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Turkey Soup

Thanksgiving just ended, and a big turkey dinner means there’s gonna be a turkey soap the next day. Making this soup is a great way to use all the leftovers and still have a delicious and super easy meal.


  • 1 lb cooked shredded turkey

  • 32 oz chicken broth

  • 1 lb Yukon gold potatoes, diced

  • ½ cup chopped onion

  • 1 cup diced celery

  • 1 cup rosemary

  • 2 tsp dried basil

  • ¼ cup chopped fresh Italian parsley

  • ½ tsp kosher salt and fresh black pepper

  • 8 oz zucchini diced

  • 1 cup diced carrots

  • 2 cups chopped fresh spinach

  • 2 cups of water


  1. Add turkey, chicken broth, potatoes, onion, and celery in a slow cooker or medium pot.

  2. Season with rosemary, basley, Italian parsley, salt, and upper. Afterward, add zucchini, carrots, and spinach.

  3. Cover and cook on high for 3 hrs.

  4. Serve while still hot. Enjoy!

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Turkey soup
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