Name: Leftover Turkey Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 3 medium carrots (peeled and sliced); 2 celery ribs (sliced); 1 medium onion (diced); 3 garlic cloves (minced); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 Yukon gold potatoes (peeled and diced); 2 sprigs fresh thyme; 1 bay leaf; 5 cups low-sodium chicken broth; 3 cups shredded turkey meat; ¼ cup roughly chopped fresh parsley

There's something so comforting about a hearty bowl of soup that embraces the flavors of a cozy kitchen. This Leftover Turkey Soup Recipe is exactly that—a warm, nourishing dish that transforms your extra turkey into a soul-satisfying meal you’ll feel good about. Trust me, once you try this, it’ll become your go-to for turning leftovers into pure magic.

A light gray bowl filled with clear broth soup containing several layers of ingredients: the first layer shows soft chunks of orange carrots and pale yellow potatoes, the second layer has light green celery slices, and the top layer contains pieces of shredded white chicken meat sprinkled with chopped green herbs and black pepper dots. The bowl sits on a white marbled surface with a folded white and black cloth napkin partially visible near its base, and a wooden bowl with some seeds is blurred in the background. The overall look is fresh and healthy with a home-cooked feel. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Leftover Turkey Soup Recipe
Top Tip
How to Serve Leftover Turkey Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Leftover Turkey Soup Recipe

Why You'll Love This Recipe

Personally, I adore this leftover turkey soup recipe because it’s simple, flexible, and rewarding on so many levels. It feels like a warm hug in a bowl and is a fantastic way to savor your holiday or Sunday roast turkey again.

Super simple to make: Just a few kitchen staples and your leftover turkey come together in under 30 minutes.
Flexible ingredients: Easily swap veggies or herbs based on what’s in your fridge or pantry.
Comfort food at its best: The warm broth with tender turkey and soft veggies hits the spot every time.
Perfect for meal prep: Makes enough to enjoy all week, saving you time on busy days.

Ingredients & Why They Work

Each ingredient in this recipe has a purpose, blending flavor and texture beautifully. From the earthy carrots to the fresh parsley, every component enhances the final taste without overpowering that cozy turkey essence.

Flat lay of a few peeled and sliced bright orange carrots, two celery ribs cut into thin slices with fresh green hues, one medium diced white onion, three minced garlic cloves scattered neatly, two whole clean-shelled brown eggs (for visual balance though not in recipe), two peeled and diced golden Yukon potatoes, two fresh green thyme sprigs, one whole dark green bay leaf, a small white bowl of golden extra virgin olive oil, a small white bowl of pale golden low-sodium chicken broth, a small heap of shredded white and brown turkey meat, and a small mound of roughly chopped vibrant green fresh parsley, all arranged with perfect symmetry on a clean white ceramic plate and small bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: Provides a rich, fruity base for sautéing veggies and helps build flavor.
Carrots: Add a subtle sweetness and lovely color contrast.
Celery: Offers mild aromatic depth and crunch if slightly undercooked.
Onion: Builds a foundational savory flavor base.
Garlic: Gives a warm, fragrant kick that lifts the soup.
Kosher salt & black pepper: Essential to balance and accentuate all flavors.
Yukon gold potatoes: Their creamy texture holds up well in soup and adds comforting starchiness.
Fresh thyme: Delivers subtle herbal notes that marry beautifully with turkey.
Bay leaf: Adds a gentle earthiness to the broth.
Low-sodium chicken broth: Keeps the soup rich without too much salt, allowing control over seasoning.
Shredded turkey meat: The delicious star of the show, adding protein and heartiness.
Fresh parsley: Brightens and freshens up the soup just before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this leftover turkey soup recipe is how adaptable it is—you can easily tweak it to suit your mood or dietary needs. Playing around with herbs or adding your favorite veggies keeps things exciting, and I always encourage you to make it your own!

Variation: Whenever I want a heartier soup, I toss in some green beans or frozen peas right after adding the potatoes. It adds a pop of color and extra texture that’s just delightful.
Make it gluten-free: Stick with the broth and veggies, and double-check your stock to keep it gluten-free and friendly for sensitive stomachs.
Spicy kick: Sometimes I sprinkle a pinch of red pepper flakes when sautéeing garlic for just a gentle heat that warms you up.

Step-by-Step: How I Make Leftover Turkey Soup Recipe

A white pot filled with layered vegetables and herbs on a white marbled surface, with one layer of bright orange carrot rounds and green celery slices at the bottom, topped by a layer of pale yellow potato cubes. Fresh green thyme sprigs and a single large bay leaf rest on top. A clear light yellow broth is pouring from a metal cup into the pot, causing the vegetables to glisten slightly. The scene is shot from above, showing the colorful textures and shapes clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get the veggies going

Start by heating the olive oil in a large pot over medium heat—this warms the base for everything else. Toss in the diced onions, sliced carrots, and celery ribs, stirring frequently for about 4 to 5 minutes until they soften and smell amazing. That’s your flavor foundation! Then add the minced garlic along with the salt and pepper, cooking for one more minute so the garlic releases its aroma without burning.

Step 2: Potatoes, herbs & broth

Next, add the peeled, diced Yukon gold potatoes. Yukon golds hold their shape nicely and add creaminess without turning mushy. Throw in the fresh thyme sprigs and a bay leaf, followed by the chicken broth. Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 20 minutes until the potatoes are just fork-tender—this slow simmer builds deep flavors you don’t want to rush.

Step 3: Welcome the turkey

Stir in your shredded leftover turkey and let it warm through for about 1 to 2 minutes. Since the turkey is already cooked, this step is about heating it gently without drying it out. Then, remove the thyme sprigs and bay leaf to avoid any bitter bites.

Step 4: Finish and serve

Just before serving, stir in the chopped fresh parsley for a refreshing burst of color and flavor. I like to sprinkle a bit more freshly ground black pepper on top. Ladle into bowls and enjoy straight away—you’ve got yourself a nourishing meal that tastes like it took hours, but was ready quickly!

Top Tip

Through my many attempts, I’ve learned a few key things to really make this leftover turkey soup recipe shine. The right balance of simmering time, adding herbs at the right moments, and choosing fresh ingredients can elevate your soup from good to unforgettable.

Don’t rush the sauté: Cooking the veggies slowly releases more flavor; a rushed step can lead to bland soup.
Add herbs fresh: Use fresh thyme and parsley whenever possible—their oils brighten the broth unlike dried versions.
Keep an eye on the potatoes: They’re done when fork-tender but not falling apart; this texture adds body without mushiness.
Warm turkey gently: Adding turkey near the end prevents dryness and keeps it juicy.

How to Serve Leftover Turkey Soup Recipe

Leftover Turkey Soup - Serving Suggestion

Garnishes

I’m a big fan of topping this soup with a little extra fresh parsley and a grind of black pepper. Sometimes I add a squeeze of lemon juice to brighten it up, especially if the soup’s been sitting a while. Crusty bread on the side invites dunking and rounds out the meal beautifully.

Side Dishes

When I’m serving this leftover turkey soup for a cozy lunch or dinner, I usually pair it with a vibrant mixed greens salad or some roasted garlic bread. For a heartier meal, a simple grilled cheese sandwich is a nostalgic, satisfying companion.

Creative Ways to Present

For special occasions or family dinners, I like to ladle the soup into rustic bowls and garnish with a sprig of fresh thyme and handmade croutons. Serving it in mini cast-iron pots adds a charming, restaurant-style touch that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to four days. If you find the soup thickens in the fridge, just thin it out with a splash of broth or water when reheating to get that perfect comforting broth consistency back.

Freezing

This leftover turkey soup freezes wonderfully. I portion it into freezer-safe containers or heavy-duty bags, label them, and freeze for up to three months. When ready, thaw overnight in the fridge, then gently reheat on the stove for best flavor retention.

Reheating

To reheat, I warm the soup slowly on low heat, stirring occasionally. Avoid microwaving directly from frozen to keep the texture, and add a little broth if it starts to look too thick. This way, the turkey stays tender and the potatoes don’t get mushy.

Frequently Asked Questions:

Can I use other types of leftover meat in this soup?

Absolutely! While leftover turkey is classic, you can swap in leftover chicken or even ham. Just adjust cooking times accordingly, especially if your meat is already cooked.

Can I make this soup vegetarian?

Yes! Use a vegetable broth instead of chicken broth and omit the turkey. Feel free to add extra beans or lentils for protein and heartiness.

Can I prepare this soup in a slow cooker?

You sure can! Sauté the veggies first, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add turkey during the last 30 minutes.

How do I keep the turkey from drying out?

Since the turkey is already cooked, add it in at the very end and warm it gently for just a minute or two. Overcooking can make it dry and tough.

Final Thoughts

This leftover turkey soup recipe holds a special place in my kitchen and heart. It’s my secret weapon for making any night feel like a cherished family dinner without a ton of fuss. Give it a try—you’ll find it’s not just about using leftovers but creating something delicious and comforting that everyone will love.