Leftover Turkey Soup
Transform holiday leftovers into a comforting soup. With turkey, vegetables, potatoes, and a creamy herb-infused broth, this one-pot recipe is the ultimate post-holiday meal.
4 Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend when preparing the thickened milk. Additionally, verify that your turkey stock and any seasonings used are certified gluten-free. This adjustment ensures the soup remains just as creamy and flavorful without the gluten.