This recipe is perfect for using up leftover holiday turkey and turns it into a completely new and delicious meal. It’s customizable based on what vegetables and herbs you have on hand and comes together quickly with minimal prep. The soup is both light and filling, making it ideal for post-holiday meals. Plus, it freezes well for easy lunches or dinners later on.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil or butter onion garlic carrots celery leftover cooked turkey (shredded or chopped) potatoes or pasta (optional) chicken or turkey broth bay leaf dried thyme salt pepper fresh parsley (for garnish)
Directions
Heat olive oil or butter in a large pot over medium heat.
Add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
Add potatoes (if using) and cook for 10–12 minutes until tender.
Stir in the leftover turkey and simmer for another 5–10 minutes until heated through.
If using pasta instead of potatoes, add cooked pasta at the end to avoid overcooking.
Adjust seasoning as needed. Remove the bay leaf.
Garnish with fresh parsley and serve warm.
Servings and timing
This recipe makes 6–8 servings. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Creamy Version: Stir in a splash of cream or milk at the end for a richer soup.
Add Greens: Toss in spinach, kale, or Swiss chard during the last few minutes of cooking.
Grain Swap: Use rice, quinoa, or barley instead of potatoes or pasta for a heartier soup.
Spice it Up: Add a pinch of red pepper flakes or a squeeze of lemon juice for a flavor boost.
Slow Cooker Option: Cook on low for 4–6 hours using raw vegetables and already-cooked turkey.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, cool the soup completely and store in freezer-safe containers for up to 3 months. Reheat on the stove over medium heat until warm, or microwave in a covered bowl in 1-minute intervals, stirring in between.
FAQs
Can I use raw turkey instead of cooked?
This recipe is designed for cooked, leftover turkey. For raw turkey, cook it thoroughly before adding to the soup.
Can I freeze this soup?
Yes, it freezes well. Just cool it completely before freezing and leave space in the container for expansion.
What type of broth works best?
Turkey or chicken broth both work well. Use low-sodium broth so you can control the salt level.
Can I make this soup dairy-free?
Absolutely. This recipe doesn’t require any dairy, but check your broth ingredients if you’re avoiding all dairy.
What vegetables can I add?
Try adding green beans, corn, peas, mushrooms, or zucchini to change up the flavors.
Can I make it in advance?
Yes! In fact, the flavors get even better the next day. Store in the fridge and reheat as needed.
How do I prevent the pasta from getting mushy?
Cook pasta separately and stir it in just before serving to keep the texture firm.
Is this soup gluten-free?
If you skip pasta or use gluten-free noodles, the rest of the ingredients are naturally gluten-free.
Can I use a rotisserie chicken instead?
Yes, this soup works just as well with shredded rotisserie chicken if you’re out of turkey.
How do I thicken the soup?
For a thicker soup, mash some of the potatoes in the pot or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Conclusion
Leftover Turkey Soup is a cozy, practical way to turn extra holiday turkey into a nourishing and flavorful meal. With simple ingredients and endless variations, it’s a recipe you’ll come back to every year. Whether you enjoy it right away or freeze it for later, this soup brings comfort and warmth to your table.
Leftover Turkey Soup is a comforting and hearty dish made from holiday turkey, vegetables, and herbs. It’s an easy, customizable, and flavorful way to reduce food waste and enjoy a warm, nourishing meal.
Ingredients
2 tablespoons olive oil or butter
1 onion, chopped
2 cloves garlic, minced
2–3 carrots, sliced
2–3 celery stalks, sliced
2–3 cups leftover cooked turkey, shredded or chopped
2 cups diced potatoes or 2 cups cooked pasta (optional)
6 cups chicken or turkey broth
1 bay leaf
1 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil or butter in a large pot over medium heat.
Add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
Add potatoes (if using) and cook for 10–12 minutes until tender.
Stir in the leftover turkey and simmer for another 5–10 minutes until heated through.
If using pasta instead of potatoes, add cooked pasta at the end to avoid overcooking.
Adjust seasoning as needed. Remove the bay leaf.
Garnish with fresh parsley and serve warm.
Notes
To make it creamy, stir in a splash of cream or milk at the end.Add greens like spinach, kale, or Swiss chard for extra nutrition.Swap potatoes/pasta with rice, quinoa, or barley for variety.Add red pepper flakes or lemon juice for a flavor boost.For a slow cooker version, cook on low for 4–6 hours.Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
