Best 4 Leftover Turkey Soup Slow Cooker Recipes

With Thanksgiving right around the corner, many people are already thinking about what to do with all the leftover turkey. One of the best ways to use up leftover turkey is to make a delicious and hearty soup. This leftover turkey soup recipe is made in a slow cooker, making it easy to prepare and perfect for a busy weeknight meal. The soup is also packed with vegetables, making it a healthy and nutritious option. In addition to the classic turkey soup recipe, this article also includes three variations: a creamy turkey soup, a turkey noodle soup, and a turkey chili. So, whether you're looking for a classic comfort food or something a little more unique, you're sure to find a recipe in this article that you'll love.

Here are our top 4 tried and tested recipes!

SLOW COOKER TURKEY SOUP

Slow Cooker Turkey Soup image

This easy and satisfying Slow Cooker Turkey Soup lets you use up your leftover turkey while providing a welcome and delicious departure from "leftover turkey dinner."

Provided by Samantha Merritt || Sugar Spun Run

Categories Main Dish Soup

Time 4h45m

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Carbohydrate 24 g, Protein 19 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 49 mg, Sodium 571 mg, Fiber 5 g, Sugar 3 g, Calories 237 kcal, ServingSize 1 serving

LEFTOVER TURKEY SOUP (SLOW COOKER)

Leftover Turkey Soup (Slow Cooker) image

A hearty turkey noodle soup made from leftovers. If you are short on turkey meat, add more veggies!

Provided by Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 10h20m

Yield 8

Number Of Ingredients 12

Ingredients

2 quarts chicken broth
1 turkey carcass, skin and meat removed
1 onion, quartered
2 carrots, halved lengthwise
3 celery stalks, halved lengthwise
2 bay leaves
1 cup chopped carrots
⅓ cup chopped celery
¼ cup chopped onion
2 cups penne pasta
3 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

Nutrition Facts : Calories 1876.7 calories, Carbohydrate 54.5 g, Cholesterol 426.3 mg, Fat 140.8 g, Fiber 5 g, Protein 92.5 g, SaturatedFat 36.6 g, Sodium 1541.5 mg, Sugar 8.2 g

LEFTOVER TURKEY SOUP WITH STUFFING DUMPLINGS

Leftover Turkey Soup with Stuffing Dumplings image

An easy and flavorful use of leftover Thanksgiving turkey. Enjoy turkey and stuffing together in this slow cooker soup. Store remaining soup in an airtight container for up to several days or freeze in a well-labeled container.

Provided by My 3 boys

Categories Holidays and Events Recipes Thanksgiving Leftovers

Time 4h30m

Yield 6

Number Of Ingredients 24

Ingredients

5 cups turkey broth
4 cups cubed cooked turkey
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 cup chopped button mushrooms
1 cup frozen corn, thawed
3 cloves garlic, minced
1 ½ teaspoons ground thyme
1 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper
½ teaspoon dried basil
¼ teaspoon celery seed
¼ teaspoon crushed red pepper flakes
¾ cup milk
2 large eggs
4 cups leftover stuffing
¼ cup dried cranberries
½ medium onion, chopped
½ stalk celery, chopped
1 ½ teaspoons dried sage
1 ½ teaspoons dried parsley
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing; toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper; toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.
Bake in the preheated oven until golden brown, about 20 minutes.
Serve soup with stuffing dumplings.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 49.1 g, Cholesterol 135.4 mg, Fat 19.1 g, Fiber 7.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 1836.7 mg, Sugar 11.7 g

TURKEY SOUP FOR THE SLOW COOKER

Turkey Soup for the Slow Cooker image

This is how I take care of the turkey carcass. But you can make this soup by following the directions and using 12 cups of chicken broth with 1/2 teaspoon of poulty seasoning. You can freeze the carcass and make the broth when convenient for you.

Provided by Sageca

Categories Poultry

Time 4h50m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

1 turkey carcass
1 onion
1 celery
1 carrot
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 teaspoon poultry seasoning
2 teaspoons instant chicken bouillon granules
12 cups water
2 onions
1 garlic clove, minced
2 carrots, peeled and chopped (I slice them)
2 stalks celery, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups turkey, shredded (include reserved turkey from above)
noodles, uncooked your choice
2 tablespoons fresh parsley leaves, chopped

Steps:

Turkey Broth:.
Put the turkey carcass in your slow cooker on Low with an onion, celery stalk,a carrot, salt and pepper,bay leaf, 1/2 poultry seasoning, 2 teaspoons chicken powder and water. Cook on Low overnight.
Next morning, strain the both and pour it back in the slow cooker.
Remove turkey meat from bones, set meat aside.
Soup:.
In the slow cooker with the broth, add onions, garlic, carrots, celery, thyme, salt and pepper.
Cook at High for 4 hours; add turkey, noodles, and parsley.
Cook another 1/2 hour.
Enjoy!
NOTE: Cooking time doesn't include the overnight that your broth is cooking.

Tips:

Use a variety of vegetables. This will add flavor and nutrients to your soup. Some good options include carrots, celery, onions, potatoes, and green beans.
Don't be afraid to experiment with different spices and herbs. This is a great way to customize your soup to your own taste. Some good options include thyme, rosemary, sage, and bay leaves.
If you want a thicker soup, add some cornstarch or flour. Be sure to whisk it into the soup until it is completely dissolved.
Serve your soup with a variety of toppings. This could include sour cream, shredded cheese, croutons, or chopped fresh herbs.

Conclusion:

Leftover turkey soup is a delicious and easy way to use up your Thanksgiving leftovers. It is also a great way to get a healthy and hearty meal on the table on a busy weeknight. With a few simple ingredients and a little bit of time, you can have a delicious soup that the whole family will enjoy.