Leftover Turkey Soup – You know that post-holiday haze when the house is finally quiet, the dishes are mostly done, and the fridge is stuffed with random leftovers? That’s when this soup came to life for me.
Last year, after Thanksgiving, I was so done with turkey sandwiches. I mean, they’re fine for a day, but by day two? Nope. So, I started chopping, stirring, and improvising, trying to make something that didn’t taste like leftovers. And honestly, it felt like a small miracle when this soup hit the table. My family practically inhaled it—there was this moment when my husband paused, looked up, and said, “You should write this one down.”
It’s now a post-holiday tradition. Every time I make it, it’s like wrapping myself in a warm, edible blanket of gratitude. And hey, who doesn’t need that after hosting family chaos?
Why You’ll Love This Leftover Turkey Soup Recipe?
- It’s so easy. One pot, no fuss.
- You’ll actually look forward to leftovers. Imagine that.
- Creamy, hearty, and packed with flavor—it’s basically comfort in a bowl.
- It’s flexible! Don’t have Yukon gold potatoes? Sweet potatoes work too.
Ingredient Notes:
Let’s break down why these simple ingredients make this soup so special:
- Leftover Turkey: Dark meat, light meat, or both—it all works. (But let’s be honest, dark meat is the star.)
- Veggies (Carrots, Celery, Onion): The holy trinity of soups. They’re like the background singers that make the turkey shine.
- Yukon Gold Potatoes: Creamy, buttery, and they don’t fall apart in the broth. Perfection.
- Turkey Stock: Homemade stock makes you feel like a kitchen rockstar, but store-bought chicken broth is totally fine.
- Butter & Milk: This duo creates the creamy base that turns this soup from good to oh-my-gosh amazing.
- Dried Herbs: Parsley and thyme add warmth, while paprika gives it a subtle kick.
How To Make Leftover Turkey Soup?
This isn’t a fussy recipe. You don’t need fancy equipment or expert skills—just a pot, a knife, and a little patience.
- Sauté the Veggies
Heat a splash of oil in a big soup pot, toss in the carrots, celery, and onion, and let them cook until they start to soften. The smell alone will have everyone wandering into the kitchen asking, “What’s for dinner?” - Add the Flavor
Now comes the fun part. Stir in the garlic, parsley, thyme, paprika, salt, and pepper. Let it cook for a minute to wake up all those flavors—it’s like giving your soup a little personality. - Build the Broth
Pour in the turkey stock, making sure to scrape up any browned bits from the bottom of the pot. That’s where the flavor lives. Add the potatoes, bring everything to a boil, then lower the heat and let it simmer until the potatoes are tender. - Make the Creamy Base
While your potatoes are simmering, melt some butter in the microwave and whisk in the flour until it’s smooth. Slowly add the milk and keep whisking until it thickens. (Pro tip: Watch it closely—it can bubble up like a science experiment if you’re not careful!) - Bring It All Together
Once the potatoes are soft, stir in the leftover turkey and your creamy milk mixture. Mix gently and let everything heat through. Taste, adjust the seasoning, and—this part’s important—sneak a spoonful to “test.” - Serve and Enjoy
Ladle that creamy, hearty goodness into bowls, and if you’re feeling fancy, sprinkle a little fresh parsley on top. Bonus points if you’ve got some crusty bread for dipping.
Storage Options:
If you’ve got leftovers (unlikely, but let’s pretend):
- Fridge: Store in an airtight container for up to three days. Reheat gently on the stove, adding a splash of broth if it’s thickened.
- Freezer: Cool the soup completely, then freeze in portions for up to three months. Thaw in the fridge overnight before reheating.
Variations and Substitutions:
This soup is like a blank canvas—you can totally make it your own.
Want To Save This Recipe?
- Protein Swap: No turkey? Shredded rotisserie chicken works like a charm.
- Veggie Add-Ons: Peas, corn, or even spinach would be great here.
- Spice It Up: Add red pepper flakes or a dash of hot sauce for some heat.
- Gluten-Free Option: Use gluten-free flour in the roux, and you’re good to go.
What to Serve with Leftover Turkey Soup?
This soup is a meal in itself, but if you want to jazz it up, try these:
- Crusty Bread: Because that creamy broth deserves a worthy sidekick.
- Fresh Salad: Something light and zesty to balance the richness.
- Cheddar Biscuits: Because carbs make everything better.
Frequently Asked Questions:
Can I make this soup ahead of time?
Totally! In fact, it tastes even better the next day when the flavors have had time to mingle.
Can I use sweet potatoes instead of Yukon golds?
Absolutely! Sweet potatoes add a nice touch of natural sweetness.
What if I don’t have turkey stock?
No worries—chicken broth works just as well.
There you have it—a cozy, comforting way to turn leftovers into something magical. Ready to give it a try? Let me know how it turns out—bonus points if you share what tweaks you made!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Leftover Turkey Soup
Ingredients
- 2 tbsp Canola Oil
- 2 Large Carrots peeled and diced
- 2 Ribs Celery finely chopped
- 1 Medium Onion finely diced
- 3 Cloves Garlic minced
- 1 tsp Salt
- 1 tsp Dried Parsley
- 1 tsp Dried Thyme
- ¼ tsp Black Pepper
- ¼ tsp Paprika
- 3 cups Turkey Stock or substitute chicken broth
- 1 ½ lbs Yukon Gold Potatoes cut into ¾-inch pieces
- 2 cups Cooked Turkey chopped
For the Thickened Milk:
- ¼ cup Salted Butter
- 3 tbsp All-Purpose Flour
- 1 ½ cups Milk any type
Instructions
Sauté the Vegetables
- In a large Dutch oven or soup pot, heat the canola oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 5–7 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften.
Incorporate Seasonings
- Add the minced garlic, salt, dried parsley, thyme, black pepper, and paprika to the pot. Cook for 1 minute, stirring continuously, to release the flavors of the herbs and spices.
Add the Stock and Potatoes
- Pour in the turkey stock and use a wooden spoon to scrape the bottom of the pot, ensuring any browned bits are incorporated into the broth. Stir in the diced potatoes, increase the heat to medium-high, and bring the soup to a boil.
Simmer the Soup
- Reduce the heat to medium-low, cover the pot, and let the soup simmer for approximately 10 minutes, or until the potatoes are tender and easily pierced with a fork.
Prepare the Thickened Milk
- While the soup simmers, melt the butter in a microwave-safe bowl or saucepan. Whisk in the flour until smooth, ensuring there are no lumps. Gradually whisk in the milk. Heat the mixture in the microwave in 45-second intervals, whisking after each, until it thickens (approximately 3–4 intervals).
Combine and Finish
- Once the potatoes are tender, stir in the cooked turkey and the thickened milk mixture. Mix gently to combine all ingredients evenly. Allow the soup to heat through for 2–3 minutes. Adjust seasonings to taste, if necessary.
Serve
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve immediately while hot, alongside crusty bread or crackers.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
