This Crock Pot Leftover Turkey Soup is a hearty and creamy recipe, which includes shredded turkey and Yukon gold potatoes. It’s a great way to use up holiday leftovers, ready in about 6 hours and 45 minutes.
Crock Pot Leftover Turkey Soup Ingredients
- 3 cups leftover shredded turkey
- 1 ½ pounds Yukon gold potatoes, diced
- 3 ribs celery, sliced
- 3 large carrots, peeled and sliced
- 1 medium white onion, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 6 cups chicken broth
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon poultry seasoning
- ¼ cup heavy cream
- 1 teaspoon dried parsley
How To Make Crock Pot Leftover Turkey Soup
- Chop the vegetables: Dice potatoes, slice celery and carrots, and dice the onion. Add to a 6-quart slow cooker.
- Add broth and seasoning: Stir in garlic, chicken broth, salt, pepper, and poultry seasoning.
- Slow cook the base: Cover and cook on high for 3–4 hours or low for 6–8 hours until vegetables are tender.
- Blend to thicken: Remove about 2 cups of the soup, blend until mostly smooth, and return it to the slow cooker.
- Add turkey and cream: Stir in shredded turkey, heavy cream, and dried parsley. Cover and cook on high for an additional 30 minutes.
- Serve: Ladle into bowls and enjoy warm.
Recipe Tips
- Can I use other leftover meats? Yes, chicken or ham also work well in this soup.
- How to make it dairy-free: Skip the cream or substitute with coconut milk or dairy-free creamer.
- How to thicken soup without blending: Add a small amount of mashed potatoes or use a potato masher in the pot.
- Can I use frozen turkey? Yes, thaw it fully before adding during the final 30 minutes.
- How long does it last? Store leftovers in the fridge for up to 4 days.
What To Serve With Turkey Soup
This soup pairs well with comforting sides:
- Crusty bread or rolls
- Side salad with vinaigrette
- Roasted Brussels sprouts
- Buttery crackers
- Grilled cheese sandwich
How To Store Leftover Turkey Soup
Refrigerate: Store in airtight containers for up to 4 days.
Freeze: Freeze in portioned containers for up to 3 months. Thaw overnight and reheat gently.
Turkey Soup Nutrition Facts
- Calories: 237 kcal
- Carbohydrates: 24g
- Protein: 19g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 49mg
- Sodium: 571mg
- Potassium: 990mg
- Fiber: 5g
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use sweet potatoes instead of Yukon gold?
Yes, sweet potatoes add a slightly sweet flavor and pair well with turkey.
What’s the best way to shred turkey?
Use two forks to pull it apart or chop finely if preferred.
Can I make this soup ahead of time?
Yes, it reheats well and the flavors deepen overnight.
Do I need to blend part of the soup?
Blending gives it a creamy texture, but it’s optional if you prefer a chunkier soup.
Try More Recipes:
Crock Pot Leftover Turkey Soup
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes6
hours30
minutes237
kcalA creamy, comforting Crock Pot soup made with leftover turkey, tender potatoes, and hearty vegetables—perfect after the holidays.
Ingredients
3 cups leftover shredded turkey
1 ½ lbs Yukon gold potatoes, diced
3 ribs celery, sliced
3 large carrots, peeled and sliced
1 medium white onion, diced
1 tbsp minced garlic
6 cups chicken broth
1 tsp salt
¾ tsp black pepper
½ tsp poultry seasoning
¼ cup heavy cream
1 tsp dried parsley
Directions
- Dice potatoes, slice celery and carrots, and dice onion. Add to slow cooker.
- Stir in garlic, chicken broth, salt, pepper, and poultry seasoning.
- Cover and cook on high 3–4 hours or low 6–8 hours.
- Blend 2 cups of soup and return to pot.
- Add turkey, cream, and parsley. Cook on high 30 minutes.
- Serve warm and enjoy.