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top down view of crockpot turkey soup in a white bowl

Crockpot Turkey Soup

Print Recipe
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!
Course Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword Crockpot, Slow Cooker, soup, turkey
Prep Time 10 mins
Cook Time 7 hrs
Total Time 7 hrs 10 mins
Servings 6
Calories 251

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