Easy Turkey Soup (Leftover Turkey!) Recipe

Introduction

This easy turkey soup is a comforting way to use leftover turkey. Packed with fresh vegetables and herbs, it’s a warm meal that comes together quickly and satisfies all year round.

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

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and onion, cooking for 4 to 5 minutes while stirring frequently until the vegetables begin to soften.
2. Step 2: Stir in the minced garlic, kosher salt, and black pepper, cooking for an additional minute to release their flavors.
3. Step 3: Add the diced potatoes, fresh thyme sprigs, bay leaf, and chicken broth. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the potatoes are fork tender.
4. Step 4: Stir in the shredded turkey and simmer for 1 to 2 minutes until the turkey is warmed through.
5. Step 5: Remove the thyme sprigs and bay leaf. Stir in the chopped parsley. Garnish with extra parsley and a sprinkle of black pepper before serving.

Tips & Variations

• Substitute Yukon gold potatoes with sweet potatoes for a slightly sweeter flavor.
• For extra heartiness, add a cup of cooked rice or small pasta shapes in the last few minutes of cooking.
• Use leftover roasted or rotisserie turkey to save time and enhance flavor.
• If fresh herbs aren’t available, replace thyme and parsley with 1 teaspoon of dried thyme added with the broth and 1 teaspoon dried parsley stirred in at the end.

Storage

Store turkey soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey broth instead of chicken broth?

Yes, turkey broth works great and will add a richer, more turkey-forward flavor to the soup.

How can I make this soup vegetarian?

Omit the turkey and use vegetable broth instead of chicken broth. Add extra vegetables or beans to keep the soup hearty and satisfying.

Easy Turkey Soup (Leftover Turkey!) Recipe

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★★★★★

4.5 from 69 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This easy turkey soup recipe is a comforting way to use leftover turkey, combining hearty vegetables and flavorful herbs in a savory broth. Perfect for a quick and nourishing meal, this soup warms you up with tender turkey, potatoes, and fresh parsley.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 3 medium carrots (peeled and sliced)
• 2 celery ribs (sliced)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 2 Yukon gold potatoes (peeled and diced)
• 2 sprigs fresh thyme
• 1 bay leaf
• ¼ cup roughly chopped fresh parsley

Liquids & Others

• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 5 cups low-sodium chicken broth
• 3 cups shredded turkey meat

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Instructions

1. Saute the Veggies: Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and onion. Cook for 4 to 5 minutes, stirring frequently until the vegetables start to soften. Add the minced garlic, kosher salt, and black pepper, then stir for another minute until fragrant.
2. Add the Potatoes: Incorporate the peeled and diced Yukon gold potatoes, fresh thyme sprigs, bay leaf, and chicken broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20 minutes or until the potatoes become fork-tender.
3. Add the Turkey: Stir the shredded turkey meat into the soup and continue to simmer for an additional 1 to 2 minutes, just until the turkey is warmed through and fully heated.
4. Serve: Remove the thyme sprigs and bay leaf from the soup. Stir in the chopped fresh parsley for added brightness. Garnish with extra parsley and a dash of black pepper before serving hot.

Notes

• Use leftover turkey or cooked turkey breast for convenience.
• Low-sodium chicken broth helps control saltiness; adjust seasoning as needed.
• You can substitute fresh parsley with cilantro or basil for a different herb flavor.
• For a thicker soup, mash some of the potatoes before serving.
• This soup freezes well; store in airtight containers for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: turkey soup, leftover turkey recipe, easy soup, chicken broth soup, comforting soup, healthy soup, fall recipe