If you’re looking for the most comforting, heartwarming way to bring new life to your holiday leftovers, Leftover Turkey Soup is your answer. This soup is a delightful medley of savory turkey, tender vegetables, and cozy herbs, swimming in a golden, aromatic broth that warms both body and soul. It’s the kind of meal that’s ready in about half an hour, yet feels like you’ve spent all day stirring a pot of love—and honestly, there’s nothing quite as satisfying as transforming fridge odds and ends into a dish that tastes this good. Leftover Turkey Soup will quickly become your favorite post-holiday ritual, filling your kitchen with rich, tantalizing aromas and your bowls with pure comfort.

Leftover Turkey Soup Recipe - Recipe Image

Ingredients You’ll Need

Simple, wholesome ingredients are at the heart of every great batch of Leftover Turkey Soup. Each one brings its own special touch—from sweet, earthy vegetables adding depth and color, to fragrant herbs layering robust flavor. Here’s what you’ll need, along with a helpful tip for each:

Olive oil (2 tablespoons): This is your aromatic base, helping soften the veggies and infusing the broth with richness.
Chopped onion (1 small): Essential for a gently sweet and savory foundation.
Carrots (2, peeled and sliced): Bring a pop of color and natural sweetness—slice them on the diagonal for a pretty presentation.
Celery stalks (2, sliced): Adds subtle, peppery crunch and an unmistakable soup flavor.
Garlic cloves (3, minced): For irresistible savory notes that elevate the entire dish.
Dried thyme (1 teaspoon): Offers an herby, earthy undertone that makes the soup taste timeless.
Dried rosemary (1/2 teaspoon): Just a hint is enough—this aromatic herb can quickly take over, so measure with care.
Salt (1/2 teaspoon): Adjust as needed, especially if your broth is already salted.
Black pepper (1/4 teaspoon): A gentle bit of heat perks up all the flavors.
Turkey or chicken broth (6 cups): The heart of the soup—choose homemade if you can, or opt for low-sodium for more control.
Leftover cooked turkey (2 cups, shredded or chopped): The star ingredient—dark or white meat both work beautifully.
Egg noodles or cooked rice (1 cup): Pick your favorite—egg noodles for classic comfort, or rice for a gluten-free bowl.
Fresh parsley, chopped (1 tablespoon, optional): For a burst of color and a final fresh touch.
Lemon juice (from 1/2 lemon, optional): Just a squeeze at the end brightens and pulls all the flavors together.

How to Make Leftover Turkey Soup

Step 1: Sauté the Vegetables

Grab your largest, sturdiest pot and pour in the olive oil, warming it over medium heat. Add the chopped onion, sliced carrots, and celery. Let them sizzle and soften for about 5 to 6 minutes—this not only mellows the flavors but also fills your kitchen with an inviting, savory aroma that feels instantly nurturing.

Step 2: Add Aromatics and Seasoning

Once your vegetables are beginning to soften, it’s time to stir in the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Give everything a good mix and cook for about a minute more, just until the garlic is fragrant and the herbs release their aromas. This step is key for layering that signature Leftover Turkey Soup flavor.

Step 3: Pour in the Broth and Simmer

Now, pour in all six cups of turkey or chicken broth. Crank up the heat to bring the mixture to a gentle boil, then reduce it to a simmer. Let everything cook undisturbed for 10 to 12 minutes, until your carrots and celery are delightfully tender—but not mushy.

Step 4: Add Turkey and Noodles (or Rice)

Add your leftover cooked turkey and the egg noodles (or rice, if you prefer a gluten-free option) right into the simmering pot. Let them warm through and mingle with the broth for another 5 to 7 minutes. The turkey soaks up the soup’s rich flavors, and the noodles or rice grow plump and cozy.

Step 5: Finish and Adjust

Just before serving, stir in the fresh parsley and a squeeze of lemon juice if you’re using them. Give the soup a quick taste and adjust the salt and pepper to your liking. Your Leftover Turkey Soup is now ready to serve, steaming and irresistible!

How to Serve Leftover Turkey Soup

Garnishes

A sprig of fresh parsley, a sprinkle of chopped chives, or even a few turns of cracked black pepper make your bowl pop with color and flavor. For a little zesty bite, add extra lemon wedges on the side—trust me, diners love that custom touch! Garnishing is all about inviting everyone to add a finishing flourish that makes their bowl extra special.

Side Dishes

This soup pairs beautifully with a chunk of crusty bread, warm biscuits, or a simple tossed salad. For the hungriest appetites, serve it alongside a gooey grilled cheese sandwich. No matter what you choose, these simple sides help soak up every last bit of the savory broth.

Creative Ways to Present

Ladle Leftover Turkey Soup into wide, shallow bowls for a hearty family meal, or serve it in handled mugs for cozy suppers by the fireplace. Hosting a brunch or lunch? Divide the soup into small cups as a starter, or pack it in thermoses for an outdoor adventure—every approach highlights its homey charm!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover soup into airtight containers and store in the refrigerator. Leftover Turkey Soup keeps well for up to 4 days, and actually tastes even more flavorful after a night in the fridge as the ingredients have time to fully mingle.

Freezing

This soup is a freezer’s best friend! Freeze Leftover Turkey Soup (preferably without noodles, to avoid mushiness) in single-serve containers or freezer bags for up to three months. Just thaw overnight in the fridge when you’re ready for round two.

Reheating

Gently reheat the soup in a saucepan over low-medium heat until it’s piping hot. If you notice the noodles or rice have absorbed some broth during storage, add a splash of extra broth or water to loosen things up. Stir occasionally to make sure everything heats evenly.

FAQs

Can I make Leftover Turkey Soup with chicken instead?

Absolutely! Swap the turkey for cooked shredded chicken and follow the recipe exactly as written. The soup will be just as delicious and comforting.

Is it possible to make this gluten-free?

Yes, simply use gluten-free noodles or opt for cooked rice instead of egg noodles. All other ingredients are naturally gluten-free, making this a perfect meal for a variety of diets.

Can I add extra vegetables to my Leftover Turkey Soup?

Definitely! Spinach, kale, peas, or diced potatoes make wonderful additions. Just add leafy greens in the last few minutes of simmering so they stay vibrant and tender.

What’s the best way to add a little kick to the soup?

A pinch of red pepper flakes stirred in with the herbs gives a lovely, gentle heat. Or, offer hot sauce at the table so everyone can customize their bowl to taste.

How can I prevent the noodles from getting soggy if I’m making the soup ahead?

If making Leftover Turkey Soup in advance, store the noodles separately or add them just before serving. This way, they’ll stay perfectly tender rather than soaking up too much broth and getting mushy.

Final Thoughts

If you’re craving a simple, deeply satisfying way to make the most of your leftovers, I can’t recommend Leftover Turkey Soup enough. It’s a dish that turns scraps into comfort and brings everyone to the table with smiles. Give it a try the next time you have leftover turkey—you’ll be amazed at how something so easy can become a new holiday tradition!

Leftover Turkey Soup Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty soup made with leftover turkey, vegetables, and noodles in a flavorful broth, perfect for a cozy meal after the holidays.

Ingredients

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For the Soup:

2 tablespoons olive oil
1 small onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups turkey or chicken broth
2 cups leftover cooked turkey, shredded or chopped
1 cup egg noodles or cooked rice
1 tablespoon chopped fresh parsley (optional)
juice of 1/2 lemon (optional)

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Instructions

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for 5–6 minutes until vegetables begin to soften.
Stir in garlic, thyme, rosemary, salt, and pepper, and cook for another minute until fragrant.
Pour in the broth and bring to a boil. Reduce heat to a simmer and cook for 10–12 minutes until the vegetables are tender.
Add the leftover turkey and noodles (or rice), and simmer for another 5–7 minutes until heated through.
Stir in parsley and lemon juice if using. Taste and adjust seasoning as needed. Serve hot.