Leftover Turkey Soup
Turn holiday leftovers into comfort food with this easy leftover turkey soup. Fast, flexible, and family-approved. Learn how to make it in one pot .
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
Nutrition Facts (Per Serving – approx. 500g)
- 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