I turn my leftover turkey into a comforting, hearty soup that feels like a brand-new meal. This recipe is simple, nourishing, and perfect for using up holiday leftovers while creating something warm and satisfying.
Why You’ll Love This Recipe
I love how this recipe helps me reduce waste while making something incredibly delicious. The flavors deepen as everything simmers together, giving me a rich and cozy soup without much effort. I also appreciate how flexible it is—I can adjust ingredients based on what I have in my kitchen. It’s a one-pot meal that feels both wholesome and comforting.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.) 2 cups cooked turkey, shredded 1 tablespoon olive oil 1 medium onion, diced 2 carrots, sliced 2 celery stalks, sliced 3 cloves garlic, minced 6 cups turkey or chicken broth 1 cup potatoes, diced 1 teaspoon dried thyme 1 teaspoon dried parsley 1/2 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 1 bay leaf 1 cup cooked noodles or rice (optional) 1 tablespoon lemon juice (optional)
directions
I start by heating the olive oil in a large pot over medium heat. I add the diced onion, carrots, and celery, cooking them until they soften and become fragrant. Then I stir in the garlic and cook for another minute.
Next, I pour in the broth and add the potatoes, thyme, parsley, salt, pepper, and bay leaf. I bring everything to a boil, then reduce the heat and let it simmer for about 15–20 minutes, until the potatoes are tender.
I add the shredded turkey and let the soup simmer for another 5–10 minutes so the flavors come together. If I’m using noodles or rice, I stir them in at this stage. Finally, I add a splash of lemon juice for brightness, taste, and adjust the seasoning before serving.
Servings and timing
I usually get about 4 to 6 servings from this recipe. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
I sometimes swap potatoes for sweet potatoes for a slightly sweeter flavor. When I want a heartier soup, I add beans like white beans or chickpeas. I also like using different herbs such as rosemary for a deeper taste. If I want a creamy version, I stir in a bit of cream at the end.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I want to keep it longer, I freeze it for up to 3 months. To reheat, I warm it gently on the stove over medium heat, adding a little broth if it has thickened. If frozen, I let it thaw overnight in the fridge before reheating.
FAQs
Can I use raw turkey instead of cooked turkey?
I can, but I make sure to cook it fully in the broth before adding other ingredients that cook quickly.
Can I make this soup in advance?
Yes, I often make it ahead because the flavors taste even better the next day.
What can I use instead of potatoes?
I sometimes use rice, pasta, or even quinoa depending on what I have available.
How do I thicken the soup?
If I want a thicker soup, I mash some of the potatoes or add a small slurry of cornstarch and water.
Can I make this soup gluten-free?
Yes, I simply avoid adding noodles or use gluten-free pasta.
Conclusion
I find this leftover turkey soup to be one of the easiest and most satisfying ways to repurpose leftovers. It’s warm, filling, and adaptable, making it a staple in my kitchen whenever I have extra turkey on hand.
