Warm, hearty, and healthy slow cooker turkey soup puts the leftovers to good use! Perfect for after a Thanksgiving or Christmas turkey dinner, a recipe that’s gluten-free, keto, paleo, and whole 30 friendly.
When you have a family to feed, soup is the way to go. It’s easy, healthy, and lasts all week if you make a gigantic batch of it. Warm up a bowl for when the kids get home from school, or when that cold hits the household.
Just ask great grandma. She fed six plus kids with soup. Trust me.
And after that massive turkey dinner (whole turkey recipe here) when you have so much turkey left that you don’t know what to do with, this is the recipe to go for. Sure, go ahead and make a few turkey sandwiches for your husband and kids’ lunches, but this is the soup you’ll want to go to for staying on track.
Perfect Turkey Soup
Onion, celery, carrots. Every single time. And a whole lot of fresh garlic. Can’t forget the garlic.
The best part is that you can use literally any veggie you have laying around – cauliflower, broccoli, peas. You are more than welcome to add in your favourite ingredients! This recipe is super simple and a baseline. Switch up the spices each time you make it, add melted cheese if you wish. There’s so much you can do to make soup exciting.
Slow Cooker Recipes You’ll Love:
- Super Easy Slow Cooker Apple Cider (Gluten-Free, Vegan, Paleo)
- Slow Cooker Spinach and Artichoke Dip (Gluten-Free, Low Carb, Keto)
- Slow Cooker Split Pea Soup (High Fibre, Gluten-Free, Vegan)
The Slow Cooker Rule of Thumb
It’s simple. All you have to remember is that if you are cooking on low, let’s say for six hours, then you also have the option to cook on high for half the time, in this case would be three hours. Again in a different scenario, if a recipe calls for eight hours on low heat, the alternative is to cook on high for four hours, which is great if you are short on time.
I prefer not to leave the house with the slow cooker on, but you definitely could if it’s on low. You’d be totally okay, your house won’t burn down. Really, it’s your choice.
I always use 6 cups of water in our 4 quart slow cooker for soups. You could almost double the recipe — the bigger the batch, the better — if you have an 8 quart slow cooker.
Happy Thanksgiving, American friends!
Leftover Slow Cooker Turkey Soup
- 4 QT Slow Cooker
- 1 onion
- 1 carrot large
- 2 celery stalks
- 4 cloves of garlic minced
- 6 cups water
- 2 cups turkey shredded by hand
- 1 cube chicken bouillon
- 1 pinch salt and pepper
- 1 tsp basil
- 1 tsp thyme
- 1 tsp oregano
- 2 bay leaves
- Finely chop the onion, carrot, celery, and mince the garlic. Place into a 4 qt slow cooker (ours is from Amazon).
- Add 6 cups of water to the slow cooker.
- Shred the leftover turkey by hand, and add to the slow cooker.
- Add the bouillon cube for flavour, add the spices and the bay leaves.
- Cook on low for 4-6 hours, or on high for 2-4 hours.
- Store in the fridge for up to 4 days, or freeze for 3 months.