Why make this recipe
Leftover Turkey Soup is a perfect way to use up any extra turkey from your holiday meals. Not only is it warm and comforting, but it’s also a great way to sneak in some healthy vegetables. This tasty soup can feed your family and warm your heart on a chilly day. Plus, it’s quick to prepare and can save you money by reducing food waste!
How to make Leftover Turkey Soup
Ingredients
- 2 cups cooked turkey, shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups mixed vegetables (like peas and corn)
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables are tender.
- Add the garlic and cook for another minute.
- Pour in the chicken broth and add the shredded turkey, thyme, rosemary, bay leaf, and mixed vegetables.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Season with salt and pepper to taste.
- Remove the bay leaf before serving. Garnish with fresh parsley.
How to serve Leftover Turkey Soup
Serve the soup hot in bowls. You can add some crusty bread or crackers on the side for a complete meal. A sprinkle of fresh parsley on top makes it look nice, too!
How to store Leftover Turkey Soup
If you have leftover soup, let it cool down and then store it in an airtight container. It will keep in the fridge for about 3-4 days. If you want to keep it longer, freeze it in freezer-safe containers. It should last for up to 2-3 months in the freezer.
Tips to make Leftover Turkey Soup
- For extra flavor, try adding a splash of lemon juice or a few drops of hot sauce.
- You can use any vegetables you have on hand. Potatoes or green beans work well, too.
- To make it a bit creamy, add a splash of cream or some milk just before serving.
Variation
You can make this soup with chicken instead of turkey. Just replace the turkey with cooked chicken, and follow the same recipe. It will taste just as delicious!
FAQs
Can I use raw turkey in this recipe?
It’s best to use cooked turkey for this soup. If you want to use raw turkey, you should first cook it before adding it to the soup.
Can I make this soup in a slow cooker?
Yes, you can! Sauté the vegetables in a pan, then add them to the slow cooker with the other ingredients. Cook on low for 4-6 hours.
Is there a way to make this soup thicker?
Yes, you can blend a portion of the soup with an immersion blender to give it a thicker texture or add a starch like cooked rice or pasta.
Leftover Turkey Soup
Ingredients
Main ingredients
- 2 cups cooked turkey, shredded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups mixed vegetables (like peas and corn)
- 1 leaf bay leaf
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables are tender.
- Add the garlic and cook for another minute.
- Pour in the chicken broth and add the shredded turkey, thyme, rosemary, bay leaf, and mixed vegetables.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Season with salt and pepper to taste.
- Remove the bay leaf before serving. Garnish with fresh parsley.