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Turkey Soup

Turkey Soup

Turn your leftover turkey into a warming Turkey Soup! We use our own Homemade Turkey Stock as the base and add in leftover turkey, plus a mix of veggies to create this hearty soup that is perfect for cooler evenings. 


4-5 liters turkey stock

3 carrots, orange (1 lb)

2 onions, yellow

4 stalks celery

2 cups cabbage, green

2 potatoes, yellow

3 tablespoons herbs de provence (no salt)

2 cloves garlic

To season salt, kosher

To Season black pepper

1 leftover turkey

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4-5 litres turkey stock 

3 carrots, chopped into bite-size pieces

2 onions, chopped into bite-size pieces

4 celery stalks, chopped into bite-size pieces

2 cups green cabbage, chopped into bite-size pieces

2 yellow potatoes, chopped into bite-size pieces 

3 tablespoons Herbes de Provence 

2 cloves of garlic, peeled (optional)

Kosher salt and fresh cracked black pepper, to season

Remaining turkey bits (in bite-size pieces)


1. In the 6-litre pot, add the soup stock, carrots, onions, celery, cabbage, potatoes, Herbes de Provence, garlic, and a generous sprinkle of salt. 

2. Give everything a good stir so all the herbs and vegetables are well submerged in the stock. Over high heat, bring the pot to a roaring boil. 

3. Reduce the temperature to low, cover and let simmer for 30-40 minutes, or until the vegetables are fork tender. 

4. OPTIONAL: Once the vegetables are soft, use an emulsifier to puréee a small amount of the soup to thicken it(with 6-8 pulses should suffice).

5. Add in any leftover turkey meat and continue to simmer for 5 minutes, until the turkey has warmed through. Taste and season with salt and pepper as needed.