Creamy Turkey Soup Using Leftover Turkey Breast

After a holiday feast or weekend roast, there’s one comforting dish that makes the most of what’s left behind—Leftover Turkey Soup. Warm, brothy, and deeply satisfying, this simple recipe transforms yesterday’s turkey into today’s soothing meal.

This soup is a staple in many homes after Thanksgiving, but it’s too good to save for just once a year. It’s a versatile and healthy way to stretch leftovers while filling your kitchen with the cozy aroma of simmering herbs, garlic, and tender vegetables.

Whether you’re battling chilly weather, feeding a family, or simply craving something nourishing, this Leftover Turkey Soup is everything you want in a bowl—savory, wholesome, and incredibly easy.

---

Ingredients Overview

Each ingredient in this soup works to create layers of flavor and a balance of nutrition, using pantry basics and fridge staples.

Cooked Turkey (Shredded or Chopped):
Use light or dark meat, or a mix of both. Shred or chop into bite-sized pieces. The turkey adds rich protein and depth. If it’s heavily seasoned, taste before adding salt to your soup.

Vegetables:
Classic mirepoix—onions, carrots, and celery—forms the flavor base. Carrots add sweetness, celery brings freshness, and onion gives aromatic depth. You can also add mushrooms, zucchini, or leafy greens depending on what you have on hand.

Garlic & Herbs:
Fresh garlic infuses the broth with savory warmth. Add bay leaf, thyme, and parsley for a clean, herbal backbone. Rosemary or sage can be used for a more rustic flavor.

Broth or Stock:
Low-sodium turkey or chicken broth allows for seasoning control. If you have turkey carcass or bones, simmer them with aromatics for a homemade stock that’s richer and more gelatinous.

Noodles, Rice, or Potatoes (Optional):
To make the soup heartier, stir in pasta (like egg noodles), cooked rice, or cubed potatoes. Choose just one to avoid overloading the soup. Cook separately and add at the end to keep the texture ideal.

Olive Oil or Butter:
Used to sauté the vegetables and enhance flavor. Olive oil keeps it light; butter adds richness.

Lemon Juice or Apple Cider Vinegar (Finishing Touch):
A splash of acid at the end brightens the entire dish and balances the richness of the turkey and broth.

---

Step-by-Step Instructions

1. Sauté the Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 minute more.

2. Add Herbs and Broth:
Stir in fresh or dried thyme, a bay leaf, and a few grinds of black pepper. Pour in the broth or stock. Bring to a gentle boil, then reduce heat to simmer.

3. Simmer Gently:
Let the soup simmer uncovered for 15–20 minutes, allowing flavors to meld. If using raw potatoes, add them now so they cook through.

4. Add the Turkey:
Stir in the cooked, shredded turkey. Simmer for another 10 minutes to warm the meat and let it absorb the broth flavors.

5. Stir in Cooked Grains or Noodles (Optional):
If using cooked rice, pasta, or quinoa, add it in the last few minutes. Don’t over-stir to prevent breaking them down.

6. Finish with Freshness:
Turn off the heat and stir in chopped parsley and a splash of lemon juice or vinegar to brighten. Taste and adjust seasoning as needed.

7. Serve Hot:
Ladle into bowls and enjoy as-is or with a crusty slice of bread.

Common Mistakes to Avoid:

• Adding turkey too early—it can become dry or stringy.

• Using too many add-ins—keep it simple for a cleaner broth.

• Skipping the acid—this finishing touch makes a noticeable difference.

---

Tips, Variations & Substitutions

Practical Tips:

• Make a big batch and freeze leftovers for easy weeknight meals.

• Skim any excess fat from the broth for a cleaner texture.

• Taste as you go—leftover turkey varies in salt content.

Variations:

• Creamy Version: Stir in a splash of half-and-half or milk before serving.

• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño.

• Asian Twist: Use ginger, soy sauce, and rice noodles with bok choy.

• Tuscan Style: Add cannellini beans, kale, and Italian herbs.

Substitutions:

• No turkey? Use cooked chicken or even chickpeas for a vegetarian option.

• Out of fresh herbs? Dried herbs work—use about one-third the amount.

• No noodles? Skip them or use lentils for extra fiber.

---

Serving Ideas & Occasions

Serve this soup warm with a slice of whole-grain bread, a grilled cheese sandwich, or a side salad for a balanced meal. It’s ideal for lunch, casual dinners, or warming up after a day outside.

Make it a leftover night that feels intentional and delicious. A touch of grated Parmesan on top or a swirl of pesto can dress it up even more.

It’s also perfect for bringing to a friend or storing in single-serving containers for work lunches.

---

Nutritional & Health Notes

This Leftover Turkey Soup is naturally high in protein and low in saturated fat, making it a wholesome meal choice. The broth hydrates while the vegetables provide fiber and vitamins A and C.

Using brown rice, quinoa, or legumes can add extra fiber and make it more filling. If sodium is a concern, choose low-sodium broth and adjust salt to taste.

It’s a great way to enjoy leftovers in a balanced, nutritious form—especially after a heavy holiday spread.

---

FAQs

1. Can I freeze this soup?
Yes! Cool completely, then transfer to freezer-safe containers. Avoid freezing noodles or rice in the soup, as they may become mushy. Freeze up to 3 months.

2. What kind of turkey works best?
Both white and dark meat work well. Dark meat adds more richness, while white meat keeps it lighter. Chop or shred into bite-sized pieces for even distribution.

3. Can I make it in a slow cooker?
Yes. Sauté the aromatics first for better flavor, then transfer everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add turkey in the last hour.

4. How do I thicken the soup?
For a thicker broth, blend a portion of the cooked vegetables with some broth and stir it back in. Alternatively, add a spoonful of instant potato flakes or mash a few potatoes in the pot.

5. Is this soup gluten-free?
It can be. Use gluten-free broth and choose rice, quinoa, or certified gluten-free pasta. Always check seasoning mixes and packaged ingredients.

6. How long will this last in the fridge?
Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave until hot.

7. Can I add cream to make it richer?
Absolutely. A splash of cream, half-and-half, or evaporated milk added at the end gives a silky texture. Avoid boiling once cream is added to prevent curdling.

Print