25+ Flavorful Dutch Oven Turkey Soup Recipes That Will Warm You Up

When it comes to creating a comforting and hearty meal, few things beat a rich, flavorful soup made in a Dutch oven.

Dutch ovens are known for their ability to evenly distribute heat and lock in moisture, making them perfect for creating soups with deep, robust flavors.

If you’re looking for ways to use up leftover turkey or simply want to try something new, you’ve come to the right place.

In this blog post, we’ve curated over 25 delicious Dutch oven turkey soup recipes that range from rich and creamy to light and refreshing.

Whether you’re seeking a classic turkey soup or something more adventurous with bold flavors, you’ll find the perfect recipe to enjoy with family and friends.

So grab your Dutch oven and get ready to warm up with these mouthwatering turkey soup ideas!

25+ Flavorful Dutch Oven Turkey Soup Recipes That Will Warm You Up

From hearty chowders to light and zesty broths, these 25+ Dutch oven turkey soup recipes offer something for everyone.

Not only are they a great way to make use of leftover turkey, but they also bring together a variety of ingredients and flavors, ensuring there’s a perfect soup for every taste.

Whether you’re looking for a comforting meal to enjoy on a chilly day or a flavorful dish to serve at your next family gathering, these recipes won’t disappoint.

So, don’t wait for the next holiday to enjoy turkey soup—pick one of these recipes today and savor the rich, savory goodness of a homemade turkey soup made in your trusty Dutch oven!

Hearty Dutch Oven Turkey Soup

This Hearty Dutch Oven Turkey Soup is perfect for using up leftover turkey. Packed with vegetables, beans, and seasonings, it offers a cozy, nourishing meal for the whole family. The soup’s rich flavor comes from slow simmering, which melds all the ingredients together beautifully. Ideal for a comforting dinner on a chilly evening, it’s as satisfying as it is easy to prepare.

Ingredients:

• 2 cups shredded cooked turkey (leftover or roasted)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 6 cups low-sodium chicken broth
• 1 cup frozen corn
• 1 cup frozen peas
• 1 can (15 oz) white beans, drained and rinsed
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened, about 5-7 minutes.
2. Add the shredded turkey and cook for an additional 2-3 minutes to heat through.
3. Stir in the diced tomatoes, chicken broth, corn, peas, white beans, thyme, and rosemary.
4. Bring to a simmer, then reduce the heat to low. Let the soup simmer uncovered for 30-40 minutes, allowing the flavors to blend.
5. Season with salt and pepper to taste. Adjust the consistency by adding more broth if needed.
6. Serve hot, garnished with freshly chopped parsley.

This Hearty Dutch Oven Turkey Soup is a great way to use leftover turkey, transforming it into a flavorful, satisfying meal. The combination of vegetables, beans, and hearty seasonings makes this soup both filling and nutritious. You can easily customize it by adding your favorite vegetables or swapping in different beans for variety. It’s a perfect dish for busy weekdays or a weekend family gathering, providing warmth and comfort with minimal effort.

Creamy Dutch Oven Turkey Soup with Spinach and Potatoes

A comforting and creamy soup, this Dutch Oven Turkey Soup with Spinach and Potatoes is ideal for a hearty meal. The creamy broth, tender potatoes, and vibrant spinach create a well-balanced dish that feels like a hug in a bowl. It’s easy to prepare, with minimal prep time, and the flavors develop beautifully as it simmers, making it a perfect choice for any occasion.

Ingredients:

• 2 cups shredded turkey
• 1 tablespoon butter
• 1 medium onion, diced
• 3 medium potatoes, peeled and cubed
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 3 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• Salt to taste
• Freshly grated Parmesan cheese (optional, for garnish)

Instructions:

1. In a Dutch oven, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for another minute, stirring constantly to avoid burning.
3. Add the cubed potatoes and chicken broth, bringing it to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the shredded turkey, heavy cream, thyme, garlic powder, and black pepper. Let the soup simmer for another 10-15 minutes, allowing the flavors to meld together.
5. Add the chopped spinach and cook for another 2-3 minutes, until wilted.
6. Taste and adjust the seasoning with salt, if necessary.
7. Serve the soup hot, optionally topped with grated Parmesan cheese.

This Creamy Dutch Oven Turkey Soup with Spinach and Potatoes is the perfect combination of creaminess and comfort. The soft, tender potatoes and the vibrant spinach add depth to the rich turkey base, making this soup feel both indulgent and nourishing. It’s a versatile recipe, and you can adjust the creaminess or flavor balance to suit your preferences. A bowl of this soup will leave you satisfied and cozy, ideal for a chilly day or a comforting dinner with family.

Spicy Dutch Oven Turkey Soup with Sweet Potatoes and Black Beans

For those who enjoy a little heat, this Spicy Dutch Oven Turkey Soup with Sweet Potatoes and Black Beans packs a punch of flavor and spice. The combination of sweet potatoes, black beans, and seasoned turkey creates a rich, hearty soup with just the right amount of kick. It’s a perfect balance of sweet, spicy, and savory, making it a great choice for adventurous eaters.

Ingredients:

• 2 cups shredded turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, chopped
• 2 medium sweet potatoes, peeled and cubed
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder (or to taste)
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• 1 tablespoon lime juice (optional)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and red bell pepper, cooking until softened, about 5 minutes.
2. Add the garlic, sweet potatoes, cumin, smoked paprika, and chili powder. Cook for another 2-3 minutes, stirring frequently.
3. Pour in the chicken broth, diced tomatoes with green chilies, and black beans. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the sweet potatoes are tender.
4. Stir in the shredded turkey and season with salt and pepper to taste. Allow the soup to simmer for an additional 10 minutes.
5. Finish with lime juice for added brightness and garnish with fresh cilantro.
6. Serve hot, with extra lime wedges on the side if desired.

This Spicy Dutch Oven Turkey Soup with Sweet Potatoes and Black Beans is a flavorful and exciting take on turkey soup. The sweetness of the potatoes pairs perfectly with the spice from the chili powder and cumin, while the black beans and turkey provide a hearty, filling base. This soup is perfect for those who enjoy a little heat and a lot of flavor, making it a standout choice for anyone looking to spice up their regular soup rotation. It’s easy to make, packed with nutrients, and full of bold flavors that will leave you coming back for more.

Dutch Oven Turkey and Vegetable Soup

This Dutch Oven Turkey and Vegetable Soup is a wholesome, flavorful dish filled with fresh vegetables, lean turkey, and hearty broth. It’s perfect for a light yet satisfying meal that provides plenty of nutrients and comfort. With its blend of savory turkey, carrots, zucchini, and spinach, this soup is both healthy and filling, making it a perfect dinner option for a busy weeknight.

Ingredients:

• 2 cups shredded cooked turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 1 zucchini, chopped
• 1 cup fresh spinach, chopped
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Salt, to taste
• 1/2 cup small pasta (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the diced onion and carrots, and cook until softened, about 5 minutes.
2. Stir in the zucchini and garlic, and cook for another 2 minutes.
3. Add the shredded turkey, diced tomatoes, chicken broth, basil, oregano, and black pepper. Bring to a boil, then reduce to a simmer.
4. Let the soup simmer uncovered for 20-25 minutes, until the vegetables are tender.
5. If using pasta, stir it in during the last 10 minutes of cooking.
6. Add the fresh spinach and cook for another 2-3 minutes, until wilted.
7. Season with salt to taste, and serve hot, garnished with chopped parsley.

This Dutch Oven Turkey and Vegetable Soup is a nutritious, light, and satisfying meal that’s perfect for any time of year. The variety of vegetables adds both flavor and texture, while the shredded turkey gives the soup a heartiness that makes it filling and comforting. This recipe is not only a great way to use up leftover turkey, but also an excellent way to incorporate more vegetables into your diet. Easy to prepare and full of flavor, it’s a great option for a quick, wholesome dinner.

Roasted Garlic and Herb Dutch Oven Turkey Soup

The Roasted Garlic and Herb Dutch Oven Turkey Soup combines the rich flavors of roasted garlic with fresh herbs and tender turkey. The roasted garlic imparts a sweet, deep flavor to the broth, while the fresh thyme, rosemary, and parsley add aromatic depth. This is a soup that’s perfect for those who love a fragrant, herby meal that’s both comforting and elegant.

Ingredients:

• 2 cups shredded turkey
• 1 head of garlic
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, chopped
• 2 carrots, peeled and sliced
• 6 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the top off the head of garlic and drizzle with olive oil. Wrap the garlic in foil and roast in the oven for 30-35 minutes, or until the cloves are soft and golden.
2. Heat olive oil in a Dutch oven over medium heat. Add the onion, celery, and carrots, and cook until softened, about 7 minutes.
3. Squeeze the roasted garlic cloves out of their skins and add to the Dutch oven, mashing them into the vegetables.
4. Stir in the shredded turkey, chicken broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce to a simmer.
5. Let the soup simmer for 30 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste, then remove the bay leaf.
7. Serve the soup hot, garnished with fresh parsley.

The Roasted Garlic and Herb Dutch Oven Turkey Soup offers an aromatic, flavorful twist on classic turkey soup. Roasting the garlic adds a natural sweetness and depth of flavor, while the combination of fresh herbs like thyme and rosemary elevates the soup to a new level. This is a perfect soup for any occasion—whether it’s a cozy night in or a more elegant gathering. The simple yet robust flavors will leave everyone satisfied and craving more.

Simple Lemon and Dill Dutch Oven Turkey Soup

This Simple Lemon and Dill Dutch Oven Turkey Soup is a light and refreshing soup that balances the richness of turkey with the bright, zesty flavors of lemon and dill. The fresh lemon juice adds a touch of tang, while the dill provides a fragrant herbal note that brings a fresh and light feel to this comforting soup. This is a great recipe if you want something refreshing yet hearty to enjoy any time of year.

Ingredients:

• 2 cups shredded turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups low-sodium chicken broth
• 1/2 teaspoon dried dill
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• 1 tablespoon fresh dill, chopped (for garnish)
• Salt, to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
2. Add the diced potatoes and cook for another 3-4 minutes, stirring occasionally.
3. Pour in the chicken broth, shredded turkey, dried dill, and black pepper. Bring to a boil, then reduce to a simmer.
4. Let the soup simmer for 25-30 minutes, or until the potatoes are tender.
5. Stir in the fresh lemon juice and taste for seasoning. Add salt as needed.
6. Serve the soup hot, garnished with fresh chopped dill.

The Simple Lemon and Dill Dutch Oven Turkey Soup is a bright and refreshing take on traditional turkey soup. The combination of zesty lemon and fragrant dill adds a new layer of flavor that makes this soup stand out from the rest. It’s light yet hearty enough to be satisfying, and the simplicity of the ingredients allows the fresh, vibrant flavors to shine. This is a great option when you want a lighter, more refreshing turkey soup that still feels comforting and nourishing.

Dutch Oven Turkey and Barley Soup

This Dutch Oven Turkey and Barley Soup is a filling and wholesome meal that combines tender turkey with nutty barley, making it a hearty and nutritious choice for any time of the year. The barley adds a chewy texture and earthy flavor, while the turkey provides protein and depth to the broth. It’s a perfect balance of comfort and sustenance, ideal for a cozy family meal.

Ingredients:

• 2 cups shredded cooked turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup pearl barley
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 7 minutes.
2. Stir in the shredded turkey and cook for another 2-3 minutes to heat through.
3. Add the barley, chicken broth, thyme, parsley, and bay leaf. Bring the mixture to a boil, then reduce to a simmer.
4. Let the soup simmer uncovered for 40-45 minutes, until the barley is tender and the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with freshly chopped parsley.

This Dutch Oven Turkey and Barley Soup is a nourishing and satisfying meal, perfect for those looking for a filling yet healthy dish. The barley absorbs the flavors of the broth, making each spoonful hearty and satisfying. It’s a great way to stretch leftover turkey into a new and exciting dish, while still keeping it light and nutritious. With simple ingredients and a rich, comforting broth, this soup is an ideal choice for any day of the week.

Savory Dutch Oven Turkey and Mushroom Soup

For mushroom lovers, this Savory Dutch Oven Turkey and Mushroom Soup offers a rich, earthy flavor paired with the light, tender turkey. The combination of sautéed mushrooms, turkey, and a rich broth creates a deep, umami-packed soup. The mushrooms add texture and a savory depth, while the turkey provides a hearty, satisfying base.

Ingredients:

• 2 cups shredded cooked turkey
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cups sliced mushrooms (button or cremini)
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt, to taste
• 1 tablespoon fresh thyme, chopped (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms release their moisture and become golden, about 8-10 minutes.
3. Stir in the garlic and cook for 1 more minute.
4. Add the shredded turkey, chicken broth, dried thyme, and black pepper. Bring to a boil, then reduce to a simmer.
5. Let the soup simmer for 20-25 minutes, allowing the flavors to combine.
6. Season with salt to taste and adjust the seasoning if necessary.
7. Serve hot, garnished with fresh thyme and parsley.

This Savory Dutch Oven Turkey and Mushroom Soup is perfect for anyone who loves the rich, umami flavor of mushrooms. The mushrooms add an earthy depth to the broth, while the turkey keeps the soup hearty and satisfying. It’s a quick and easy recipe that brings together simple ingredients to create a robust, flavorful meal. This soup is ideal for a cozy weeknight dinner or when you want to enjoy a savory, comforting dish with minimal effort.

Dutch Oven Turkey and Cabbage Soup

This Dutch Oven Turkey and Cabbage Soup is a hearty and flavorful dish that combines tender turkey with the earthy crunch of cabbage. The cabbage adds bulk and texture, while the turkey provides protein and depth. This soup is both nutritious and low in calories, making it an excellent choice for those looking for a light but satisfying meal.

Ingredients:

• 2 cups shredded cooked turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups shredded cabbage
• 2 carrots, peeled and chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the shredded turkey, carrots, cabbage, chicken broth, thyme, and paprika.
3. Bring the soup to a boil, then reduce to a simmer. Let it cook for 30-35 minutes, until the cabbage and carrots are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with freshly chopped parsley.

This Dutch Oven Turkey and Cabbage Soup is a simple yet hearty meal that’s perfect for a light but filling dinner. The combination of turkey and cabbage is satisfying without being too heavy, making it a great option for anyone looking for a low-calorie meal that still feels comforting. The earthy flavor of the cabbage complements the tender turkey perfectly, and the soup is easy to make with ingredients you probably already have in your pantry. It’s a great way to turn leftover turkey into something new and wholesome.

Spicy Ginger and Coconut Dutch Oven Turkey Soup

This Spicy Ginger and Coconut Dutch Oven Turkey Soup is a bold and exotic twist on traditional turkey soup. The creamy coconut milk combined with the warmth of fresh ginger creates a comforting yet zesty base, while the turkey adds heartiness. The spiciness from chili flakes gives it a kick, making it a unique and flavorful option that’s perfect for those who love a little heat in their meals.

Ingredients:

• 2 cups shredded cooked turkey
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili flakes (adjust to taste)
• 1 teaspoon ground coriander
• 2 medium carrots, peeled and sliced
• 1/2 cup sliced mushrooms
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the grated ginger, ground turmeric, chili flakes, and coriander, and cook for another 2 minutes to release the flavors.
3. Add the shredded turkey, coconut milk, chicken broth, carrots, and mushrooms to the pot. Bring to a boil, then reduce to a simmer.
4. Let the soup simmer for 20-25 minutes, until the carrots are tender and the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges on the side.

This Spicy Ginger and Coconut Dutch Oven Turkey Soup offers a delightful mix of creamy, spicy, and savory flavors that bring a refreshing twist to your usual turkey soup. The richness of the coconut milk combined with the warmth of ginger and the heat from chili flakes creates an unforgettable flavor profile. It’s an excellent choice for those looking for a soup that’s both comforting and exciting. This soup is perfect for those who love bold, tropical flavors and want to turn their leftover turkey into something extraordinary.

Rustic Dutch Oven Turkey Soup with Root Vegetables

he Rustic Dutch Oven Turkey Soup with Root Vegetables is a hearty and earthy dish that brings together the flavors of turkey and root vegetables, including parsnips, turnips, and sweet potatoes. The root vegetables add natural sweetness and depth to the broth, making this soup a comforting meal that’s perfect for cold weather. It’s a filling dish that’s packed with nutrients, ideal for a family meal or a gathering with friends.

Ingredients:

• 2 cups shredded cooked turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium parsnips, peeled and chopped
• 2 medium turnips, peeled and chopped
• 1 medium sweet potato, peeled and cubed
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh thyme, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the parsnips, turnips, and sweet potato, cooking for another 5-7 minutes until the vegetables begin to soften.
3. Stir in the shredded turkey, chicken broth, thyme, and rosemary. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh thyme.

This Rustic Dutch Oven Turkey Soup with Root Vegetables is the epitome of comfort food, packed with hearty root vegetables and tender turkey. The natural sweetness of the parsnips, turnips, and sweet potatoes balances the savory flavors of the turkey, creating a well-rounded and nutritious meal. This soup is easy to make and is perfect for using up leftover turkey while making the most of seasonal root vegetables. Its rustic flavors make it a perfect dish to serve on a cold winter’s day or for a wholesome family dinner.

Dutch Oven Turkey Soup with Orzo and Kale

This Dutch Oven Turkey Soup with Orzo and Kale is a fresh, vibrant soup that combines the savory turkey with hearty kale and tender orzo pasta. The orzo adds a pleasant texture, while the kale brings a burst of nutrients and color to the dish. This soup is easy to make, filling, and perfect for anyone looking to enjoy a well-balanced, comforting meal.

Ingredients:

• 2 cups shredded cooked turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chopped kale, stems removed
• 1/2 cup orzo pasta
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh lemon juice (optional, for brightness)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
2. Add the shredded turkey, chicken broth, dried thyme, and oregano. Bring to a boil, then reduce to a simmer for 10-15 minutes to allow the flavors to combine.
3. Stir in the chopped kale and orzo pasta. Continue simmering for another 10-12 minutes, or until the orzo is tender and the kale is wilted.
4. Season with salt and pepper to taste. For extra brightness, squeeze in a little fresh lemon juice.
5. Serve hot, garnished with fresh parsley.

This Dutch Oven Turkey Soup with Orzo and Kale is a wonderful way to enjoy a nourishing and well-rounded meal. The combination of tender turkey, nutrient-rich kale, and chewy orzo pasta makes this soup hearty yet healthy. It’s an ideal option for a quick, comforting dinner or a meal prep for the week. The lemon juice adds a lovely brightness that cuts through the richness of the broth, creating a balanced, flavorful soup that’s sure to be a crowd-pleaser.

Dutch Oven Turkey and Sweet Corn Soup

This Dutch Oven Turkey and Sweet Corn Soup combines the comforting richness of turkey with the natural sweetness of corn, creating a deliciously satisfying dish. The sweetness of the corn pairs wonderfully with the savory turkey, while the addition of herbs like thyme and a touch of smoked paprika provides depth and warmth. This soup is perfect for a light but filling meal, especially during the summer months when fresh corn is in season.

Ingredients:

• 2 cups shredded cooked turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups frozen or fresh corn kernels
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional, for richness)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
2. Stir in the shredded turkey, corn kernels, chicken broth, thyme, smoked paprika, and ground cumin. Bring to a boil, then reduce to a simmer.
3. Let the soup simmer for 20-25 minutes, allowing the flavors to meld.
4. If you want a creamier texture, stir in the heavy cream and cook for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

The Dutch Oven Turkey and Sweet Corn Soup offers a perfect balance of savory and sweet flavors. The natural sweetness from the corn brings a fresh, bright contrast to the rich turkey, while the smoked paprika and cumin give the broth a lovely depth. This easy-to-make soup is ideal for using up leftover turkey and is versatile enough to be enjoyed year-round. It’s a great option for anyone looking for a light yet satisfying soup with a touch of creaminess.

Dutch Oven Turkey and Leek Soup

This Dutch Oven Turkey and Leek Soup combines the delicate, onion-like flavor of leeks with the tender turkey, creating a refined and flavorful broth. The leeks provide a gentle sweetness that balances the savory turkey perfectly. This soup is ideal for anyone who enjoys a mild yet sophisticated soup with subtle, aromatic flavors. It’s an easy and light dish that’s perfect for both lunch and dinner.

Ingredients:

• 2 cups shredded cooked turkey
• 1 tablespoon olive oil
• 2 large leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon white pepper
• Salt, to taste
• 1/2 cup cream (optional, for richness)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the leeks and cook until softened and slightly golden, about 6-8 minutes.
2. Stir in the garlic and cook for another minute, until fragrant.
3. Add the shredded turkey, chicken broth, thyme, and white pepper. Bring to a boil, then reduce to a simmer.
4. Let the soup simmer for 25-30 minutes, allowing the flavors to develop.
5. If you prefer a creamier soup, stir in the cream and cook for an additional 5 minutes.
6. Season with salt to taste.
7. Serve hot, garnished with freshly chopped parsley.

The Dutch Oven Turkey and Leek Soup is a wonderfully mild and comforting option for those who enjoy subtle flavors. The leeks lend a gentle sweetness that complements the savory turkey, while the cream adds richness to the broth. This is an ideal soup for any occasion—whether you’re looking for a light meal or a sophisticated dinner. It’s a deliciously simple yet elegant way to transform leftover turkey into a comforting and nourishing dish.

Dutch Oven Turkey and Potato Chowder

This Dutch Oven Turkey and Potato Chowder is a creamy, comforting soup that combines tender turkey with creamy potatoes. The chowder-like texture is rich and hearty, making it the perfect soup to enjoy on a chilly evening. The addition of bacon and fresh herbs creates a savory base that complements the turkey and potatoes wonderfully, making this a truly satisfying meal.

Ingredients:

• 2 cups shredded cooked turkey
• 4 slices bacon, chopped
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup whole milk or heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh chives or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add the onion and garlic to the Dutch oven and cook until softened, about 5 minutes.
3. Stir in the potatoes, shredded turkey, chicken broth, and dried thyme. Bring to a boil, then reduce to a simmer.
4. Let the soup simmer for 25-30 minutes, or until the potatoes are tender.
5. Stir in the milk or heavy cream and cook for an additional 5-7 minutes, allowing the chowder to thicken.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with the crispy bacon and fresh chives or parsley.

The Dutch Oven Turkey and Potato Chowder is the ultimate comfort food. The creamy potatoes and tender turkey create a satisfying and filling dish, while the crispy bacon adds a delightful crunch and savory flavor. This chowder is perfect for colder months and is ideal for anyone craving a creamy, rich soup that’s both hearty and flavorful. Whether you’re serving it for a family meal or as a cozy dish to enjoy on your own, this chowder will leave you feeling warm and satisfied.

Note: More recipes are coming soon