Crock Pot Leftover Turkey Soup

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

1. Chop the vegetables: Dice potatoes, slice celery and carrots, and dice the onion. Add to a 6-quart slow cooker.
2. Add broth and seasoning: Stir in garlic, chicken broth, salt, pepper, and poultry seasoning.
3. Slow cook the base: Cover and cook on high for 3–4 hours or low for 6–8 hours until vegetables are tender.
4. Blend to thicken: Remove about 2 cups of the soup, blend until mostly smooth, and return it to the slow cooker.
5. Add turkey and cream: Stir in shredded turkey, heavy cream, and dried parsley. Cover and cook on high for an additional 30 minutes.
6. 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 Chili
• Crock Pot Turkey Tenderloin
• Crock Pot Jennie-O Turkey Breast

Crock Pot Leftover Turkey Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

30

minutes

Calories

237

kcal

A 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.