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Leftover Turkey Soup

Looking for a perfect meal to use up your leftover turkey? Packed with fresh vegetables and herbs, this turkey soup recipe is super filling and so comforting!

My mom is the queen of the kitchen… except soups. 

No, that’s not true. She can make anything and it’s her soup recipe that still is a reader favorite on our site, but because my Dad wasn’t a big soup eater she didn’t really gather a plethora of soup recipes. It’s funny though, now that all of us kids have left home they seem to make more soups than ever before. I guess that Dad was like a kid, had to grow out of his pickiness. 😉

This turkey soup totally makes me think of them though, it’s a perfect leftovers, easy going, perfect for picky palates soup. And Mom could totally rock the leftovers so she remains queen of even that. 

Two bowls of left over turkey soup. You can see the bright green celery and orange carrots in a broth with turkey. A spoon is next to each bowl and a small plate of crackers is near the closest bowl of soup.

What Ingredients Go in Turkey Soup?

Grab that leftover turkey from Thanksgiving, and let’s repurpose it in this yummy soup! It is full of fresh veggies and herbs, and it is so satisfying and comforting. Feel free to add or swap whatever veggies your family will love most. Here is your grocery list:

  • Butter or Olive Oil
  • Onion
  • Celery
  • Garlic
  • Carrots
  • Potatoes
  • Turkey Broth (or Chicken Broth)
  • Turkey
  • Rosemary
  • Savory
  • Sage
  • Bay Leaf
  • Salt
  • Pepper

The measurements for each ingredient can be found in the recipe card below.

How to Make Turkey Soup

We are going to cook this soup on this stove top, but scroll down for directions for making it in the slow cooker or Instant Pot.

  1. Add the butter or oil to your dutch oven over medium heat. Let the butter melt and then add all the vegetables. Saute them until tender and translucent.
  2. Add the remaining ingredients and stir everything together.
  3. Put a lid on the dutch oven and let it simmer for 30 minutes (up to all day). Taste it occasionally and season to taste.
  4. Remove the herb sprigs and bay leaf and serve.

The instructions can also be found in the recipe card for your convenience.

A bowl of left over turkey soup. The soup has chunks of turkey, slices of carrots and celery and herbs in a turkey broth.

How to Make Homemade Broth

Making homemade broth with your leftover turkey is super simple. Take your turkey carcass and place it in a large stock pot and add enough water to cover it. Add herbs like bay leaves, rosemary, thyme, etc. Bring it to a full boil and then reduce the heat and let it summer for a couple of hours up to all day. Then strain out the turkey carcass and all the herbs leaving just the broth behind.

Can Turkey Soup Be Made in a Slow Cooker?

Yes, it make a great slow cooker soup and making it in the slow cooker is easy! Follow the directions in step 1 sauteing all the veggies on the stove top. Then put all the ingredients into a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Can Turkey Soup Be Made in an Instant Pot?

Yes, absolutely! Add the butter, onions, celery, garlic and carrots to the Instant Pot on saute mode and cook for 4-5 minutes. Then add all the remaining ingredients and cook on high pressure for 8-10 minutes. You can quick release it and dig in!

A bowl of leftover turkey soup. There are chunks of turkey, carrots, celery and herbs in a rich turkey broth. Two more bowls of soup are in the background of the picture.

How Long Will Turkey Soup Keep?

Properly stored in an airtight container, turkey soup will keep for 3-4 days in the refrigerator.

Can You Freeze Turkey Soup?

To freeze, place in freezer safe, covered containers or in freezer bags and freeze for up to 6 months.

What to Eat with Turkey Soup?

I am all about having a big hunk of delicious bread to dip into all soups. Here are some of my favorite bread recipes for dunking in soup:

Just some good ol’ soda crackers or any kind of cracker you enjoy is great with this soup too.

Few things bring me more joy than repurposing leftovers into something delicious! Making a soup is the perfect way to do that and to use up veggies that need to be eaten. Leftover turkey soup brings all the comfort and yum of Thanksgiving to your belly all over again!

More Leftover Turkey Recipes:

A bowl of left over turkey soup. The soup has chunks of turkey, slices of carrots and celery and herbs in a turkey broth.

Leftover Turkey Soup

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Prep Time: 10 minutes

Cook Time: 37 minutes

Total Time: 47 minutes

Servings: 8

  • 2 Tablespoons Butter or olive oil
  • 1 Onion large, minced fine
  • 2 Stalks Celery chopped
  • 3 Cloves Garlic minced fine
  • 1 1/2 Cups Carrots chopped
  • 2 Potatoes peeled and chopped
  • 4 Quarts Turkey Broth (16 cups) or chicken *see note
  • 4-5 Cups Turkey chopped
  • 2 sprigs Rosemary (1 teaspoon dry)
  • 1 sprig Savory (1/2 teaspoon dry)
  • 1 teaspoon Sage chopped (1/2 teaspoon dry)
  • 1 ` Bay Leaf
  • 1 teaspoon Salt (to taste)
  • 1/2 teaspoon Pepper (to taste)
  • In a dutch oven, add the butter or oil and heat until melted over medium heat. Add the onion and celery, garlic and carrots and cook for 5-7 minutes or until tender and translucent. 

  • Add the remaining ingredients, stirring to combine. 

  • Cook, covered for 30 minutes, up to all day, tasting occasionally to adjust seasonings. You’re looking for the potatoes to be tender. Remove the herb sprigs and bay leaf and serve with crackers  or bread. 

Note: You can boil your turkey carcass, keeping enough water to cover it along with herbs like bay leaves, rosemary etc. to make homemade stock. 

Need to use more veggies? Throw in peas or chopped sweet potatoes.

Turkey soup will keep for 3-4 days in the refrigerator.

Nutrition Facts

Leftover Turkey Soup

Amount Per Serving (1 cup)

Calories 139
Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 1g

Cholesterol 43mg14%

Sodium 2129mg93%

Potassium 623mg18%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 2g2%

Protein 13g26%

Vitamin A 4195IU84%

Vitamin C 36mg44%

Calcium 58mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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