This easy and satisfying Slow Cooker Turkey Soup lets you use up your leftover turkey in an easy soup that you can make in the crockpot.
This soup is the perfect way to use your leftover turkey or chicken, but doesn’t taste like you’re eating leftovers. This soup is hearty, satisfying, flavorful, filling, and healthy. We just love it! If you have leftovers after chicken night, or a lot of leftover turkey, this is a great soup to make in advance and freeze for a rainy (or sick) day. Seriously, turkey soup for the soul!
You will start with diced Yukon Gold potatoes. We recommend these because they hold up in a soup better than russet potatoes, and don’t create a grainy, starchy texture. You will add your vegetables, and then cover in chicken broth, inside your slow cooker. We recommend a low sodium chicken broth, in order to be able to control the salt content and flavor of your soup. Next, you will add minced garlic, salt, pepper, and poultry seasoning. After this cooks on low for four hours, you will add your turkey, cream and sage, for the last half an hour. This allows the ingredients to cook and still keeps your turkey tender. Lastly, enjoy a delicious dinner that doesn’t require you to be on your feet all day—you deserve a break!
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What is poultry seasoning?
Poultry seasoning is a great pantry staple, as it contains the main herbs and spices found in most poultry and soup recipes. It reduces the amount of ingredients you would otherwise be purchasing and measuring out.
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Can I make this with chicken?
Yes. This soup is perfect for chicken too, whether that is leftover from a whole chicken, or you just want to make a simple, yummy chicken soup from scratch.
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Can this soup be frozen?
Yes. This soup is great to have on hand for day when you need soup but you don’t feel like making it. Be sure to place your soup in an airtight container and to mark it with the date it was made. It can freeze for up to 3 months.
If you’re looking for other great leftover ideas or just another great soup, here are some delicious recipes you will love:
- Turkey Pot Pie
- Thanksgiving Leftover Pizza
- Juiciest Turkey Recipe
- Potato Leek Soup
- Simple Sweet Potato Soup
- Creamy Cauliflower Soup
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Slow Cooker Turkey Soup
- 1 1/2 pounds Yukon gold potatoes , diced
- 3 ribs celery , sliced
- 3 large carrots , peeled and sliced
- 1 medium white onion , diced
- 3 cloves garlic .minced
- 6 cups low sodium chicken broth
- 1 teaspoon salt
- 3/4 teaspoon ground pepper
- 1/2 teaspoon poultry seasoning
- 3 cups cooked shredded turkey
- 1/4 cup heavy cream
- 1 teaspoon dried parsley
- Combine potatoes, celery, carrots, onion, garlic, chicken broth, salt, pepper, and poultry seasoning in a 6-quart slow cooker.
- Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours until vegetables are tender.
- Uncover and measure out approximately 2 cups of soup and transfer into a blender*. Puree briefly until ingredients are mostly combined.
- Return pureed soup to crockpot and add shredded turkey, heavy cream, and parsley. Stir well, cover, and cook on high for another 30 minutes. Serve hot.
I also made this soup using turkey broth. Because I wanted to clean up the little bit of left over stuffing, gibblet gravy and garlic mashed potatoes, I added all of it to the soup. Oh yes, and along with the yukon potatoes I added the one sweet potato I still had on hand. Excellent recipe and no food went to waste. This is a recipe I will use again and again. Thank you!
I made this soup thinking that it couldn’t taste as good as my old school boil the turkey for the broth soup. I was very wrong. I’m not sure how but it’s really good and honestly I would make this rather than deal with picking turkey or chicken bits out of bones etc. I used half leftover turkey breast meat and the rest was boiled chicken breast. Sooo yummy!
I added leftover mashed potatoes and it added a rich creaminess to it! Wonderful recipe! thank you!
Made turkey broth first, with turkey carcass. Made this soup today, and, in addition to the potatoes, made flat dumplings. YUM! Loved it!
Made this soup today. PUT noodles in at the end and omitted potatoes. Best soup ever. YOU have great recipes.
Delicious. Instead of the chicken broth I used turkey broth. I also added a little dried thyme. Yummy!
Delicious soup! The only thing I added was a couple of whole bay leaves.
Rachel, your Turkey Soup recipe was simple and delicious. This is now my “go to” recipe for post-Thanksgiving leftover turkey. I added a bay leaf for another layer of flavor but that was it!
Made this with left over turkey and is was very good and today I will use chicken instead of the turkey!!!
Thank you for this recipe! I made it with leftover turkey during Thanksgiving. Delicious! I shared with a friend. The last 2 weeks, my friend has been fighting covid 19. She has not been able to keep any food down, so I have been worried about her. I have been asking what I could do for her. Yesterday, she asked me to make this soup for her. I am taking it by today and leaving a large container for her and her husband on her doorstep. So glad that she loved the soup and remembered it from November when I… Read more »
Made this soup tonight with my leftover Christmas turkey that I had frozen. It was delicious! I did add a little corn starch to thicken up the brother, but other than that I followed the recipe. So good!
I love the idea of pureeing some of the veggies. My veggie-picking kids won’t know they’re eating them!
Made this for Christmas with frozen leftover turkey and everyone loved it!
This soup is so, so good! I made it for the first time this week, and my family loved it! I did not have turkey, so I used about the same amount of cubed chicken breast. I didn’t have a slow cooker either, so I just cooked the soup on the stovetop for 1.5 – 2 hours, and it came out well. The soup was left un-thickened (I may try thickening it next time), and added the cream only a few minutes before serving. This is one of the best soups that I’ve ever made, and I will for sure… Read more »
This recipe is delicious! I used red potatoes and made thickening from corn starch! Love the taste!