This soup is a practical and tasty solution for leftover turkey. It’s a one-pot meal that comes together quickly and is easy to customize with whatever you have in your fridge or pantry. The flavors deepen as it simmers, making it even better the next day. It’s healthy, freezer-friendly, and perfect for feeding a crowd or meal prepping for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked turkey (shredded or chopped)
Olive oil or butter
Onion (diced)
Carrots (sliced)
Celery (sliced)
Garlic (minced)
Potatoes or pasta (optional)
Turkey or chicken broth
Bay leaf
Dried thyme
Salt and pepper
Fresh parsley (for garnish, optional)
Directions
In a large pot or Dutch oven, heat olive oil or butter over medium heat.
Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in garlic and cook for 1 minute more.
Add the turkey broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
Add potatoes or pasta if using, and reduce heat to a simmer. Cook until tender, about 15–20 minutes.
Stir in the cooked turkey and let it warm through for another 5–10 minutes.
Taste and adjust seasoning if needed.
Remove bay leaf, garnish with fresh parsley, and serve hot.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 15 minutes Cook time: 30–35 minutes Total time: about 45 to 50 minutes
Variations
Add rice or barley: Swap out pasta or potatoes for brown rice, white rice, or barley for extra heartiness.
Make it creamy: Add a splash of cream or milk and a handful of shredded cheese for a creamier version.
Go low-carb: Skip the starches and add more non-starchy veggies like spinach or zucchini.
Spice it up: Add a pinch of red pepper flakes, curry powder, or smoked paprika for a flavor boost.
Use turkey bones: Simmer the bones to make your own homemade broth for richer flavor.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, cool the soup completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Reheat in a pot over medium heat or in the microwave until heated through. Add a splash of water or broth if needed to loosen the consistency.
FAQs
Can I use dark or white turkey meat?
Yes, you can use either or both, depending on what you have leftover. Both work well in this soup.
Can I make this in a slow cooker?
Yes, just sauté the vegetables first, then add all ingredients to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
What type of broth should I use?
Turkey broth is ideal, but chicken broth or even vegetable broth works well.
Can I add noodles instead of potatoes?
Absolutely. Egg noodles, rotini, or any pasta of your choice can be added for a hearty touch.
Do I need to cook the turkey before adding it?
No, since it’s already cooked, just add it toward the end to warm through without drying out.
Can I make this dairy-free?
Yes, this soup is naturally dairy-free unless you choose to add cream.
What vegetables can I add?
Green beans, corn, spinach, kale, zucchini, or peas all work well in this soup.
How can I thicken the soup?
Mash some of the potatoes in the soup or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Should I remove the skin from the turkey?
Yes, remove the skin for better texture and a cleaner broth.
Is this soup freezer-friendly?
Yes, it freezes well. Just avoid adding pasta before freezing, as it can become mushy when reheated.
Conclusion
Leftover Turkey Soup is a nourishing and flavorful way to repurpose your holiday leftovers into a satisfying meal. It’s flexible, easy to prepare, and tastes even better the next day. Whether you enjoy it right after Thanksgiving or freeze it for later, this soup is a comforting classic that keeps the holiday spirit going strong.
Leftover Turkey Soup is a hearty, comforting dish made with tender turkey, vegetables, and flavorful broth—perfect for using up holiday leftovers and creating a nourishing, cozy meal.
Author:Catherine
Prep Time:15 minutes
Cook Time:30–35 minutes
Total Time:45 to 50 minutes
Yield:6 to 8 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
2 cups cooked turkey, shredded or chopped
1 tbsp olive oil or butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
2 cups diced potatoes or 1 cup uncooked pasta (optional)
6 cups turkey or chicken broth
1 bay leaf
1/2 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat olive oil or butter over medium heat.
Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic and cook for 1 more minute.
Pour in the broth, add bay leaf, thyme, salt, and pepper. Bring to a boil.
Add potatoes or pasta if using. Reduce heat and simmer for 15–20 minutes until tender.
Stir in the cooked turkey and simmer for an additional 5–10 minutes to heat through.
Taste and adjust seasonings as needed. Remove bay leaf.
Garnish with chopped fresh parsley and serve hot.
Notes
Use turkey bones to make homemade broth for deeper flavor.Skip the starch for a low-carb version, or use rice/barley for variety.Soup tastes even better the next day—perfect for meal prep.Add more broth or water when reheating to adjust consistency.Freeze without pasta to avoid mushy texture upon thawing.
