Name: Turkey and Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, chopped; 3 garlic cloves, minced; 3 carrots, peeled and sliced; 3 celery stalks, sliced; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried oregano; Salt and pepper, to taste; 8 cups chicken or turkey broth; 2 cups cooked turkey, shredded or chopped; 1 bay leaf; 1 cup green beans, chopped; 1/2 cup chopped fresh parsley; Juice of 1/2 lemon

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A warm bowl of Turkey and Vegetable Soup is one of my favorite ways to use up leftover roasted turkey. This recipe brings together tender chunks of turkey, aromatic herbs, and a medley of fresh vegetables simmered in a savory broth. It's a simple yet deeply satisfying soup that’s naturally gluten-free and dairy-free, making it perfect for just about any dietary need. Whether I’m recovering from the holidays or just craving a wholesome winter meal, this is one recipe I come back to again and again.

Turkey and Vegetable Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 medium yellow onion, chopped

3 garlic cloves, minced

3 carrots, peeled and sliced

3 celery stalks, sliced

1 teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon dried oregano

Salt and pepper, to taste

8 cups chicken or turkey broth

2 cups cooked turkey, shredded or chopped

1 bay leaf

1 cup green beans, chopped

½ cup chopped fresh parsley

Juice of ½ lemon

Directions

I heat olive oil in a large pot over medium heat and sauté the chopped onion for about 3–4 minutes until it’s soft and translucent.

Then I add the garlic, carrots, and celery, letting everything cook together for 5–7 minutes.

Once the vegetables start to soften, I stir in the thyme, rosemary, oregano, salt, and pepper.

Next, I pour in the broth and add the cooked turkey and bay leaf. I bring it all to a boil, then reduce the heat and let it simmer for 20 minutes.

I add in the chopped green beans and cook for another 10 minutes until all the vegetables are tender.

Finally, I remove the bay leaf and stir in the fresh parsley and lemon juice to brighten everything up. I give it a taste and adjust the seasonings if needed before serving it warm.

Servings and timing

This recipe makes about 6 servings. It takes 15 minutes to prep and 35 minutes to cook, so I can have a wholesome meal ready in just under an hour. Each serving is around 230 kcal, making it light enough for a healthy lunch but filling enough for dinner.

Variations

There are so many ways I can make this soup my own:

I sometimes swap out green beans for peas, spinach, or kale, depending on what’s in my fridge.

If I want a heartier meal, I add a cup of cooked rice, quinoa, or small gluten-free pasta.

I’ve also made this with leftover chicken instead of turkey with great results.

For a bit of heat, I’ll toss in some red pepper flakes or a splash of hot sauce.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully—I just let it cool completely, portion it into containers or freezer bags, and freeze for up to 3 months. When reheating, I warm it gently on the stove over medium heat or in the microwave, adding a splash of broth or water if it thickens too much.

FAQs

How can I thicken this soup if I want it creamier?

I sometimes blend a cup of the soup and stir it back in, or mash some of the vegetables in the pot. If I’m okay with dairy, a splash of cream or coconut milk works too.

Can I make this soup in a slow cooker?

Yes, I can! I sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. I add green beans near the end so they don’t overcook.

What can I use instead of turkey?

Leftover cooked chicken works just as well. I’ve even used rotisserie chicken in a pinch and it still tastes great.

Is this soup low-carb or keto-friendly?

It can be. I leave out the carrots or swap them with lower-carb veggies like zucchini or mushrooms to reduce the carb count.

Can I make this soup vegetarian?

Absolutely. I swap the turkey for white beans or chickpeas and use vegetable broth instead of turkey or chicken broth. It still turns out hearty and delicious.

Conclusion

This Turkey and Vegetable Soup is everything I want in a cold-weather meal—warm, nourishing, and easy to make. It’s perfect for using up leftovers and incredibly versatile, making it a staple in my winter cooking rotation. Whether I’m serving it for dinner or prepping it for weekday lunches, it always hits the spot.

📖 Recipe:

Turkey and Vegetable Soup

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Author: Cheryl
Total Time: 50 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A warm, comforting turkey and vegetable soup made with leftover turkey, hearty vegetables, and aromatic herbs, all simmered in a savory broth. Naturally gluten-free and dairy-free, it's perfect for a nourishing winter meal or an easy way to use up holiday leftovers.

Instructions

Heat olive oil in a large pot over medium heat. Sauté the chopped onion for 3–4 minutes until soft and translucent.
Add the garlic, carrots, and celery, and cook for 5–7 minutes until the vegetables begin to soften.
Stir in the thyme, rosemary, oregano, salt, and pepper.
Pour in the broth, add the cooked turkey and bay leaf. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Add the chopped green beans and cook for an additional 10 minutes, until all vegetables are tender.
Remove the bay leaf. Stir in fresh parsley and lemon juice. Taste and adjust seasonings as needed.
Serve warm and enjoy.