Made with carrots, celery, onions and potatoes, this easy and comforting slow cooker turkey soup is so easy to prepare and absolutely delicious. The perfect way to use leftover turkey meat!

top down view of crockpot turkey soup in a white bowl

5 star review

“This recipe is a staple in our household that everyone loves! I’ve made several of Robyn’s recipes over the last couple of years, and this one is one of my all time favorites. So easy to make, and so delicious!”

– Emilia
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I Make this Classic Turkey Soup Recipe Every Year After Thanksgiving!

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!

I created this easy slow cooker turkey soup as a way to repurpose any leftover turkey meat into a delicious, veggie-packed easy and comforting 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. Now bring on that leftover turkey and let’s make some super easy and delicious soup.

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

A Few Tested Turkey Soup Variations

  • With Ground Turkey: While I love this soup with leftover turkey, I’ve also tested it with ground turkey and it works, too. Simply 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.
  • With Barley: You’ll want to wait until the end of cooking to add in barley to your turkey soup. Add 1 cup cooked barley at the end, stirring to combine, then allow to sit for 5 minutes with the heat off before serving for the flavors to absorb.
  • With Noodles: 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.
ladle full of turkey soup in a black slow cooker pot

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!

Ingredient Notes & Substitutions

  • Cream: I love the flavor of cream in this recipe, but I’ve tested it with full-fat coconut milk for a dairy-free option and it works beautifully.
  • Chicken stock: Use bone broth or homemade turkey stock 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. I know it’s tempting to use baby carrots, but go for the whole version if possible for this one.
  • Potato: I like waxy yellow potatoes for this recipe, but peeled russet also works well.
white bowl filled with soup with a napkin on blue background
top down view of crockpot turkey soup in a white bowl
4.97 stars (26 ratings)

Crockpot Turkey Soup

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
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.
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Ingredients

To Add at the End

  • 1/3 cup cream

Equipment

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: 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
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