If you’re looking for the best herbs and spices for turkey soup, look no further.
I’ve got 17 delicious options that will take your soup from good to great.
And trust me, your friends and family will be impressed.
So, whether you’re looking for something classic or something a little out-of-the-box, read on for my top picks.
Related: What Vegetables Go in Turkey Soup? (13 Best Veggies)
17 Best Herbs and Spices for Turkey Soup
Any soup lover knows that herbs and spices can make or break a soup.
If you’re looking to add some flavor to your turkey soup, you’ll want to choose the right herbs and spices.
Fortunately, there are a number of great options that will complement the flavors of the turkey without overwhelming them.
Here are 17 of the best herbs and spices for turkey soup:
Parsley has a clean and peppery flavor (which is why it is often used as a garnish).
It’s also a good source of vitamins A and C.
When used in soup, parsley can help to brighten the flavors and make them more complex.
To store parsley, wrap it in a damp paper towel and place it in a plastic bag.
Store in the refrigerator for up to one week.
To use, chop the parsley before adding it to your soup.
Chives have a mild onion flavor (so if you’re not a fan of onions, don’t worry – you almost won’t even taste them in the soup!) and they’ll add a nice green color to your soup.
They’re also really easy to store and use.
Just like with any other herb, you’ll want to make sure they’re stored in a cool, dry place.
I like to keep mine in a mason jar on my windowsill.
When you’re ready to use them, just snip off however much you need with a pair of scissors.
Turkey soup is delicious on its own, but adding chives takes it to the next level.
Not only do they add flavor and color, but they also make the soup look more appetizing.
If you’re looking for a way to spruce up your turkey soup, give chives a try – you won’t be disappointed!
See Also: What To Serve With Turkey Divan? 10 Best Sides
Thyme dances between earthy and minty (and woodsy) flavors, which is why it’s such a versatile herb that can be used in everything from poultry to pork dishes.
When it comes to soup, thyme is the perfect addition to give your bowl an added depth of flavor.
If you’re using dried thyme, make sure to store it in a cool and dark place (like your spice cabinet) and it will last for about six months.
To use, simply add a teaspoon (or more, depending on how big your batch of soup is) during the last few minutes of cooking.
If you have fresh thyme on hand, strip the leaves off the stem and give them a rough chop before adding them to your soup.
You’ll want to use about three times as much fresh thyme as you would dried since the flavors are not as concentrated.
Basil is a balance between sweet and savory (with hints of mint) and can be used in a variety of dishes.
When it comes to soup, adding a little basil can brighten up the flavors and make for a more complex dish.
Here are some tips for using basil in your turkey soup (or any soup!):
- Use about 1 teaspoon of chopped basil per cup of soup.
- Add the basil near the end of cooking so that it doesn’t lose its flavor.
- If you’re using dried basil, rehydrate it in water for about 10 minutes before adding it to the soup.
To store basil, wrap it loosely in a damp paper towel and place it in the fridge.
This will help keep the herb fresh for up to a week.
Oregano is peppery and assertive (often a little bitter) with a slightly sweet, minty flavor. It’s most commonly used in Italian and Greek cuisine.
When using oregano in your turkey soup, be sure to add it near the end of cooking so the heat doesn’t destroy its flavor.
A little goes a long way with this herb, so start with a pinch and add more to taste.
To store oregano, wrap it in a dry paper towel and place it in an airtight container in the fridge where it will stay fresh for up to 2 weeks.
Rosemary is lemony-pine-like (and somewhat peppery) herb that can really elevate the flavor of your turkey soup.
If you want to add some rosemary to your turkey soup, it’s best to use fresh rosemary if you have it available.
If not, you can typically find dried rosemary in any spice section at a grocery store.
When using dried herbs and spices, always remember that a little goes a long way – you can always add more, but you can’t take it away once it’s been added.
To properly store rosemary, make sure it is in an airtight container and kept in a cool, dark place.
Marjoram has an earthy and woodsy taste (with notes of pine and citrus) that can really add a lot of flavor to your turkey soup.
When using marjoram, be sure to only use a small amount as it is a very potent herb.
A little goes a long way! You can always add more if needed, but you cannot take it away once it’s in the soup.
If you’re using dried marjoram, be sure to rehydrate it in some water for about 10 minutes before adding it to the soup.
This will help release all of its flavors into the soup.
Fresh marjoram can be added directly into the soup.
To store marjoram, keep it in a cool and dark place in an airtight container.
8. Bay Leaves
Bay leaves have an almost minty flavor (with subtle hints of black pepper) that can really elevate your turkey soup.
While the bay leaf is technically an herb, it’s most commonly used as a spice because it’s very potent.
A little goes a long way with this ingredient!
I would recommend using 1-2 bay leaves for every 4 cups of broth in your soup.
Any more than that and the flavor of the bay leaf will be too overwhelming.
Bay leaves should be added at the beginning of cooking so that they have time to infuse their flavor into the soup.
If you add them at the end, they won’t have had enough time to do their job and your soup will be lacking in flavor.
Dill has a bright, sweet taste (somewhere between anise, parsley, and celery) that can really liven up a bowl of soup.
It’s perfect in turkey soup because it compliments the turkey perfectly without overpowering the other flavors in the soup.
When using dill, it’s best to add it near the end of cooking so that its flavor stays fresh and bright.
If you add it too early, the heat will cause the dill to lose its flavor.
A little goes a long way with dill, so start with just a teaspoon or two and then taste your soup before adding more.
You can always add more, but you can’t take it away once it’s in there!
Cloves are a pungent warm spice (with an intense taste and aroma) that are used in many savory dishes, sweet dishes, and drinks.
Cloves can be used whole or ground.
When using cloves, a little goes a long way as they are very potent.
Cloves pair well with other spices such as cinnamon, allspice, and nutmeg.
You can use cloves to flavor soups, stews, sauces, marinades, meat (especially pork), vegetables, and even fruit.
Cloves can also be used to make a simple syrup for cocktails or desserts.
To properly use cloves in your turkey soup (or any dish), start by adding a small amount and tasting as you go.
It’s always easier to add more than it is to take away!
Whole cloves can be fished out before serving if desired.
Paprika has a subtle earthiness which I think would go really well in a turkey soup.
It’s also got a nice sweetness and slight smokiness to it that would complement the soup nicely.
I would recommend using about 1 teaspoon of paprika for every 4 cups of soup.
You can add it in when you’re cooking the soup so that the flavors have time to meld together, or you can sprinkle some in right before serving.
Paprika is also really pretty so it makes for a nice garnish on top of the soup too.
Sage has a strong, slightly minty (and musky) taste that can really elevate the flavors in your turkey soup.
A little sage goes a long way, so start by adding just a few leaves (or a pinch of the dried herb) to your soup.
You can always add more later if you want more flavor.
Sage pairs especially well with other flavorful ingredients like onions, garlic, and carrots.
If you’re using fresh sage, be sure to remove the leaves before serving the soup.
Dried sage will lose its flavor if left in the soup for too long, so add it near the end of cooking time or sprinkle it on top just before serving.
13. Coriander Seeds
Coriander seeds taste slightly nutty (and have a lovely aroma when heated) and can be used in both sweet and savory dishes.
I like to add them to my turkey soup for a bit of extra flavor.
To use, simply add the seeds to your soup while it’s simmering.
You can also grind them up first if you want a more subtle flavor. Just be sure not to add too much, as the flavor can be overwhelming.
Coriander seeds are a great way to add some extra flavor to your soup without having to use additional salt or other spices.
Give them a try next time you make turkey soup!
Allspice tastes like a mix of cloves, cinnamon, and nutmeg (hence the name ‘all’) and is commonly used in baking.
I like to add allspice to my turkey soup because it gives the soup a slight sweetness and warms up the flavors.
Allspice can be added at any stage of cooking, but I find that it tastes best when it’s added towards the end so that the heat from the soup doesn’t cook out the flavor.
A little goes a long way with allspice, so start with just a pinch or two and add more to taste.
15. Cayenne Pepper
Cayenne pepper is mostly hot and a little fruity, making it a perfect addition to turkey soup.
This particular herb/spice is used to add flavor, as well as heat, to a dish.
A little goes a long way with cayenne pepper, so start with just a pinch and add more if needed.
You can always add more, but you cannot take away once it’s been added.
Cayenne pepper is also great for aiding digestion, so it’s not only delicious but good for you too!
16. Onion Powder
Onion powder tastes way more oniony than an actual onion (obviously) and can really give your soup a boost of flavor.
I like to add onion powder to my turkey soup because it amplifies the savory flavors without adding any sweetness.
- Start by sautéing some chopped onions in olive oil until they’re softened, then add the rest of your ingredients and let the soup simmer.
- Once the soup is done cooking, add a teaspoon or two of onion powder (depending on how strong you want the flavor to be) and give it a good stir.
- Taste it and see if you need to add more, then serve hot with some crusty bread on the side.
17. Garlic Powder
Garlic powder tastes sweeter and much less assertive than fresh garlic, making it a perfect way to add garlic flavor to your turkey soup without overwhelming other flavors.
When using garlic powder, always remember to start with less than you think you need.
You can always add more, but you can’t take it out once it’s in there!
I like to add garlic powder towards the end of cooking so that the flavor remains fresh and doesn’t become bitter.
A little goes a long way with this potent spice, so use it sparingly at first and then adjust to taste.
17 Best Herbs and Spices for Turkey Soup
- Bay Leaves
- Coriander Seeds
- Cayenne Pepper
- Onion Powder
- Garlic Powder
- Choose your favorite herbs and spices for your turkey soup.
- Prepare the rest of your meal.
- Enjoy in no time!