Chicken or Turkey Soup: Filling, Nutritious, Frugal!

There’s nothing better than a hot pot of soup on a chilly day. The smell alone (rich broth, gentle herbs, and fresh vegetables) makes you want to slow down and sit for a while. This Chicken or Turkey Soup is one of my favorite recipes for turning holiday leftovers into something nourishing and full of life.

Originally, I started making this soup as a way to stretch our meals and make sure nothing went to waste. After a holiday turkey or roasted chicken dinner, the leftover bones and scraps still have so much to offer. With a few simple ingredients and a little time, they transform into a golden, mineral-rich broth that comforts the body and restores the spirit. This recipe is versatile; add whatever leftover meat and vegetables you have on hand. The sky’s the limit!

Why You’ll Love Chicken or Turkey Soup

This soup has become a delicious tradition in our home; it signals the end of a holiday, a way to use up leftovers, or the start of a cozy weekend at home. It’s hearty enough to feel satisfying, but light enough that you can enjoy a big bowl without feeling weighed down. The broth carries layers of sweetness from the carrots, depth from the herbs, and that unmistakable warmth that only comes from slow-simmered poultry.

What I love most, though, is its purpose. It’s a recipe that teaches good stewardship…showing our kids that we can honor the food God provides by using every bit of it. In a culture that tells us to toss things out and start fresh, this soup reminds us to pause, look at what’s already in front of us, and turn it into something nourishing.

From a practical standpoint, this recipe is as forgiving as it gets. You don’t have to measure perfectly or follow strict rules; it’s a “clean out the fridge” kind of meal. Have half a bag of peas? Toss them in. A lonely zucchini or a few handfuls of spinach? Perfect. Leftover green beans or roasted veggies from the night before? They’ll add even more depth and flavor.

This soup also adapts beautifully to your family’s preferences. Use organic brown rice for a hearty option, organic potatoes or sweet potatoes for a classic texture, or organic gluten-free pasta or organic brown rice and millet ramen if you’re serving kids who love noodles. You can even make it vegetarian by swapping the poultry for extra organic veggies and chickpeas…it’s that versatile.

And if you’re cooking for a busy week ahead, double the batch. Freeze half in individual jars or containers so you can grab one when someone’s under the weather or when you just need a wholesome, homemade meal without the effort.

It’s not fancy, but it’s real, nourishing food that makes your home smell like love and reminds you that sometimes, the best meals begin with what’s left over.

The Nutritional Benefits of These Ingredients

Each ingredient in this recipe was chosen not just for flavor, but for how it supports the body’s healing and resilience.

Organic and Free Range Chicken or Turkey: The bones and meat from pasture-raised poultry are rich in collagen, gelatin, and trace minerals like zinc and phosphorus. As they simmer, these nutrients release into the broth, supporting joint health, gut integrity, and immune function.

Organic Carrots, Celery, and Onions: This classic trio, often referred to as a mirepoix, offers flavor, fiber, and antioxidants. Onions help support liver detoxification, celery is naturally hydrating and rich in potassium, and carrots provide beta-carotene to support healthy skin and vision.

Organic Bouquet Garni and Herbs: Organic herbs infuse the broth with gentle antimicrobial properties while aiding digestion and circulation. Parsley is particularly powerful for kidney and liver health, while bay leaves help reduce inflammation and balance blood sugar.

Organic Tomatoes: This bright ingredient adds natural acidity and is packed with lycopene, a plant compound linked to heart health and cellular repair. They also give the broth its rich color and tang.

Organic Vegetables of Your Choice: Frozen or fresh, extra veggies boost the fiber and vitamin content of the soup. Peas add protein, green beans provide folate, and spinach brings iron and vitamin C.

Organic Brown Basmati Rice, Potatoes, or Gluten-Free Pasta: These options make the soup filling and grounding. Brown basmati rice is full of B vitamins and fiber for steady energy, while potatoes offer potassium and resistant starch for gut health. Gluten-free pasta can make this meal extra comforting without compromising digestion.

Pink Himalayan or Sea Salt: A clean, mineral-rich salt helps replace electrolytes and enhances flavor naturally without additives.

Chicken or Turkey Soup Recipe

Chicken or Turkey Soup Recipe

Prep Time 10 minutes minutes

Author Mama Z

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Servings

2x4x6x

Ingredients

• 1 free-range organic chicken OR turkey, chopped
• Purified OR distilled water, to cover the meat
• 3 small onions, chopped OR 3 tablespoons organic dried minced onions
• 2 organic celery ribs, finely diced
• 2 organic carrots, finely diced
• 2 organic bay leaves
• 4 sprigs organic parsley
• 3 tablespoons organic Bouquet Garni, divided into 2 reusable tea bags
• 1 teaspoon Vegetable Bouillon Seasoning Mix
• 1 quart organic tomatoes, diced OR crushed
• 3-4 cups organic vegetables of your choice, frozen mixed veggies, carrots, peas, etc.*
• Organic white pepper, ground
• 1 cup organic brown basmati rice OR 3 cups organic raw diced potatoes OR 3 cups brown rice pasta or 2-3 cakes organic brown rice and millet ramen*

Supplies

• Soup pot
• Reusable tea bags

Instructions

 

• Place the cut-up chicken or turkey in a soup pot and cover it with purified or distilled water. Add the onions, celery, carrots, bay leaves, parsley, 1 tea bag of Bouquet Garni, and bouillon. Bring to a boil and let simmer for 1 hour.
• Remove the Bouquet Garni and chicken from the pot and shred the meat from the bones. Place the meat back in the pot and add the second Bouquet Garni teabag, tomatoes, veggies, and salt and pepper to taste. Let simmer for 30 minutes. After 30 minutes, remove the Bouquet Garni and bay leaves. Add the rice and let it cook for 30 more minutes. Enjoy!

Notes

*If using frozen vegetables, add them during the last 10-15 minutes of cooking.
**If using rice or raw potatoes, add during the last 30-40 minutes of cooking. If using pasta, cook before, toss it with olive oil, keep in a separate pot, and add to the bowls right before serving.

Vegetable Bouillon Seasoning Mix (Vegan)

This recipe is inspired by our favorite brand that is no longer sold in America. Customize the recipe to fit your family’s individual tastes by following our notes at the bottom of the recipe card.

Prep Time 5 minutes minutes

Author Mama Z

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Servings

2x4x6x

Ingredients

• 3 tablespoons organic nutritional yeast
• 1 tablespoon organic dried onion powder
• 1 tablespoon organic garlic powder
• 1 tablespoon organic celery seed
• 1 tablespoon organic turmeric powder
• 1 tablespoon organic dried parsley
• 1 teaspoon organic dried thyme
• 1 teaspoon organic dried rosemary
• 1 teaspoon organic dried oregano
• 1 teaspoon organic dried basil
• 1 teaspoon organic white pepper, ground
• 1 teaspoon organic yellow mustard powder
• 1 teaspoon organic smoked paprika OR paprika
• ½ teaspoon organic ground bay leaf
• ½ teaspoon pink Himalayan salt OR sea salt, ground*

Supplies

• Glass jar

Instructions

 

• Mix all spices together in a jar.
• Store in an airtight container for up to 6 months.
• Use 1 teaspoon per cup of water as a substitute for bouillon cubes in soups, stews, or sauces.

Notes

*If you want a salt-free option, eliminate the salt or use potassium chloride. The color of your product will vary based on the ingredients and additives you choose.

For more spice add an additional ½ teaspoon white pepper. For a richer flavor, add 1 tablespoon organic dried mushroom powder.

If you want to add slight sweetness, add ½ teaspoon organic ground fennel seed or organic dried carrot powder.

For extra savoriness, add ½ teaspoon organic chickpea powder.

Step-by-Step Cooking Instructions

Step One: Start the Broth

Place the cut-up chicken or turkey in a soup pot and cover it with purified or distilled water. Add the onions, celery, carrots, bay leaves, parsley, 1 tea bag of Bouquet Garni, and bouillon. Bring to a boil and let simmer for 1 hour.

Step Two: Shred the Meat and Serve

Remove the Bouquet Garni and chicken from the pot and shred the meat from the bones. Place the meat back in the pot and add the second Bouquet Garni teabag, tomatoes, veggies, and salt and pepper to taste. Let simmer for 30 minutes. After 30 minutes, remove the Bouquet Garni and bay leaves. Add the rice and let it cook for 30 more minutes. Enjoy!

How to Serve & Store Leftovers

This soup is best enjoyed fresh, but it keeps beautifully for several days, making it a wonderful make-ahead meal for busy families. Once it cools, store leftovers in airtight glass containers to lock in freshness and flavor. It will stay good in the refrigerator for up to five days, or can be frozen for up to three months. I like to label my jars with the date and portion size so it’s easy to grab exactly what we need later on.

When reheating, warm it gently on the stovetop over low to medium heat. This helps preserve the delicate nutrients and keeps the vegetables from becoming mushy. If you prefer a heartier consistency, let the broth simmer uncovered for a few minutes as it reheats; the soup will thicken slightly, turning into a cozy, stew-like bowl that’s perfect alongside gluten-free bread or grain-free crackers.

If you’re making this soup after a big holiday meal, take a few extra minutes to portion it into smaller containers before freezing. That way, you can pull out one serving at a time for a quick lunch, a nourishing dinner, or a comforting meal when someone’s under the weather.

Nourishment for Body and Soul

Cooking from scratch (and using leftovers!) is a chance to meet with God. It’s a pattern that mirrors how God works in our lives: He takes the simple, the overlooked, the things we might call “scraps,” and transforms them into something whole and good. This soup is more than just a meal; it’s a quiet act of restoration, both for the body and for the heart.

When you slow down enough to simmer broth, chop vegetables, and stir patiently, you give your mind and spirit space to breathe. And, that’s where gratitude grows, right in the middle of the ordinary.

Food prepared this way reminds us that nourishment isn’t only physical. It’s emotional and spiritual, too. God designed us to connect over meals, to find comfort in community, and to use our hands in ways that serve others. Each spoonful shared with your family is a way of saying, “You’re cared for. You’re loved. You belong here.”

So as you stir this soup or ladle it into bowls, remember that it’s more than sustenance, it’s an offering of love and faith. The same God who multiplies loaves and fish can use a simple pot of soup to meet needs far beyond hunger.

“He fills the hungry with good things.” – Luke 1:53

“Whatever you do, do it all for the glory of God.” – 1 Corinthians 10:31

“The generous will themselves be blessed, for they share their food with the poor.” – Proverbs 22:9

“His master said to him, ‘Well done, good and faithful servant. You have been faithful over a little; I will set you over much. Enter into the joy of your master.’” – Matthew 25:21