Crockpot Turkey Soup - Real Food Whole Life

Crockpot Turkey Soup

October 25, 2021 (Updated on November 27, 2021)

white bowl filled with soup with a napkin on blue background

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!

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.

This easy slow cooker turkey soup is a great way to repurpose your leftover meat into a delicious, veggie-packed weeknight 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!

table of contents

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

how to make slow cooker turkey soup with rice or barley

how to make turkey noodle soup

process & tips

I love that the low and slow cook time makes your turkey even more tender.

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.

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.

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

how to use chicken in place of turkey in this recipe

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.

how to use ground turkey in this recipe

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.

how to 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. 

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

how to 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 (egg noodles, elbow, penne, or any shape).

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

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 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.

  • Coconut Milk: 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.
  • Kosher salt: look for kosher salt with the regular iodized salt at the grocery store. 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: we like waxy yellow potatoes, but russet or sweet potato would also work well.

what to serve with crockpot turkey soup

Fall Harvest Salad

Chopped Kale Salad

Arugula or any mixed greens tossed with our Easy Apple Cider Vinaigrette or Lemon Dijon Dressing

One Bowl Cornbread Muffins

One Bowl Triple Apple Cider Spiced Muffins

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.

more turkey recipes

easy crockpot turkey meatballs

crockpot turkey chili

easy slow cooker turkey tacos

instant pot turkey paleo pumpkin chili

slow cooker turkey sloppy joes

this recipe is…

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I hope you’ll make this easy turkey soup recipe soon.

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

top down view of crockpot turkey soup in a white bowl
5 from 3 votes

Crockpot Turkey Soup

Yield 6
Prep Time 10 mins
Cook Time 7 hrs
Total Time 7 hrs 10 mins

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 filtered, if possible

to add at the end

  • 1/3 cup canned coconut milk (or heavy cream)

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

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.
For more ingredient substitutions, see blog post above.

Nutrition

Calories: 251kcal | Carbohydrates: 25g | Protein: 24g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 826mg | Potassium: 904mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7231IU | Vitamin C: 19mg | Calcium: 57mg | Iron: 2mg
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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4 comments to " Crockpot Turkey Soup "

  • Danielle

    5 stars
    This was so easy and satisfying. I did the stove-top method and it was delish! Great way to use up turkey leftovers.

    • Robyn Downs

      Danielle, yay, so happy to hear you enjoyed this easy recipe. Thanks so much for taking the time to leave a review!

  • Linda

    5 stars
    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?

    • Robyn Downs

      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!

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If you love this recipe it would mean SO MUCH if you gave it a star rating and left a comment. Your feedback helps me create more recipes you'll love, and helps others find my recipes online. Thanks so much for your feedback! —Robyn

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