Crockpot Turkey Soup
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!.
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!
Variations
You can click on each variation to jump to that section:
How to use Chicken in Place of Turkey
How to Use Ground Turkey in Place of Cooked Turkey
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!
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!
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!
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 chicken 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.
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
Easy Apple Cider Vinaigrette or Lemon Dijon Dressing tossed with greens.
Crusty bread, buttery croutons, or grilled cheese for dipping.
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…
Dairy FreeGluten FreeNut FreePaleoWhole30
Crockpot Turkey Soup
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
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 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.
This was so easy and satisfying. I did the stove-top method and it was delish! Great way to use up turkey leftovers.
Danielle, yay, so happy to hear you enjoyed this easy recipe. Thanks so much for taking the time to leave a review!
Like every recipe I’ve tried of yours, this one was easy and delicious! Thank you!!
Quick question – Would it be fine to double up on the barley and cooked chicken (which I used) so it’s less brothy and more hearty? Assuming that doesn’t change the flavor?
Linda, I’m so glad you enjoyed this one, and thank you for taking the time for leaving a review! Yes, you should be fine to double up on the meat and the barley, which will make it more stew-like and very hearty. Keep in mind the barley will continue to absorb liquid once it cools, so add a splash of water or broth if reheating. Cheers!
This was fabulous! I had all the ingredients on hand after the holidays and it was easy to pull together. I added fresh lemon juice since I love that so much from your chicken chowder recipe. Hope you’re having a great holiday season!
Linda, yay, so happy to hear you enjoyed this one and that it was a great use for holiday leftovers. Great idea to add the lemon juice, too! Thanks so much for taking the time to leave a review. Cheers!
Easy recipe, good flavor, not an intimidating ingredient list. Thank you!
So glad you enjoyed, Susan!