I always end up with way more turkey than my family can finish, and for years I just froze the extra meat and forgot about it. Then I started turning those leftovers into this soup, and now it’s honestly the part of the holiday I look forward to the most.
I throw the carcass or the shredded meat into one pot with some veggies and broth, and within an hour my kitchen smells like it’s Thanksgiving all over again. It’s the kind of meal that makes me feel like nothing went to waste, and every spoonful tastes like a warm hug after a long day of cooking.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Ingredients
- 2 tablespoons olive oil – helps soften the vegetables without burning them
- 1 medium yellow onion, diced – builds the savory base flavor of the broth
- 3 carrots, peeled and sliced – adds natural sweetness and color
- 3 celery stalks, chopped – brings that classic soup crunch and aroma
- 4 garlic cloves, minced – use fresh garlic, not the jarred kind, for a brighter taste
- 8 cups turkey or chicken broth – homemade from the carcass gives the richest flavor
- 1 bay leaf – infuses a subtle herby depth while it simmers
- 1 teaspoon dried thyme – pairs perfectly with turkey’s mild flavor
- 1 teaspoon dried rosemary – adds a warm, woodsy note to the broth
- 3 cups cooked, shredded leftover turkey – the star of the dish, so use whatever you have on hand
- 1 cup egg noodles or small pasta – optional, but great for a heartier bowl
- 1 cup frozen peas – toss them in at the end so they stay bright and tender
- Salt and black pepper, to taste – always season at the end, not the beginning
- 2 tablespoons fresh parsley, chopped – brightens the finished soup right before serving
Note: This recipe serves 6 to 8 people generously, depending on bowl size.
Equipment You Need
- Large stockpot or Dutch oven – for simmering the soup evenly
- Sharp chef’s knife – makes chopping vegetables quick and safe
- Cutting board – gives you a stable surface for prep work
- Wooden spoon – ideal for stirring without scratching your pot
- Ladle – makes serving hot soup into bowls much easier
- Measuring cups and spoons – keeps your seasoning and broth ratios accurate
How to Make Leftover Turkey Soup Recipe?
This soup comes together in just one pot, so cleanup is a breeze. I like to prep all my vegetables first so the cooking process flows smoothly from start to finish. Here’s exactly how I build the flavor, step by step.
Step 1: Sauté the Vegetables
Heat the olive oil in your stockpot over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes, stirring occasionally. You want them soft and fragrant, not browned, so keep the heat moderate the whole time.
Step 2: Add the Garlic and Herbs
Stir in the minced garlic, thyme, and rosemary, and cook for another 30 seconds until you can really smell them. This short step wakes up the spices before the liquid goes in, which makes a noticeable difference in the final flavor.
Step 3: Pour in the Broth
Add the turkey or chicken broth along with the bay leaf, then raise the heat and bring everything to a gentle boil. Once it’s bubbling, reduce the heat back down to a simmer so the vegetables keep cooking gently.
Step 4: Simmer the Soup
Let the soup simmer uncovered for about 15 minutes, or until the carrots are fork-tender. This is when the broth really starts pulling flavor from the herbs and vegetables, so don’t rush this part of the process.
Step 5: Add the Turkey and Noodles
Stir in your shredded leftover turkey and the egg noodles or pasta, if using. Continue simmering for another 8 to 10 minutes, or until the noodles are cooked through but not mushy.
Step 6: Finish and Serve
Add the frozen peas and cook for 2 more minutes just to warm them through. Taste the soup, season with salt and pepper, remove the bay leaf, and sprinkle fresh parsley on top before ladling into bowls.
Additional Tips for Making This Recipe Better
I’ve made this soup more times than I can count, so here are a few things I’ve picked up along the way that genuinely improve it.
- I always make my own broth from the turkey carcass first, because store-bought broth just doesn’t compare in depth of flavor.
- I add the noodles toward the end of cooking, since letting them sit too long in the broth makes them soggy by the time I serve it.
- I like tossing in a parmesan rind while the soup simmers, then pulling it out before serving for a subtle umami boost.
- I never skip the fresh herbs at the end, because they wake up the whole pot right before it reaches the table.
- I taste and adjust the seasoning only in the final few minutes, since the broth reduces slightly and the flavor concentrates as it cooks.
Common Mistakes to Avoid
- I used to add salt too early, and the broth ended up way too salty once it reduced, so now I always season at the very end.
- I once added the noodles at the start and they turned to mush, so I learned to add them only in the last 10 minutes.
- I overcooked the peas a few times and they turned dull and mealy, so now I add them right at the very end.
- I used dried-out, overcooked turkey once and the soup still tasted dry, so I make sure to shred the meat small so it soaks up more broth.
- I forgot to remove the bay leaf one time and bit right into it, so I always fish it out before serving.
How to Serve Leftover Turkey Soup?
I like to ladle this soup into deep, wide bowls so you can see all the colorful vegetables and shredded turkey sitting in the broth. A small swirl of cream or a scoop of cooked rice on top adds a nice finishing touch if you want something extra filling.
For the presentation, I sprinkle on some fresh parsley or chives right before serving, along with a light crack of black pepper for contrast against the golden broth. This soup pairs beautifully with crusty bread for dipping, and if you’re after something similarly comforting, my chicken pot pie recipe makes a great side dish option for the same cozy, post-holiday spread.
Variations
- Swap the egg noodles for cooked white or wild rice for a heartier, gluten-friendly option.
- Use gluten-free pasta or rice noodles if you need the soup to be completely gluten-free.
- Stir in a splash of heavy cream at the end for a creamier, richer version of the broth.
- Add a handful of chopped kale or spinach in the last few minutes for extra greens.
- Toss in a pinch of red pepper flakes if you prefer a little heat in your bowl.
- Replace turkey with shredded rotisserie chicken if that’s what you have leftover instead.
Nutritional Information
Here’s a general breakdown per serving, though this can vary depending on your exact ingredients and portion size.
- Calories: approximately 220 kcal
- Protein: approximately 22g
- Carbohydrates: approximately 18g
- Fat: approximately 6g
Make Ahead and Storage
You can make this soup a day or two ahead of time and simply reheat it on the stovetop over medium-low heat. If you’re planning to make it ahead with noodles, I recommend cooking the pasta separately and adding it to each bowl right before serving, so it doesn’t soak up too much broth.
Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of extra broth or water since the noodles tend to absorb liquid as they sit.
This soup also freezes well for up to 3 months if you leave the noodles out before freezing. Thaw it overnight in the refrigerator, then reheat gently on the stove and add freshly cooked noodles or rice right before serving.
Why You’ll Love This Recipe?
This soup has become a staple in my kitchen for so many reasons, and I think you’ll feel the same way once you try it.
- It’s incredibly easy to make, using just one pot and simple pantry staples you likely already have on hand.
- It’s a fantastic way to use up every bit of your holiday leftovers instead of letting good turkey go to waste.
- It’s easily customizable, so you can swap in rice, different vegetables, or dairy-free options depending on your needs.
- It freezes beautifully, which means you can enjoy a comforting homemade meal weeks after the holidays are over.
- It’s naturally nourishing and filling, giving you a warm, protein-packed bowl that feels like a hug in soup form.
FAQs
Can I use frozen leftover turkey for this soup?
Yes, just thaw it fully in the refrigerator overnight before shredding and adding it to the pot.
Can I make this leftover turkey soup from the carcass?
Absolutely, simmering the turkey carcass in water for a few hours makes a rich, flavorful homemade broth that’s perfect for this soup.
Is this leftover turkey soup recipe freezer-friendly?
Yes, it freezes well for up to 3 months, though I recommend leaving the noodles out until you’re ready to reheat and serve.
What can I use instead of egg noodles?
Rice, small pasta shapes, or even gluten-free noodles all work wonderfully in place of egg noodles.
How long does leftover turkey soup last in the fridge?
It stays fresh in an airtight container in the refrigerator for up to 4 days.
If you’re working through a stack of holiday leftovers, you might also enjoy my leftover turkey noodle soup recipe, which takes a slightly different spin on the same comforting bowl.
Leftover Turkey Soup Recipe
Ingredients
Method
- Heat the olive oil in your stockpot over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes, stirring occasionally. You want them soft and fragrant, not browned, so keep the heat moderate the whole time.
- Stir in the minced garlic, thyme, and rosemary, and cook for another 30 seconds until you can really smell them. This short step wakes up the spices before the liquid goes in, which makes a noticeable difference in the final flavor.
- Add the turkey or chicken broth along with the bay leaf, then raise the heat and bring everything to a gentle boil. Once it’s bubbling, reduce the heat back down to a simmer so the vegetables keep cooking gently.
- Let the soup simmer uncovered for about 15 minutes, or until the carrots are fork-tender. This is when the broth really starts pulling flavor from the herbs and vegetables, so don’t rush this part of the process.
- Stir in your shredded leftover turkey and the egg noodles or pasta, if using. Continue simmering for another 8 to 10 minutes, or until the noodles are cooked through but not mushy.
- Add the frozen peas and cook for 2 more minutes just to warm them through. Taste the soup, season with salt and pepper, remove the bay leaf, and sprinkle fresh parsley on top before ladling into bowls.
Notes
- I always make my own broth from the turkey carcass first, because store-bought broth just doesn’t compare in depth of flavor.
- I add the noodles toward the end of cooking, since letting them sit too long in the broth makes them soggy by the time I serve it.
- I like tossing in a parmesan rind while the soup simmers, then pulling it out before serving for a subtle umami boost.
- I never skip the fresh herbs at the end, because they wake up the whole pot right before it reaches the table.
- I taste and adjust the seasoning only in the final few minutes, since the broth reduces slightly and the flavor concentrates as it cooks.
