Name: Leftover Turkey Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

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.

A light gray bowl filled with clear broth soup containing several layers of ingredients: the first layer shows soft chunks of orange carrots and pale yellow potatoes, the second layer has light green celery slices, and the top layer contains pieces of shredded white chicken meat sprinkled with chopped green herbs and black pepper dots. The bowl sits on a white marbled surface with a folded white and black cloth napkin partially visible near its base, and a wooden bowl with some seeds is blurred in the background. The overall look is fresh and healthy with a home-cooked feel. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Leftover Turkey Soup Recipe
Top Tip
How to Serve Leftover Turkey Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Leftover Turkey Soup Recipe

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.

Flat lay of a few peeled and sliced bright orange carrots, two celery ribs cut into thin slices with fresh green hues, one medium diced white onion, three minced garlic cloves scattered neatly, two whole clean-shelled brown eggs (for visual balance though not in recipe), two peeled and diced golden Yukon potatoes, two fresh green thyme sprigs, one whole dark green bay leaf, a small white bowl of golden extra virgin olive oil, a small white bowl of pale golden low-sodium chicken broth, a small heap of shredded white and brown turkey meat, and a small mound of roughly chopped vibrant green fresh parsley, all arranged with perfect symmetry on a clean white ceramic plate and small bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white pot filled with layered vegetables and herbs on a white marbled surface, with one layer of bright orange carrot rounds and green celery slices at the bottom, topped by a layer of pale yellow potato cubes. Fresh green thyme sprigs and a single large bay leaf rest on top. A clear light yellow broth is pouring from a metal cup into the pot, causing the vegetables to glisten slightly. The scene is shot from above, showing the colorful textures and shapes clearly. photo taken with an iphone --ar 2:3 --v 7

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

Leftover Turkey Soup - Serving Suggestion

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:

Can I use turkey bones or carcass to make the broth for this soup?

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.

What if I don’t have Yukon gold potatoes?

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.

Can I make this soup in a slow cooker?

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.

How long does this leftover turkey soup stay good in the fridge?

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.