I remember the first time I made Jamie Oliver’s Turkey Soup. It was the day after Thanksgiving, and I had a fridge full of leftovers but no clue what to do with them. I had heard about Jamie’s turkey soup before, but never really thought much of it until I saw a pile of turkey bones staring at me from the fridge. I thought, “Why not”? and pulled up the recipe. To my surprise, it turned into one of the most satisfying meals I had made in a long time.
This soup is a celebration of comfort. It’s perfect for using up leftover turkey after the holidays. But it’s also so much more than just a ’leftover’ recipe. The layers of flavor in the broth are rich and complex, and the fresh ingredients bring a vibrancy that will make you forget it’s made from leftovers. Plus, you feel pretty good knowing you’ve turned scraps into something this delicious.
Jamie Oliver’s Turkey Soup Recipe
Jamie’s turkey soup is a complete meal in a bowl. It takes leftover turkey (or even fresh turkey, if that’s what you have) and transforms it into a rich, hearty soup with a ton of vegetables. But the real magic lies in the broth. It’s like all those flavors you thought you’d lost come alive again. This soup is comfort food with a little finesse.
Ingredients Needed
You might have most of these ingredients in your kitchen already. Here’s the full list you’ll need to make Jamie’s turkey soup:
- Turkey leftovers: This can be any bits of turkey you have left over from a roast.
- Olive oil: For sautéing the vegetables and building flavor.
- Onion: Adds sweetness and depth to the broth.
- Carrots: They bring sweetness and color to the soup.
- Celery: Adds a nice crunch and freshness.
- Leeks: If you’ve never added leeks to soup before, trust me. They’re wonderful.
- Garlic: A couple of cloves, finely chopped for some extra kick.
- Tomato paste: This adds umami and helps deepen the broth.
- Bay leaves: The classic herb to infuse your soup with earthy flavor.
- Fresh thyme: A must-have herb for its aromatic qualities.
- Stock (chicken or vegetable): You’ll need a good base for the soup; homemade stock is always best but store-bought will do in a pinch.
- Frozen peas: These pop in the soup with bursts of sweetness.
- Seasonings: Salt, pepper, and a squeeze of lemon juice for balance.
How To Make Jamie Oliver’s Turkey Soup
Making the soup isn’t complicated. It’s one of those dishes that’s easy to put together but still gives you a sense of accomplishment once it’s done.
- Prepare your ingredients: Start by chopping your veggies. Dice the onion, carrots, celery, leeks, and garlic. It’s a good idea to make these uniform in size for an even cook.
- Start the base: Heat olive oil in a large pot over medium heat. Add your onion, carrots, celery, and leeks. Cook them for about 10 minutes until they soften and start to release their sweetness.
- Add the garlic: Stir it in and cook for another minute or so, just until fragrant.
- Add the tomato paste: This will create a rich base and give the soup a deep color. Stir it into the veggies and let it cook for a couple of minutes to concentrate the flavor.
- Add the stock: Pour in the stock and bring it to a boil. Once it’s boiling, lower the heat and let it simmer for about 30 minutes. This is where all the flavors meld together.
- Add the turkey: At this point, add in your turkey meat (shredded or chopped) along with any bones you have left over. Let it simmer for another 20 minutes. This is when the broth becomes extra rich and full of turkey flavor.
- Finish with peas and seasoning: Add the frozen peas, and season the soup with salt, pepper, and a squeeze of lemon juice. If you have fresh herbs like parsley or more thyme, throw those in as well.
- Serve: Ladle the soup into bowls and serve it with some crusty bread on the side for dipping.
Ingredient Science Spotlight
Let’s take a moment to talk about the science behind a few key ingredients in this soup.
- Turkey: The turkey, especially if it’s from a slow-roasted bird, has lots of flavor-packed collagen in the bones. When you simmer the bones, you’re extracting all the gelatin, which makes the broth rich and silky.
- Carrots and celery: These two are essential in building the “mirepoix” (a French cooking base) that creates depth of flavor. The carrots offer natural sweetness while the celery adds a bit of savory crunch.
- Leeks: A lesser-known vegetable that works wonders in soups. They’re in the same family as onions, but they have a sweeter, more delicate flavor. They release a lot of moisture, which helps the broth get that satisfying richness.
- Tomato paste: Often, you don’t realize how powerful tomato paste is until you use it in a recipe like this. It’s super concentrated, giving the soup that deep, savory flavor without being too overpowering.
- Frozen peas: The science behind frozen peas is simple-when frozen, they retain a lot of their nutrients. This makes them an easy way to add freshness and pops of sweetness without needing fresh peas that might not always be in season.
Expert Tips
If you want to take this soup to the next level, try these expert tips:
- Add a dash of white wine: If you want to really elevate the broth, a splash of white wine while cooking the vegetables will add complexity and depth. Just let it reduce down before adding the stock.
- Use homemade stock: If you have time, homemade turkey or chicken stock will give this soup even more flavor. The richness from the bones is irreplaceable, and it adds a homemade touch that’s hard to beat.
- Don’t overcook the peas: Frozen peas cook really quickly. Toss them in at the end of cooking to maintain their bright green color and sweetness. Overcooking them will turn them mushy and dull.
- Add fresh herbs at the end: Fresh herbs like parsley, thyme, or rosemary added at the end of cooking will brighten up the soup and give it a fresh finish.
- Make it ahead: This soup actually gets better the next day. If you can, make it a day in advance, and let it sit in the fridge overnight. The flavors meld together even more, making for a richer, more comforting bowl the second time around.
Recipe Variations
One of the best parts of Jamie’s turkey soup is its versatility. If you’re looking to change things up, here are a few variations to try:
- Add noodles or rice: If you want to make this soup even heartier, toss in some small pasta like orzo or rice during the last 10 minutes of cooking. This will soak up the broth and make the soup even more filling.
- Go spicy: Add a little heat to the soup with some crushed red pepper flakes or a chopped chili pepper. It’ll add an unexpected kick that pairs well with the rich broth.
- Swap the vegetables: If you don’t have all the vegetables listed in the recipe, don’t worry. You can substitute with whatever you have on hand. Sweet potatoes, parsnips, or even kale can all work in this soup.
- Make it creamy: If you want a creamier texture, try adding a dollop of sour cream or a splash of heavy cream right before serving.
Final Words
There’s something magical about transforming leftovers into a comforting bowl of soup. This recipe doesn’t just use up leftover turkey-it turns it into something much more. It’s nourishing, flavorful, and has that perfect balance of savory goodness and fresh vegetables. Plus, it’s one of those recipes that feels like home no matter where you’re from.
FAQs
How Do I Make Jamie Oliver’s Turkey Soup?
To make Jamie Oliver’s turkey soup, start by simmering leftover turkey carcass with veggies, herbs, and spices. Add stock and let it cook until rich and flavorful. Then strain, return to the pot, and add turkey meat, fresh vegetables, and seasoning. Simmer until everything’s tender.
Can I Use Chicken Instead Of Turkey For Jamie Oliver’s Soup?
Yes, you can easily substitute chicken for turkey. The process and flavor will be similar, but turkey adds a slightly different richness.
What Can I Serve With Jamie Oliver’s Turkey Soup?
You can serve it with crusty bread, a side salad, or some simple crackers. It’s also great with a sprinkle of fresh herbs or a dollop of sour cream.