Crockpots are great for slow cooking soups and stews and this turkey vegetable soup is no exception!
This homemade recipe can use either leftover turkey, ground turkey or even chicken. It’s easy, healthy, and affordable!
Easy Slow Cooker Soups
Nothing says comfort like a savory, warming soup.
It’s easy to put together because the recipe allows for adjustments.
Use what you have and let it slow cook all day long!
Ingredients & Variations
Leftover turkey, ground turkey, or even rotisserie chicken can be used in this recipe!
This recipe is full of veggies! Potatoes, onions, carrots, celery, tomatoes, corn, & peas are all added to this soup. Try adding zucchini, mushrooms, broccoli, spinach, or even kale, whatever you have on hand!
Poultry seasoning, basil, and parsley simmer with the turkey & veggies until flavors meld. The combination is perfect, but feel free to add other spices for a fun twist. Garlic powder, bay leaves, rosemary, or thyme would all taste great!
Want this recipe to stretch even further? Try adding some pasta or rice to make this soup even heartier! (You might have to add more broth if adding pasta or rice to your soup.)
How to Make Turkey Vegetable Soup in the Slow Cooker
Just a few simple steps and a comforting soup will be simmering away in the Crockpot!
- Saute onion in butter and place on the bottom of the slow cooker.
- Add remaining ingredients and cook according to the recipe below until potatoes are tender.
- Season with salt and pepper and serve.
- The frozen veggies should be defrosted and drained before adding to the soup otherwise it will slow down the cooking time and make the soup watery. Just run them under hot water for a minute or so.
- If only fresh or frozen turkey is available, pan cook the meat in a skillet with a bit of the broth. After cooking add it to the soup.
- Cut the celery and potatoes evenly so they cook at the same rate.
Fridge: Once the soup is cooled enough, put the soup in an airtight container and store it in the fridge for up to 5 days. Most leftover soups can easily be refreshed by adding new vegetables and seasonings. Salt and pepper, a little of this and that, and serve!
Freezer: Ladle the soup into zippered bags and write the date on the outside. Lay the bags flat in the freezer and once frozen, stack them up like books to save space. They should last about two months.
- White Bean Soup – so versatile
- Crockpot Potato and Sausage Soup – budget-friendly
- Mushroom Barley Soup – a one-pot meal
- Taco Soup Recipe – only 30 minutes to make
- 20 Minute Broccoli Cheese Soup – a family favorite
- Easy Alphabet Soup – perfect on a cold day
Did your family love this Slow Cooker Turkey Vegetable Soup? Be sure to leave a comment and a rating below!
Slow Cooker Turkey Vegetable Soup
- ½ onion diced
- 2 tablespoons butter
- 6 cups turkey broth or chicken broth
- 2 cups cooked turkey or chicken
- 14.5 ounces canned diced tomatoes with juice
- 2 medium carrots sliced
- 2 ribs celery sliced
- ½ cup frozen corn defrosted & drained
- ½ cup frozen peas defrosted & drained
- 1 small potato peeled and cut into ½ " cubes
- ½ teaspoon poultry seasoning
- ½ teaspoon dried basil
- 2 teaspoons fresh parsley chopped
- Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
- Place in the bottom of a 6qt slow cooker.
- Add remaining ingredients (except parsley) and cook on low 7-8 hours or until potatoes are tender.
- Stir in parsley and serve.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
Very tasty. I cooked it overnight so it was ready to take to work for my lunch, and it will do for the rest of the week! Will definitely make again.
So glad you loved this soup Christine!
This soup was delicious! I used what I had in the pantry but used Italian style stewed tomatoes and left out the corn. We had enough tor 2 meals. I’ll make this again in a double batch snd freeze the other half. Great recipe!
I’ve been making turkey soup for years, every November after Thanksgiving when I have all that leftover turkey. And, I’ve pretty much made it just like your recipe here except on top of the stove, BUT….I never thought about doing it with rotisserie chicken in the slow cooker ANY TIME of year! Bravo! I have some leftover chicken in the fridge right now, so guess what’s for supper or maybe lunch tomorrow? Turkey Soup!