Leftover Turkey Soup
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This leftover turkey soup is the perfect way to turn extra turkey into a hearty, comforting meal. Packed with tender turkey, potatoes, carrots, and celery, it’s simple to make and loaded with flavor.
After a big holiday meal, you really don’t want to spend a lot of time in the kitchen. But you also have lots of turkey leftovers to use up. This soup comes together quickly for an easy weeknight dinner.
This recipe makes a large batch of soup, which is perfect for meal prep or freezing for later. Store some in the fridge for easy lunches during the week and freeze the rest in portions for quick, comforting dinners on busy nights.
Having homemade turkey soup ready to go means you can enjoy a warm, hearty meal anytime with very little effort.
Ingredient Notes
- 4 cups of chopped turkey
- 10 cups of turkey stock
- 4 cups potatoes, diced (about 4 to 6)
- 1 cup chopped celery (about 6 to 7 stalks)
- 1 medium-sized yellow onion, chopped
- 2 cups sliced carrots (about 4-5 carrots)
- 1/4 teaspoon ground sage
- 1 tablespoon rosemary
- 1 tablespoon parsley
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper
How To Make Leftover Turkey Soup
Place your prepared vegetables, cooked turkey, and seasonings into a stockpot.
Cover with the broth, stir, and bring to a boil.
Once boiling, reduce the heat and simmer until the vegetables are tender, about 20 minutes. Taste and adjust the seasonings before serving.
Substitutions
- Turkey: Use cooked chicken or rotisserie chicken if you don’t have enough leftover turkey.
- Turkey stock: Swap with chicken stock.
- Potatoes: Sweet potatoes or cubed butternut should work too.
- Celery: Can be swapped with extra carrots or green beans.
- Onion: White onion, shallots, or 1 teaspoon of onion powder can be swapped in a pinch.
- Carrots: You can change to parsnips, turnips, or leftover roasted carrots.
- Herbs: If you don’t have rosemary, you can swap it with thyme. Poultry seasoning is a great swap for sage.
- Extra add-ins: Leftover green onions, corn, or a little cooked rice or pasta are great options, too.
Storage & Reheating Tips
Let the soup cool and then transfer to an airtight container and refrigerate for up to 4 days.
Freezer:
Turkey soup freezes very well. Store it in freezer-safe containers or freezer bags for up to 3 months.
Reheating:
Warm on the stovetop over medium heat, stirring occasionally until the soup is heated through. If using a microwave, then heat individual servings for 1 to 2 minute intervals, stirring in between until heated through.
From frozen, thaw the soup in the fridge overnight, then reheat as above.
Serving Suggestions
- Crusty bread or dinner rolls are perfect for dipping into the warm broth.
- Garlic bread adds a flavorful, buttery side.
- Biscuits or cornbread are cozy, hearty option that pairs perfectly with soup.
- A simple green salad with a light vinaigrette balances out the rich soup.
- Coleslaw adds a cool, crunchy contrast.
- Simple soup crackers are an easy and classic side.
More Leftover Turkey Recipes:
FAQ
Leftover Turkey Soup
Ingredients
- 4 cups chopped cooked turkey
- 10 cups turkey stock
- 4 cups potatoes diced (about 4 to 6 potatoes)
- 1 cup chopped celery about 6 to 7 stalks
- 1 medium-sized yellow onion chopped
- 2 cups sliced carrots about 4-5 carrots
- 1/4 teaspoon ground sage
- 1 tablespoon rosemary
- 1 tablespoon parsley
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper
Instructions
- Place your prepared vegetables, cooked turkey, and seasonings into a stockpot. Cover with the broth, stir, and bring to a boil.
- Once boiling, reduce the heat and simmer until the vegetables are tender, about 20 minutes. Taste and adjust the seasonings before serving.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
