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.

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

Scale

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

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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.