Leftover Turkey Soup Recipe: Have leftover turkey in the fridge from Thanksgiving, Christmas, or Sunday dinner? Don’t let it go to waste! One of the most delicious and comforting ways to repurpose cooked turkey is by turning it into a rich, soul-warming leftover turkey soup.
This easy, hearty soup is perfect for chilly evenings when you want something warm, healthy, and satisfying. Plus, it’s a one-pot meal that fills your kitchen with that cozy homemade aroma we all crave after the holidays.
Using simple pantry staples and fresh veggies, this turkey soup recipe is budget-friendly, customizable, and ideal for feeding a crowd or freezing for later. Whether you’re a kitchen newbie or a seasoned home cook, this step-by-step guide makes it super easy to pull together an incredibly flavorful meal.
Benefits of Making Leftover Turkey Soup
Turning your leftover turkey into a delicious soup isn’t just practical—it’s genius. Here’s why:
- Cuts down food waste: Instead of tossing out that half-eaten turkey, you give it a second life.
- Budget-friendly: You’ve already paid for the turkey. Add some veggies and broth, and you’ve got a full meal with almost no extra cost.
- Comforting and nutritious: Packed with protein, fiber, and vitamins, turkey soup is great for recovering from holiday indulgences.
- Freezer-friendly: Make a big batch, enjoy a few bowls now, and freeze the rest for busy days.
So if you’re staring down a fridge full of leftovers, don’t stress. Turkey soup is the hero you didn’t know you needed.
Ingredients You’ll Need
Here’s what you’ll need to make a classic leftover turkey soup. Feel free to tweak based on what you’ve got in the fridge or pantry!
Main Ingredients:
- 2–3 cups cooked turkey, shredded or diced
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2–3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- 1 bay leaf
- Salt and pepper, to taste
- 6 cups chicken or turkey broth
- 1 cup pasta, rice, or egg noodles (optional)
- Juice of half a lemon (optional, for brightness)
Optional Add-Ins:
- Chopped spinach or kale
- Corn, peas, or green beans
- Fresh herbs like rosemary or dill
- A splash of cream for richness
- Chili flakes for a spicy twist
Substitutions:
- No turkey? Use rotisserie chicken!
- No broth? Mix bouillon with water.
- Want gluten-free? Use rice or GF noodles.
Simple, right? Now that you’ve got everything ready, let’s dive into the cooking part.
Tools and Equipment Required
You don’t need any fancy gadgets, just the basics:
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Optional but helpful:
- Immersion blender (if you like a smoother texture)
- Freezer-safe containers for leftovers
No high-tech gear needed—just your stove and a little love!
Preparing the Turkey
Before you start cooking, prep your turkey:
- Shred or dice the meat into bite-sized pieces.
- Remove any skin or gristle for a better texture.
- If you saved the carcass or bones, don’t throw them out! They make excellent homemade broth (more on that next).
Leftover white and dark meat both work great. The darker meat adds extra richness and depth.
Making the Turkey Stock (Optional but Recommended)
Want to level up your soup? Make a homemade turkey stock from the bones. It’s easier than you think:
How to Make Turkey Stock:
- Add turkey carcass to a large pot.
- Cover with water (about 8 cups).
- Add an onion, a few celery stalks, carrots, a couple garlic cloves, peppercorns, and a bay leaf.
- Simmer for 2–3 hours uncovered.
- Strain, cool, and skim off fat.
The result? Liquid gold. It adds incredible depth and flavor to your soup.
Step-by-Step Guide to Make Leftover Turkey Soup
Ready to cook? Here’s how to make the best leftover turkey soup from scratch:
Step 1: Sauté the Aromatics
Heat 1 tbsp of olive oil or butter in a large pot over medium heat. Add chopped onions and cook for 2–3 minutes until translucent. Stir in garlic, carrots, and celery. Sauté for another 5–7 minutes until veggies start to soften and smell heavenly.
Step 2: Add Seasonings
Stir in dried thyme, parsley, bay leaf, salt, and pepper. Toasting the herbs in oil for a minute releases more flavor.
Step 3: Pour in Stock
Add your homemade or store-bought turkey stock. Bring it to a gentle boil, then reduce the heat to low. Let it simmer for 10 minutes so the flavors begin to marry.
Step 4: Add the Turkey
Stir in the cooked, shredded turkey. Let it simmer another 10–15 minutes to warm through and allow the flavors to deepen.
Step 5: Add Pasta, Rice, or Noodles (Optional)
If you’re using carbs, toss them in now. Cook until they’re tender. Egg noodles take about 7–8 minutes, rice around 15. Adjust broth as needed—soups love to thicken as they cook.
Step 6: Taste and Finish
Squeeze in lemon juice if you like a bit of brightness. Adjust salt and pepper to taste. Remove the bay leaf before serving.
Tips for the Best Turkey Soup
Want to make your soup taste like it came straight out of grandma’s kitchen? Here are a few pro tips to elevate your dish:
- Sauté the veggies first: This step builds flavor. Don’t skip it—even if you’re in a rush!
- Don’t overcook the turkey: Since it’s already cooked, too much simmering can make it dry and stringy.
- Add delicate greens last: Spinach, kale, or fresh herbs should be stirred in during the last 2–3 minutes to keep them vibrant and fresh.
- Use acid wisely: A splash of lemon juice or vinegar at the end can brighten the flavors and balance the richness.
- Adjust seasoning at the end: Soup flavor changes as it cooks, especially if using salty broth or add-ins like pasta. Taste before serving!
Cooking is part science, part love. Trust your taste buds, and don’t be afraid to get creative!
Customizing Your Turkey Soup
One of the best things about this soup? You can make it your own in so many ways. Whether you’re feeding picky eaters or following a specific diet, here’s how to tailor it:
Low-Carb or Keto-Friendly:
- Skip the noodles or rice.
- Add more low-carb veggies like zucchini, cauliflower, or mushrooms.
- Use bone broth for extra protein and nutrients.
Gluten-Free:
- Use gluten-free pasta or substitute rice or quinoa.
- Double-check that your broth is certified gluten-free.
Dairy-Free:
- Avoid creamy add-ins or dairy-based broths.
- Use olive oil instead of butter.
Add Global Flair:
- Mexican Style: Add black beans, corn, cumin, and a pinch of chili powder.
- Asian Twist: Use ginger, soy sauce, bok choy, and rice noodles.
- Italian-Inspired: Add canned tomatoes, white beans, basil, and a sprinkle of parmesan.
Soup is a canvas. You’re the artist!
What to Serve with Leftover Turkey Soup
Even though this soup is hearty enough to stand alone, pairing it with something tasty on the side turns it into a real meal. Try these options:
- Crusty bread or dinner rolls: Perfect for dipping.
- Grilled cheese sandwich: A classic soup companion.
- Simple green salad: Adds a refreshing crunch.
- Roasted vegetables: Complement the cozy flavors.
- Crackers or cornbread: For a Southern twist.
Mix and match based on what you’ve got—there’s no wrong answer here.
Storing and Reheating Leftover Turkey Soup
Leftover turkey soup stores beautifully, and it actually tastes even better the next day!
In the Fridge:
- Let soup cool completely before storing.
- Place in airtight containers.
- Store for up to 4–5 days.
Reheating Tips:
- Reheat on the stovetop over medium heat.
- Add a splash of broth or water if it’s thickened.
- For microwaving, heat in short bursts and stir in between to prevent uneven heating.
Want to prep for a rainy day? Let’s talk freezing.
How Long Does Turkey Soup Last?
Properly stored, your soup can keep for days—and even longer in the freezer.
- In the refrigerator: 4 to 5 days is ideal.
- In the freezer: Up to 3 months, if stored correctly.
Warning signs it’s gone bad:
- Sour smell
- Cloudy broth
- Mold around the edges
When in doubt, toss it out.
Can You Freeze Turkey Soup?
Yes, yes, and YES. Turkey soup is one of those meals that freezes like a dream.
How to Freeze:
- Let the soup cool completely.
- Portion into freezer-safe containers or resealable freezer bags.
- Label with the date and contents.
- Lay bags flat in the freezer for space-saving storage.
To Thaw and Reheat:
- Defrost overnight in the fridge.
- Reheat gently on the stove or in the microwave.
- Stir well and add a little broth or water if it thickened.
Pro Tip: If you plan to freeze, cook pasta or rice separately and add it when serving. This prevents it from getting mushy.
FAQs about Leftover Turkey Soup Recipe
1. Can I use raw turkey instead of leftover cooked turkey?
Yes, but you’ll need to cook it thoroughly before adding it to the soup. Brown the raw turkey pieces with the veggies or boil and shred separately.
2. What’s the best pasta to use in turkey soup?
Small shapes like egg noodles, ditalini, or orzo work best. They cook quickly and don’t overpower the soup.
3. Can I make this soup vegetarian?
Of course! Skip the turkey and use veggie broth. Add beans or lentils for protein.
4. Why does my soup thicken in the fridge?
Soups with starches like rice or pasta tend to absorb liquid. Add a splash of broth or water when reheating to thin it out.
5. Can I double the recipe?
Absolutely! This soup scales well. Just make sure your pot is large enough, and adjust seasonings to taste.
Conclusion
There you have it—the ultimate leftover turkey soup recipe, step-by-step! This simple dish is a delicious way to turn your post-holiday leftovers into something brand new. It’s warm, cozy, customizable, and satisfying to the last spoonful. Whether you’re cooking for your family, meal prepping for the week, or freezing meals for busy nights, this soup fits the bill.
So next time you find yourself staring at a fridge full of turkey, don’t get overwhelmed—get excited. Grab a pot, chop some veggies, and bring this comforting classic to life. Your taste buds (and your wallet) will thank you.
