There’s something so cozy and satisfying about a warm bowl of soup, especially when it’s made from leftovers that might’ve otherwise gone to waste. This Leftover Turkey Soup Recipe is not only super simple, but it turns your holiday or roast turkey into a comforting meal you’ll look forward to all week long.
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Why You'll Love This Recipe
I absolutely love this recipe because it’s genuinely hassle-free but still feels special—like it has that homemade touch from scratch. It’s a great way to keep your turkey feast going without a ton of fuss, plus the flavors are rich and hearty.
- Super Easy: Minimal prep time and simple steps make it doable even on busy days.
- Waste Not, Want Not: It gives leftover turkey new life so nothing goes to waste.
- Flavor Packed: Fresh herbs like thyme and parsley brighten up every spoonful.
- Versatile & Comforting: Perfect as a quick lunch, dinner, or a cozy meal to prep and enjoy throughout the week.
Ingredients & Why They Work
The magic behind this leftover turkey soup is in its simple, classic ingredients that come together to build hearty, wholesome flavor. Each element adds texture, aroma, or richness—plus they're easy to find in your pantry or fridge.
- Extra virgin olive oil: Creates a rich base for sautéing vegetables without overpowering flavors.
- Carrots: Adds a touch of natural sweetness and a bit of crunch.
- Celery: Brings a mild bitterness and classic soup aroma.
- Onion: Provides depth and savory warmth to the broth.
- Garlic: Elevates flavor with a fragrant punch.
- Kosher salt: Essential for balancing flavors perfectly.
- Black pepper: Adds a mild heat and spice complexity.
- Yukon gold potatoes: Gives body and comforting starch to the soup.
- Fresh thyme sprigs: Infuse earthy, slightly minty notes.
- Bay leaf: Adds subtle depth and herbal undertones.
- Low-sodium chicken broth: Forms the savory, rich liquid base without excess salt.
- Shredded turkey meat: The lean, tender protein star of the show.
- Fresh parsley: Finishing herb for freshness and color.
Make It Your Way
I like to think of this leftover turkey soup as a canvas—you can easily tweak it based on what you have or what you’re craving that day. Don’t hesitate to swap the potatoes for sweet potatoes or add a handful of kale or spinach for extra greens.
- Variation: Once, I tossed in some cooked barley instead of potatoes for a chewy texture and loved the heartiness it added.
Step-by-Step: How I Make Leftover Turkey Soup Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by heating olive oil in a large pot over medium heat. Toss in the carrots, celery, and onion, stirring frequently for about 4 to 5 minutes until they soften and start to smell amazing. Then add the minced garlic along with kosher salt and pepper. Stir that for just about a minute to keep garlic from burning but to release all that garlicky goodness.
Step 2: Simmer the Potatoes and Broth
Now, add your diced Yukon gold potatoes, fresh thyme sprigs, bay leaf, and chicken broth. Bring everything up to a boil, then turn the heat down low, cover the pot, and let it simmer for 20 minutes. This is when the potatoes get tender and the broth soaks up all those lovely flavors.
Step 3: Add the Turkey and Finish
Once your potatoes are fork-tender, stir in the shredded turkey meat and simmer for 1 to 2 more minutes just to warm the turkey through—no need to cook it since it’s already cooked. Before serving, fish out the thyme sprigs and bay leaf, stir in fresh parsley, and season with a little extra pepper if you like.
Top Tip
I’ve made this leftover turkey soup dozens of times, and the secret to nailing it every time is not to rush the simmering step. That gentle cook time lets the potatoes soak up all the flavors and gives the broth a rich, comforting depth.
- Ditch the Rush: Let the soup simmer low and slow—rushing can leave potatoes undercooked and flavors muted.
- Garlic Timing: Add garlic last during the sauté so it doesn’t burn and turn bitter.
- Herb Removal: Remember to remove thyme sprigs and bay leaf before serving—they’ve done their job infusing flavor.
- Turkey Care: Add turkey only at the end to keep it juicy and tender instead of drying out.
How to Serve Leftover Turkey Soup Recipe
Garnishes
I like a sprinkle of fresh parsley on top for a pop of color and a little bit of brightness. Sometimes a dash of freshly cracked black pepper or even a squeeze of lemon zest really lifts the whole bowl.
Side Dishes
Freshly baked crusty bread or warm dinner rolls are my go-to companions. They’re perfect for dipping and make the meal feel complete without extra fuss.
Creative Ways to Present
For a fancy dinner, I’ve served this soup in hollowed-out mini pumpkins or large bread bowls—such a fun way to impress friends during casual get-togethers or chilly autumn evenings.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover turkey soup in airtight containers in the fridge for up to 3-4 days. It actually tastes even better the next day as the flavors meld more deeply.
Freezing
This soup freezes beautifully! I divide it into portion-sized freezer-safe containers and it keeps well up to 3 months. When thawed, the texture remains delightful, just be mindful if you've added potatoes—they might soften a bit more after freezing.
Reheating
I reheat leftover turkey soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking and ensure even warmth. This prevents the turkey from drying out and preserves the soup’s fresh taste.
Frequently Asked Questions:
Absolutely! Using a turkey carcass to make homemade broth takes this soup to the next level. Just simmer the carcass with water, herbs, and vegetables for a few hours to create a rich base before starting the recipe.
No worries! You can substitute with russet or red potatoes, or even sweet potatoes if you like a sweeter twist. Just remember that different potatoes may alter cooking time slightly. Cut them into similar-sized pieces to keep the cooking even.
Yes! You can start by sautéing the veggies in a pan, then transfer everything—including potatoes, broth, herbs, and turkey—into your slow cooker. Cook on low for about 4-6 hours or on high for 2-3 hours until the potatoes are tender.
It typically keeps well in an airtight container for 3 to 4 days. Always give it a good sniff and look before reheating, just to be safe. For longer storage, freezing is your best bet.
Final Thoughts
This leftover turkey soup recipe has been a real lifesaver for me—transforming simple leftovers into a meal that feels like a warm hug on a plate. I’m confident you’ll enjoy how straightforward and satisfying it is. Give it a try, and you just might find yourself looking forward to those turkey leftovers every time.
Print
Leftover Turkey Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A comforting and easy turkey soup recipe perfect for using leftover turkey. This wholesome soup features sautéed vegetables, tender potatoes, and savory turkey simmered in a flavorful broth, making it a delicious and nutritious meal ideal for any day of the week.
Ingredients
Soup Ingredients
- 2 tablespoons extra virgin olive oil
- 3 medium carrots (peeled and sliced)
- 2 celery ribs (sliced)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Yukon gold potatoes (peeled and diced)
- 2 sprigs fresh thyme
- 1 bay leaf
- 5 cups low-sodium chicken broth
- 3 cups shredded turkey meat
- ¼ cup roughly chopped fresh parsley
Instructions
- Saute the veggies: Heat the oil in a large pot on medium heat. Add the carrots, celery, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute to release the aromas and flavors.
- Add the potatoes: Add the diced potatoes, fresh thyme sprigs, bay leaf, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 20 minutes or until the potatoes are tender when pierced with a fork.
- Add the turkey: Stir in the shredded turkey meat and simmer the soup for an additional 1 to 2 minutes until the turkey is warmed through thoroughly.
- Serve: Remove the sprigs of thyme and the bay leaf from the soup. Stir in the chopped fresh parsley. Garnish with extra parsley and freshly ground black pepper if desired before serving hot.
Notes
- This soup is an excellent way to make use of leftover turkey, turning it into a warm, nourishing meal.
- For a thicker soup, you can mash some of the potatoes before adding the turkey.
- Feel free to substitute chicken broth with vegetable broth for a slightly different flavor.
- Fresh herbs like thyme and parsley contribute a fresh, vibrant taste, but dried herbs can be used if fresh ones are not available.
- This soup can be refrigerated for up to 3 days and freezes well for convenient future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 11 g
- Sodium: 822 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 21 g
- Cholesterol: 36 mg
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