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"The Day After" Turkey Soup

Rated as 4.44 out of 5 Stars

"This is a family favorite and nobody knows how easy it is to make! I love that it's gluten-free!"
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2 h 15 m servings 144
Original recipe yields 6 servings


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  1. Combine turkey, onion, carrots, potato, celery, parsley, garlic, salt, and black pepper in a large stockpot; add turkey stock. Bring stock to a boil, reduce heat to medium-low, and simmer until vegetables are tender, 2 to 3 hours.


  • Cook's Note:
  • Chicken can be substituted for turkey to make chicken soup instead.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 144 calories; 3 11.9 16.1 41 1390 Full nutrition

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Read all reviews 7
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I made this vary similar but added baby spinach and fresh parsley at the end and turned thee heat off. I set aside some to freeze and then added 1/2 cup broken whole wheat linguini to the rest o...

Yes this wAs very good I never measure or use spices as directed. Just a pinch of this dash of that....But this was really tasty....

Tasted great! This is a good recipe to use up all of the leftover ingredients from Thanksgiving. I never use all of the potatoes, carrots, and celery that I buy. I added fresh rosemary, sage, a...

Very flavorful and filling. I reduced the cooking time to about an hour, just until the vegetables are tender.

Quick and easy with fresh stock and tukey. I did not simmmer for 2 hours. Just until the vegtables are tender.

Super easy and pretty hearty for a turkey soup. It was a meal in itself!

A great blend of flavors especially with the potatoes. I added the celery to the hot bowl of soup for a little crunch.