Go Back
Leftover Turkey Soup Recipe
Ash Tyrrell

Leftover Turkey Soup Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.