Leftover Turkey Soup Recipe tastes cozy, savory, and bright with a hint of lemon. It suits anyone staring at a container of turkey and needs a comforting bowl in about 45 minutes start to finish. I made it after a noisy holiday weekend and the pot practically ran off the stove by itself.
Why You Should Try This Leftover Turkey Soup Recipe
Leftover Turkey Soup Recipe turns roasted turkey, veggie odds and ends, and pantry staples into a hearty pot that smells like home. The broth tastes rich, the herbs add freshness, and the noodles or rice soak up every drop. You get comfort food without heavy work.
This one pot meal saves money and time. You can tailor it to what you have, from noodles to rice to barley. The soup freezes well, so lunch next week already looks good.
Ingredients You’ll Need
- Olive oil or butter, 2 tablespoons
- Yellow onion, 1 large, diced
- Carrots, 2 medium, diced
- Celery, 2 ribs, diced
- Garlic, 3 cloves, minced
- Leftover cooked turkey, 3 cups, diced or shredded
- Turkey or chicken stock, 8 cups
- Pantry shortcut: Better Than Bouillon turkey or chicken base works well
- If stock tastes mild, add 1 teaspoon poultry seasoning
- Bay leaf, 1
- Fresh thyme, 1 teaspoon chopped, or 1/2 teaspoon dried
- Fresh parsley, 2 tablespoons chopped, for finish
- Egg noodles, 3 cups cooked, or uncooked 6 ounces
- Swap with rice, barley, or small pasta like ditalini
- Lemon juice, 1 to 2 tablespoons, to brighten
- Salt and pepper, to taste
- Optional boosters
- 1 cup leftover gravy for extra body
- 1 cup frozen peas or mixed vegetables
- 1 small potato, diced, for extra heartiness
- Parmesan rind for umami
Equipment
- Large heavy pot or Dutch oven
- Cutting board and chef’s knife
- Ladle and wooden spoon
- Measuring cups and spoons
How to Make Leftover Turkey Soup
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- Warm the pot over medium heat and add the olive oil or butter. Add onion, carrots, and celery. Cook 5 to 6 minutes until the vegetables look glossy and lightly softened. Stir in garlic and cook 30 seconds.
- Pour in the stock. Add bay leaf, thyme, and the Parmesan rind if using. Bring the pot to a gentle boil, then lower to a simmer.
- Stir in the potato if using. Simmer 10 minutes until the potato starts to become tender. Taste the broth and adjust with salt, pepper, and poultry seasoning if it needs a lift.
- Add the turkey. Simmer 5 minutes to warm it through and share its flavor with the broth. Keep the heat gentle to prevent the meat from drying out.
- For noodles in the pot: add uncooked noodles and simmer until just tender, 6 to 8 minutes. For rice or barley: add par-cooked grains or cook them separately and stir in at the end.
- Stir in frozen peas or mixed veggies if using and simmer 2 minutes. Remove the bay leaf and Parmesan rind.
- Finish with lemon juice and parsley. Taste again and fine tune the salt and pepper. The lemon should brighten the soup without taking over.
- Ladle into bowls. Add extra parsley on top. Serve hot and enjoy that leftover magic.
Tips & Tricks
- Cook noodles separately if you plan leftovers to prevent mushy pasta.
- Add leftover gravy for a silkier broth and more turkey flavor.
- Use a parmesan rind for savory depth without extra salt.
- Keep the simmer gentle to protect the turkey’s texture.
- Brighten at the end with lemon juice or a splash of apple cider vinegar.
- Stir in a pat of butter at the finish for a glossy broth.
- Salt in stages since turkey and stock vary in sodium.
- Swap herbs: rosemary and sage fit a classic holiday flavor.
- For more protein, add a can of drained white beans.
- For spice fans, add a pinch of crushed red pepper.
What to Serve with Leftover Turkey Soup
This soup loves warm crusty bread or buttery biscuits for dunking. A simple green salad with a light vinaigrette balances the rich broth. If you want extra comfort, serve it with grilled cheese or a sharp cheddar quesadilla. For a fresh pop, garnish bowls with chopped chives or a swirl of yogurt.
Make-Ahead and Storage
- Fridge: Cool the soup, then store in airtight containers for 3 to 4 days. If you added noodles, they will continue to absorb broth. Store noodles separately when possible.
- Freezer: Chill completely, then freeze up to 3 months. Freeze without noodles for best texture and add fresh pasta when you reheat.
- Reheating: Warm on the stovetop over medium heat until steaming, about 10 minutes. Thin with a splash of stock or water if the soup thickened in storage.
Nutrition Information
- Serving size: about 1.5 cups
- Calories: ~280
- Protein: ~24 g
- Carbohydrates: ~24 g
- Fat: ~9 g
- Fiber: ~3 g
- Sodium: varies by stock and seasoning
- These values are estimates based on turkey, stock, vegetables, and egg noodles without gravy additions.
Leftover Turkey Soup
A hearty and comforting soup made using leftover turkey, perfect for warming up and reducing food waste.
Ingredients
Instructions
- In a large pot, sauté onions, garlic, carrots, and celery until softened.
- Add broth, shredded turkey, and dried thyme to the pot and bring to a simmer.
- Season with salt and pepper to taste.
- Add noodles or rice if using and cook until tender.
- Serve hot and enjoy your comforting leftover turkey soup.
Notes
This soup is a great way to use leftover turkey and customize with your favorite vegetables or herbs.