The holiday feast is over, the fridge is full of delicious cooked poultry, and before you know it, the post-celebration exhaustion hits! That’s when my brain switches gears straight to making the absolute best Chicken & Turkey Soup. Seriously, this recipe is my secret weapon for turning those random leftovers into a quick, comforting meal that tastes like it simmered all day. Trust me, stretching that amazing turkey into something new is the mark of a smart cook!
This recipe is designed for speed, making it perfect for weeknight dinner emergencies. I remember the sheer relief of whipping up this soup the day after Thanksgiving; the smell of the simmering broth just brought everyone back to the dinner table for second-day comfort. It’s wholesome, it’s easy, and it clears out the fridge in one go. If you’ve got some cooked bird hanging around, let’s get this soup going! You might want to check out my method for Rotisserie Chicken Noodle Soup too, if you’re looking for more fast chicken options!
Why This Chicken & Turkey Soup Recipe Stands Out
Honestly, what’s not to love? This isn’t some watery broth with sad little vegetables floating around; this is the real deal when you need a hearty bowl fast. It takes all the best elements of a classic meal and packs them into one easy pot. Whenever I make this, I know I’m heading for ultimate comfort food status. You need a soup that works as hard as you do!
Here’s why this is my go-to recipe when I need quick, delicious results:
- It’s the ultimate way to use up leftover turkey—no waste here!
- The flavor is deeply satisfying, making it a top-tier Comfort Soup Recipe.
- We’re talking about a full meal ready in about 30 minutes total. That’s kitchen magic!
Quick Soups For Dinner Ready in Under 30 Minutes
When that 5 PM dinner panic hits, you need speed, and this soup delivers. We only spend about 10 minutes chopping our veggies before we get everything on the stove. Then, it’s just a gentle 20 minutes of simmering for the flavors to marry up perfectly. It’s so quick, you don’t even need a slow cooker for this one. These Quick Soup Recipes are lifesavers for busy families!
Making Soup Recipes Healthy with Lean Poultry
Since we’re starting with cooked chicken and turkey, we skip a lot of the heavy fats you deal with when raw meat is involved. Both turkey and chicken are fantastic sources of lean protein, which keeps you feeling full and satisfied without weighing you down. It’s a nourishing way to use those holiday bird remnants, resulting in one of the most wholesome meals you can make on a busy night.
Essential Ingredients for Your Chicken & Turkey Soup Base
Getting a great soup starts with making sure you have all your components ready to go before the heat even comes on. Since this is such a quick soup, setup is everything. If you’ve got everything measured out, you can just toss it in as we go. We’re looking for a balanced mix of aromatics, good quality broth, and, of course, plenty of that leftover poultry!
Ingredients for the Soup Base
First up, we build that lovely, soft vegetable foundation for the broth. Grab your large soup pot—mine is 4.5 quarts, which is perfect for about eight bowls.
- 2 tablespoons of butter—you need that fat to start things off right.
- 1 small yellow onion, diced small.
- 2 ribs of celery, diced.
- 1 cup of carrots, diced.
- 3 cloves of garlic, minced very fine.
- 1 teaspoon of Worcestershire sauce—this is a secret little flavor boost!
- 1 teaspoon of hot sauce (don’t worry, it barely adds heat!).
- 8 cups of chicken broth, or whatever turkey broth/stock you have handy.
- 1 lonely bay leaf to simmer with the broth.
- 3 cups of your leftover turkey, diced or shredded up.
- 1 cup of bowtie pasta, uncooked—we cook this on the side!
Seasonings for Flavor Depth
This is where we move beyond plain chicken broth and build that comforting, classic soup flavor. I like using dried herbs here because they release their flavor slowly during the simmer, and we’re not trying to dry out the whole kitchen!
For these seasonings, use 1 teaspoon of the first four, and 1/4 teaspoon of the last two:
- Dried basil
- Oregano
- Parsley
- Mustard powder
- Ground sage
- Pepper
Having these simple pantry staples ready means your soup base will taste complex in just 15 minutes of simmering time. It’s the perfect way to elevate simple leftovers!
Expert Tips for Perfect Chicken & Turkey Soup Flavor
You can have all the right ingredients, but it’s the little tricks that turn a good soup into one of the Best Soup Recipes Ever. Since we’re relying on already-cooked poultry, we have to be a little clever about deepening the broth flavor quickly. Don’t worry, I have all the secrets straight from my notes about maximizing that savory depth in your Chicken & Turkey Soup!
Building a Richer Broth for Your Chicken & Turkey Soup
If you happen to have leftover turkey bones or wings after making dinner, throw them into the pot while the broth simmers! They add so much collagen and deep flavor that you can’t get from just a carton of broth. My favorite trick, though, is adding a Parmesan rind. Seriously! If you have one hiding in your fridge, toss it in with the bay leaf for the last 15 minutes. It melts in just enough savory, salty goodness to make your Chicken & Turkey Soup taste like it was simmering for hours on the stovetop.
Adjusting Consistency and Saltiness
Because we’re using broth and leftover meat (which can sometimes be salty), you absolutely must taste it before you serve! If things taste a little too “sharp” or salty after adding those flavor enhancers like Worcestershire, don’t panic. The notes suggested adding a splash of milk or a dollop of cream. This simple act instantly mellows the salt and gives you a hint of that dreamy, satisfying texture found in Creamy Soup Recipes without wrecking the flavor.
Step-by-Step Instructions for Easy Chicken & Turkey Soup
Okay, we have everything measured and ready to rock! Since this Chicken & Turkey Soup is built for speed, the hardest part is waiting outside the pot while it simmers. We are keeping the pasta separate, which is my absolute must-do tip for making leftovers last longer—no soggy noodles hanging around until tomorrow!
Sauté Aromatics and Seasonings for the Chicken & Turkey Soup
First things first, grab that big soup pot and melt your butter over medium heat. Once it’s shimmering lightly, toss in your diced onions, carrots, and celery. You want to let those softer veggies cook down a bit—about 5 minutes is perfect for them to start getting tender. We aren’t browning them, just sweating them slightly.
Now, stir in your minced garlic, the Worcestershire, and the hot sauce. Let that hang out for just about 30 seconds until you can really smell that garlic waking up. Then, dump in all your dried herbs and mustard powder. Stir everything well—you want every single vegetable piece coated in that fragrant seasoning mix before we introduce the liquid. It’s a quick toast of the spices!
Simmering the Soup Base and Preparing Pasta Separately
Time for the broth! Pour in all 8 cups of your good chicken broth and drop in that bay leaf. Bring the whole thing up to a roaring boil, then immediately drop the heat down so it just gently cooks. Now, add your diced turkey. We let this simmer, uncovered, for a solid 15 minutes. This is when the magic happens and those herbs really infuse the broth.
While that’s doing its thing, boil your bowtie pasta completely separately until it’s perfectly al dente. Drain it well! Then, here’s the important part: add the drained pasta directly into your serving bowls first. You’re going to ladle that amazing, flavorful soup broth and turkey right over the top in the bowl. This trick means your leftovers stay fantastic in the fridge for days because the pasta won’t absorb everything!
You can find more ideas for quick, satisfying meals like this one over on my favorite Fall Comfort Lemon Chicken Soup Crockpot Recipe pages!
Serving Suggestions for Comfort Soup Recipes
Now that you have this perfect, bright, herb-filled broth, what should go with it? This soup is so hearty on its own—especially with the pasta tucked in the bottom—but serving it with just one little extra item takes it straight over the top. I usually keep things easy.
For absolute dipping satisfaction, you can’t beat a thick slice of crusty sourdough bread. Seriously, soak up every drop of that flavorful broth! If you want to sneak in a little extra green without much fuss, a tiny side salad done with a bright lemon vinaigrette makes a wonderful contrast to these rich Easy Soup Ideas. It’s simple, it’s comforting, and it completes the meal!
Storage and Make-Ahead Tips for Chicken & Turkey Soup
One of the best things about this recipe—besides how quick it is—is how wonderfully it handles leftovers. This is truly one of my favorite Easy Dinner Recipes because you can totally prep it ahead of time. You’ve got to remember the golden rule, though: do not combine the pasta and the broth!
When you store the soup base (that lovely broth, turkey, and veggies), it stays great in an airtight container in the fridge for up to three full days. If you’re planning way ahead, you’re in luck because this freezes beautifully! You can keep those airtight containers tucked away for up to three months. Trust me, future you who forgot to shop will thank current you for this foresight.
When you’re ready to eat, just reheat your soup base, cook a small batch of fresh pasta—I like drying mine out a bit less than usual—and scoop that pasta right into the bowl before ladling the piping hot soup over the top. It makes the leftovers taste almost brand new every time!
Frequently Asked Questions About Chicken & Turkey Soup
We all have those random questions that pop up when we’re deep into cooking, especially when adapting recipes based on what we have! Since this is one of those fantastic Easy Dinner Recipes that relies on leftovers, I get a lot of questions about flexibility. Here are the things I hear most often about making this the Chicken & Turkey Soup you dream about!
Can I make this Chicken & Turkey Soup in a Crockpot?
Oh, absolutely! If you want to utilize your Crockpot Soup Recipes knowledge, you totally can. My official recipe is built for speed on the stovetop, but you can easily adapt it. You’d want to sauté your onions, carrots, and celery in a separate non-stick pan with the butter first to get them softened and flavorful—don’t skip that starting step! Then, you transfer that sautéed mix into the slow cooker along with the broth, turkey, and seasonings. Set it on low for six to seven hours or high for three to four. Remember, though: cook that pasta separately while the soup finishes up!
What if I don’t have leftover turkey?
That happens, especially if you already devoured all the leftovers! Don’t stress about finding turkey; this recipe works just as beautifully making a straight-up Chicken Noodle Soup. You can simply use 3 cups of leftover chicken instead, or if you are starting from scratch, grab a rotisserie chicken on the way home. That’s one of the great things about this broth base; it’s forgiving and delicious no matter which poultry you toss in!
Are the hot sauce and mustard powder spicy in this recipe?
This is a major reassurance point, so listen up! If you see hot sauce on a recipe card near me and immediately think “too spicy,” I promise you, not here! Neither the hot sauce nor the mustard powder are there adding heat. They are purely flavor enhancers. They just deepen that savory, rich profile of the broth, making it taste like it’s been simmering for hours. It adds complexity, not fire!
Estimated Nutritional Data for Your Chicken & Turkey Soup
I know some of you folks really need to track your macros, or maybe you’re just curious about how wholesome this comforting meal really is! Since this recipe is built on leftovers and broth, the exact numbers can wiggle around depending on how much poultry fat you pull off your turkey scraps. But I wanted to give you a ballpark idea of what you’re looking at for one hearty serving of our Chicken & Turkey Soup.
Keep in mind, these are just estimates based on standard measurements for eight bowls. If you’re looking for precise details, you might need to plug your specific broth brand into a nutrition calculator! Generally, this soup lands in a great spot for protein because of all that lean bird meat.
Typically, one generous bowl of this soup will provide estimated values like:
- Calories (Usually under 350)
- Fat (Moderate, depending on the meat trim)
- Protein (High, making it super filling)
- Carbohydrates (Mostly from the pasta and veggies)
It’s a fantastic way to get lean protein and a big boost of vegetables without reaching for heavy cream or excessive fats. It just tastes like home, but with surprisingly great stats!
Share Your Experience Making This Easy Dinner Recipe
Now that your kitchen smells like pure comfort and you’ve fixed up a simple, satisfying bowl of Chicken & Turkey Soup, I truly want to see what you created! Cooking is meant to be shared, and seeing your bowls makes my day. Did you use leftover chicken instead? Maybe you added a little splash of heavy cream to make it extra luxurious, turning it into one of those cozy Creamy Soup Recipes?
Please hop down to the comments section below and let me know what you thought! If you made any tweaks at all—maybe you used rice instead of pasta, or added some fresh dill—tell us about it! Leaving a rating helps other folks find this recipe when they need a quick and delicious option for their weeknights. This is why we love sharing Easy Dinner Recipes; they’re meant to be tailored to your own tastes!
If you’re looking for more fantastic weeknight inspiration, feel free to browse the rest of our dinner category here: Dinner Recipes. Happy cooking, and I can’t wait to hear how you personalized this homemade classic!
Chicken & Turkey Soup
Equipment
- Large soup pot (4.5 quart)
Ingredients
For the Soup Base
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 8 cups chicken broth (or turkey broth/stock)
- 1 bay leaf
- 3 cups leftover turkey, diced/shredded
- 1 cup bowtie pasta, uncooked
Seasonings
- 1 teaspoon dried basil EACH
- 1 teaspoon oregano EACH
- 1 teaspoon parsley EACH
- 1 teaspoon mustard powder EACH
- 1/4 teaspoon ground sage EACH
- 1/4 teaspoon pepper EACH
Instructions
- Melt butter in a large soup pot over medium heat.
- Add the onions, carrots, and celery and soften for 5 minutes.
- Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Stir to combine.
- Add the chicken broth and bring the soup to a boil. Reduce to a simmer and add the diced turkey.
- Simmer gently, uncovered, for 15 minutes.
- Boil the pasta separately until al dente. Drain the pasta and add it directly to serving bowls.
- Ladle the soup on top of the pasta in the bowls.