This recipe is not only a fantastic way to use up leftovers, but it also comes together quickly with wholesome ingredients. It’s nourishing, customizable, and freezer-friendly, making it ideal for meal prep or feeding a crowd. The warm, savory flavors make it the ultimate feel-good meal, especially during cold weather.
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
Garlic
Carrots
Celery
Potatoes (optional)
Bay leaves
Dried or fresh thyme
Chicken or turkey broth
Salt and pepper
Cooked rice, pasta, or noodles (optional)
Fresh parsley for garnish
Directions
Heat olive oil or butter in a large pot over medium heat.
Sauté the chopped onion, garlic, carrots, and celery for about 5–7 minutes until softened.
Add diced potatoes, if using, and stir to combine.
Pour in the broth and add bay leaves and thyme. Bring to a boil.
Reduce the heat and simmer for 15–20 minutes until vegetables are tender.
Add the leftover turkey and simmer for another 5–10 minutes until heated through.
Season with salt and pepper to taste.
If using cooked rice or pasta, stir it in during the last few minutes of cooking.
Remove bay leaves, garnish with fresh parsley, and serve hot.
Servings and timing
This recipe makes about 6 servings. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Variations
Add kale or spinach for extra greens.
Use sweet potatoes or parsnips instead of regular potatoes.
Swap the herbs for rosemary or sage for a different flavor profile.
Add a splash of lemon juice for brightness.
Stir in cream or coconut milk for a creamy version.
Make it spicy with a pinch of red pepper flakes or diced jalapeños.
Storage/Reheating
Let the soup cool completely before storing. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place in freezer-safe containers or bags and store for up to 3 months. Reheat on the stovetop over medium heat or in the microwave until warmed through. Add a splash of broth or water if needed to thin it out.
FAQs
Can I freeze Leftover Turkey Soup?
Yes, it freezes very well. Just make sure to cool it completely and use freezer-safe containers. Leave out pasta or rice if freezing, and add it fresh when reheating.
Can I make this soup in a slow cooker?
Absolutely. Add all ingredients except the cooked turkey and cooked rice/pasta to the slow cooker. Cook on low for 6–7 hours, add the turkey and pasta in the last 30 minutes.
What kind of broth should I use?
Turkey broth is ideal, but chicken broth works perfectly too. Use low-sodium broth to better control the saltiness.
Do I need to use potatoes?
No, they’re optional. You can also substitute them with rice, pasta, or skip them altogether.
Can I make it creamy?
Yes, stir in a bit of heavy cream, half-and-half, or coconut milk at the end for a creamy texture.
How long will this soup last in the fridge?
It will keep well in the refrigerator for up to 4 days in an airtight container.
Is this soup gluten-free?
It can be if you use gluten-free pasta or skip the noodles. Double-check your broth and any added seasonings to be sure.
Can I use uncooked turkey?
No, this recipe is designed for already cooked leftover turkey. For raw turkey, you’ll need to cook it thoroughly before adding it to the soup.
What vegetables can I add?
Feel free to add peas, corn, green beans, or spinach to bulk up the soup and add more nutrients.
Can I use leftover gravy in the soup?
Yes, you can stir in a few tablespoons of leftover gravy for a richer, more flavorful broth.
Conclusion
Leftover Turkey Soup is a delicious and practical way to give new life to your holiday leftovers. It’s hearty, healthy, and endlessly adaptable, making it a must-make recipe after Thanksgiving or any roast turkey dinner. Keep this comforting soup in your rotation all winter long for an easy, satisfying meal that the whole family will enjoy.
Leftover Turkey Soup is a cozy and hearty way to repurpose holiday leftovers. Loaded with tender turkey, fresh vegetables, herbs, and savory broth, this simple soup is warming, nourishing, and perfect for chilly days.
Heat olive oil or butter in a large pot over medium heat.
Sauté onion, garlic, carrots, and celery for 5–7 minutes until softened.
Add potatoes, if using, and stir to combine.
Pour in broth and add bay leaves and thyme. Bring to a boil.
Reduce heat and simmer for 15–20 minutes until vegetables are tender.
Add the cooked turkey and simmer for another 5–10 minutes until heated through.
Season with salt and pepper to taste.
If using cooked rice or pasta, stir it in during the last few minutes of cooking.
Remove bay leaves, garnish with parsley, and serve hot.
Notes
Use sweet potatoes or parsnips instead of white potatoes for a twist.Add kale or spinach for extra greens.Stir in cream or coconut milk for a creamy version.Omit pasta or rice if freezing and add fresh when reheating.Add lemon juice or red pepper flakes for brightness or heat.
