Turkey Soup

photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by brandon s. photo by brandon s.
photo by Katanashrp photo by Katanashrp
Ready In:




  • Sauté the vegetables (with the exception of the potatoes), basil, garlic and rosemary in the 2 tsp butter until lightly browned.
  • Add potatoes, turkey and broth.
  • Simmer approximately 15 minutes.
  • Reduce heat; add milk salt and pepper to taste.
  • Simmer 20 minutes.
  • Remove from heat and serve hot with a hearty dab of sour cream and a sprinkle of parsley for garnish.

Questions & Replies

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  1. Pansori
    This is a DELICIOUS recipe, literally BURSTING with flavor. I hate to sound like a commercial, but it's true. I addded an extra cup of carrots and chicken broth, and about 2 extra cups of turkey, and it was YUMMY. No need for salt or pepper, the rest of the seasonings took care of that. Thanks, Tammy this is a real winner.
  2. JungleLove
    I didn't follow the recipe to a tee, but it still deserves 5 stars. I added fresh thyme and rosemary in addition to the dried stuff because I had both and wanted to use some up. I eyeballed the ingredients and used the rest of our Thanksgiving turkey up, probably about 4 cups. Doubled the liquid and omitted the milk and sour cream entirely. Used small curly noodles instead of potato, which was AWESOME. Also, if you don't know about "Better than Bouillon" yet you should try it!!! Lasts longer than stock in the cartons and easy if your short on time and don't want to make your own stock. I used half veggie base and half mushroom base for this soup, it offers really REALLY great flavor to any soup. try it! In any case, this soup certainly doesn't need the dairy in my opinion, and the noodles are perfect if your over potatoes after thanksgiving. Thanks!
  3. dmarty
    Great recipe! I made a few changes. I doubled the recipe and instead of potatoes added wild rice. I simmered it for another 1 1/2 hours added a couple more cups of chicken stock and then then 1/2 & 1/2. Salt and pepper to taste. My family loved it. Will definately make again.
  4. Chef Boy R Lis
    Changed it a bit, but a perfect after Thanksgiving soup. I omitted the sour cream but added 2 cups of milk and 2 extra cups of broth. Instead of potatoes, I added 1 cup uncooked wild rice. Added a bit of extra turkey and only used the dark meat since the white is usually used for sandwiches. :)
  5. Cactus Arm
    Great way to use up left over turkey! I actually used left over roast chicken and left out the mushrooms (my husband doesn't like them). I also added one teaspoon each of the salt and pepper. Good tasty hot soup! Great with a dinner roll! Easy recipe to make. The only set back was that I expected the recipe to make a little more so I could make it last a little longer. It made about 4 (1 cup)servings so I would recommend doubling this recipe. Very good soup!


  1. Paula J.
    Excellent soup! Made it as is with white and dark turkey leftover from Thanksgiving but used fresh thyme, rosemary and sage (cause I had it in the fridge) and turkey stock.
  2. Rebecca R.
    Did add some salt at the end Added parmesan cheese before serving
  3. Kelly B.
    Instead of diced potatoes , I used some of the leftover mashed potatoes. Gave me the creamy smooth consistency I was looking for.
  4. KP in Canada
    Delish! To lighten it up, I used 1 tb. of olive oil instead of the butter to saute the veggies in. I also used skim milk instead of whole 2 tb. of flour. After the cooking time was over, I added the full 1/2 cup of sour cream (low fat) to the pot. Everyone, including my picky daughter, absolutely loved this soup. Thanks for giving me a great way to use up leftover turkey from Christmas!
  5. Pismo
    Wow this soup turned out amazing! I used some leftover wild turkey and it tasted great. This recipe is definitely a keeper! p.s. I substituted corn for carrots because I didn't have them.



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