Made with carrots, celery, onions and potatoes, this easy and comforting crockpot turkey soup is so easy to prepare and absolutely delicious! The perfect way to use leftover turkey meat, and includes stovetop and Instant Pot instructions, too!.

top down view of crockpot turkey soup in a white bowl

About this Crockpot Turkey Soup Recipe

I don’t know about you but I love finding new & delicious ways to repurpose leftovers!

Especially already-cooked meat like rotisserie chicken, slow cooker shredded chicken or leftover Thanksgiving turkey like this ultra-juicy Slow Cooker Turkey Breast!

This easy slow cooker turkey soup is a great way to repurpose any leftover turkey meat into a delicious, veggie-packed easy and comforting dinner dinner.

If you’re a big fan of dump & go slow cooker recipes, then I think you’ll love this easy prep soup.

Plus there’s so many ways you can customize it to make it your own!

Tip: If you want a super fast one-pot recipe for leftover turkey, you’ve got to make this delicious and easy Turkey Rice Soup!

ladle full of turkey soup in a black slow cooker pot

Process & Tips

I love that the low and slow cook time makes your turkey even more tender, and allowing the meat and broth to absorb all the flavor from the spices & aromatic vegetables. 

Since there’s no precooking required, you can just chop and drop all your ingredients and let the slow cooker work it’s magic.

The stovetop version is equally simple, and you won’t believe the flavor you get from such a short list of simple steps.

This is a no carcass turkey soup, so it works whether you’re using meat from a whole bone-in turkey or just a turkey breast.

Tip: As-is, this soup is super flavorful and nourishing but it’s also versatile enough to use as a base for making turkey noodle soup, turkey rice soup or turkey soup with barley!

top down view of black crockpot with shredded turkey and chopped vegetables

Turkey Soup Variations

If you want to adjust this easy and classic turkey soup, try one of these simple variations.

Use Chicken in Place of Turkey

Use 1 cup of cooked rotisserie chicken or other leftover chicken in place of turkey.

Alternatively, add 1 ½ pounds boneless skinless chicken breasts or thighs in place of the turkey. 

Once cooked, remove the chicken, shred, and add back to the soup.

Use Ground Turkey

Saute 1 pound of ground turkey (white or dark meat) in 1 tablespoon of olive oil over medium high heat in a large skillet. 

Saute, stirring occasionally, until just cooked through. 

Add the cooked ground turkey in place of pre-cooked turkey in this recipe.

Make Slow Cooker Turkey Soup with Rice or With Barley 

You’ll want to wait until the end of cooking to add in any rice or barley to your turkey soup.

Add 1 cup cooked rice (white, brown or wild) or 1 cup cooked barley, stirring to combine, or check out this ultra simple recipe for Turkey Rice Soup

Allow to sit for 5 minutes with the heat off before serving for the flavors to absorb.

Make Turkey Noodle Soup

For the best results, I also recommend waiting until the end of your cook time to add any noodles.

Add 1 cup cooked pasta such as egg noodles, elbow, penne, or any shape.

Allow to sit for 5 minutes with the heat off before serving for the flavors to absorb.

Tip: The secret to making sure your grains or noodles in your soup aren’t too soft or mushy is to wait to add them until the end of your cook time. That’s how you get the best texture!

ladle full of crockpot turkey soup in a black slow cooker pot

Ingredients & Substitutions

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

Cream or Coconut milk or: The taste of the coconut milk is nearly undetectable in this recipe and is used to keep it dairy-free, however, if you’re very sensitive to the flavor or prefer not to use it, use heavy cream in its place.

Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store, as it has a subtler flavor. Use less iodized salt if that’s what you have on hand.

Chicken stock: Use bone broth or homemade for extra flavor. You can also use turkey stock or vegetable stock in place of chicken stock.

Onion: If you don’t like or can’t eat onions, feel free to skip them in this recipe.

Carrot: Whole, chopped carrots yield the best flavor for this soup.

Celery: Chopped fresh celery works best.

Potato: I like waxy yellow potatoes for this recipe, but russet or sweet potato would also work well.

What to Serve with Crockpot Turkey Soup

Fall Harvest Salad

Easy Apple Cider Vinaigrette or Lemon Dijon Dressing tossed with greens.

One Bowl Cornbread

Easy Pumpkin Bread

Crusty bread, buttery croutons, or grilled cheese for dipping.

white bowl filled with soup with a napkin on blue background

How to Store & Freeze Leftover Soup

Homemade soups keep well in the fridge for up to 3-4 days, in a sealed container.

This recipe also freezes well, store in a sealed freezer friendly container for up to 2-3 months.

This Recipe Is…

top down view of crockpot turkey soup in a white bowl
4.91 stars (11 ratings)

Crockpot Turkey Soup

Made with carrots, celery, onions and potatoes, this comforting crockpot turkey soup is so easy to prepare. The perfect way to stretch leftover turkey meat into extra meals. Also has instructions for stovetop and the Instant Pot!

Ingredients

  • 1 medium yellow onion, chopped
  • 2 cups chopped carrot
  • 1 cup chopped celery
  • 2 cups chopped yellow waxy potato
  • 2 cups cooked turkey, 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
  • 2 cups water

to add at the end

  • 1/3 cup cream, or canned coconut milk (for dairy-free)

Optional Serving Suggestions

  • Chopped fresh parsley, cooked brown, white or wild rice, cooked egg noodles or pasta, cooked barley, crusty bread

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 coconut milk or cream, and stir to combine. Remove the bay leaf and discard. Taste and add additional salt if desired.
  • Optional: For turkey soup with rice or turkey noodle soup, add 1 cup cooked rice (white, brown or wild), 1 cup cooked pasta (egg noodles, elbow, penne, or any shape), or 1 cup cooked barley, stirring to combine. Allow to sit for 5 minutes with the heat off before serving for the flavors to absorb.

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 coconut milk or cream, and stir to combine.  Remove the bay leaf and discard. Taste and add additional salt if desired.
  • Optional: For turkey soup with rice or turkey noodle soup, add 1 cup cooked rice (white, brown or wild), 1 cup cooked pasta (egg noodles, elbow, penne, or any shape), or 1 cup cooked barley, stirring to combine. Allow to sit for 5 minutes with the heat off before serving for the flavors to absorb.

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 coconut milk or cream, and stir to combine.  Remove the bay leaf and discard. Taste and add additional salt if desired.
  • Optional: For turkey soup with rice or turkey noodle soup, add 1 cup cooked rice (white, brown or wild) or 1 cup cooked pasta (egg noodles, elbow, penne, or any shape), stirring to combine. Allow to sit for 5 minutes with the heat off before serving for the flavors to absorb.

Notes

For more ingredient substitutions, see blog post above.
Nutrition information calculated using white meat turkey and coconut milk.
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 coconut milk or cream.
The taste of the coconut milk is nearly undetectable in this recipe, however, if you’re very sensitive to the flavor, use heavy cream in its place.
 

Nutrition Information:

Serving: 1 (of 6), Calories: 251kcal, Carbohydrates: 25g, Protein: 24g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 47mg, Sodium: 626mg, Potassium: 904mg, Fiber: 4g, Sugar: 7g, Vitamin A: 7231IU, Vitamin C: 19mg, Calcium: 57mg, Iron: 2mg
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!

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