Turkey & Vegetable Soup


A good homemade Turkey Soup recipe is my go-to after holiday meals!

Tender chunks of leftover turkey, carrots, onions, celery, and sweet potatoes are simmered to make a delicious and satisfying meal.

Leftovers will keep for a few days in the fridge, making this a great make-ahead lunch or dinner.

Turkey & Vegetable Soup

Serving Size: 6

Turkey & Vegetable Soup


  • 1 tbsp Extra Virgin Olive Oil
  • 1 Yellow Onion (chopped)
  • 3 Garlic (clove, minced)
  • 1 tsp Dried Thyme
  • 1 tsp Sea Salt
  • 1 Sweet Potato (peeled, cut into 1/2-inch cubes)
  • 1 Carrot (peeled, chopped)
  • 2 stalks Celery (chopped)
  • 10 1/2 ozs Turkey Breast, Cooked (roughly chopped)
  • 6 cups Turkey or Chicken Broth
  • 1 cup Parsley (chopped)


  1. Heat the oil in a large pot over medium heat.
  2. Add the onion and cook until it begins to soften, about 5 minutes. Add in the garlic, thyme and salt and continue cooking for one minute more.
  3. Add the sweet potato, carrots, celery and turkey. Stir to combine then add the chicken broth to the pot along with the parsley.
  4. Bring soup to a gentle boil then reduce the heat to low and cover with a lid.
  5. Simmer for 40 to 45 minutes or until the vegetables are very tender. Season with additional salt if needed.
  6. Serve and enjoy!

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