Know what’s on your plate
Turkey soup
Calories & nutrition facts
chunky, canned, ready-to-serve
Nutrition facts
Per 100 g% DV- Calories 57 kcal —
- Protein 4.3 g 9%
- Carbohydrate 6 g 2%
- Fat 1.9 g 2%
- Saturated fat 0.5 g 3%
- Sodium 391 mg 17%
- Cholesterol 4 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 152 µg 17%
- Vitamin C 2.7 mg 3%
- Thiamin (B1) 0.02 mg 1%
- Riboflavin (B2) 0.05 mg 3%
- Niacin (B3) 1.5 mg 10%
- Pantothenic acid (B5) 0.39 mg 8%
- Vitamin B6 0.13 mg 8%
- Folate (B9) 5 µg 1%
- Vitamin B12 0.9 µg 38%
Minerals
- Calcium 21 mg 2%
- Iron 0.81 mg 5%
- Magnesium 10 mg 2%
- Phosphorus 44 mg 4%
- Potassium 153 mg 3%
- Zinc 0.9 mg 8%
- Copper 0.1 mg 11%
- Manganese 0.1 mg 4%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 57 | 4.3 g | 6 g | 1.9 g |
| 1 × cup (8 fl oz) | 236 g | 135 | 10 g | 14 g | 4.4 g |
| 1 × can (18.75 oz) | 532 g | 303 | 23 g | 32 g | 9.9 g |
| 2 × cup (8 fl oz) | 472 g | 269 | 20 g | 28 g | 8.8 g |
| ½ × cup (8 fl oz) | 118 g | 67 | 5.1 g | 7 g | 2.2 g |
| 3 × cup (8 fl oz) | 708 g | 404 | 31 g | 42 g | 13 g |
| 4 × cup (8 fl oz) | 944 g | 538 | 41 g | 56 g | 18 g |
Similar foods
- Turkey gravydry367 kcal / 100 g
- Chicken soupcanned, chunky, ready-to-serve71 kcal / 100 g
- Turkey vegetable soupcanned, prepared with equal volume water30 kcal / 100 g
- Chicken rice soupcanned, chunky, ready-to-serve53 kcal / 100 g
- Chunky chicken noodle soupcanned, ready-to-serve41 kcal / 100 g
- Chunky vegetable soupcanned, ready-to-serve39 kcal / 100 g
- Beef stroganoff soupcanned, chunky style, ready-to-serve98 kcal / 100 g
- Tomato soupready-to-serve57 kcal / 100 g
- Soupveg & meat based, ready-to-eat41 kcal / 100 g
- Cream of chicken soupcanned, condensed90 kcal / 100 g
Questions about Turkey soup
How do you make turkey soup from leftover roast turkey?
Soften chopped onion, carrot and celery in a little oil, add stock and simmer until the vegetables are tender. Stir in shredded cooked turkey for the last 5–10 minutes so it heats through without becoming stringy; add noodles or cooked rice if you like.
How long should you simmer turkey soup?
Simmer the stock with raw turkey pieces and vegetables until the turkey is cooked through and tender, usually about 20–30 minutes for small boneless pieces. Add cooked turkey only near the end, for about 5–10 minutes.
Can you freeze turkey soup?
Yes. Cool it promptly, then freeze in sealed portions; use within about 3 months for best quality. Noodles and potatoes can turn soft after freezing, so freeze the soup before adding them and cook them separately when reheating.
What can you add to turkey soup besides noodles?
Rice, barley, small pasta, potatoes or beans all work; add cooked grains near the end, while barley needs longer to soften. Thyme, parsley and a squeeze of lemon lift the savoury broth, and leftover roast vegetables make an easy addition.
How do you make turkey soup less salty?
Dilute it with unsalted stock or water, then add extra vegetables, cooked rice or shredded turkey to balance the broth. Avoid reducing it by boiling, which concentrates the salt; lemon juice or herbs can brighten the flavour without adding more.
How does turkey soup compare with chicken soup?
The listed turkey soup has 57 kcal per 100 g, compared with 71 kcal in chicken soup; chicken soup also has 5.06 g of protein versus 4.3 g. Recipes vary, so these figures describe the listed soups rather than every homemade bowl.
Is turkey soup a source of vitamin B12?
Yes. A 236 g portion provides 2.1 µg of vitamin B12. Its vitamin A also reaches the threshold to call it a source: the same portion has 359 µg.
How much turkey soup is a usual portion?
A serving is often about 236 g, roughly one medium bowl. If the soup is the main meal, add bread or a filling such as rice, beans or potatoes.
Source: USDA FoodData Central 171558 · per 100 g · carbohydrate per EU label, fibre excluded
