leftover turkey soup recipes are my secret weapon for the day after a big holiday meal. You know that moment when you open the fridge and see a stack of containers, and you’re not exactly excited to repeat the same plate? Soup saves the day. It’s cozy, budget friendly, and you can pack the pot with veggies, noodles, and all that tender turkey. I’ve been making versions of this soup for years, tweaking little things that make it taste like a hug in a bowl. Let me walk you through the way I do it, plus a few smart tips so yours turns out amazing too. 
Turkey leftovers
Let’s start with the basics. If your turkey is already carved, stash the meat in a sealed container in the fridge and use it within 3 to 4 days. If you still have the carcass or extra bones, you’re golden for stock. Simmer those bones with onion ends, carrots, celery, peppercorns, and a bay leaf for a couple hours. Strain and you’ve got liquid gold for soup. If you’re short on time, store-bought low sodium broth absolutely works.
Dark meat is awesome for soup because it stays juicy, but white meat is fine too. Just avoid long, rolling boils once the meat goes in so it doesn’t turn stringy. Food safety note: if your turkey sat out on the table longer than 2 hours, don’t risk it. I know it’s disappointing, but it’s not worth getting sick. For freezing, portion the meat into freezer bags, flatten, and label with the date. Then you can whip up a pot anytime you get the soup craving.
Oh, and a quick seasoning tip: taste your broth before adding salt. Turkey can be salty already, especially if it was brined. You want that balanced, savory taste without going overboard.
Bottom line: a little planning with your leftovers makes better soup the next day and for weeks to come.
Try my busy day soup recipe if you need a quick warm-up on a weeknight. It’s not turkey, but it shows the same quick and cozy approach I love.
Ingredients for leftover turkey soup
Pantry staples that build the base
- Cooked turkey, shredded or diced, about 3 cups
- Onion, carrot, and celery, finely chopped for a classic flavor trio
- Garlic, 2 to 4 cloves, minced
- Olive oil or butter, 1 to 2 tablespoons
- Low sodium chicken or turkey broth, 8 cups
- Dried thyme and oregano, 1 teaspoon each
- Bay leaf, 1
- Salt and black pepper to taste
- Pasta or rice, about 1 to 1.5 cups, depending on how hearty you like it
Fresh add ons that make it sing
- Fresh parsley or dill, chopped
- Lemon or apple cider vinegar for a bright finish
- Spinach or kale, a few handfuls
- Frozen peas or corn for pop and sweetness
Make it your own. Swap pasta for rice if you want something gluten free. Use egg noodles for old school comfort or tiny shapes like ditalini for spoonable bites. If you’re into creamy soups, a splash of half and half at the end turns it silky. Or skip dairy and stir in a spoon of cashew cream instead. I also love adding a pinch of red pepper flakes for gentle heat.
For mushroom lovers, a twist is to sauté sliced mushrooms with the onion and garlic. If that speaks to you, you’ll probably love this creamy mushroom soup recipe on a cozy night.
Pro tip: keep your pasta separate if you expect leftovers. Cook it in salted water, drain, and store. Add it to bowls, then ladle soup on top so it stays firm.
How to make leftover turkey soup
Step by step that never fails
- Warm a large pot over medium heat. Add olive oil or butter.
- Cook onion, carrot, and celery with a pinch of salt for 6 to 8 minutes until soft and fragrant.
- Stir in garlic for 30 seconds, then add dried herbs and bay leaf.
- Pour in broth and bring to a gentle simmer for 10 to 15 minutes to let flavors mingle.
- Add turkey and pasta or rice. Simmer until the pasta is just tender or the rice is soft. Avoid hard boiling.
- Stir in greens and peas during the last couple minutes so they stay bright.
- Finish with chopped herbs, a squeeze of lemon, and black pepper. Taste and adjust salt.
That’s it. Easy, honest, comforting. If you want a brighter, lemony profile, you might take inspiration from the classic Greek style and check out this avgolemono soup. I sometimes borrow the idea of whisking in a little egg and lemon to make the broth velvety without heavy cream. It’s optional, but so good.
Key rule: simmer, don’t boil. It keeps the turkey tender and the broth clear.
Tips for enhancing the flavor
Small moves, big payoff
Roast your veggies for extra depth. If you’ve got a few extra minutes, toss chopped carrots, onion, and celery with olive oil, then roast at 425 degrees until the edges brown. That caramelization equals flavor. Or, sauté a spoon of tomato paste with your aromatics for a minute until it darkens. It adds a gentle savory backbone without turning the soup into tomato soup.
Use acidity to brighten. A squeeze of lemon, a splash of apple cider vinegar, or even a spoon of Dijon at the end wakes everything up. Layer herbs. Dry herbs go in early; fresh herbs go in at the end to keep them vibrant. For a little umami, stir in a dash of Worcestershire, soy sauce, or fish sauce. You won’t taste them as themselves, but your soup will taste more complete.
If you prefer a thicker texture, blend one or two ladles of the soup in a blender, then return it to the pot. Or mash some cooked potatoes right into the broth. Want a bit of warmth? Add a small pinch of smoked paprika or cayenne. Keep tasting as you go. You’re aiming for a cozy, balanced bowl.
“I followed your tips and my post holiday soup finally tasted like something from a great little cafe. The lemon and parsley at the end were game changers.” — Mia T.
One more tip: if you make stock from the bones, toss in a piece of parmesan rind. It melts slowly and gives the broth a round, savory note.
Best sides to serve with turkey soup
Quick pairings that never fail
Crusty bread is the obvious choice. Toast it, rub with a cut clove of garlic, and swipe with butter or olive oil. A simple green salad with a bright vinaigrette adds crunch and freshness. I also like a small plate of sharp cheddar, pickles, and olives for a cozy, snacky vibe beside my bowl.
If you want a two soup night for a family crowd, a lighter broth like classic Italian pastina soup is perfect for picky eaters and little ones. And if you’re craving something creamier again later in the week, there’s always that mushroom option I mentioned above.
For a fun topper, make quick herby croutons. Toss cubed bread with olive oil, salt, pepper, and a sprinkle of dried oregano. Bake until crisp. They keep well in a jar for a couple days and make any bowl feel special.
Common Questions
Can I make this in a slow cooker?
Yes. Sauté the veggies first for better flavor, then add everything except pasta to the slow cooker. Cook on low 4 to 6 hours. Stir in cooked pasta or rice at the end so it does not overcook.
How do I keep noodles from getting mushy?
Cook them separately and store them in a container. Add to bowls just before serving and ladle hot soup over. This keeps them firm and happy.
Can I freeze the soup?
Yes, but skip the pasta for the freezer. Freeze the broth with turkey and veggies up to 3 months. Add fresh pasta or rice when you reheat.
What if my soup tastes flat?
Add a squeeze of lemon, a pinch of salt, and a crack of black pepper. A splash of soy sauce or Worcestershire can also bring it to life.
How do I make it dairy free or gluten free?
Use olive oil instead of butter, and choose rice or gluten free pasta. Everything else stays the same.
Warm bowls, happy fridge
With a little know-how and a few pantry moves, you can turn yesterday’s feast into bowls of comfort all week. These leftover turkey soup recipes are flexible, cozy, and honestly pretty fun to tweak. If you want even more angle ideas, I like how this Leftover Turkey Soup Recipe – Vikalinka leans on bright flavors, and how The Best Leftover Turkey Soup – Mel’s Kitchen Cafe layers herbs for depth. For a simple noodle direction, Leftover Turkey Noodle Soup Recipe from The Kitchn is a great starting point.
Grab the pot, use what you have, and trust your taste buds. Once you make a pot you love, write your tweaks down and make it your new tradition. And when the fridge is packed with containers after the next holiday, you’ll know exactly what to do.
