Smoked Turkey Soup

Smoked Turkey Soup | Roots & Boots

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This smoked turkey soup has become a go to recipe at my house. It’s the perfect way to put smoked turkey legs to good use.

Smoked Turkey Soup | Roots & Boots
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My husband Greg is the proud owner of a brand new smoker, which means we’ve been experimenting with all sorts of smoked meats.  When he smoked a turkey at Thanksgiving, I was looking for ways to use up the leftovers.  This smoked turkey soup was the delicious answer!

We raise Thanksgiving turkeys for our family and also to sell to our farm customers.  As a result, we ended up with a few extra birds this year.  You won’t hear me complaining, though, because it meant more smoked turkey soup for us!  

What about roasted turkey?

I’ve only tried this recipe with smoked turkey legs as well as homemade broth from our smoked turkeys.  The smokiness does add an incredible dimension to the flavor, but I’m guessing roasted turkey would work, too.  The flavor might be different, but I bet it would still taste delicious.

Optional ingredients

Optionally, you can add dried pasta and cream.  If you need to be gluten-free, I recommend this brand of pasta.  Need to be completely grain-free?  The same brand makes a paleo cassava pasta that I also recommend.  

I’ve made this smoked turkey soup without the cream, and it still tasted amazing.  It’s really just a matter of preference and available ingredients.  Try it both ways and let me know which way you prefer!

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Smoked Turkey Soup | Roots & Boots
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Smoked Turkey Soup

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  • Author: Kathleen Henderson
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main dish


  • 2 tablespoons butter or coconut oil
  • 2 smoked turkey legs
  • 8 cups broth
  • 1 onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 cloves garlic, minced
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3/4 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon curry powder
  • 2 bay leaves


  • 8 oz. dried pasta or cooked rice
  • 1/2 cup heavy cream or coconut cream





  1. Heat a large pot over medium-high heat, then melt 1-2 tablespoons butter or coconut oil.
  2. Add onion, celery, and carrot.  Stir to coat with butter or oil, then reduce heat to low and cover.  Cook, stirring occasionally, for about 15 minutes.
  3. Push veggies to the side to clear a spot on the bottom of the pot for the garlic.  Add minced garlic to this empty spot and cook for a few minutes, stirring if necessary to prevent scorching.
  4. Add seasonings: garlic powder, onion powder, black pepper, thyme, curry powder.  Stir well to combine.
  5. Add broth, turkey legs, and bay leaves, then bring to a boil.  Reduce heat and simmer for about 30 minutes.
  6. Remove turkey legs to a cutting board or platter.  Add optional pasta at this point.  Strip turkey legs and return shredded meat to the pot.
  7. Simmer another 20 minutes or so, or until pasta is cooked.
  8. Stir in optional cream.  If adding cooked rice, add it now and simmer until rice is heated through.
  9. Serve hot.

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Simplify your dinner prep with these tasty, nourishing soups!

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Kathleen | Roots & Boots

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

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