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Leftover Turkey Soup

A hearty broth-based soup made from leftover turkey, vegetables, herbs, and pantry staples for a comforting meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 6 cups turkey or chicken stock preferably homemade from turkey bones
  • 3 cups cooked leftover turkey, shredded or chopped
  • 1 leaf bay leaf
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 cup egg noodles or rice (optional)
  • 2 tablespoons chopped fresh parsley
  • 1/2 each lemon, juice (optional, to brighten)

Method
 

Preparation
  1. Heat 2 tablespoons olive oil in a large stockpot over medium heat.
  2. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for 30 seconds more until fragrant.
Cooking
  1. Pour in 6 cups turkey or chicken stock and add the bay leaf and 1 teaspoon dried thyme. Bring to a gentle simmer.
  2. Reduce heat and simmer uncovered for 15-20 minutes to let the vegetables and herbs infuse the broth.
  3. 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.
  4. Remove the bay leaf. Taste and season with salt and black pepper.
  5. Stir in 2 tablespoons chopped fresh parsley and the juice of 1/2 lemon if using.
Serving
  1. Ladle into bowls and serve hot, ideally with crusty bread or crackers.

Notes

For an even richer broth, roast the turkey bones at 400°F for 20-30 minutes before making stock. Use a mix of white and dark meat for best texture - dark meat adds richness. Freeze leftover soup in airtight containers for easy future meals - thaw overnight before reheating.