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Turkey soup with Pine Ridge CB+V
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Turkey Soup

Recipe Date: July 28, 2020
Yield: 6 Servings
Prep: PT15M 15 minutes | Cook: 25 minutes
Total Time: PT40M 40 minutes
Difficulty: Easy
Measurements: Imperial (US)

Our popular Chenin Blanc + Viognier blend complements an array of dishes. With its perfect balance between sweet and savory, it’s the perfect wine to serve with your holiday turkey dinner. It also makes a great foil to Thanksgiving leftover dishes like turkey soup, sandwiches, and pot pie.


  • 2 tablespoons olive oil
  • 1 cup sliced leeks
  • 1 cup diced celery
  • 1 cup diced carrots
  • 8 cups homemade turkey broth or purchased low-sodium chicken broth
  • 4 cups shredded cooked turkey meat
  • 1 tablespoon chopped fresh thyme
  • Kosher or sea salt
  • 2 tablespoons chopped Italian parsley
  • 3 cups cooked noodles


Heat the oil in a heavy-bottomed soup pot over medium heat. Add the leeks, celery, and carrots, and let soften, stirring occasionally, for about 5 minutes.

Add the broth and bring to a simmer.

Add the turkey and thyme, and cook for 10 minutes. Taste for salt and adjust.

Add the parsley and noodles, and warm through.

Ladle into large soup bowls.