There's something so comforting about a warm bowl of homemade soup, especially when it brings new life to your holiday leftovers. This Leftover Turkey Soup Recipe turns simple ingredients into a cozy, nourishing meal that feels like a warm hug from the inside out.
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Why You'll Love This Recipe
I love how easily this soup comes together, using just a handful of everyday ingredients to transform leftover turkey into something fresh and delicious. It’s the perfect way to stretch your holiday bounty while enjoying a wholesome, satisfying meal any day of the week.
- Simple ingredients: Uses pantry staples plus turkey, making it fuss-free and approachable.
- Quick to prepare: Takes just about 30 minutes from start to finish, perfect for busy days.
- Hearty and comforting: The potatoes, fresh herbs, and turkey create a rich, satisfying flavor.
- Flexible: Easily customizable to your taste or whatever you have on hand in the fridge.
Ingredients & Why They Work
This leftover turkey soup recipe brings together fresh veggies, tender potatoes, and flavorful herbs that complement turkey beautifully. Each element plays an important role in building layers of taste and texture, so I don’t recommend cutting corners on the veggies or herbs if you want maximum warmth and comfort in every bowl.
- Extra virgin olive oil: Perfect for sautéing the veggies gently without overpowering their natural flavors.
- Carrots: Add sweetness and color; I like to slice them evenly for consistent texture.
- Celery: Gives a subtle bitterness that balances the sweetness from carrots.
- Onion: Provides the savory base note that deepens the soup’s flavor.
- Garlic: Just the right punch of aroma and taste without being overwhelming.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing every ingredient.
- Yukon gold potatoes: Creamy and tender, they thicken the broth naturally while adding substance.
- Fresh thyme and bay leaf: These herbs infuse the broth with that classic, comforting herbal aroma.
- Low-sodium chicken broth: The flavorful liquid base that ties everything together, low sodium lets you adjust seasoning as you go.
- Shredded turkey meat: The star ingredient - lean, tender, and perfect for soaking up all those rich flavors.
- Fresh parsley: Adds a fresh, bright finish that lifts the entire dish just before serving.
Make It Your Way
One of the best things about a good leftover turkey soup recipe is how easy it is to make it truly your own. I often swap in seasonal veggies or add a handful of greens if I have them on hand. Feel free to personalize based on what you love or what’s lurking in your fridge.
- Variation: Sometimes, I’ll stir in some cooked barley or rice near the end for extra heartiness — it’s like turning my soup into a one-pot feast!
- Dietary tweak: For a lower-carb option, swap the potatoes for diced zucchini or cauliflower florets.
- Spice it up: Add a pinch of red pepper flakes when sautéing the garlic if you like a little heat.
- Use homemade broth: If you have turkey stock saved from your roast, use it for even richer flavor.
Step-by-Step: How I Make Leftover Turkey Soup Recipe
Step 1: Sauté the Veggies Until Soft and Fragrant
Start by heating 2 tablespoons of olive oil over medium heat in a large pot. Toss in your diced onion, sliced carrots, and celery. Stir often to keep everything cooking evenly. You’re aiming for the veggies to soften but not brown — about 4 to 5 minutes works great. When the onions become translucent and the aroma fills your kitchen, add the minced garlic, along with salt and pepper. Stir just for another minute so that garlic doesn’t burn but releases those fragrant oils.
Step 2: Let the Potatoes and Broth Work Their Magic
Next, stir in the diced Yukon gold potatoes, fresh thyme sprigs, and a bay leaf. Pour in 5 cups of low-sodium chicken broth, then bring everything to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork. This slow cook lets the potatoes soak up flavors and thicken the soup just a little without any heavy cream.
Step 3: Add Turkey and Finish with Fresh Parsley
Now stir in your shredded turkey meat and let it warm through for a minute or two. Don’t overcook at this stage – you just want the turkey heated, not dried out. Remove the thyme sprigs and bay leaf for a clean bite. Stir in the fresh parsley, giving the soup a bright herbal finish just before serving.
Step 4: Serve and Enjoy!
Ladle your soup into bowls, add an extra sprinkle of parsley or black pepper if you like, and dive in. Trust me, the first spoonful will feel like pure comfort.
Top Tip
Over the years, I’ve learned a few things that really make this leftover turkey soup recipe shine. These small tweaks help you avoid common pitfalls and boost flavor without added fuss.
- Don’t skip softening the veggies: This step unlocks natural sweetness and adds depth to your soup’s base flavor.
- Use low-sodium broth: It’s easier to control salt and season perfectly than to fix an overly salty soup later.
- Fresh herbs over dried: Whenever possible, fresh thyme and parsley create brighter, fresher notes that elevate the soup.
- Avoid overcooking the turkey: Since turkey is already cooked, gently warming it keeps the meat tender and juicy.
How to Serve Leftover Turkey Soup Recipe
Garnishes
I’m a big fan of keeping it simple here: a sprinkle of fresh chopped parsley and a crack of black pepper right before serving. Sometimes I add a few croutons or a swirl of sour cream for a bit of richness. If you’re feeling adventurous, a zest of lemon peel brightens it up nicely.
Side Dishes
This soup pairs wonderfully with crusty bread or a fresh green salad. I often serve it alongside a warm baguette or some garlic toast for dipping. If you want a more filling meal, a side of roasted root vegetables or a light grain salad works beautifully.
Creative Ways to Present
For holiday leftovers or cozy dinner parties, I like to serve this soup in mini pumpkin bowls or inside hollowed-out bread bowls — it feels festive and super inviting. You could also top it with a little crispy turkey skin or crumbled bacon for an extra crunch that everyone loves.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover turkey soup into airtight containers and store it in the fridge for up to 3 days. Keeping it covered tightly helps retain the fresh flavors and prevents it from absorbing other aromas in the fridge.
Freezing
This soup freezes really well, which is perfect for meal prepping. I portion it into freezer-safe containers or heavy-duty zip-top bags, then freeze for up to 3 months. Just leave a little space for expansion, and thaw overnight in the fridge before reheating.
Reheating
I reheat leftover turkey soup gently on the stovetop over medium-low heat, stirring occasionally. This method preserves the texture of the veggies and keeps the turkey moist. If the soup is too thick after refrigerating, a splash of broth or water brings it back to a lovely pouring consistency.
Frequently Asked Questions:
Absolutely! This leftover turkey soup recipe works wonderfully with either dark or white meat. Dark meat adds a bit more richness and moisture, while white meat keeps the soup leaner. Feel free to mix and match based on what you have.
After removing the skin and bones, I like to gently pull the turkey apart with two forks or my hands while it’s cold or room temperature — it results in perfect, bite-sized shredded pieces that warm quickly in the soup.
You can certainly adapt the base by using vegetable broth and skipping the turkey. To replace the protein, try adding cooked beans or lentils. Keep in mind the flavor profile will shift, but it will still be a comforting, hearty soup.
To thicken this leftover turkey soup recipe, you can mash some of the potatoes against the side of the pot and stir them back in, which creates a natural creaminess. Alternatively, a splash of cream or coconut milk added at the end will give it a richer texture.
Final Thoughts
This leftover turkey soup recipe holds a special place in my heart because it stretches beyond just using leftovers — it turns simple ingredients into a bowl full of comfort and nourishment that feels homemade and satisfying. I hope when you try it, you get that same cozy feeling I do, like sitting down with a dear friend and sharing something warm and delicious. So grab your turkey, your pot, and maybe a cozy blanket, and enjoy!
Print
Leftover Turkey Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This easy turkey soup is a comforting and delicious way to use leftover turkey. Packed with fresh vegetables, tender potatoes, and aromatic herbs, it makes a hearty and nutritious meal perfect for chilly days or meal prep.
Ingredients
Vegetables and Herbs
- 3 medium carrots (peeled and sliced)
- 2 celery ribs (sliced)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 2 Yukon gold potatoes (peeled and diced)
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup roughly chopped fresh parsley
Liquids and Seasoning
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 5 cups low-sodium chicken broth
Protein
- 3 cups shredded turkey meat
Instructions
- Saute the veggies: Heat the extra virgin olive oil in a large pot over medium heat. Add the carrots, celery, and onion, cooking for 4 to 5 minutes while stirring frequently until they start to soften. Then add the minced garlic, kosher salt, and black pepper, stirring for an additional minute to release the garlic's aroma.
- Add the potatoes and broth: Stir in the diced Yukon gold potatoes, fresh thyme sprigs, bay leaf, and low-sodium chicken broth. Increase the heat to bring the soup to a boil, then reduce it to low. Cover the pot and let it simmer for 20 minutes, or until the potatoes are just fork tender.
- Add the turkey: Add the shredded turkey meat to the pot and simmer for an extra 2 minutes to heat the turkey through without overcooking.
- Serve: Remove and discard the thyme sprigs and bay leaf. Stir in the chopped fresh parsley. Garnish with additional parsley and freshly ground black pepper if desired. Ladle the soup into bowls and serve warm.
Notes
- This soup is perfect for using leftover turkey and can be made with fresh or frozen turkey meat.
- For a richer flavor, consider adding a splash of lemon juice or apple cider vinegar before serving.
- You can substitute chicken broth with vegetable broth for a lighter taste.
- The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust seasoning with salt and pepper to taste before serving.
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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