the cream at the end is optional but makes a real difference. For a dairy-free version, swap in full-fat coconut milk and it works beautifully.

Beyond Thanksgiving leftovers, this recipe also works with ground turkey (browned in a skillet first) or rotisserie chicken if that’s what you have on hand. Serve it with crusty bread, crackers, or a green salad for a cozy, filling dinner that reheats beautifully all week. And if you want another cozy turkey soup option, my turkey rice soup brings the same comforting flavors on the stovetop, and my slow cooker turkey breast is the easiest way to make the leftover turkey that goes right into this soup!

Testing Notes For Easy Slow Cooker Leftover Turkey Soup

• Shred, Don’t Cube the Turkey Pulled or shredded turkey holds onto the broth better than cubed pieces, giving every spoonful more flavor and a better texture. If your leftovers are on the dry side, shredding helps the meat soak up the warm stock and come back to life!
• Add the Cream Off the Heat Stir the cream in at the very end after you’ve turned the slow cooker off. Off-heat gives you a smooth, silky finish every time.
• Don’t Skip the Bay Leaf It’s easy to think one little bay leaf doesn’t matter, but it adds a subtle herbal depth that pulls the whole soup together. Just remember to fish it out before serving, because nobody wants to bite into one!
• Freeze Before Adding Cream If you’re making this for meal prep or to freeze for later, leave the cream out until you reheat. Cream-based soups can separate in the freezer, but a dairy-free broth base holds up perfectly for 2-3 months. Stir in the cream fresh when you warm up a portion.

4.97 stars (26 ratings)

Crockpot Turkey Soup

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

Easy crockpot turkey soup with leftover turkey, carrots, celery, potatoes, and a splash of cream. A cozy, healthy dinner for holiday leftovers!

Print Recipe Pin Recipe Rate this Recipe

Ingredients

• 1 medium yellow onion, chopped
• 2 cups chopped carrot
• 1 cup chopped celery
• 2 cups chopped yellow waxy potato
• 4 cups cooked turkey meat (chopped or shredded)
• 2 tsp kosher salt
• 1 tsp granulated garlic powder
• 1 tsp no-salt added Italian seasoning (or poultry seasoning)
• 1 bay leaf
• 1 quart chicken stock (or turkey stock)
• 2 cups water

To Add at the End

• 1/3 cup cream

Equipment

• Slow Cooker

Instructions 

Slow Cooker Instructions

• In a 6-quart slow cooker, add the onion, carrot, celery, potato, turkey, salt, garlic powder, Italian seasoning, stock and water, stirring to combine.
• Cover and cook on high for 4-5 hours or low for 6-7, or until the vegetables are very tender.
• Uncover, add the cream, and stir to combine. Remove the bay leaf and discard. Taste and add additional salt if desired.

Stovetop Instructions

• Heat a large pot or Dutch oven over medium high heat. Add one tablespoon of olive oil, the onions, and a pinch of salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes.
• Add the carrot, celery, potato, salt, garlic powder, and Italian seasoning, stirring to combine. Cook for an additional 3 minutes, stirring occasionally.
• Add the turkey, stock, and water, stirring to combine. Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 30-40 minutes or until the vegetables are tender.
• Uncover, add the cream, and stir to combine.  Remove the bay leaf and discard. Taste and add additional salt if desired.

Instant Pot Instructions

• Set a 6-quart pressure cooker to saute. Allow to preheat for 5 minutes. Add one tablespoon of olive oil, the onions, and a pinch of salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes.
• Add the carrot, celery, potato, salt, garlic powder, and Italian seasoning, stirring to combine. Cook for an additional 3 minutes, stirring occasionally. Turn the saute function off.
• Add the turkey, stock, and water, stirring to combine. Cover, set vent to sealing, and hit pressure cook (high pressure) for 5 minutes. Allow 5 minutes for natural release, then quick release for remaining pressure.
• Uncover, add the cream, and stir to combine.  Remove the bay leaf and discard. Taste and add additional salt if desired.

Notes

• Consistency: This recipe makes for a brothy soup, but if you prefer a more chowder or stew like consistency, double the amount of turkey called for, and add additional cream.
• Dairy-Free: substitute canned coconut milk.

 

Course: dinner, Main Course, Soup

Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 297kcal, Carbohydrates: 20g, Protein: 42g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 114mg, Sodium: 803mg, Potassium: 525mg, Fiber: 4g, Sugar: 4g, Vitamin A: 7406IU, Vitamin C: 18mg, Calcium: 51mg, Iron: 1mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe