There’s something quietly magical about turning last night’s feast into today’s comfort: Easy Leftover Turkey Soup is the kind of recipe that warms the body and soothes the soul. Whether you’ve just hosted a holiday spread or raided the fridge after a cozy family dinner, this turkey soup is a forgiving, flavorful way to use up cooked turkey and seasonal veggies. It’s simple, flexible, and smells like home — think tender shredded turkey, bright vegetables, and herbs that sing in a steaming bowl. If you love turning leftovers into something new (and crave a bowl of homemade comfort), this soup is worth trying — and it pairs beautifully with many other simple soups and weekday meals like Aromatic Ginger Garlic Chicken Noodle Soup for a weeknight rotation.

Ingredients & Equipment

Ingredients

• 2 cups cooked turkey, shredded
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, chopped
• 4 cups turkey or chicken broth
• 1 cup green beans, chopped
• 1 cup corn
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Notes:

• Use good-quality turkey — dark or white meat works. If it’s from the holiday bird, remove any large pieces of skin or excess fat.
• The broth can be store-bought or homemade; turkey stock made from the carcass adds extra seasonal depth.
• Frozen vegetables are fine if fresh aren’t available — frozen corn and green beans work especially well.

Equipment

• Large soup pot or Dutch oven (6–8 quart)
• Cutting board and chef’s knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle for serving
• Optional helpful tools: immersion blender (for a partially creamy texture), baking tray (if you want to roast vegetables first), kitchen thermometer (to check reheated soup reaches safe temperature), and storage containers for freezing.

Tip: A good soup pot or Dutch oven ensures even heat and gives you room if you want to add rice, pasta, or extra vegetables later.

Step-by-Step Instructions (with tips)

1. In a large pot, heat the olive oil over medium heat.
   Tip: Warm the oil until it shimmers but doesn’t smoke — this helps release flavor from the aromatics.

2. Add the onion, carrots, and celery; sauté until tender, about 5 minutes.
   Tip: This classic mirepoix (onion, carrot, celery) builds the base flavor. Cook until the onion is translucent and the carrots begin to soften for the best result.

3. Stir in the garlic and cook for an additional minute.
   Tip: Garlic burns quickly, so watch the pan and stir continuously. If using minced garlic from a jar, add it a bit later to avoid any metallic taste.

4. Pour in the broth and bring to a boil.
   Tip: Scrape the bottom of the pot with your spoon to loosen any browned bits — they add flavor.

5. Add the shredded turkey, green beans, corn, thyme, and rosemary.
   Variation: If you like a heartier soup, add a half cup of cooked barley, rice, or small pasta shapes now. Or stir in a can of drained cannellini beans for extra protein and creaminess.

6. Reduce heat and let simmer for 20–30 minutes.
   Kitchen tip: A gentle simmer blends flavors without overcooking the turkey. If your turkey is very lean, simmer closer to 20 minutes to avoid drying it out.

7. Season with salt and pepper to taste.
   Tip: Season gradually — you can always add more. If your broth was salty to begin with, taste before adding extra.

8. Serve warm.
   Serving suggestion: Finish with a drizzle of olive oil, a squeeze of lemon for brightness, or chopped fresh parsley for color.

Variations and flavor suggestions:

• Roasted vs. boiled turkey: Roasted turkey adds a caramelized, richer flavor to the soup; leftover roasted turkey is perfect. If your turkey was boiled or poached, consider adding a splash of soy sauce or a teaspoon of tomato paste to deepen the broth.
• Creamy version: For a creamy twist, remove about 2 cups of the broth and blend it with an immersion blender (or carefully in a blender) before returning it to the pot. Stir in 1/2 cup of cream or milk for richness.
• Noodle or rice additions: For a turkey noodle soup feel, add egg noodles in the last 8–10 minutes. For rice, use pre-cooked rice or add cooked wild rice for a hearty texture.
• Herb swaps: Replace rosemary with sage or swap thyme for tarragon for a different herb profile. A bay leaf or two during simmering adds depth — just remove before serving.

Cooking timeline tips:

• Quick weeknight: Use store-bought broth and frozen veggies to get the soup on the table in 30 minutes.
• Make-ahead depth: Simmer the soup for longer on low heat (45–60 minutes) for a more cohesive, developed flavor.

Storage, Freezing & Make-Ahead Tips

Storing leftovers:

• Refrigerator: Cool soup to room temperature (no more than 2 hours at room temp), then refrigerate in an airtight container. Use within 3–4 days for best quality.
• Portioning: Divide soup into single-serving containers for easy lunches. Glass or BPA-free plastic containers with tight lids are ideal.

Freezing:

• Label containers with date and contents. Leftover turkey soup freezes well for up to 3 months.
• To freeze, let the soup cool completely, then ladle into freezer-safe containers or heavy-duty freezer bags (leave headspace for expansion). Lay freezer bags flat to save space and speed thawing.
• Thawing: Move to the refrigerator overnight to thaw slowly, or submerge the sealed bag in cold water for a quicker option.
• Reheating from frozen: Reheat slowly on the stove over low heat, stirring occasionally. If reheating in the microwave, cover and heat in intervals until piping hot. Aim for an internal temp of 165°F (74°C) for safety.

Make-ahead:

• You can make the soup entirely ahead and reheat before serving. If adding noodles or rice, store these separately and add to the reheated soup to avoid sogginess.
• Freeze the base (broth + vegetables + turkey) and add fresh herbs and a squeeze of lemon when reheating to brighten flavors.

Safety note:

• If you stored turkey separately before making the soup, ensure it’s not been in the fridge for more than 3–4 days. Cooked turkey that smells off or looks slimy should be discarded.

How to Use / Serve This Dish

Serving ideas:

• Bread pairings: Crusty sourdough, warm cornbread, or a cheesy garlic toast make excellent companions for dipping.
• Toppings: Offer chopped parsley, green onions, grated Parmesan, or a dollop of plain yogurt or sour cream for creaminess. A few red pepper flakes add welcome heat if you like spice.
• Make it a meal: Serve alongside a simple salad (mixed greens with vinaigrette) or roasted Brussels sprouts for a balanced plate.
• Transformations: Turn leftovers into other meals — use the soup as a base for a pot pie filling (thicken, add extra veg, top with puff pastry) or strain and use the broth to cook grains for a flavorful side. You can also blend part of the soup and toss with cooked pasta for a creamy turkey pasta.

Creative variations:

• Mexican-inspired: Add a teaspoon of cumin and chili powder, swap corn for black beans, and finish with lime and cilantro.
• Mediterranean: Stir in chopped tomatoes, a splash of white wine, and finish with oregano and lemon zest.
• Comfort bowl: Stir in buttered noodles, grated cheddar, or even a spoonful of pesto for an herby lift.

If you enjoy exploring different soup styles, you might also like the rich, indulgent flavors of Bacon Cheddar Gnocchi Soup, which pairs well with this lighter turkey version when entertaining.

FAQ

Q: Can I use raw turkey in this recipe?
A: This recipe is designed for cooked turkey. If you only have raw turkey, cook it first (roast, poach, or sear and finish in the oven), shred, and then add to the soup near the end so it doesn’t overcook. Alternatively, start with raw turkey pieces and add them to simmering broth, cooking thoroughly until they reach 165°F (74°C).

Q: How long will leftover turkey soup last in the fridge?
A: Properly stored in an airtight container, turkey soup will last 3–4 days in the refrigerator. Freeze any portions you won’t eat within that time to preserve quality and safety.

Q: Can I substitute other vegetables or grains?
A: Absolutely. Potatoes, parsnips, turnips, peas, or bell peppers all work. For grains, cooked barley, wild rice, or small pasta shapes are excellent. Add grains toward the end if pre-cooked; add longer-cooking grains earlier.

Q: How do I keep the turkey from becoming tough or dry?
A: Because the turkey is already cooked, add it late in the simmering process (during step 5) and avoid prolonged high heat. Simmer gently and check texture after 20 minutes. If you plan to reheat, add the turkey just before serving or store it separately and combine when reheating.

Additional Tips for Flavor & Presentation

• Brighten with acid: A small splash of lemon juice or apple cider vinegar added at the end lifts the flavors and balances richness.
• Finish with fresh herbs: Parsley, tarragon, or chives sprinkled on top provide freshness and color.
• Layer flavors: Toast the herbs quickly in the oil before adding onion for a nutty depth, or add a splash of white wine after sautéing for complexity.
• Garnish ideas: Croutons, a swirl of olive oil, microgreens, or a sprinkle of smoked paprika make the bowl feel special.

If you’re tracking meal ideas for the week, consider pairing this soup with a bean-based entrée for variety; this butter-forward comfort option pairs nicely with a simple Butter Bean Soup for a cozy spread or potluck.

Conclusion

Easy Leftover Turkey Soup is more than just a way to use up leftovers — it’s a seasonally smart, comforting dish that brings warmth to quiet weeknights and extra meaning to holiday leftovers. Whether you keep it classic or experiment with creamy, herby, or spiced variations, this soup celebrates the simple pleasure of home cooking. If you want more inspiration for turning turkey into tasty meals or quick leftover-friendly soups, check out this thoughtful Leftover Turkey Soup Recipe – Vikalinka, a speedy 30-Minute Leftover Turkey Noodle Soup – Averie Cooks, and another take on a simple turkey soup with helpful tips at Easy Leftover Turkey Soup • Salt & Lavender. Try this recipe, tweak it to your taste, and share a bowl with someone you love — then tell me how you made it your own.

Easy Leftover Turkey Soup

A comforting and flavorful soup that transforms leftover turkey and seasonal vegetables into a warm dish perfect for cozy dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Soup

Cuisine American

Servings 6 servings

Calories 320 kcal

Ingredients

  

Main Ingredients

• 2 cups cooked turkey, shredded Use good-quality turkey — dark or white meat works.
• 1 cup carrots, diced Fresh or frozen are fine.
• 1 cup celery, diced Fresh or frozen are fine.
• 1 onion, chopped
• 4 cups turkey or chicken broth Homemade turkey stock adds extra depth.
• 1 cup green beans, chopped Fresh or frozen work well.
• 1 cup corn Frozen corn is a good substitute.
• 2 cloves garlic, minced Fresh garlic preferred.
• 1 teaspoon thyme
• 1 teaspoon rosemary
• to taste salt and pepper Season gradually.
• 2 tablespoons olive oil Use good-quality olive oil.

Instructions

 

Preparation

• In a large pot, heat the olive oil over medium heat.
• Add the onion, carrots, and celery; sauté until tender, about 5 minutes.
• Stir in the garlic and cook for an additional minute.
• Pour in the broth and bring to a boil.
• Add the shredded turkey, green beans, corn, thyme, and rosemary.
• Reduce heat and let simmer for 20–30 minutes.
• Season with salt and pepper to taste.
• Serve warm, optionally garnished with olive oil, lemon, or parsley.

Notes

This turkey soup is flexible; consider adding cooked barley, rice, or small pasta shapes for a heartier meal. You can also blend part of the soup for a creamy texture and stir in some cream or milk for richness.

Keyword Comfort Food, easy turkey soup, leftover turkey, soup recipe, weeknight meals