Leftover turkey soup. Just saying it used to make me feel a little… tired. You know the feeling. After the holiday chaos, your fridge is packed with containers of sliced turkey, and you’re wondering how to make something new without spending another hour in the kitchen. I’ve been there too. But this soup changed everything for me.
What makes this leftover turkey soup different isn’t just that it’s comforting. It actually tastes intentional. It’s not a random throw-together of leftovers. The broth is layered with flavor, the vegetables are hearty, and the turkey becomes the star again, not just a side note.
The first time I made this version, my family asked if it was a new recipe. That’s when I knew it worked. It transforms those familiar ingredients into something warm, filling, and honestly better than some of the meals that came before it.
And the best part? It’s flexible. Whether you’ve got a full turkey carcass, a few leftover thighs, or just some breast meat, this soup makes it all shine. Add potatoes for a rustic feel, or stir in some rice or noodles if you’re after a twist. Either way, it’s leftover turkey soup that you’ll actually want to make again.
Table of Contents
Table of Contents
Ingredients You’ll Need for Leftover Turkey Soup
Let’s keep it real. The magic of leftover turkey soup lies in how simple it is to throw together especially when your fridge is already full of holiday extras. Here’s what you’ll need, and more importantly, why each ingredient matters.
The Base That Builds the Flavor
- Oil: A bit of canola or olive oil gives the vegetables a quick, flavorful sauté.
- Onion, Carrots, and Celery: This classic trio, also called mirepoix, builds the aromatic backbone of the soup. You’ll smell it before you even taste it and it sets the tone for every spoonful.
The Seasoning Layer
- Garlic: Minced fresh for that punch of warmth.
- Dried Parsley, Thyme, Paprika, Salt, and Black Pepper: Nothing fancy, just the right mix of earthy and aromatic to balance the richness of the turkey.
The Heart of the Soup
- Turkey Stock: If you made stock from the turkey carcass, now’s the time to use it. If not, no stress chicken broth or vegetable broth works well too.
- Yukon Gold Potatoes: These hold their shape and offer that comforting, almost creamy bite. Russets or red potatoes can also work, depending on what’s on hand.
- Cooked Turkey: Whether it’s sliced breast, shredded dark meat, or a mix, it all melts beautifully into the soup.
To Thicken It Up (Optional but Worth It)
- Butter and Flour: Together they form a roux a simple trick to make the broth just thick enough to feel satisfying.
- Milk: Any kind will do. You can even use cream if you’re going for rich and cozy.
This leftover turkey soup comes together with pantry staples and flexible add-ins. Got some frozen corn or peas? Toss them in. Need a dairy-free option? Use broth only and skip the roux. The recipe is forgiving, which is exactly what you need after a big holiday meal.
How to Make Leftover Turkey Soup Step by Step
If you’re anything like me after a holiday meal, you want something simple, comforting, and hands-off. The good news is, making leftover turkey soup is easier than it sounds. Here’s how to bring it all together without turning your kitchen into another full-day project.
Step 1. Sauté the Flavor Base
Start by heating a bit of oil in a large soup pot or Dutch oven. Add diced onions, chopped carrots, and sliced celery. Cook over medium heat, stirring occasionally, until the onions turn translucent and the vegetables start to soften. This is where the depth of your soup begins.
Step 2. Add the Seasonings
Once your vegetables have some color, stir in the minced garlic along with dried parsley, thyme, salt, pepper, and a touch of paprika. Let everything cook together for about a minute to wake up the spices. You’ll smell it when it’s ready.
Step 3. Pour in the Stock and Add Potatoes
Pour in your turkey stock or broth and scrape the bottom of the pot with a wooden spoon. This helps release all those tasty browned bits. Stir in the diced potatoes, bring everything to a gentle boil, then lower the heat and let it simmer until the potatoes are fork-tender. This usually takes about 10 to 15 minutes depending on the size of your potato chunks.
Step 4. Make the Thickened Milk
While the soup simmers, melt the butter in a heat-safe bowl or measuring cup. Stir in the flour to form a roux. Then whisk in the milk until smooth. Microwave the mixture in short bursts, whisking each time, until it thickens into a creamy sauce. Be sure to use a container with room for bubbling to avoid spills.
Step 5. Add Turkey and Finish the Soup
Once the potatoes are cooked through, stir in the chopped leftover turkey and the thickened milk. Let it heat through gently for a few more minutes. Taste and adjust your seasonings if needed.
That’s it. You’ve got a warm, hearty bowl of leftover turkey soup ready to serve. It’s the kind of recipe that looks like you tried way harder than you did, which honestly is perfect this time of year.
Leftover Turkey Soup
Ingredients
- 2 tablespoons canola or olive oil
- 2 large carrots peeled and diced
- 2 ribs celery finely chopped
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 3 cups turkey stock or chicken broth
- 1½ lbs Yukon gold potatoes cut into ¾-inch cubes
- 2 cups cooked leftover turkey chopped
For the Thickened Milk (optional):
- ¼ cup salted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk any kind
Instructions
- Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery. Sauté until onions are translucent.
- Stir in garlic, salt, parsley, thyme, pepper, and paprika. Cook for 1 minute.
- Pour in the stock and deglaze the pot by scraping up any browned bits.
- Add the potatoes, bring to a boil, then reduce heat and simmer covered for about 10 minutes or until potatoes are tender.
- Meanwhile, melt butter in a microwave-safe bowl. Stir in flour until combined, then whisk in the milk until smooth. Microwave in 45-second intervals, whisking each time until thickened.
- Once potatoes are tender, add the chopped turkey and the thickened milk. Heat through, taste, and adjust seasoning if needed. Serve warm.
Notes
- Calories: 450
- Protein: 19g
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 8g
- Fat: 23g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 800mg
- Potassium: 1100mg
- Vitamin A: 5700 IU
- Vitamin C: 38mg
- Calcium: 170mg
- Iron: 3mg
Instant Pot and Slow Cooker Options
Sometimes the stovetop just isn’t the move. Whether you’re juggling work, kids, or simply trying to reclaim your post-holiday calm, hands-off cooking can be a lifesaver. The beauty of this leftover turkey soup is how well it works in both the Instant Pot and the slow cooker.
Making It in the Instant Pot
If you’re in a hurry but still want that simmered-all-day taste, the Instant Pot has your back. Start by sautéing your onion, carrot, and celery directly in the pot using the sauté function. Add garlic and seasonings just like you would on the stovetop. Then add the broth, potatoes, and turkey.
Seal the lid, set it to high pressure, and cook for about 3 minutes. It will take some time to come to pressure, but the cook time is short. Let the pressure release naturally for 7 to 10 minutes before carefully opening the valve.
If you’re using a roux to thicken the soup, prepare it while the Instant Pot is cooking. After the pressure has released, stir in the thickened milk, let it warm through, and serve.
Making It in the Slow Cooker
For days when you’re ahead of schedule or want dinner ready without lifting a finger at five o’clock, the slow cooker is perfect. Simply layer the vegetables, broth, potatoes, seasonings, and leftover turkey right into the insert.
Cook on low for about six hours or on high for three. That’s enough time to soften the vegetables and bring all the flavors together. If you’re using milk and a roux to thicken it, stir it in during the last 30 minutes of cooking.
This method is especially handy when you’re multitasking during the holidays or want the house to smell like comfort food all day.
Whether you go quick with the Instant Pot or take it slow with the Crockpot, leftover turkey soup fits easily into your routine. It adapts to your time and still delivers the same cozy result.
Variations and Substitutions
One of the best things about leftover turkey soup is how adaptable it is. Depending on what you have on hand or what flavors you’re craving, there are plenty of ways to change it up without losing the comfort factor.
Swap the Potatoes
If you’re not in the mood for potatoes or want to switch up the texture, rice is a great option. A hearty wild rice blend adds chew and an earthy flavor that pairs beautifully with turkey. Long-grain white rice works too, but you’ll want to simmer it longer to make sure it’s fully cooked. For a quick fix, use instant rice and stir it in during the last 10 minutes of cooking.
You could also go the noodle route. Egg noodles are a classic in turkey noodle soup, and they make the dish feel a little more familiar and kid-friendly. Add them during the last 10 minutes of simmering so they don’t overcook.
Make It Creamier
For a richer version, add a splash of cream or use whole milk when making your roux. You can even stir in a spoonful of sour cream at the end for extra body and tang. This turns your soup into a creamy turkey noodle soup that feels more like comfort food than leftovers.
Change the Protein
Out of turkey but still craving the soup? Leftover chicken works just as well. The flavors are slightly different, but it’s still hearty and satisfying. If you have ground turkey, brown it first before adding it to the pot. The texture will be different, but it makes a great protein-packed version.
Add More Vegetables
This is where the fridge clean-out magic happens. Leftover green beans, corn, spinach, mushrooms, or even kale can be tossed in during the last few minutes of cooking. Just make sure to adjust seasoning as you go.
With these variations, leftover turkey soup never has to feel repetitive. It becomes a flexible base for whatever flavors you’re craving or ingredients you need to use up.
What to Serve with Leftover Turkey Soup
On its own, leftover turkey soup is hearty enough to stand as a full meal. But if you’re looking to round it out or stretch it into something a little more special, pairing it with the right side can take things up a notch.
Bread for Dipping or Sopping Up
Few things pair better with a warm bowl of soup than something fresh and carby to dunk into it. Soft dinner rolls, no knead artisan bread, or even a slice of toasted sourdough all do the job beautifully. If you’re craving something buttery, crescent rolls or homemade brioche buns will melt in your mouth next to the richness of the soup.
Simple Greens or Roasted Veggies
For a lighter contrast, a crisp green salad with a tangy vinaigrette works well. You could also roast up some green beans, asparagus, or broccoli with a touch of olive oil and garlic. It balances out the cozy feel of the soup with a fresh edge, especially if you’ve had your fill of heavy meals during the holidays.
Quick Add-Ons for Busy Nights
If you’re pressed for time or feeding picky eaters, cheese toast or a grilled sandwich can turn leftover turkey soup into a fun and filling dinner. Even a simple cracker plate on the side adds crunch and makes it feel like a complete spread.
What makes this soup so easy to love is that it plays well with just about anything. Whether you go rustic with crusty bread or keep it light with vegetables, it holds its own on the table.
Tips for the Best Leftover Turkey Soup
Even with a recipe as forgiving as this one, a few simple adjustments can make your leftover turkey soup go from good to unforgettable. These tips come from experience, a few mistakes, and more than one “I should’ve written that down” moment.
Taste as You Go
It sounds obvious, but it’s easy to skip when you’re in a hurry. Leftover turkey varies in saltiness depending on how it was seasoned originally. The stock or broth you use might be more or less salty, too. Don’t wait until the end to realize your soup needs a little more thyme or a squeeze of lemon to brighten it up.
Cut Vegetables Evenly
Potatoes that cook faster than carrots can throw off the whole texture. Chop your vegetables into similar sizes so they soften at the same rate. If you’re adding faster-cooking vegetables like spinach or peas, toss them in toward the end to keep their color and bite.
Don’t Overcook the Turkey
Since the meat is already cooked, it only needs to be reheated gently. Add it during the last few minutes of simmering. Overcooking can make it dry and stringy, which takes away from the soft, comforting feel of leftover turkey soup.
Use Fresh Herbs at the End
Dried herbs are great for building base flavor early in the cooking process. But if you have fresh parsley, thyme, or even a bit of rosemary, stir them in just before serving. It lifts the entire dish and makes it taste fresher, not just like another day of leftovers.
These small moves make a big difference. They’re the kind of kitchen habits that sneak into your routine once you’ve made this leftover turkey soup a few times. And once you do, it’s hard to go back to just tossing things into a pot and hoping for the best.
Nutrition Information
Nutritional values will always vary a bit depending on the exact ingredients used, but here’s a general idea based on a typical serving of this homemade turkey soup.
Nutrition Facts (per serving – approx. 500g)
| Nutrient | Amount |
| Calories | 450 kcal |
| Protein | 19 g |
| Carbohydrates | 45 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Fat | 23 g |
| Saturated Fat | 9 g |
| Cholesterol | 70 mg |
| Sodium | 800 mg |
| Potassium | 1100 mg |
| Vitamin A | 5700 IU |
| Vitamin C | 38 mg |
| Calcium | 170 mg |
| Iron | 3 mg |
Note : Les valeurs nutritionnelles sont estimées et peuvent varier selon les ingrédients utilisés. Pour des données précises selon vos produits, vous pouvez consulter la base de données officielle de l’USDA : USDA FoodData Central
Final Thoughts on Leftover Turkey Soup
Leftover turkey soup isn’t just a way to clear space in your fridge. It’s a quiet little win after the chaos of holiday cooking. It brings familiar flavors back to life in a new way. It turns scraps into something that feels thoughtful and nourishing.
This version does more than warm you up. It gives your leftover turkey a second chance to be great. Whether you’re cooking for one or feeding a full table again, the flexibility and comfort of this soup make it something you’ll come back to well after the holidays are over.
So the next time you’re staring down a container of leftover turkey and wondering what to do with it, you’ll know exactly what to make. And with a few tweaks or substitutions, this soup will never feel like the same meal twice.
If you haven’t already, bookmark this recipe or share it with someone who might need a little comfort in a bowl. Leftover turkey soup has a way of becoming tradition without even trying.
More Cozy Soup Recipes to Try
Warm up with these comforting bowls:
- Chicken Noodle Soup – A classic favorite that soothes and satisfies.
- Creamy Taco Soup – Bold flavors and a creamy texture perfect for chilly days.
- High Protein Lasagna Soup – All the richness of lasagna in a hearty, protein-packed bowl.
- Best Beef Stew Recipe– Let it simmer to perfection while you go about your day.
FAQs About Leftover Turkey Soup
When you’re making leftover turkey soup, especially after a long holiday or when you’re cooking on autopilot, a few practical questions tend to come up. Here are the answers to the ones most people ask.
1. Can I freeze leftover turkey soup?
Yes, you can freeze it, but with one small caution. The potatoes may take on a slightly grainy texture once thawed, which some people don’t love. If you plan to freeze it, consider leaving the potatoes out and adding freshly cooked ones when reheating. Or you can replace them with rice, which tends to freeze better.
2. How long does leftover turkey soup last in the fridge?
Stored in an airtight container, it will keep well in the refrigerator for two to three days. Let it cool before storing, and reheat gently on the stove or in the microwave to avoid overcooking the turkey or making the broth too thick.
3. Can I make this soup gluten-free?
Absolutely. Instead of thickening the soup with a butter and flour roux, you can mix cornstarch with milk or broth. Add it toward the end of cooking and stir until the soup thickens slightly. This swap works well and keeps the same creamy texture.
4. Can I make it dairy-free?
You can. Just skip the milk and roux entirely, and enjoy the soup as a clear broth version. It will still be full of flavor thanks to the vegetables, herbs, and turkey. If you want a little richness, a splash of unsweetened almond milk or coconut cream can add body without the dairy.
5. What if I only have turkey breast?
No problem. Leftover turkey soup works with dark meat, white meat, or a mix of both. Turkey breast tends to be a bit leaner, so add it closer to the end of cooking to keep it tender and juicy.
This section should help you customize the recipe to fit whatever you’ve got in your kitchen. When it comes to leftover turkey soup, flexibility is part of the appeal.
When you’re making leftover turkey soup, especially after a long holiday or when you’re cooking on autopilot, a few practical questions tend to come up. Here are the answers to the ones most people ask.
