30+ Delicious Turkey Broth Soup Recipes for Cozy Nights In

Turkey broth is one of the most flavorful, nutrient-packed bases for soups, and when combined with a variety of ingredients, it can transform into a warm, satisfying meal.

Whether you have leftover turkey from a holiday feast or simply want to create a wholesome, homemade soup, turkey broth provides a rich, savory foundation that pairs beautifully with a wide range of vegetables, meats, and spices.

In this blog, we’ll explore 30+ delicious turkey broth soup recipes that are perfect for any occasion, from cozy weeknight dinners to holiday leftovers.

These recipes feature simple, wholesome ingredients and are packed with nutrients, making them great for anyone looking to enjoy a filling, healthy meal.

From classic turkey and vegetable soups to unique, bold-flavored combinations, there’s a turkey broth soup recipe for everyone.

So, grab a pot and get ready to discover some of the best ways to use turkey broth in your kitchen!

30+ Delicious Turkey Broth Soup Recipes for Cozy Nights In

Turkey broth is an incredibly versatile and flavorful base that can elevate any soup recipe. Whether you’re looking for something light and healthy or hearty and filling, there’s a turkey broth soup recipe to suit your taste and dietary needs.

With its rich, savory taste and comforting qualities, turkey broth soups are perfect for cozy meals during colder months or when you’re looking to make use of holiday leftovers.

We hope these 30+ turkey broth soup recipes inspire you to experiment in the kitchen and discover new favorite dishes that will nourish your body and delight your taste buds.

Hearty Turkey Broth and Vegetable Soup

This turkey broth and vegetable soup is the epitome of comfort food, perfect for a cozy meal. Packed with nutrient-rich vegetables like carrots, celery, and potatoes, and flavored with savory turkey broth, this soup is both hearty and nutritious. It’s a fantastic way to repurpose leftover turkey and turkey stock, making it a smart, cost-effective option for any time of year.

Ingredients:

• 4 cups turkey broth
• 2 cups cooked turkey (shredded)
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup green beans, cut into 1-inch pieces
• 1 bay leaf
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp fresh parsley (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and cook for about 5-7 minutes until the vegetables begin to soften.
2. Add garlic, thyme, and bay leaf. Stir for 1 minute until fragrant.
3. Pour in the turkey broth and bring the mixture to a simmer.
4. Add the potatoes, green beans, and shredded turkey to the pot. Season with salt and pepper to taste.
5. Let the soup simmer for 25-30 minutes until the vegetables are tender and the flavors have melded together.
6. Remove the bay leaf and serve the soup hot, garnished with fresh parsley if desired.

This turkey broth and vegetable soup is a delightful blend of flavors and textures, with tender vegetables and savory turkey making every spoonful satisfying. The depth of flavor comes from the turkey broth, which adds richness to the soup, while the vegetables provide freshness and balance. It’s a great way to use up leftover turkey, and the comforting taste makes it a crowd-pleaser for family dinners. Whether served on a chilly evening or as a hearty lunch, this soup will surely become a go-to recipe in your culinary rotation.

Turkey Broth and Barley Soup

This turkey broth and barley soup is a filling, wholesome dish that combines the richness of turkey broth with the nutty texture of barley. The addition of vegetables such as carrots, celery, and onions makes it a well-rounded meal, perfect for any season. The barley absorbs the broth, making the soup both hearty and satisfying. It’s an excellent way to create a cozy, nutritious meal with minimal effort.

Ingredients:

• 5 cups turkey broth
• 1 cup cooked turkey (shredded)
• 1/2 cup pearl barley
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp rosemary
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp fresh parsley (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery, and cook for 5-7 minutes until softened.
2. Add garlic, rosemary, thyme, salt, and pepper, stirring for another minute until fragrant.
3. Pour in the turkey broth and bring to a simmer.
4. Add the pearl barley and shredded turkey. Stir to combine, and then cover the pot. Simmer for 30-35 minutes, stirring occasionally, until the barley is tender and the soup has thickened.
5. Taste the soup and adjust the seasoning with more salt and pepper if necessary.
6. Serve the soup hot, garnished with fresh parsley.

This turkey broth and barley soup is the perfect way to make use of leftover turkey and create a filling, nutritious meal. The barley absorbs the turkey broth, creating a rich and hearty base, while the vegetables add a satisfying crunch and fresh flavor. It’s the perfect soup for meal prepping, as it stores well in the fridge for several days, allowing the flavors to deepen over time. Whether you’re looking for a warming lunch or a dinner that will keep you full for hours, this recipe is both healthy and comforting.

Spicy Turkey Broth Soup with Rice

For those who enjoy a bit of heat, this spicy turkey broth soup with rice is a great option. Infused with spices like cumin and chili flakes, this soup adds a kick of flavor to the rich turkey broth. The addition of rice makes it filling and satisfying, while the turkey provides protein to keep you energized. It’s a fantastic option for anyone craving a comforting, spicy soup that’s full of flavor.

Ingredients:

• 4 cups turkey broth
• 2 cups cooked turkey (shredded)
• 1/2 cup long-grain white rice
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (adjust to taste)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup corn kernels (optional)
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, cooking for 5-7 minutes until softened.
2. Stir in the cumin, smoked paprika, chili flakes, salt, and pepper, allowing the spices to toast for 1-2 minutes.
3. Pour in the turkey broth and bring to a simmer.
4. Add the rice, shredded turkey, and corn (if using) to the pot. Stir well, then cover and simmer for 25-30 minutes until the rice is fully cooked and the soup has thickened.
5. Taste and adjust seasoning as necessary, adding more chili flakes for extra heat if desired.
6. Serve the soup hot, garnished with fresh cilantro for a burst of freshness.

This spicy turkey broth soup with rice is an exciting variation of classic turkey soup, offering a bold flavor profile that’s perfect for those who enjoy a bit of spice. The rice provides a comforting texture that balances the heat from the spices, while the turkey adds richness and protein. Whether served as a filling dinner or a flavorful lunch, this soup delivers both warmth and a kick of spice in every spoonful. It’s perfect for any occasion when you want something comforting yet exciting, and the heat can easily be adjusted to suit your preferences.

Turkey Broth and Sweet Potato Soup

This turkey broth and sweet potato soup is a vibrant, nutritious dish that combines the earthy sweetness of tender sweet potatoes with the savory depth of turkey broth. The creamy texture of the sweet potatoes pairs perfectly with the lean turkey, creating a well-balanced meal. Ideal for a fall or winter evening, this soup is both filling and full of flavor, offering a warm, comforting way to use up leftover turkey.

Ingredients:

• 5 cups turkey broth
• 2 medium sweet potatoes, peeled and diced
• 2 cups cooked turkey (shredded)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup coconut milk (optional for creaminess)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic and cook for 5-7 minutes until softened.
2. Stir in the ginger, cinnamon, cumin, salt, and pepper, letting the spices bloom for about a minute.
3. Add the diced sweet potatoes and turkey broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup to your desired texture, or transfer to a blender in batches for a smoother result.
5. Stir in the shredded turkey and coconut milk, and heat through for another 5-10 minutes.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro if desired.

This turkey broth and sweet potato soup is a wonderful blend of comforting flavors, offering a slightly sweet and aromatic base with the richness of turkey. The addition of coconut milk gives the soup a velvety texture and a hint of creaminess, while the spices like ginger and cinnamon enhance its warmth. It’s a great way to repurpose leftover turkey, and the soup is filling enough to serve as a complete meal. Whether you’re craving a comforting bowl on a chilly day or looking for a nutritious dinner, this recipe is sure to please.

Turkey Broth and Spinach Soup

This turkey broth and spinach soup is a light yet satisfying dish, full of vibrant green spinach and the savory richness of turkey broth. It’s a perfect way to incorporate more leafy greens into your diet while still enjoying the deep flavor of turkey. The addition of chickpeas adds extra protein, making this soup a great option for a wholesome, low-calorie meal. This recipe is quick to prepare and perfect for any day of the week.

Ingredients:

• 4 cups turkey broth
• 2 cups cooked turkey (shredded)
• 4 cups fresh spinach, roughly chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp lemon zest
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking for 5-7 minutes until softened.
2. Stir in the oregano, salt, and pepper, letting the flavors meld for 1 minute.
3. Pour in the turkey broth and bring to a boil. Once boiling, reduce the heat and let the broth simmer for 10 minutes.
4. Add the shredded turkey, chickpeas, and spinach, cooking for another 5-7 minutes until the spinach is wilted and the chickpeas are heated through.
5. Stir in the lemon zest and fresh lemon juice for an added burst of freshness.
6. Taste and adjust seasoning if necessary, then serve hot.

This turkey broth and spinach soup is a wonderfully fresh, nutritious meal that’s light yet fulfilling. The combination of chickpeas, turkey, and spinach offers a great balance of protein, fiber, and greens. The lemon zest and juice provide a subtle brightness that lifts the entire dish, while the turkey broth ties everything together with its deep, savory flavor. Whether you’re looking for a quick, healthy lunch or a low-calorie dinner option, this soup is a perfect choice that doesn’t sacrifice taste for health.

Creamy Turkey Broth and Mushroom Soup

This creamy turkey broth and mushroom soup is a rich and luxurious dish that combines the earthy umami flavor of mushrooms with the savory depth of turkey broth. The creamy texture, achieved by adding a bit of cream or coconut milk, gives the soup a velvety smoothness that perfectly complements the turkey. This soup is ideal for a special dinner or when you’re in the mood for something a little more indulgent without being overly heavy.

Ingredients:

• 4 cups turkey broth
• 2 cups cooked turkey (shredded)
• 2 cups mushrooms, sliced (such as cremini or button)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 cup heavy cream or coconut milk
• 1 tbsp thyme
• Salt and pepper to taste
• 2 tbsp butter
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the butter and olive oil in a large pot over medium heat. Add the onions and garlic, cooking for 5-7 minutes until softened.
2. Add the sliced mushrooms and thyme, cooking for 8-10 minutes until the mushrooms release their moisture and start to brown.
3. Pour in the turkey broth, bringing the mixture to a simmer. Let it cook for 15-20 minutes, allowing the flavors to meld.
4. Stir in the shredded turkey and heavy cream (or coconut milk), and let the soup simmer for another 5-7 minutes until heated through and slightly thickened.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This creamy turkey broth and mushroom soup is the perfect blend of indulgence and comfort, with its smooth texture and rich, earthy flavors. The mushrooms provide a wonderful umami depth, while the turkey adds heartiness and protein to the dish. The creamy base makes the soup feel decadent without being overwhelming, and the fresh parsley garnish gives it a bright finish. Whether served as a starter for a special meal or enjoyed on a quiet evening, this soup will warm your soul and satisfy your cravings for something hearty yet refined.

Turkey Broth and Rice Soup

This turkey broth and rice soup is a simple yet satisfying dish, perfect for using up leftover turkey while creating a comforting meal. The turkey broth infuses the soup with rich flavor, while the addition of rice provides a hearty base that makes it filling and satisfying. With a mix of vegetables, like carrots, celery, and onions, this soup is not only nourishing but also a great way to incorporate wholesome ingredients into your diet.

Ingredients:

• 5 cups turkey broth
• 2 cups cooked turkey (shredded)
• 1 cup cooked rice (white, brown, or wild rice)
• 1 carrot, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, cooking for 5-7 minutes until softened.
2. Stir in the thyme, salt, and pepper, letting the flavors combine for another minute.
3. Pour in the turkey broth, bringing the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the vegetables to soften.
4. Add the shredded turkey and cooked rice, stirring to combine. Simmer for another 5-7 minutes until the turkey is heated through and the flavors meld.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

This turkey broth and rice soup is a wonderfully versatile dish that offers a filling, nutritious meal in no time. The rice adds a satisfying texture, while the turkey broth gives the soup a deep, savory base. It’s a perfect dish to make when you have leftover turkey, as it can easily be customized with different types of rice or vegetables. Whether you’re looking for a comforting lunch or a simple dinner, this soup is sure to hit the spot, offering both flavor and nourishment.

Turkey Broth and Corn Chowder

This turkey broth and corn chowder is a hearty and comforting soup that blends the richness of turkey broth with the natural sweetness of corn. With a creamy base and chunks of turkey and vegetables, this chowder is thick and filling. It’s perfect for cooler weather and a great way to use up leftover turkey while enjoying a satisfying meal with a touch of sweetness from the corn.

Ingredients:

• 4 cups turkey broth
• 2 cups cooked turkey (shredded)
• 2 cups frozen or fresh corn kernels
• 1 large potato, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup heavy cream or milk
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp butter
• 2 tbsp olive oil
• Fresh chives for garnish (optional)

Instructions:

1. Heat butter and olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
2. Stir in the diced potatoes, smoked paprika, salt, and pepper, cooking for an additional 2-3 minutes.
3. Add the turkey broth and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes, until the potatoes are tender.
4. Stir in the corn and shredded turkey, letting the soup simmer for another 5 minutes.
5. Pour in the heavy cream or milk and stir to combine. Let the soup simmer for 5 more minutes until it’s heated through and creamy.
6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chives if desired.

This turkey broth and corn chowder is the perfect balance of creamy, savory, and slightly sweet flavors. The richness of the turkey broth complements the natural sweetness of the corn, while the potatoes add a comforting, hearty texture. With its creamy base and satisfying ingredients, this chowder is a great way to enjoy leftover turkey and create a filling, cozy meal. It’s ideal for chilly evenings or as a comforting lunch that will keep you feeling full and satisfied.

Turkey Broth and Butternut Squash Soup

This turkey broth and butternut squash soup is a warm, velvety soup that combines the sweetness of roasted butternut squash with the savory depth of turkey broth. The roasted squash gives the soup a rich, caramelized flavor, while the turkey broth enhances its depth, creating a comforting and flavorful dish. It’s a perfect option for a fall or winter meal, offering a wholesome and satisfying way to use up leftover turkey.

Ingredients:

• 4 cups turkey broth
• 2 cups cooked turkey (shredded)
• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground sage
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup cream or coconut milk (optional for extra creaminess)
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
3. Add the roasted butternut squash to the pot, along with the turkey broth, sage, nutmeg, and additional salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
4. Use an immersion blender to puree the soup to your desired texture, or transfer it in batches to a blender for a smoother finish.
5. Stir in the shredded turkey and cream or coconut milk if desired, and heat through for 5 minutes.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh thyme.

This turkey broth and butternut squash soup is the ultimate fall comfort food, with its rich, creamy texture and sweet-savory flavor. The roasted squash gives the soup a depth of flavor that pairs beautifully with the turkey broth, while the addition of turkey adds a satisfying protein boost. It’s a perfect way to use up leftover turkey while enjoying a nutritious and filling soup that’s ideal for cooler months. Whether served as a starter or a main, this soup is sure to warm you from the inside out.

Turkey Broth and Spinach Soup

This turkey broth and spinach soup is a vibrant, nutrient-packed meal that is both light and satisfying. The rich turkey broth adds a depth of flavor while the fresh spinach brings a burst of green goodness and a slight earthy flavor. With the addition of tender turkey and aromatic vegetables, this soup is a perfect choice for a healthy yet hearty meal that is easy to prepare and full of vitamins.

Ingredients:

• 5 cups turkey broth
• 2 cups cooked turkey (shredded)
• 4 cups fresh spinach (washed)
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried basil
• 1/2 tsp ground black pepper
• Salt to taste
• 1 tbsp olive oil
• 1/2 cup cooked quinoa or rice (optional for added texture)
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, cooking for 5-7 minutes until the vegetables are tender.
2. Stir in the dried basil, black pepper, and salt to season the vegetables. Let it cook for another minute to enhance the flavors.
3. Add the turkey broth and bring to a simmer. Cook for 10-15 minutes, allowing the vegetables to soften and the flavors to combine.
4. Stir in the shredded turkey and cook for another 5 minutes.
5. Add the fresh spinach to the pot and stir until wilted, about 3-4 minutes.
6. If desired, stir in the cooked quinoa or rice for added texture and heartiness.
7. Taste and adjust seasoning with salt or pepper if needed. Add a squeeze of fresh lemon juice for a burst of brightness if you like.
8. Serve hot and enjoy!

This turkey broth and spinach soup is a nourishing meal that combines the savory richness of turkey broth with the fresh, vibrant flavor of spinach. It’s packed with vitamins and minerals, making it a perfect choice for a light, healthy meal without compromising on taste. Whether you’re recovering from a cold or simply in the mood for something comforting and wholesome, this soup is sure to hit the spot. The addition of quinoa or rice makes it even more filling, turning it into a complete meal.

Turkey Broth and Sweet Potato Soup

This turkey broth and sweet potato soup is a warm, comforting dish that combines the natural sweetness of roasted sweet potatoes with the savory depth of turkey broth. The smooth texture of the sweet potatoes pairs perfectly with the shredded turkey, creating a satisfying soup that is perfect for a cozy meal. The addition of warming spices like cinnamon and cumin gives this soup a unique flavor profile, making it perfect for fall and winter months.

Ingredients:

• 4 cups turkey broth
• 2 cups cooked turkey (shredded)
• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk or heavy cream (optional for creaminess)
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
3. Stir in the cumin, cinnamon, salt, and pepper, allowing the spices to bloom for another minute.
4. Add the roasted sweet potatoes to the pot, followed by the turkey broth. Bring to a simmer and cook for 10 minutes to combine the flavors.
5. Use an immersion blender to puree the soup to your desired consistency, or transfer to a blender for a smoother texture.
6. Stir in the shredded turkey and coconut milk or cream, cooking for an additional 5-7 minutes until heated through.
7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro or parsley if desired.

This turkey broth and sweet potato soup offers the perfect balance of sweetness and savory depth, making it a comforting and hearty choice. The roasted sweet potatoes create a smooth, velvety texture that complements the turkey broth beautifully. With the addition of turkey and a touch of warm spices, this soup is a perfect dish for chilly nights or when you’re looking for something wholesome and flavorful. The coconut milk or cream adds a rich, luxurious texture, making each spoonful even more comforting.

Turkey Broth and Barley Soup

This turkey broth and barley soup is a delicious, hearty dish that’s packed with flavor and nutrients. The barley adds a chewy, satisfying texture while the turkey broth provides a savory, rich base. With a mix of vegetables like carrots, celery, and onions, this soup is full of vitamins and fiber, making it a perfect option for a filling and nutritious meal.

Ingredients:

• 5 cups turkey broth
• 2 cups cooked turkey (shredded)
• 1 cup pearl barley (rinsed)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• Salt to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking for 5-7 minutes until softened.
2. Stir in the thyme, black pepper, and salt, cooking for another minute to let the spices infuse the vegetables.
3. Add the turkey broth and bring the mixture to a boil. Once boiling, reduce the heat and add the rinsed barley. Simmer for 25-30 minutes, until the barley is tender and has absorbed the flavors.
4. Stir in the shredded turkey and cook for an additional 5-7 minutes to heat through.
5. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.

This turkey broth and barley soup is a hearty and wholesome dish that combines the rich flavor of turkey broth with the satisfying texture of barley. The barley adds an earthy, chewy element that pairs wonderfully with the tender turkey and vegetables. This soup is not only filling but also offers plenty of fiber and nutrients, making it a great option for a healthy, balanced meal. It’s a perfect choice for cold weather or when you need a soup that is both comforting and substantial.

Turkey Broth and Cabbage Soup

This turkey broth and cabbage soup is a refreshing yet hearty dish, blending the savory depth of turkey broth with the crunchiness and mild bitterness of cabbage. It’s a low-calorie, nutritious soup that is perfect for a light lunch or dinner. With the addition of carrots, onions, and garlic, this soup is packed with fiber and vitamins, making it a well-rounded meal that’s simple to prepare and bursting with flavor.

Ingredients:

• 5 cups turkey broth
• 2 cups cooked turkey (shredded)
• 1 small head of cabbage, shredded
• 2 carrots, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar (optional, for added brightness)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and carrots, cooking for 5-7 minutes until softened.
2. Sprinkle in the thyme, paprika, salt, and pepper, allowing the spices to release their aromas for a minute.
3. Pour in the turkey broth and bring it to a boil. Once boiling, reduce the heat to a simmer and add the shredded cabbage.
4. Let the soup simmer for 15-20 minutes, or until the cabbage is tender and the flavors have melded together.
5. Stir in the shredded turkey and cook for an additional 5 minutes to heat through.
6. If desired, add a splash of apple cider vinegar to brighten up the flavor.
7. Taste and adjust the seasoning with additional salt and pepper if necessary. Serve hot and enjoy!

This turkey broth and cabbage soup is a light yet satisfying option that is both filling and nourishing. The cabbage adds a slight crunch and bitterness that balances beautifully with the savory turkey broth and tender turkey meat. This is a fantastic low-calorie, fiber-rich soup that’s easy to make and perfect for those seeking a healthy, warming meal. Whether you’re looking for a detox-friendly meal or a simple, flavorful soup to enjoy on a busy evening, this cabbage soup is sure to hit the spot.

Turkey Broth and Mushroom Soup

This turkey broth and mushroom soup is a rich, earthy dish that brings out the umami flavors of the turkey broth, complemented by the savory depth of mushrooms. The combination of wild or button mushrooms adds a meaty texture and complex flavor to the soup, while the turkey provides a comforting protein base. With onions, garlic, and herbs, this soup is a simple yet sophisticated option that’s perfect for any occasion.

Ingredients:

• 5 cups turkey broth
• 2 cups cooked turkey (shredded)
• 2 cups mushrooms (sliced, any variety, such as button, cremini, or wild)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• Salt to taste
• 2 tbsp butter or olive oil
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions:

1. In a large pot, melt the butter or heat the olive oil over medium heat. Add the onions and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Stir in the mushrooms and cook for another 5-7 minutes until the mushrooms release their moisture and become golden brown.
3. Sprinkle in the dried thyme and black pepper, allowing the spices to combine with the mushrooms for a minute.
4. Pour in the turkey broth and bring to a simmer. Let the soup cook for 15-20 minutes to allow the flavors to meld.
5. Add the shredded turkey and cook for an additional 5-7 minutes until heated through.
6. Taste and adjust the seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh parsley for a pop of color and freshness.

This turkey broth and mushroom soup is a wonderful blend of earthy, savory flavors that are deeply satisfying yet light. The mushrooms give the soup a meaty, rich texture that pairs perfectly with the turkey, creating a comforting and filling dish. With the added depth from garlic, onions, and thyme, this soup is an easy way to enjoy a healthy and flavorful meal. Whether you’re craving something cozy for a chilly evening or a quick, wholesome lunch, this turkey broth and mushroom soup is sure to become a favorite.

Turkey Broth and Vegetable Soup

This turkey broth and vegetable soup is a colorful, nutrient-dense meal that brings together a variety of vegetables and tender turkey for a satisfying, healthy dish. The turkey broth infuses the vegetables with rich flavor, while the mix of fresh vegetables like zucchini, green beans, and tomatoes offers a range of textures and tastes. This soup is perfect for a wholesome, low-calorie meal that’s both filling and flavorful.

Ingredients:

• 5 cups turkey broth
• 2 cups cooked turkey (shredded)
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (fresh or canned)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• Salt to taste
• 1 tbsp olive oil
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
2. Stir in the oregano, black pepper, and salt, cooking for another minute to let the spices develop their flavor.
3. Add the turkey broth, zucchini, green beans, corn, and diced tomatoes to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the vegetables are tender.
4. Stir in the shredded turkey and cook for an additional 5-7 minutes to heat through.
5. Taste and adjust the seasoning if necessary. Garnish with fresh basil or parsley before serving.

This turkey broth and vegetable soup is a delightful, nutritious dish packed with vitamins, fiber, and antioxidants from the colorful vegetables. The turkey broth ties everything together, infusing the soup with savory richness. The addition of tender turkey adds a satisfying protein element, making this soup both filling and comforting. It’s perfect for anyone looking for a wholesome, low-calorie meal that’s easy to prepare and full of flavor. Whether served as a main dish or a starter, this soup is sure to be a crowd-pleaser.

Note: More recipes are coming soon!