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A comforting bowl of leftover turkey soup garnished with fresh herbs and vegetables.

Leftover Turkey Soup

This cozy leftover turkey soup recipe utilizes cooked turkey meat and simple ingredients, making it a perfect solution for using holiday leftovers.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 medium Onion Chopped
  • 2-3 medium Carrots Chopped
  • 2 stalks Celery Chopped
  • 2-4 cloves Garlic Minced
  • 8-10 cups Broth or stock Turkey, chicken, or veggie
  • 1-2 pieces Bay leaf
  • to taste none Salt and black pepper
  • 1 squeeze Lemon juice Optional, for brightness
  • 2-3 cups Cooked turkey Chopped or shredded
  • 2 cups Noodles, rice, or potatoes Depending on preference
Optional spices and herbs
  • to taste none Thyme Fresh or dried
  • to taste none Parsley Chopped
  • pinch none Paprika Optional
  • pinch none Chili flakes Optional for spice

Method
 

Preparation
  1. In a big pot, warm a little oil or butter.
  2. Add the chopped onion, carrot, and celery. Cook for about 5 to 7 minutes until it starts smelling sweet and cozy.
  3. Add minced garlic and stir for 30 seconds.
Building the Broth
  1. Pour in your broth.
  2. If you have a turkey carcass or bones, add them now.
  3. Toss in a bay leaf and a pinch of black pepper.
  4. Bring it to a gentle simmer.
Simmering for Flavor
  1. If using bones, let it simmer for 25 to 45 minutes. If not using bones, simmer for about 10 minutes.
Adding the Turkey
  1. Pull out the bones if you used them.
  2. Add your chopped turkey and simmer for an additional 10 minutes to warm through.
Cooking the Noodles, Rice, or Potatoes
  1. Cook until tender according to the specific type you are using: 6 to 8 minutes for egg noodles, cooked rice stirred in at the end, or 12 to 15 minutes for potatoes.
Finishing Touches
  1. Turn off the heat and add a squeeze of lemon juice or a tiny splash of vinegar.
  2. Taste and adjust salt as necessary, adding chopped parsley if desired.

Notes

This soup stores well in the fridge for up to 4 days or can be frozen for 3 months. Add more broth and veggies to stretch portions.