Leftover Turkey Soup a comforting and hearty soup made with leftover turkey, vibrant vegetables, and aromatic herbs. It’s the perfect way to enjoy a cozy, satisfying meal after the holidays while minimizing food waste.
Why You’ll Love This Recipe
I love how versatile and easy this recipe is to customize with whatever I have on hand. It transforms leftover turkey into a flavorful and wholesome dish, perfect for a family meal. The combination of tender turkey, savory broth, and fresh vegetables makes it a nutritious option that doesn’t skimp on comfort.
Ingredients
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
6 cups chicken or turkey broth
2 cups cooked turkey, shredded
1 cup cooked rice, pasta, or noodles
1 cup frozen peas
2 cups spinach or kale
Salt and pepper to taste
Fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat olive oil in a large pot over medium heat.
Add the onion and garlic, sautéing for 2-3 minutes until fragrant.
Stir in the carrots, celery, thyme, rosemary, and paprika. Cook for 5-7 minutes until the vegetables begin to soften.
Pour in the broth and bring it to a gentle boil. Reduce the heat and let it simmer for 15 minutes.
Add the shredded turkey and cooked rice (or pasta/noodles). Stir to combine and heat through.
Toss in the frozen peas and spinach. Cook for 2-3 minutes until the spinach wilts and the peas are tender.
Season with salt and pepper to taste.
Ladle into bowls, garnish with fresh parsley, and serve warm.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Variations
Grain Substitute: Swap the rice or noodles with quinoa, barley, or farro for a unique texture.
Vegetable Options: Add diced zucchini, mushrooms, or sweet potatoes for extra nutrients.
Herb Enhancements: Fresh rosemary or thyme can replace dried herbs for a more robust flavor.
Spicy Kick: Add red pepper flakes or a splash of hot sauce for a touch of heat.
Creamy Version: Stir in a splash of heavy cream or coconut milk for a richer soup.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the soup on the stovetop over medium heat or in the microwave. If the soup thickens too much, I stir in a bit of broth or water while reheating. For longer storage, I freeze the soup for up to 3 months and thaw it in the fridge overnight before reheating.
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FAQs
Can I use fresh turkey instead of leftovers?
Yes, fresh turkey works well! Simply cook the turkey before adding it to the soup.
Can I make this soup ahead of time?
Absolutely. This soup reheats beautifully, so it’s great for meal prep.
What can I use instead of spinach or kale?
You can use Swiss chard, collard greens, or even bok choy as substitutes.
How can I make this soup gluten-free?
Use gluten-free noodles or replace them with rice or quinoa. Also, check your broth to ensure it’s gluten-free.
Can I omit the peas?
Yes, you can leave out the peas or replace them with another vegetable like corn or green beans.
Conclusion
This leftover turkey soup is a delightful way to turn holiday leftovers into a heartwarming meal. It’s simple to make, packed with flavor, and offers endless customization options. Whether enjoyed fresh or reheated, it’s a dish I return to every holiday season.
📖 Recipe:
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Leftover Turkey Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A comforting leftover turkey soup recipe packed with tender turkey, vibrant vegetables, and aromatic herbs. Perfect for a hearty, cozy meal after the holidays.
Ingredients
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
6 cups chicken or turkey broth
2 cups cooked turkey, shredded
1 cup cooked rice, pasta, or noodles
1 cup frozen peas
2 cups spinach or kale
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic. Sauté for 2–3 minutes until fragrant.
- Stir in carrots, celery, thyme, rosemary, and paprika. Cook for 5–7 minutes, softening vegetables.
- Pour in broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
- Add shredded turkey and cooked rice (or pasta/noodles). Stir to combine and heat through.
- Toss in frozen peas and spinach. Cook for 2–3 minutes until spinach wilts and peas are tender.
- Season with salt and pepper.
- Serve warm, garnished with fresh parsley.
Notes
Customize with grains like quinoa, barley, or farro.
For a creamy version, stir in heavy cream or coconut milk.
Add extra vegetables like zucchini, mushrooms, or sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 230 kcal
