Jamie Oliver’s Turkey Soup is one of those cozy, post-holiday miracles. You’ve got leftover roast turkey in the fridge, a carcass that still has plenty of flavor and maybe some stray veg from Christmas dinner. Jamie takes all that and turns it into a hearty, nourishing soup.
It’s not just about using leftovers. it’s about squeezing every bit of flavor from what’s already there. The turkey bones? They become a rich, homemade stock. The meat gets shredded and tossed back in. Veggies add texture and bulk. Herbs bring it to life. And just like that, you’ve got a soul-warming meal that somehow tastes like the holidays all over again-but fresher.
This isn’t your standard bland turkey soup. Jamie layers flavor with garlic, herbs and a hit of lemon at the end. It’s rustic, comforting and just clever cooking.
Jamie Oliver Turkey Soup Recipe
Ingredients Needed
Here’s the breakdown of what you’ll need. Some of this can be swapped based on what you’ve got on hand:
For The Stock
- Leftover turkey carcass (bones, skin, bits of meat attached)
- 1 onion, halved (no need to peel)
- 1 carrot, roughly chopped
- 2 celery sticks, chopped
- A few black peppercorns
- Bay leaves
- Fresh thyme (or dried if that’s all you have)
- Cold water (enough to cover the carcass)
For The Soup Itself
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery sticks, chopped
- Handful of pearl barley or rice (optional, for bulk)
- Leftover turkey meat, shredded
- Fresh parsley, chopped
- A squeeze of lemon juice
- Olive oil
- Salt and pepper, to taste
Optional But Great Additions
- A pinch of chili flakes for some heat
- Leeks, if you’ve got them
- A splash of white wine for deglazing
Equipment Needed
No fancy gear required. Here’s what you’ll use:
- Large stockpot or Dutch oven
- Strainer or sieve (for separating stock)
- Sharp knife and cutting board
- Wooden spoon
- Ladle
- Medium pot (if you want to pre-cook barley or rice separately)
How To Make Jamie Oliver’s Turkey Soup
Step 1: Make the Stock
Start with the carcass. Break it up if needed to fit it in the pot. Throw in the halved onion, carrot, celery, peppercorns, bay leaves and thyme. Cover with cold water. just enough to submerge it all.
Bring it to a boil. Then lower the heat and let it gently simmer for 2-3 hours. Skim any scum that floats to the top. this keeps the stock clear. This is where all the magic happens. The longer it simmers, the more depth you get.
Step 2: Strain and Set Aside
Once the stock is ready, strain it through a sieve into a clean bowl or pot. Discard the solids-what you need is that golden, flavorful broth. Let it sit a bit, then skim off excess fat from the top if you want a lighter soup.
Step 3: Build the Soup
Heat a splash of olive oil in your soup pot. Add chopped onions, garlic, carrots and celery. Season with salt and pepper. Cook over medium heat until softened. about 10 minutes.
If you’re using barley or rice, now’s the time to toss it in and give it a stir.
Pour in your strained stock. Bring to a boil, then reduce to a simmer. Cook until the grains are tender-around 20-30 minutes, depending on what you’re using.
Step 4: Add Turkey and Finish
Add your shredded turkey meat. Let it heat through. just a few minutes is enough.
Right before serving, stir in chopped parsley and a good squeeze of lemon juice. Taste and adjust seasoning. That brightness from the lemon brings it all together.
Serve it hot, maybe with some crusty bread on the side.
What I Learnt
Making this soup taught me a few things-nothing earth-shattering but genuinely useful:
- Don’t toss the carcass. There’s so much flavor left in those bones. Turning them into stock makes you feel like a kitchen wizard.
- Layering is key. Starting with a base of sautéed onion, garlic and celery makes the soup taste more “cooked”, not just reheated leftovers.
- Lemon at the end changes everything. It lifts the whole soup, balancing the richness with just the right amount of freshness.
- It’s versatile. You can throw in whatever veg you’ve got-parsnips, leeks, kale-it all works. Same with herbs.
- Pearl barley is amazing. If you haven’t cooked with it before, try it here. It gives the soup a bit of chew and makes it feel extra hearty.
Recipe Tweaks For Jamie Oliver’s Turkey Soup
Jamie’s turkey soup is already a warm hug in a bowl. You want to make it your own, right? Here are some smart ways to tweak it:
1. Add a Kick:
Jamie keeps it pretty classic but if you like heat, stir in a diced red chili or a pinch of cayenne. Even a swirl of harissa or chipotle paste can take it to another level.
2. Go Creamy:
For a richer vibe, pour in a splash of double cream or coconut milk just before serving. It softens the flavors and adds a little indulgence. Great for colder days.
3. Boost the Veg:
This soup is a great vehicle for extra vegetables. Got parsnips, swede or kale hanging around? Chuck them in. Root veg gives sweetness and leafy greens bring a fresh bite.
4. Play with Herbs:
Jamie leans on thyme and bay but you can change the flavor profile with rosemary, sage or even a handful of fresh dill or parsley stirred in at the end.
5. Make It More Filling:
Add a can of beans (cannellini or chickpeas work well) or throw in some cooked rice or small pasta like orzo. It turns it into more of a stew and stretches your leftovers even further.
6. Add a Splash of Acid:
Right before serving, squeeze in a bit of lemon juice or add a spoon of vinegar (sherry or white wine vinegar). It brightens up all the flavors and cuts through the richness.
Storage Tips For Leftovers
Turkey soup is one of those dishes that actually gets better the next day. But to keep it tasty (and safe), here’s how to store it like a pro:
Cool It Fast:
Don’t leave the soup out for hours. Let it cool slightly, then portion it into shallow containers. This helps it chill quickly and prevents bacteria growth.
Fridge Life:
In the fridge, turkey soup will last about 3 to 4 days. Store it in airtight containers and label them with the date. It’s a small step but keeps things organized.
Freezer Friendly:
This soup freezes beautifully. Once it’s fully cooled, ladle it into freezer bags or containers, leaving a little space at the top for expansion. Label it with the date. It’ll keep well for up to 3 months.
Reheating Tips:
Always reheat until it’s piping hot all the way through. If it’s too thick, add a splash of water or stock to loosen it up. Microwave or stovetop both work fine. just stir it now and then for even heat.
What To Eat With Jamie Oliver’s Turkey Soup?
This soup is hearty but it loves a good sidekick. Here are a few tasty pairings:
1. Crusty Bread or Toasted Sourdough:
You want something to mop up every last drop. Rub the bread with a bit of garlic and olive oil before toasting. it adds a rustic punch.
2. Cheesy Toast or a Grilled Cheese Sandwich:
Go full comfort. Melty cheddar or mozzarella on bread, grilled until golden? Total crowd-pleaser.
3. Simple Salad:
Lighten things up with a sharp salad-rocket, shaved fennel and lemon dressing work well. It cuts through the richness of the soup.
4. Roasted Veggies:
Have leftover roasted carrots, sprouts or sweet potatoes from the big day? Serve them alongside or even stir them into the soup for a cozy one-bowl meal.
5. Herby Couscous or Rice:
If you’re stretching the soup for another meal, spooning it over warm couscous or rice makes it extra filling and gives a new texture to enjoy.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Turkey Soup?
You’ll need turkey leftovers, vegetables like carrots, celery, and onions, herbs like thyme and rosemary, and stock (chicken or vegetable). Optional extras include pasta or rice for added texture.
How Long Does Jamie Oliver’s Turkey Soup Take To Cook?
It usually takes around 45 minutes to an hour, depending on how much you have to simmer the ingredients and cook the turkey until it’s tender.
Can I Make Jamie Oliver’s Turkey Soup Ahead Of Time?
Yes! This soup stores really well in the fridge for a couple of days or you can freeze it for later. Just make sure to store it in an airtight container.
