Leftover Turkey Soup Recipe

I turned leftover turkey into a simple soup brimming with tender meat, plenty of vegetables and savory seasonings, and I share it as one of my favorite Easy Thanksgiving Leftover Ideas to feed the whole family during the busy holidays.

I never thought leftover turkey could taste this new, but I was wrong. I toss shredded leftover turkey and sliced carrots into a pot and let simple spices wake them up, the result is somehow more than the sum of its parts.

It fills the house without being cloying and it actually fixes the holiday fridge problem fast. If you like Easy Thanksgiving Leftover Ideas, this one’s my go to for hectic weeknights when everyone wants something honest and easy, but with a little chef like confidence behind it.

Try it, tweak it, you might be surprised.

Ingredients

• Turkey: Lean protein, builds muscle and keeps you full little fat if trimmed.
• Carrots: Sweet crunchy, high in fiber and vitamin A good for eyesight.
• Potatoes: Starchy carbs for energy, contain potassium and some fiber comfort food.
• Onion: adds savory depth low cal small amounts of vitamin C and fiber.
• Garlic: Strong flavor, immune friendly compounds not sweet use sparingly if raw.
• Spinach or Kale: Leafy greens packed with iron and fiber bitter when raw sometimes.
• Peas: Natural sweetness small protein boost fiber and vitamin K bright color.
• Stock: Base flavor supplies sodium and minerals low calories unless salted heavily.

Ingredient Quantities

• 6 cups turkey or chicken stock
• 2 cups cooked leftover turkey, shredded or chopped
• 2 tablespoons unsalted butter or olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 medium russet potatoes, peeled and cubed
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 2 bay leaves
• 1 cup frozen peas
• 1/2 cup heavy cream or 1 cup milk for a lighter soup
• 2 tablespoons all-purpose flour (optional, for thicker soup)
• Salt, about 1 to 1 1/2 teaspoons, plus pepper to taste
• 2 cups baby spinach or 1 cup chopped kale (optional)
• 8 ounces egg noodles or 1 1/2 cups cooked rice, optional
• 2 tablespoons chopped fresh parsley for garnish

How to Make this

1. Prep everything first: dice the onion, peel and slice carrots, slice celery, peel and cube potatoes, mince garlic, shred or chop turkey, measure 6 cups stock and other ingredients, thaw peas, choose cream or milk and whether you want noodles or rice. this saves time and prevents overcooking.

2. Heat 2 tablespoons butter or olive oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook until soft and starting to brown, about 5 to 7 minutes. scraping the bottom helps build flavor.

3. Add the garlic, 1 teaspoon dried thyme and 1/2 teaspoon crushed rosemary and cook 30 to 60 seconds until fragrant.

4. If you want a thicker soup, sprinkle in 2 tablespoons flour now and stir to coat the vegetables, cook 1 to 2 minutes to remove the raw flour taste. Slowly whisk in the 6 cups turkey or chicken stock so you don’t get lumps. If not using flour just pour in the stock.

5. Add the 2 bay leaves and the cubed potatoes, bring to a simmer, then reduce heat and cook until the potatoes are tender, about 12 to 15 minutes.

6. If using egg noodles you can either cook them separately (my tip: cook them in salted water and drain so they don’t soak up the broth when storing) or add 8 ounces raw noodles to the simmering soup for the last 8 to 10 minutes. If you chose rice use 1 1/2 cups cooked rice and add it now so it heats through without falling apart.

7. Stir in the 2 cups cooked leftover turkey and 1 cup frozen peas and simmer just until everything is heated, about 3 to 5 minutes.

8. Lower the heat and stir in 1/2 cup heavy cream or 1 cup milk and the greens (2 cups baby spinach or 1 cup chopped kale). Heat gently so the dairy doesn’t boil, just warm and wilt the greens. Taste and add about 1 to 1 1/2 teaspoons salt plus pepper to taste. remove the bay leaves.

9. Serve topped with 2 tablespoons chopped fresh parsley. Leftovers keep well, store noodles separately if you can, and reheat gently so the soup stays creamy and not curdled.

Equipment Needed

1. Large pot or Dutch oven (6 to 8 qt), for cooking the soup base and simmering everything.
2. Medium pot (optional), if you want to cook egg noodles separately so they dont soak up the broth.
3. Cutting board, sturdy one for veg and turkey prep.
4. Chef’s knife, sharp, for dicing onion, chopping turkey and cubing potatoes.
5. Vegetable peeler, for carrots and potatoes.
6. Measuring cups and spoons plus a liquid measuring cup, for the 6 cups stock, cream, flour and spices.
7. Wooden spoon or silicone spatula, to stir and scrape the bottom so you build flavor.
8. Whisk, to blend in flour and remove lumps when you add stock.
9. Colander and a ladle, colander for draining noodles, ladle for serving.

FAQ

Leftover Turkey Soup Recipe Substitutions and Variations

• Turkey or chicken stock: use low-sodium vegetable broth if you want meatless, or stir 2-3 tsp bouillon paste/cubes into hot water in a pinch; mushroom broth gives a deeper, umami note.
• Unsalted butter or olive oil: swap with ghee for nuttier flavor, or avocado oil for a neutral, high-heat option; coconut oil works if you’re ok with a slight coconut taste.
• Russet potatoes: try Yukon Gold for a creamier, less mealy texture, or cubed sweet potato for a sweeter, earthier soup; cauliflower florets make a low-carb stand-in.
• Heavy cream or milk: use half and half for richness without being too heavy, or whisk in plain Greek yogurt off heat (temper it first) for tang and creaminess; canned coconut milk is a dairy-free choice.

Pro Tips

– Bloom the dried herbs in the fat for 30–60 seconds before adding liquid, it really wakes up the thyme and rosemary — rub the rosemary between your fingers first so it releases oils.
– Temper the cream by whisking a ladle of hot broth into it before stirring into the pot, then heat only gently so the dairy doesnt split; if it starts to look grainy, lower the heat and stir in a little extra stock.
– Cook noodles separately and toss them with a tiny splash of oil, or leave them out and add fresh-cooked portions when serving; same for rice, store it apart so leftovers dont turn into glue.
– Boost the broth without extra salt: simmer a parmesan rind or a few turkey bones briefly, or finish with a small squeeze of lemon or splash of vinegar to brighten the whole bowl.
– When reheating, do it low and slow on the stovetop and add a splash of stock or milk as it warms so the texture stays creamy, and always taste for salt after the greens and dairy are in.