Name: Turkey Vegetable Soup
Cook time: 30 min
Ingredients: 2 tbsp olive oil (extra virgin); 1 med onion (chopped); 2 tbsp butter; 3 cloves garlic (minced); 4 cups mixed vegetables (fresh or frozen) (chopped); 1 tsp salt; 1 tsp pepper; 1 tsp thyme (dried or fresh); 1 qt chicken or turkey stock; 1 qt tomatoes (chopped)

There’s something comforting about a pot of soup simmering on the stove, especially when it’s made from simple ingredients you already have on hand. This turkey vegetable soup is flexible, forgiving, and perfect for using what’s in the fridge or freezer. It’s less about exact measurements and more about building flavor step by step, letting the ingredients do the work.

Building the Flavor Base

Start by adding just enough olive oil to lightly coat the bottom of a large pot. Warm the oil over medium heat, then add chopped onions and bell peppers. Cook until softened and tender, allowing them to release their natural sweetness.

Add chopped garlic and cook for about a minute, just long enough to release the flavor without browning. Stir in a tablespoon of butter and let it melt into the vegetables for a little extra richness.

Adding the Vegetables and Turkey

This is where the soup becomes your own. Add mixed vegetables of your choosing — fresh, frozen, or canned all work well. Today’s version uses frozen mixed vegetables, but anything you have on hand will work just fine.

If using fresh vegetables, clean and chop them to your preferred size before adding them to the pot. Cook everything together for 5 to 10 minutes, allowing the vegetables to lightly sear and soften.

Once the vegetables have softened, add the cooked turkey. Stir well and let it cook for another couple of minutes so the flavors begin to come together.

Season with salt, pepper, and dried thyme. Stir well and cook for about a minute to help release the flavor of the herb before adding the broth.

If You Don’t Have Turkey

If you don’t have canned or leftover turkey on hand, chicken breasts work just as well.

Rinse and pat dry each chicken breast. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the chicken breasts on the baking sheet and rub lightly with olive oil. Sprinkle with salt and pepper, then bake for about 30 minutes, or until the internal temperature reaches 165°F.

Remove from the oven, cover, and let rest for 20 minutes before shredding or cutting into small cubes. Add to the soup as directed above.

Bringing It Together

Add chicken or turkey broth along with tomatoes. Store-bought works perfectly, but homemade broth will always add a deeper flavor if you have it available. Bring the soup to a boil.

If you have a parmesan rind, drop it into the pot and let the soup simmer uncovered for about 30 minutes. The rind adds a subtle richness and depth as it cooks.

Taste the soup and adjust seasoning as needed before serving.

Serving Suggestions

Serve hot with crusty bread, biscuits, or crackers — whatever you have on hand. This soup also pairs beautifully with rustic skillet bread for a simple, comforting meal.

This is the kind of recipe that changes with the seasons and the contents of your kitchen. Simple ingredients, slow simmering, and a little flexibility make it one you’ll come back to again and again.

Recipe Tips & Make It Your Own

This soup is perfect for leftover turkey, but cooked chicken works just as well.
Fresh, frozen, or canned vegetables all work here — use what you have on hand.
If using fresh vegetables, cut them into similar sizes so they cook evenly.
A parmesan rind adds depth and richness, but the soup is still delicious without it.
Taste before serving and adjust salt and pepper as needed since broths can vary.
This soup stores well and often tastes even better the next day as the flavors continue to develop.

Storage & Freezing

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making it just as good — if not better — the next day.

This soup also freezes well. Allow it to cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove until warmed through. If the soup thickens after freezing, simply add a splash of broth or water while reheating to bring it back to the consistency you like.

Find More Scratch Cooking Recipes Below:

If you try this recipe and love it, please give it 5 stars and add a photo of your Pickled Eggs to Instagram and tag me @simplymadehomestead.

Happy Homesteading!

Marian

Turkey Vegetable Soup

Turkey vegetable soup made from scratch using simple ingredients and fresh vegetables. A comforting homemade soup perfect for any night of the week.

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Cook Time 30

Servings: 8 servings

Course: Dinner, Main Course, Soup

Cuisine: American, Homestyle

Ingredients Method

Ingredients

2 tbsp olive oil extra virgin
1 med onion chopped
2 tbsp butter
3 cloves garlic minced
4 cups mixed vegetables (fresh or frozen) chopped
1 tsp salt
1 tsp pepper
1 tsp thyme dried or fresh
1 qt chicken or turkey stock
1 qt tomatoes chopped

Method

Heat olive oil in a large pot over medium heat. Add the chopped onions and cook over medium-low heat until tender and softened.
Stir in the minced garlic and cook for about 2 minutes, just until fragrant.
Add the vegetables, whether fresh or frozen, and cook until they have thawed and begun to soften slightly. Stir occasionally to allow everything to cook evenly.
Season with salt, pepper, and dried thyme. Stir well and continue cooking for another 2 minutes to allow the flavors to come together.
Add the tomatoes and stock, stirring to combine. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let the soup simmer uncovered for about 30 minutes, allowing the flavors to develop.
Taste before serving and adjust seasoning as needed. Serve warm with crusty bread, biscuits, or crackers.