Leftover Turkey Soup is the ultimate comfort dish for making the most of your holiday turkey. This simple hearty soup transforms leftover turkey bones and veggies into a flavorful satisfying meal that is easy to assemble and perfect for busy weeknights.
With just a few pantry staples and a little time you can stretch your holiday leftovers into several delicious servings that the whole family will enjoy. Leftover Turkey Soup is forgiving flexible and endlessly customizable ideal for new cooks or anyone looking for a no fuss comforting dinner.
Leftover Turkey Soup pairs well with crusty bread or a light salad – and if you like slow-simmered comfort, see this crock-pot crack potato soup recipe for a similar, cozy option.
Table of Contents
Why This Leftover Turkey Soup Works
Leftover Turkey Soup shines because it maximizes flavor and minimizes waste. By simmering turkey bones and scraps with aromatic vegetables you create a rich savory broth that forms the base of this cozy soup. The recipe is adaptable swap out vegetables herbs or starches based on what you have on hand. It is also easy to scale up for guests or freeze for later. The gentle simmer keeps the turkey tender while allowing the flavors to meld beautifully resulting in a comforting well balanced bowl every time.
Ingredients You Will Need
2 tablespoons olive oil
1 large onion diced
2 carrots peeled and sliced
2 celery stalks sliced
3 cloves garlic minced
6 cups turkey or chicken stock homemade from turkey bones is best
3 cups cooked leftover turkey shredded or chopped
1 bay leaf
1 teaspoon dried thyme
Salt and black pepper to taste
1 cup egg noodles or rice optional
2 tablespoons chopped fresh parsley
Juice of 1 2 lemon optional for brightness
Equipment Checklist
Large stockpot or Dutch oven
Cutting board and chef’s knife
Wooden spoon or spatula
Measuring cups and spoons
Ladle and bowls for serving
Step by Step Instructions
Step 1 Sauté the Aromatics
Heat olive oil in a large stockpot over medium heat. Add the diced onion sliced carrots and celery. Cook stirring occasionally until the vegetables are softened about 5 to 7 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2 Add Stock and Herbs
Pour in the turkey or chicken stock then add the bay leaf and dried thyme. Bring the mixture to a gentle simmer.
Step 3 Simmer for Flavor
Reduce the heat and let the soup simmer uncovered for 15 to 20 minutes. This allows the vegetables and herbs to infuse the broth with flavor.
Step 4 Add Turkey and Starch
Stir in the shredded turkey. If using noodles or rice add them now and cook until tender about 8 to 10 minutes for noodles or according to package instructions for rice.
Step 5 Finish and Season
Remove the bay leaf. Taste the soup and adjust the seasoning with salt and pepper. Stir in chopped parsley and lemon juice if desired for extra brightness.
Step 6 Serve Hot
Ladle the soup into bowls and serve immediately with crusty bread or crackers for dipping.
Helpful Tips for the Best Soup
For an even richer broth roast the turkey bones at 400°F for 20 to 30 minutes before making stock.
Use a mix of white and dark turkey meat for a more complex texture and flavor.
Freeze leftover soup in airtight containers for easy future meals thaw overnight in the refrigerator before reheating.
For slow cooker fans try this crock pot crack potato soup recipe for another comforting make ahead option.
Serving Suggestions
Sprinkle each bowl with fresh parsley and cracked black pepper.
Pair with buttered toast or a grilled cheese sandwich for dipping.
Serve with a light green salad to balance the hearty soup.
Add a squeeze of lemon to brighten the flavors for those who enjoy a little acidity.
Storage Guidelines
Refrigerate in an airtight container for up to 3 to 4 days.
Freeze for up to 3 months cool completely before freezing and leave some headspace in the container.
If you plan to freeze consider storing noodles or rice separately and adding them when reheating for best texture.
Nutrition Approximate per 1 5 cup Serving
Calories 220
Protein 18 g
Fat 8 g
Carbohydrates 18 g
Fiber 2 g
Sodium Varies by stock and added salt
Nutritional values will differ if you add cream extra vegetables or use different starches.
Food Safety Reminders
Reheat leftovers to an internal temperature of 165°F before serving.
Cool hot soup quickly by dividing it into shallow containers to minimize bacterial growth.
Store and reheat promptly to ensure safety and best quality.
Frequently Asked Questions
Can I use chicken instead of turkey
Yes shredded cooked chicken works just as well.
Can I make this vegetarian
Substitute vegetable stock and omit the turkey. Add mushrooms or beans for protein.
Can I use frozen turkey
Yes thaw in the refrigerator overnight before adding to the soup.
Is canned broth okay
Yes but taste and adjust seasoning since canned broth can be saltier.
Final Thoughts
Leftover Turkey Soup is a reliable crowd pleasing way to make the most of your holiday leftovers. It is easy to prepare endlessly adaptable and perfect for busy weeknights.
For another clear, step-by-step reference and similar leftover-saving ideas, see this Leftover Turkey Soup. Recipe.
Leftover Turkey Soup
Ingredients
Method
- Heat 2 tablespoons olive oil in a large stockpot over medium heat.
- Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the minced garlic and cook for 30 seconds more until fragrant.
- Pour in 6 cups turkey or chicken stock and add the bay leaf and 1 teaspoon dried thyme. Bring to a gentle simmer.
- Reduce heat and simmer uncovered for 15-20 minutes to let the vegetables and herbs infuse the broth.
- Stir in 3 cups cooked leftover turkey. If using noodles or rice, add 1 cup now and cook until tender – noodles about 8-10 minutes, rice according to package time.
- Remove the bay leaf. Taste and season with salt and black pepper.
- Stir in 2 tablespoons chopped fresh parsley and the juice of 1/2 lemon if using.
- Ladle into bowls and serve hot, ideally with crusty bread or crackers.
