Did you somehow end up with a boatload of leftover Thanksgiving turkey? This turkey soup crock pot meal will bring your Thanksgiving leftovers back to life in the best way possible! No more turkey sandwiches for you. You're welcome.

bowl of cream turkey soup, from Shelf Cooking

Look, we're not trying to hate on the turkey sandwich here, but let's keep it real. Turkey sandwiches get old, fast! Which is why we LOVE this super creamy and unbelievably easy turkey soup.

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Slower cooker meals that basically do all the work for you are a major WIN in our book. And a dinner that uses up leftovers? Hallelujah! This is shelf cooking at its finest, friends. Buckle up!


mason jar of chicken broth, from Shelf Cooking

If you see an ingredient below that you don't have on hand, fear not! You can easily change this turkey soup crockpot recipe up to suit your tastes, preferences, or inventory. Here are a couple quick ideas:

  • Turkey – No turkey? Shredded chicken works! You can even use both.
  • Onion – If you don't have any fresh onions on hand, use dried onion, onion powder, or toss in some fennel or garlic.
  • Cream of Chicken Soup – Short on cream of chicken soup? Cream of mushroom soup is just as delicious. You can even use one of each!
  • Broth – If you don't have broth on hand, you can either make your own chicken broth or add one teaspoon of chicken bouillon for each cup of water.
  • Half and Half – Lactose intolerant? All out of half and half? No sweat! You can leave it out or use almond milk, plain Greek yogurt, or sour cream instead.
  • Rice – Rice is totally optional, so leave it out if you'd like, or use pasta instead. We love using bow-tie, but macaroni or penne are also great options.

Pro Tip: Cream cheese is a yummy, creamy thickener for cream-based soups. This is because it contains a thickening gum. Just make sure to chop it up and stir well to incorporate into your dish.


bowl of roasted potatoes, from Shelf Cooking

The best thing about soup is that you can really toss in just about anything and it will only enhance the final product! Check your kitchen inventory before you start cooking and brainstorm all the ways you can use up ingredients in your pantry or freezer. Here are a few quick examples of delicious add-ins: for this turkey soup:

  • Beans – One of the best ways to stretch a meal is to add some beans! They're so filling and inexpensive. In this case, you could turn your turkey soup into more of a turkey chili. Yum!
  • Cheese – When in doubt, add the cheese! Serve with some shredded cheddar or parmesan on top to add an extra punch of flavor.
  • Fresh Herbs – If you have some fresh herbs stored away from the summer, toss them in the slow cooker and let them work their magic!
  • Potatoes – Another awesome way to bulk up this recipe is to add some diced potatoes. They help it stretch even further. Carbs for the win!
  • Taco Seasoning – In a hurry? Drop-in a packet of taco seasoning (or use your own homemade version). That's pretty much all the seasoning you'll need!
  • Veggies – Any veggies work in soup! Frozen, canned, you name it. Use what you've got.

As you can tell, this is one versatile recipe. Now, wondering what to do if you have any leftovers? We've got some ideas!


turkey pot pie, from Shelf Cooking

Besides the fact that it's so quick and easy, one of the greatest things about soup is the leftovers!!! It's easy to stretch a big batch of soup into several meals. Here are some quick ideas for turning your leftover soup into a brand new lunch or dinner:

  • Baked Potato BarBaked potatoes and soup are a match made in heaven! Set up a make your own potato bar and then serve those bad boys with a cup of your leftover soup. It'll feel like a brand new meal.
  • Bread Bowls – We love serving soup in bread bowls! So filling, so delicious, and so FUN.
  • Cheesy Turkey Noodle Casserole – Boil a box of pasta, throw it in a casserole dish, and mix in your leftover soup. Bake at 350°F for 25 minutes, covered. Remove from oven and add shredded cheese, then bake uncovered for five more minutes.
  • Pot Pie – Pour your leftovers into a pie crust, top with pastry puff, and bake at 375°F for about 30 minutes. It couldn't be easier!
  • Quiche – Sunday brunch, anyone? Whisk 3 eggs and 1/2 cup of milk, strain your soup, stir, mix in some shredded cheese, and add the mixture to a frozen pie shell. Bake for about 30 minutes at 350°F or until the crust is golden brown. Serve with fresh fruit or mixed greens.

This soup is delicious warmed up on its own, and the flavors are even richer on day two. Make a quick PB&J or grilled cheese and you've got a quick lunch! Wondering how you can freeze the leftovers or how long they'll last? Wonder no more! Let's chat about it.


If you want to save a bowl of this soup for a rainy day, we can't blame you. If you plan to eat it within 3-4 days, just store in an airtight container in your refrigerator. Then reheat in the microwave or on the stovetop. You can add a splash of water if needed.

Want to save a big batch for a future meal? This is the perfect recipe to double so you can freeze for later! Let your soup cool completely, then add it to a freezer-safe bag or container. Make sure to save a little space for the liquid to expand as it freezes.

Label and plan to eat your soup within three months. When you're ready to serve, thaw overnight in the refrigerator, and then warm on the stovetop.

Pro Tip: Soups with dairy or noodles don't freeze as well, so if you're planning to make an extra batch to freeze, skip the half and half and noodles.


We told you this was going to be easy, and we weren't lying! Grab that crock pot. Here we go!

bowl of cream turkey soup, from ShelfCooking.com

Slow Cooker Turkey Soup

This soup is the perfect way to use up any Thanksgiving leftovers, but we think it's good any time of year. Save this recipe and add it to your busy weeknight meal rotation.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American
Servings 12


  • 1 lb. shredded or diced turkey
  • ½ diced onion
  • 2 cups chopped veggies (We suggest carrots and celery)
  • 2 cans cream of chicken soup (10.5 oz cans)
  • 5 cups chicken broth
  • 1 cup wild rice
  • 1 cup half & half
  • Seasoning to taste (We love a sage, rosemary, thyme, ground black pepper, garlic pepper blend.)


  • Add a crock pot liner to your slow cooker for easy cleanup!
  • Shred/chop turkey and veggies.
  • Place turkey, onion, veggies, canned soup, and chicken broth in the slow cooker. Stir to mix well.
  •  Cover, cook on low 7-8 hours.
  • One hour before you're ready to serve, cook wild rice according to package instructions.
  • Add rice and half-and-half to the soup. Let it cook on low until ready to serve. 
  • Add a touch more broth if needed. Serve and enjoy!

We can almost smell this cooking! Serve with a batch of our favorite rustic bread or whip up some grilled cheese sandwiches, and dinner is served.

There you have it! A leftover turkey soup recipe for your crockpot that'll make you forget you ever slapped that extra turkey between two slices of bread!

We hope you love this recipe as much as we do! What's your favorite type of soup? Drop us a comment below and let us know!

Image with text that reads "slow cooker turkey soup" from Shelf Cooking

Looking for more quick, easy meal ideas?

Have a soup-er day!