This crockpot turkey soup only needs 10-minutes of prep, and the slow cooker handles the rest with no browning and no searing! Cozy with leftover turkey, carrots, and potatoes in a lightly creamy broth, it’s the perfect soup to make the day after Thanksgiving!

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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An Easy Slow Cooker Turkey Soup for Thanksgiving Leftovers

Okay, to be honest with you, every year the turkey comes out of the oven and I’m already thinking about this crockpot turkey soup, and is the main reason I’m always happy to cook a bird bigger than we need. I mean, gimme alllllll the turkey leftovers!

For my simple leftover turkey soup, I use a classic combination of turkey, carrots, celery, and onion, along with potatoes in a seasoned broth with a splash of cream stirred in at the end.

It truly tastes like the second-best meal of the holiday weekend, but with almost no effort.

Now, there’s nothing clever going on here, and that’s rather the point. Everything goes into the slow cooker raw, so there’s no browning and no roux, and with just about 10-minutes of chopping it cooks on its own while the house slowly recovers from Thanksgiving.

In testing, I tried using all water once, thinking the turkey would carry enough flavor on its own, but the broth came out thin and watery, so you definitely want the full quart of stock.

Of course, if you want this closer to a chowder, just double the turkey and add a little more cream.

This soup works well with any leftover turkey, but I especially love using my slow cooker turkey breast. SO good!

And when you’re tired of soup but still have turkey, my turkey casserole needs to be on your list to try next!

Make Turkey Soup When:

  • You have leftover Thanksgiving turkey and need something to do with it that isn’t another sandwich.
  • It’s cold out and you want something warm and nourishing without much effort.
  • You want dinner handled early, since this goes in the slow cooker in the morning and takes care of itself.
  • You need a gluten-free, dairy-free turkey soup.
  • You want a big pot of turkey soup that reheats all week and freezes well, too.
top down view of black crockpot with shredded turkey and chopped vegetables
ladle full of turkey soup in a black slow cooker pot

Robyn’s Testing Tips for Turkey Soup in the Crockpot

  • I recommend using waxy yellow potatoes instead of russets. I tested russets and they broke down into the broth over those hours and went a bit grainy, while yellow potatoes hold their shape through the whole cook.
  • Chop whole carrots rather than reaching for baby carrots if you can! I’ve used the bagged baby ones and they came out watery and bland.
  • A squeeze of fresh lemon at the end is worth it, and a reader actually turned me onto this one! It lifts the whole pot after a long slow cook, especially if the broth tastes a little flat to you.
  • If you’re using ground turkey instead of leftover roast turkey, brown it first. I tried adding it raw and it clumped together in the slow cooker instead of breaking into the soup.
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
Easy crockpot turkey soup with leftover turkey, carrots, celery, potatoes, and a splash of cream. A cozy, healthy dinner for holiday leftovers!
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Equipment

Ingredients

To Add at the End

  • 1/3 cup cream

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
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