11 Crockpot Turkey Soup Recipes That Make the Most of Leftover Turkey

Crockpot turkey soup recipes turn turkey, vegetables, and broth into a full dinner while the slow cooker does the simmering. Turkey thighs and breast stay tender, and the vegetables melt into a rich base. The key is building flavor early, then letting the broth pull everything together. Below, that same foundation goes in bright, creamy, smoky, and make ahead directions.

Start with Classic Crockpot Turkey Noodle Soup for a homey bowl, go for Turkey Tortilla with Chipotle when you want heat, Lemon Orzo with Dill for brightness, and Make Ahead Turkey Barley Soup for meal planning.

Which Turkey Soup Should You Make?

Classic Crockpot Turkey Noodle Soup

This is the version to make when you want a bowl that tastes like it simmered all day, because it did. I leave the skin on the turkey thighs while they cook, then pull it off before shredding so the broth stays rich without turning greasy.

Ingredients (makes 6 servings)

• Bone-in skin-on turkey thighs: 900 g (2 lb)
• Olive oil: 1 tbsp
• Yellow onion, chopped: 1 medium
• Carrots, sliced: 3 medium
• Celery ribs, sliced: 2
• Garlic cloves, minced: 3
• Chicken stock: 1.5 L (6 cups)
• Egg noodles: 250 g (8 oz)
• Fresh parsley, chopped: 1/4 cup
• Salt and black pepper: to taste

Instructions

Step 1: Pat the 900 g (2 lb) turkey thighs dry with paper towels, then season them all over with salt and black pepper. Heat the 1 tbsp olive oil in a large skillet over medium high, and sear the thighs skin side down for 5 minutes until the skin is deeply golden. You are doing this in batches if the pan feels crowded, so the turkey browns instead of steaming.

Step 2: Put the seared turkey thighs into the slow cooker and scatter the chopped onion, sliced carrots, sliced celery, and minced garlic around them. Pour in the 1.5 L (6 cups) chicken stock. You want the broth to barely bubble, not boil hard, so the meat stays tender.

Step 3: After the cooking time, turn off the slow cooker and lift the turkey thighs onto a cutting board. When they are cool enough to handle, remove and discard the skin and bones, then shred the meat with two forks. You will see the meat come apart in long strands, and the broth should smell rich and savory.

Step 4: Stir the 250 g (8 oz) egg noodles into the hot broth, cover, and cook on high for 15 minutes, just until the noodles are tender but still have a little bite. If you add them too early they turn to mush, so timing matters here.

Step 5: Return the shredded turkey to the slow cooker, stir in the 1/4 cup chopped parsley, and taste the broth. Add more salt and pepper if you think it needs it, then ladle the soup into wide bowls and serve hot with extra parsley on top.

Creamy Turkey and Wild Rice Soup

This one is for mushroom lovers who want their soup spoon to stand up a little. I go light on the cream and let a small amount of mashing thicken the base, so it stays silky without drowning the wild rice.

Ingredients (makes 6 servings)

• Boneless skinless turkey breast: 700 g (1.5 lb)
• Wild rice blend: 200 g (1 cup)
• Cremini mushrooms, sliced: 250 g (8 oz)
• Yellow onion, chopped: 1 medium
• Carrots, sliced: 3 medium
• Garlic cloves, minced: 3
• Chicken stock: 1.5 L (6 cups)
• Heavy cream: 240 ml (1 cup)
• Baby spinach: 2 handfuls
• Salt and black pepper: to taste

Instructions

Step 1: Place the 700 g (1.5 lb) turkey breast, 200 g (1 cup) wild rice blend, sliced mushrooms, chopped onion, sliced carrots, and minced garlic into the slow cooker. Stir everything once so the rice and vegetables are evenly mixed, then pour in the 1.5 L (6 cups) chicken stock. You’ll notice the rice sits at the bottom, and that is exactly where you want it so it cooks through.

Step 2: Give the soup 6 hours on low or 3 hours on high, until the turkey pulls apart easily and the wild rice is tender but still chewy. Some wild rice splits open when it is done, so check a few grains before you call it.

Step 3: Lift the turkey breast onto a cutting board and use two forks to shred it into bite size pieces. Return the meat to the slow cooker and stir everything together. Take a potato masher and press down a few times right in the pot to break up some of the rice and vegetables, which gives you a thicker, creamier base.

Step 4: Stir in the 240 ml (1 cup) heavy cream and the baby spinach. Let the spinach wilt into the hot soup for 2 minutes, and you will see it soften and turn bright green. Taste the broth and add salt and black pepper to taste.

Step 5: Ladle the creamy soup into bowls and grind a little black pepper over the top. You can serve this with crusty bread, and the soup will keep its creamy texture as it cools.

Southwest Turkey White Bean Soup

Ground turkey makes this one a quick whisk of browning before the slow cooker takes over. I love the way white beans break down just enough to make the broth creamy without adding any dairy.

Ingredients (makes 6 servings)

• Ground turkey: 450 g (1 lb)
• Olive oil: 1 tbsp
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• Ground cumin: 2 tsp
• Canned white beans, drained: 2 cans (400 g each)
• Canned diced green chiles: 1 can (120 g)
• Chicken stock: 1 L (4 cups)
• Lime: 1
• Fresh cilantro, chopped: 1/4 cup

Instructions

Step 1: Heat the 1 tbsp olive oil in a large skillet over medium high. Add the 450 g (1 lb) ground turkey and cook it for 6 minutes, breaking up the meat with a wooden spoon until no pink remains. You want the turkey to take on some browned edges, so leave it alone for the first 3 minutes before you stir.

Step 2: Stir in the chopped onion, minced garlic, and 2 tsp cumin. Cook for 3 minutes more, just until the onion softens and the spices smell toasty. If the pan looks dry, you can add a splash of the chicken stock from the pot to lift the browned bits.

Step 3: Scrape the turkey mixture into the slow cooker. Add the 2 drained cans of white beans, the can of green chiles, and the 1 L (4 cups) chicken stock. Give it all a good stir, and you can set the slow cooker to 6 hours on low or 3 hours on high, until the beans are creamy and the broth turns golden.

Step 4: Ladle half the soup into a blender and blend until smooth, then pour it back into the slow cooker. You can also use an immersion blender right in the pot and pulse a few times, keeping some whole beans for texture.

Step 5: Squeeze in the juice of the lime and stir in the 1/4 cup chopped cilantro. You want to taste the soup and adjust the seasoning before serving, then ladle it hot into bowls with extra cilantro and lime wedges.

Lemon Orzo Turkey Soup with Dill

This is the brightest soup in the roundup, and the one I make when I want something lighter that still feels like a full dinner. The lemon goes in at the very end so it stays sharp, while fresh dill gives the broth a clean, springy note.

Ingredients (makes 5 servings)

• Boneless skinless turkey breast: 700 g (1.5 lb)
• Olive oil: 1 tbsp
• Yellow onion, chopped: 1 medium
• Carrots, sliced: 3 medium
• Garlic cloves, minced: 3
• Chicken stock: 1.5 L (6 cups)
• Orzo pasta: 180 g (1 cup)
• Lemon: 1
• Fresh dill, chopped: 1/4 cup
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 1 tbsp olive oil in a skillet over medium. Season the 700 g (1.5 lb) turkey breast with salt and black pepper, then brown it for 3 minutes per side, until you see a pale golden crust. You are not cooking it through, just locking in color for the broth.

Step 2: Move the browned turkey breast to the slow cooker. Add the chopped onion, sliced carrots, minced garlic, and the 1.5 L (6 cups) chicken stock. You can give the turkey 5 hours on low or 2.5 hours on high, until a fork slides into the thickest part with no resistance.

Step 3: Lift the turkey onto a cutting board and let it rest while you stir the 180 g (1 cup) orzo into the hot broth. Cover and cook on high for 12 minutes, until the orzo is tender but still has a little bite. You need to check it once at 10 minutes because orzo can go from firm to mushy fast.

Step 4: Shred the rested turkey with two forks and return it to the slow cooker. Zest the lemon right over the pot and squeeze in all its juice, then add the 1/4 cup chopped dill. You will smell the soup brighten immediately, and the lemon should cut through the richness of the broth.

Step 5: Stir everything together and taste the broth. Add more salt and black pepper if you think it needs it, then serve the soup hot with a little more dill scattered over each bowl.

Turkey Tortilla Soup with Chipotle

This one brings real heat and a deep tomato base, and the homemade tortilla strips are worth the extra five minutes. I keep the chipotle level moderate so the soup bites rather than scalds, but you can add an extra chile if you know your heat tolerance.

Ingredients (makes 6 servings)

• Boneless skinless turkey thighs: 900 g (2 lb)
• Vegetable oil: 3 tbsp, divided
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 4
• Chipotle chiles in adobo, minced: 2
• Fire-roasted diced tomatoes: 1 can (400 g)
• Chicken stock: 1.25 L (5 cups)
• Corn tortillas: 4
• Lime and fresh cilantro, for serving: 1 lime, 1/4 cup cilantro
• Salt and black pepper: to taste

Instructions

Step 1: Pat the 900 g (2 lb) turkey thighs dry, then season them with salt and black pepper. Heat 2 tbsp of the vegetable oil in a skillet over medium high, add the thighs, and sear them for 4 minutes per side until you see a deep brown crust. Work in two batches if the pan starts to crowd, so the meat browns instead of steaming.

Step 2: Move the seared thighs to the slow cooker. Add the chopped onion, minced garlic, and the 2 chipotle chiles to the same skillet and cook for 2 minutes, just until the garlic is fragrant. You want to scrape up any browned bits from the turkey as the onion softens.

Step 3: Transfer the onion mixture to the slow cooker along with the can of fire-roasted tomatoes and the 1.25 L (5 cups) chicken stock. Give the soup 6 hours on low or 3 hours on high, until the turkey shreds easily. You will see the tomatoes break down into a brick red broth.

Step 4: Lift the turkey thighs out, discard any skin or bones, and shred the meat with two forks. Return it to the slow cooker and stir. Taste the broth and add more salt if you think it needs it, because the chipotle will have mellowed as it cooked.

Step 5: Heat the oven to 200C (400F). Slice the 4 corn tortillas into thin strips and toss them with the remaining 1 tbsp vegetable oil on a sheet pan. Spread them into a single layer and bake for 8 minutes, until the strips are browned and crisp. You can turn them once halfway through so they cook evenly.

Step 6: Ladle the soup into bowls and top each one with a pile of the crispy tortilla strips, a squeeze of lime, and a scatter of cilantro. You get a little crunch in every spoonful, and the lime cuts through the smoky heat.

Italian Turkey Sausage and Kale Soup

This is the one I turn to when I want a brothy soup that still eats like dinner, thanks to turkey sausage and cannellini beans. The fennel seeds are small but do the heavy lifting, giving the pot that Italian sausage flavor without a trip to a deli.

Ingredients (makes 6 servings)

• Sweet Italian turkey sausage, casings removed: 450 g (1 lb)
• Olive oil: 1 tbsp
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• Fennel seeds: 1 tsp
• Canned cannellini beans, drained: 1 can (400 g)
• Crushed tomatoes: 1 can (400 g)
• Chicken stock: 1.25 L (5 cups)
• Kale, roughly chopped: 1 bunch
• Parmesan rind: 1

Instructions

Step 1: Heat the 1 tbsp olive oil in a skillet over medium. Squeeze the 450 g (1 lb) sausage from its casings into the pan and cook it for 5 minutes, breaking it up with a spoon until it is browned and no longer pink. You want some crispy edges on the sausage, so resist the urge to stir it constantly.

Step 2: Add the chopped onion, minced garlic, and 1 tsp fennel seeds to the skillet. Cook for 3 minutes, until the onion is translucent and the seeds smell warm and toasty. You can add a spoonful of the crushed tomatoes if the pan looks too dry.

Step 3: Transfer the sausage mixture to the slow cooker. Add the drained beans, the can of crushed tomatoes, the 1.25 L (5 cups) chicken stock, and the Parmesan rind. Give everything a stir, and you can set the slow cooker to 6 hours on low or 3 hours on high, until the broth tastes deep and the beans are creamy.

Step 4: Remove the Parmesan rind and discard it. Stir in the chopped kale and press it down into the hot broth, where you will see it wilt in about 3 minutes. Taste the soup and adjust the seasoning, keeping in mind the Parmesan rind already added salt.

Step 5: Ladle the soup into deep bowls and serve it hot, with crusty bread on the side if you have it. The kale should stay tender but not mushy.

Thai Coconut Turkey Soup with Mushrooms

This one leans on coconut milk and red curry paste for a fragrant, creamy broth that still feels light. I add the mushrooms near the end so they keep their bite, and the lime juice right before serving is what wakes the whole pot up.

Ingredients (makes 5 servings)

• Boneless skinless turkey breast: 700 g (1.5 lb)
• Vegetable oil: 1 tbsp
• Yellow onion, sliced: 1 medium
• Garlic and fresh ginger, minced/grated: 3 cloves and 2 tbsp
• Red curry paste: 2 tbsp
• Chicken stock: 1 L (4 cups)
• Cremini mushrooms, quartered: 250 g (8 oz)
• Full fat coconut milk: 400 ml (1 can)
• Fish sauce: 2 tbsp
• Lime and fresh cilantro, for serving: 1 lime, 1/4 cup cilantro

Instructions

Step 1: Heat the 1 tbsp vegetable oil in a skillet over medium high. Add the turkey breast and sear it for 3 minutes per side, just until you see a pale golden color. You are not cooking it through, only giving the outside a head start in the hot oil.

Step 2: Move the seared turkey to the slow cooker. Add the sliced onion, the garlic and ginger, the 2 tbsp red curry paste, and the 1 L (4 cups) chicken stock. Stir until the curry paste dissolves into the broth, and you can give the soup 5 hours on low or 2.5 hours on high, until the turkey is tender enough to shred.

Step 3: Lift the turkey out and shred it with two forks. Return the meat to the pot along with the 250 g (8 oz) quartered mushrooms and the 400 ml (1 can) coconut milk. Turn the slow cooker to high and let the mushrooms soften for 15 minutes. You will see the broth turn creamy and pale orange.

Step 4: Add the 2 tbsp fish sauce and taste the broth. The flavor should be salty, rich, and a little spicy, but you can add more fish sauce if it needs depth. Keep in mind the lime juice at the end will lift everything.

Step 5: Squeeze in the lime juice and stir in the 1/4 cup chopped cilantro. You want the herbs and citrus to go in right before serving, so they stay bright and fresh.

Step 6: Ladle the soup into bowls and serve it hot. The mushrooms should be tender but still have some bite, and the coconut broth is good over a small scoop of jasmine rice if you want to stretch it further.

Smoky Turkey and Sweet Potato Soup

Ground turkey and sweet potatoes make this a thick, almost stew like bowl, and smoked paprika gives it the kind of depth that usually asks for a low and slow smoker. I slide in spinach at the end so it keeps a little freshness against all the sweetness.

Ingredients (makes 5 servings)

• Ground turkey: 450 g (1 lb)
• Olive oil: 1 tbsp
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• Smoked paprika and ground cumin: 1 tbsp plus 1 tsp
• Sweet potatoes, peeled and cubed: 600 g (4 cups)
• Fire-roasted diced tomatoes: 1 can (400 g)
• Chicken stock: 1 L (4 cups)
• Baby spinach: 2 handfuls
• Lime: 1

Instructions

Step 1: Heat the 1 tbsp olive oil in a skillet over medium high. Add the 450 g (1 lb) ground turkey and cook it for 6 minutes, breaking it up until it is browned and no pink remains. You want the turkey to pick up plenty of color, so let it sit between turns.

Step 2: Stir in the chopped onion, minced garlic, and the smoked paprika and ground cumin. Cook for 2 minutes, just until the spices smell smoky and the onion softens. If the pan seems dry, you can use a splash of the chicken stock from the pot to keep things moving.

Step 3: Transfer the turkey mixture to the slow cooker. Add the 600 g (4 cups) sweet potato cubes, the can of fire-roasted tomatoes, and the 1 L (4 cups) chicken stock. You can give the soup 6 hours on low or 3 hours on high, until the sweet potato is fork tender and the broth turns a deep reddish orange.

Step 4: Stir in the baby spinach and let it wilt for 2 minutes in the hot soup. Squeeze in the juice of the lime, and you will see the spinach turn bright green just before you serve.

Step 5: Ladle the thick soup into bowls and top each one with a little extra black pepper. You can mash some of the sweet potato against the side of the bowl as you eat for an even richer texture.

Herbed Turkey Dumpling Soup

This is the most comforting version here, with soft drop dumplings that cook right on top of the simmering soup. I use fresh herbs in both the broth and the dumpling batter, so every bite tastes like the whole pot was planned.

Ingredients (makes 6 servings)

• Bone-in skin-on turkey thighs: 900 g (2 lb)
• Olive oil: 1 tbsp
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• Chicken stock: 1.5 L (6 cups)
• All purpose flour: 240 g (2 cups)
• Milk: 120 ml (1/2 cup)
• Baking powder: 2 tsp
• Unsalted butter, melted: 2 tbsp
• Fresh thyme and parsley, chopped: 2 tbsp each

Instructions

Step 1: Pat the 900 g (2 lb) turkey thighs dry. Heat the 1 tbsp olive oil in a skillet over medium high and sear the thighs for 4 minutes per side, until you see a golden brown skin. You are building the base of the broth here, so do not skip this step.

Step 2: Move the seared thighs to the slow cooker and add the chopped onion, minced garlic, and the 1.5 L (6 cups) chicken stock. You can give the soup 6 hours on low or 3 hours on high, until the turkey is fall apart tender. You will smell the broth turn rich and savory as it cooks.

Step 3: Lift the turkey thighs out, discard the skin and bones, and shred the meat with two forks. Return it to the slow cooker and stir. Taste the broth now, before the dumplings go in, and adjust the seasoning so it is more flavorful than you think it should be, because the dumplings will soak up some salt.

Step 4: In a bowl, whisk together the 240 g (2 cups) flour, 2 tsp baking powder, and half of the chopped thyme and parsley. Pour in the 120 ml (1/2 cup) milk and the 2 tbsp melted butter, then stir until just combined. You want a thick, shaggy batter, not a smooth dough, so stop as soon as no dry flour is visible.

Step 5: Turn the slow cooker to high and drop tablespoonfuls of the dumpling batter directly onto the hot soup. Cover and let them steam for 20 minutes, without lifting the lid, until the dumplings are puffed and cooked through. You will see the soup bubble up around the edges, and a toothpick inserted into a dumpling should come out clean.

Step 6: Spoon the soup into bowls, making sure each person gets plenty of shredded turkey and two or three dumplings. Shower the remaining herbs over the top and serve hot. You get a soft, bready bite in every spoonful.

Curried Turkey Lentil Soup

Red lentils melt into the broth here, so you get a thick, spoon coating soup without any cream. I use a full tablespoon of curry powder, which sounds like a lot, but it mellows over the long cook and gives the turkey and tomatoes real backbone.

Ingredients (makes 6 servings)

• Ground turkey: 450 g (1 lb)
• Olive oil: 1 tbsp
• Yellow onion, chopped: 1 medium
• Garlic and fresh ginger, minced/grated: 3 cloves and 1 tbsp
• Curry powder: 1 tbsp
• Red lentils, rinsed: 250 g (1 1/2 cups)
• Crushed tomatoes: 1 can (400 g)
• Chicken stock: 1.25 L (5 cups)
• Baby spinach: 2 handfuls
• Plain yogurt, for serving: 120 ml (1/2 cup)

Instructions

Step 1: Heat the 1 tbsp olive oil in a skillet over medium. Add the 450 g (1 lb) ground turkey and cook it for 6 minutes, breaking up the meat until it is browned and no pink remains. You want some browned bits sticking to the pan, because they will loosen into the soup later.

Step 2: Stir in the chopped onion, the garlic and ginger, and the 1 tbsp curry powder. Cook for 3 minutes, until the onion softens and the curry smells warm and toasty. If the pan looks dry, you can splash in a few spoonfuls of the crushed tomatoes to keep the spices moving.

Step 3: Transfer the turkey mixture to the slow cooker and add the 250 g (1 1/2 cups) rinsed red lentils, the can of crushed tomatoes, and the 1.25 L (5 cups) chicken stock. You can give the soup 6 hours on low or 3 hours on high, until the lentils have collapsed and the broth is thick. You will see the mixture thicken further as it cools, so keep that in mind.

Step 4: Stir in the baby spinach and let it wilt into the hot soup for 2 minutes. You want the spinach to keep its color, so don’t leave it in the slow cooker on warm for too long.

Step 5: Ladle the thick soup into bowls and swirl in a spoonful of plain yogurt over each serving. You get a tangy, creamy contrast against the spiced lentils and turkey.

Make Ahead Turkey Barley Soup

This one is built for the freezer, but it does not taste like a compromise. I use barley instead of noodles because it holds its chew after freezing, and the mushrooms give the broth an earthy depth that gets better after a few days.

Ingredients (makes 4 servings)

• Boneless skinless turkey breast: 500 g (1.1 lb)
• Pearl barley: 150 g (3/4 cup)
• Cremini mushrooms, sliced: 200 g (7 oz)
• Yellow onion, chopped: 1 medium
• Carrots, sliced: 3 medium
• Celery ribs, sliced: 2
• Garlic cloves, minced: 3
• Chicken stock: 1.25 L (5 cups)
• Fresh parsley, chopped: 1/4 cup
• Salt and black pepper: to taste

Instructions

Step 1: Combine the 500 g (1.1 lb) turkey breast, 150 g (3/4 cup) pearl barley, sliced mushrooms, chopped onion, sliced carrots, sliced celery, minced garlic, and the 1.25 L (5 cups) chicken stock in the slow cooker. Give everything a stir so the barley is submerged, and you want any grains sitting above the liquid to be pushed down, or they will stay hard.

Step 2: Set the slow cooker to low for 6 hours, or high for 3, until the turkey shreds easily and the barley is tender but still chewy. You will notice the broth thicken as the barley releases its starch, and that is exactly what you want for freezing.

Step 3: Lift the turkey breast onto a cutting board and shred it with two forks. Return the meat to the soup and stir in the 1/4 cup chopped parsley. You can taste the broth now and adjust the seasoning, but go easy because the flavors will concentrate as the soup sits.

Step 4: Let the soup cool to room temperature, then portion it into two wide, shallow containers or freezer bags, leaving a little space at the top. When you want dinner, reheat a portion gently on the stove and serve it hot with extra parsley.

The one step worth your time in every version is browning the turkey or sausage before it goes into the slow cooker. That little bit of golden crust is where most of the deep, savory flavor comes from, and it only takes five minutes.

Pick the version that matches your evening, put the lid on, and let it ride. A bowl of turkey soup that cooked itself is hard to beat.