Learn how to make out of this world smoked turkey soup!
Whether you’ve got leftover smoked turkey from Thanksgiving or just want to make some killer turkey soup, this recipe is quick, easy, and delicious!
The Best Turkey for Smoked Turkey Soup
You need to start with smoked bone-in turkey for smoked turkey soup to make a rich, flavorful broth.
You can use white or dark meat depending on your preference, or use both white and dark meat if you’re starting with a whole turkey!
The first step to making Smoked Turkey Soup is to remove most of the meat from the bones and set the meat aside for later.
You can leave some meat on the bones that will help flavor the broth if you like.
Make the Smoked Turkey Soup Broth
To make the Smoked Turkey Soup broth, place the leftover smoked turkey bones in a large stockpot.
Preferably use one with a good built-in strainer like this one from Goodfull.
The built in strainer will make straining the broth out a lot easier later rather than trying to pour the hot broth through a separate strainer.
Add in some very roughly chopped pieces of carrot, celery and yellow onion.
Add Kosher salt, ground pepper, and any herbs you prefer.
We like to use fresh thyme and sometimes a bay leaf. You can also use poultry seasoning.
Then cover the vegetables and bones with water, filling the pot until the water is about 3 inches from the top of the pot.
Heat the pot over high heat to bring the liquid to a boil, then reduce the heat to medium-low to simmer.
The length of time you simmer the bones/veggies will determine how rich your smoked turkey soup broth becomes.
We prefer to simmer for at least 45 minutes, but closer to an hour, or longer if time permits.
Once the broth has simmered for at least 45 minutes and developed a yellow hue, strain out the solids and transfer the liquid back into the stockpot.
The broth will be yellow in color and is now ready to become soup!
Add the Vegetables, Turkey, and Noodles
You can use any vegetables you like in your smoked turkey soup.
We prefer to keep it simple with some chopped carrots, celery and yellow onion.
Add these raw veggies to the broth and simmer them for about 20 minutes, until they are tender.
Next, add in the smoked turkey meat you saved from the bones before making the broth. This will heat and season the turkey as the soup continues to cook.
Now it’s time for the noodles.
You have two options: cook the noodles directly in the broth, or cook the noodles in a separate pot of water.
We prefer to cook the noodles directly in the broth, unless we are using gluten free noodles which tend to impart too much starch during the cooking process.
Cooking the noodles in the smoked turkey soup broth produces a very flavorful noodle, but the noodles also soak up liquid from the soup, so you may have to add a bit more water after the noodles are finished cooking.
The salt and seasoning that the noodles absorb may leave the broth a little less flavorful, in which case you can add a bit of chicken bouillon to bump up the flavor.
We love Better Than Bouillon for this application.
Serving Smoked Turkey Soup
Once the turkey and cooked noodles are in the soup, it’s time to check the soup for seasoning.
You may prefer to add more salt or pepper, depending on your taste, and a little more herbs such as fresh or dried thyme or poultry seasoning.
We usually like to keep it simple and serve with a roll or some Smoked Cornbread.
The Smoked Cornbread can also be made into muffins, which are great with soup!
More Smoked Turkey and Thanksgiving Recipes
Looking for some more smoky inspiration around the holidays?
Check out this selection of other great smoked turkey and Holiday recipes we’ve assembled that can all be done on almost ANY smoker or grill!
- Pit Boss Smoked Boneless Turkey Breast
- Traeger Smoked Boneless Turkey Breast
- Smoked Turkey in a Masterbuilt Electric Smoker
- Pellet Grill Smoked Turkey Breast
- Pellet Grill Turkey
- Easy Smoked Turkey Legs
- Spatchcocked Smoked Turkey on a Pellet Grill
- Smoked Turkey Wings
- Smoked Turkey Thighs
- Smoked Turkey Tenderloins
- Trash Can Turkey – OK, technically not made on a grill or smoker but one of the most fun ways there is to cook a Turkey…at over 700 degrees in only 2 hours!
Holiday Side Dishes
- Pit Boss Smoked Mac and Cheese
- Traeger Smoked Mac and Cheese
- Smoked Mashed Potatoes
- Smoked Baked Potatoes
- Smoked Twice Baked Potatoes
- Smoked Cornbread
- Smoked Asparagus
- Smoked Green Beans
- Sticky Smoked Sweet Potatoes
- Smoked Carrots with a Honey Balsamic Glaze
- Smoked Brussel Sprouts
- Smoked Cabbage
- Masterbuilt Smoked Cheese
- Smoked Gouda Cheese
- Traeger Smoked Prime Rib
- Traeger Beef Tenderloin with Horseradish Cream
- Traeger Smoked Pot Roast
- Traeger Smoked Beef Short Ribs
- Pit Boss Smoked Beef Tenderloin
- Pit Boss Smoked Prime Rib
- Smoked Ribeye Roast
- Smoked Rump Roast
Other Holiday Favorites
- Smoked Fresh Holiday Ham
- Smoked Scallops with Lemon Butter Sauce
- Smoked Lobster Tails
- Smoked Leg of Lamb with Guinness Marinade
- Smoked Rack of Lamb with Garlic and Rosemary or Smoker
Smoked Turkey Soup
- Cutting Board
- Large Stock Pot with Strainer
- Large Spoon
- 3 cups Smoked Turkey Meat pulled from bones or carcass, see smoked turkey recipes below
For the Broth
- Smoked Turkey Bones or Carcass see recipes to choose from in Notes section below
- 4 Carrots peeled and roughly chopped
- 5 Celery Ribs roughly chopped
- 1 Yellow Onion roughly chopped
- 1 Tbsp Kosher salt
- ½ tsp ground pepper
- herbs to taste fresh or dried thyme, bay leaf, parsley, optional
- 12 Cups Water approximately 12 cups, enough to cover bones and veggies.
For the Soup
- 1 cup Carrots peeled and sliced into 1/4-inch thick slices
- 1 cup Celery chopped
- ½ cup Yellow Onion peeled and chopped
- 8 oz Egg Noodles
- 1 Tbsp Chicken Bouillon optional - we recommend Better Than Bouillon
- Herbs to taste fresh or dried thyme, poultry seasoning, parsley
- Salt and Pepper to taste
- Remove the meat from your smoked bone-in turkey. Pull from the bones but leave in larger pieces for now.3 cups Smoked Turkey Meat
- Place the meat in an airtight container in the refrigerator while you make the broth.
Make the Broth
- In a large stock pot, add the smoked turkey bones or carcass, roughly chopped carrots, celery and onion, herbs, kosher salt and pepper.Smoked Turkey Bones or Carcass, 4 Carrots, 5 Celery Ribs, 1 Yellow Onion, 1 Tbsp Kosher salt, ½ tsp ground pepper, herbs to taste
- Fill the pot with 12 cups of water or until about 2-3 inches from the rim of the pot you are using.12 Cups Water
- Over high heat, bring the water to a boil, then reduce to a simmer. Simmer for about 45 minutes to 1 hour until the broth is yellow and fragrant.
- Using a fine mesh sieve/strainer, strain the broth to remove the turkey bones, vegetables, and herbs. The solids can be discarded. Transfer the liquid broth back to the stock pot.
Build the Soup
- Add the carrots, celery and onions. Simmer for about 20 minutes until the vegetables are tender.1 cup Carrots, 1 cup Celery, ½ cup Yellow Onion
- Add the smoked turkey meat and dry egg noodles directly to the broth.3 cups Smoked Turkey Meat, 8 oz Egg Noodles
- Cook according to the noodle package directions. (Alternatively, cook the noodles in a separate pot and add them to the broth after they have cooked.)
Serve the Soup
- If the noodles have soaked up too much water during cooking, you may add extra water and a little chicken bouillon to the broth. Make sure to continuously taste for saltiness before adding more bouillon or salt.1 Tbsp Chicken Bouillon
- Season the soup with more salt, pepper, poultry seasoning or fresh thyme to taste as needed.Herbs to taste, Salt and Pepper