Description

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)

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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.

Nutrition

Serving Size: 1.5 cups
Calories: 220
Sugar: 4g
Sodium: 620mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 20g
Cholesterol: 55mg