Turkey Soup turns leftover holiday meat into the kind of warm dinner I want when the fridge still looks full, but nobody wants another plate of leftovers. The savory broth smells like thyme and garlic, while tender potatoes make every bowl satisfying. Better yet, the whole pot comes together in about 30 minutes.
A quick and comforting Turkey Soup made with leftover cooked turkey, tender vegetables, Yukon Gold potatoes, herbs, and savory broth. This 30-minute dinner is an easy way to turn holiday leftovers into a hearty, meal-prep-friendly soup.
Table of Contents
Why You’ll Love This Turkey Soup
This Turkey Soup gives cooked turkey a fresh purpose without adding much work. In fact, you need only 10 minutes of prep and about 20 minutes of cooking time.
Also, carrots, celery, onion, and Yukon Gold potatoes give the broth plenty of texture. Meanwhile, garlic, thyme, parsley, and black pepper add a savory, fresh flavor.
The recipe makes four servings, with about 2 cups in each serving. So, it works well for an easy family dinner or meal prep after a holiday.
Ingredients for Turkey Soup
You need 2 tablespoons extra-virgin olive oil, 3 sliced carrots, 2 sliced celery ribs, 1 diced onion, and 3 minced garlic cloves.
Also, gather 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 diced Yukon Gold potatoes, 2 thyme sprigs, 1 bay leaf, 5 cups low-sodium chicken broth, 3 cups cooked turkey, and 1/4 cup chopped parsley.
Best Turkey to Use
Leftover cooked turkey works perfectly here. You can shred or dice it, depending on the texture you enjoy.
However, add the turkey near the end. Since it already contains plenty of cooked flavor, it only needs enough time to warm through.
Vegetables, Broth, and Herbs
Carrots, celery, and onion create the classic vegetable base for Turkey Soup. Then, Yukon Gold potatoes add a tender, creamy bite without making the broth heavy.
Meanwhile, thyme and bay leaf add an earthy aroma. Fresh parsley brings a clean finish right before serving.
Easy Ingredient Substitutions and Add-Ins
You can replace Yukon Gold potatoes with sweet potatoes. Also, you can add suitable leftover vegetables from your holiday meal.
However, keep the additions balanced so the pot still has enough broth. You can add a little extra chicken broth when needed.
How to Make Turkey Soup
Sauté the Carrots, Celery, and Onion
First, heat 2 tablespoons olive oil in a large pot over medium heat. Then, add the carrots, celery, and onion.
Cook for 4 to 5 minutes and stir regularly. The vegetables should begin to soften while still holding their shape.
Add the Garlic and Seasonings
Next, stir in the minced garlic, kosher salt, and black pepper. Cook for about 1 minute.
Meanwhile, keep stirring so the garlic cooks evenly without getting too dark.
Simmer the Potatoes, Herbs, and Broth
Add the potatoes, thyme, bay leaf, and chicken broth. Then, bring the mixture to a boil.
Next, lower the heat, cover the pot, and simmer for about 20 minutes, or until the potatoes feel tender when pierced with a fork.
Add the Cooked Turkey
Stir 3 cups of cooked turkey into the soup. Then, simmer for only 1 to 2 minutes.
Because the turkey already cooked earlier, you only need to heat it through. As a result, the meat stays tender and juicy.
Finish with Fresh Parsley and Serve
Remove the thyme sprigs and bay leaf. Then, stir in the chopped fresh parsley.
Finally, ladle the Turkey Soup into bowls. Add extra parsley and freshly ground black pepper if you like.
Tips for the Best Leftover Turkey Soup
A simple soup often tastes best when you pay attention to small details. Therefore, soften the vegetables first, simmer the potatoes until tender, and add the turkey last.
Avoid Overcooking the Turkey
Cooked turkey can turn dry when it simmers too long. So, add it during the final 1 to 2 minutes.
Also, keep the heat gentle after adding the meat. You want to warm the turkey, not cook it again.
Adjust the Broth and Seasonings to Taste
Low-sodium chicken broth gives you more control over the salt. Therefore, taste the soup before serving and add more salt or pepper only when needed.
Also, if the soup feels too thick after sitting, stir in a splash of broth while reheating.
Use Up Extra Leftover Vegetables
Turkey Soup gives you plenty of room for leftover vegetables. For example, you can add cooked carrots, green beans, corn, or other vegetables that fit the savory broth.
However, add already cooked vegetables near the end. That way, they keep a pleasant texture.
What to Serve with Turkey Soup
Serve this soup with crusty bread, warm dinner rolls, or a simple green salad. Also, crackers work well when you want a quick lunch.
Because the soup contains turkey, potatoes, and vegetables, it already makes a filling meal. Still, bread helps soak up that garlicky, herb-scented broth.
How to Store and Reheat Turkey Soup
Turkey Soup works especially well for meal prep. Each serving comes to about 319 calories, with 21 grams protein, 38 grams carbohydrates, 11 grams fat, and 9 grams fiber.
Refrigerating Leftover Turkey Soup
First, let the leftovers cool completely. Then, transfer them to an airtight container and refrigerate for 4 to 5 days.
For the best texture, keep the container tightly covered. Also, portioning the soup ahead of time makes lunch easier.
How to Freeze Turkey Soup
You can freeze the soup for up to 3 months. First, cool it completely, and then transfer it into freezer-safe containers.
Also, leave a little room at the top because liquids expand as they freeze. Then, thaw the amount you need before reheating.
Best Ways to Reheat It
Warm Turkey Soup gently in a pot on the stovetop until hot. Alternatively, reheat individual portions in the microwave.
Meanwhile, stir occasionally for even heating. If the potatoes absorb some broth during storage, simply add a small splash of broth.
More Such Recipes
- healthy chicken soup with tender vegetables and herbs
- hearty homemade vegetable soup with potatoes and carrots
- creamy chicken pot pie soup with Yukon Gold potatoes
- cozy white bean soup with vegetables and herbs
- easy minestrone soup packed with tender vegetables
- hearty 30-minute taco soup for an easy dinner
For more simple dinner inspiration, you can also follow Kai Recipes on Pinterest and Facebook.
Turkey Soup FAQs
What to put in a turkey soup?
Start with cooked turkey, carrots, celery, onion, garlic, potatoes, broth, and herbs. Also, thyme, bay leaf, parsley, salt, and black pepper give Turkey Soup a balanced savory flavor.
What makes turkey soup taste better?
First, sauté the carrots, celery, and onion in olive oil. Then, cook the garlic briefly before adding the broth. Fresh thyme, bay leaf, parsley, and black pepper also add more aroma and flavor.
What are common mistakes when making turkey soup?
Overcooking the cooked turkey can make it dry. Also, adding every ingredient at once can leave you with uneven vegetable textures. Instead, soften the vegetable base first, simmer the potatoes next, and add the turkey last.
How long will homemade turkey broth last in the fridge?
For this finished Turkey Soup recipe, refrigerate cooled leftovers in an airtight container for 4 to 5 days. However, storage guidance for homemade turkey broth itself can vary depending on preparation and handling, so follow appropriate food-safety guidance for a separate batch of broth.
Final Thoughts
This Turkey Soup turns a container of leftover turkey into a warm dinner without making the evening complicated. The tender vegetables, soft Yukon Gold potatoes, savory broth, thyme, garlic, and parsley give each spoonful simple comfort.
Also, the flexible recipe helps clear out useful leftovers. So, after a busy holiday meal, I like having one easy pot that makes tomorrow’s dinner feel completely different.
Print
Turkey Soup with Leftover Turkey and Tender Vegetables
Description
A quick and comforting Turkey Soup made with leftover cooked turkey, tender vegetables, Yukon Gold potatoes, fresh herbs, and savory broth. This easy 30-minute dinner makes 4 servings and offers a simple way to turn holiday leftovers into a hearty, meal-prep-friendly soup.
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
1/2 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 cooked turkey meat, shredded
1/4 cup fresh parsley, roughly chopped
Instructions
1. Heat the olive oil in a large pot over medium heat. Cook the carrots, celery, and onion for 4–5 minutes, stirring regularly, until they begin to soften. Add the garlic, salt, and pepper and cook for about 1 minute.
2. Add the potatoes, thyme, bay leaf, and chicken broth. Bring to a boil, reduce the heat to low, cover, and simmer for about 20 minutes, or until the potatoes are fork-tender.
3. Stir in the cooked turkey and simmer for another 1–2 minutes, just until heated through.
4. Discard the thyme sprigs and bay leaf. Stir in the parsley, then serve with additional parsley and black pepper if desired.
Notes
Each serving is approximately 2 cups.
Let leftovers cool completely before transferring them to an airtight container. Refrigerate for 4–5 days or freeze for up to 3 months.
Reheat gently on the stovetop or warm individual portions in the microwave.
The turkey can be shredded or diced.
Sweet potatoes can replace the Yukon Gold potatoes.
The recipe is flexible enough to accommodate additional leftover vegetables or other suitable ingredients.