Easy Leftover Turkey Soup Recipe

Turn your leftover Thanksgiving turkey into a warm, cozy bowl of soup in just 30 minutes. This easy recipe brings together vegetables, herbs, and cooked turkey for a simple and comforting leftover turkey soup.

If you have leftover turkey from Thanksgiving, this easy turkey soup recipe is the perfect way to use it up.

This hearty soup uses the same quick-cooking method as my rotisserie chicken soup, so it's ready fast without sacrificing flavor. You can use leftover Thanksgiving turkey, roasted turkey breast, or even rotisserie turkey breast to make this cozy homemade soup.

If you're looking for more ways to use holiday leftovers, try my cranberry salad dressing made with leftover cranberry sauce or my quick turkey cranberry salad to dress up your turkey sandwich.

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Ingredients you'll need

Here's what you'll need to make this easy leftover turkey soup.

• Olive oil - I used garlic infused olive oil for extra flavor, but you can use plain olive oil, ghee or butter for cooking the veggies.
• Onion - a yellow or sweet onion like Vidalia works well and adds a bit of sweetness.
• Carrots - peeled and diced carrots add natural sweetness and texture.
• Celery - diced, with leaves included if you like, adds a mild, aromatic flavor.
• Herbes de Provence - a mix of thyme, rosemary, and other herbs that work well with poultry. You can use fresh herbs if you have them.
• Chicken stock - homemade turkey stock or store-bought chicken broth both work.
• Cooked turkey - you can use white or dark meat from Thanksgiving leftovers. Just remove the meat and shred or chop it into bite-size pieces. (Save the leftover turkey carcass to make stock later).
• Sea salt and black pepper - for seasoning.

Kitchen tools

A few key tools make this recipe easier.

• Chef's knife - a heavy, sharp knife makes quick work of chopping vegetables and turkey.
• Large Dutch oven - a heavy soup pot provides even heating, a large surface area for sautéing the vegetables, and high sides to hold all the soup comfortably.
• Wooden spoon - perfect for stirring as the soup cooks without scratching your pot.

Step-by-step instructions

Here's how to make this leftover turkey soup.

Dice the carrots, celery and onion. Heat olive oil in a large Dutch oven and cook the vegetables over medium heat, stirring occasionally.

Add herbes de Provence and cook until the vegetables are soft, stirring occasionally.

Stir in chicken stock, bring to a boil, then reduce to a simmer.

Shred or chop the turkey into bite-size pieces. Add it to the soup and simmer on low for 10 minutes, or until the turkey is heated through.

Variations

Try these easy ways to change up the flavor.

• Add garlic - add a few minced cloves with the herbs, or squeeze in cloves of roasted garlic.
• Add more vegetables - stir in zucchini noodles or leftover cooked potatoes or green beans when you add the turkey.
• Swap the seasoning - make it with poultry seasoning or try fresh thyme, parsley and a squeeze of lemon.

Storing and reheating leftovers

Store it in an airtight container in the fridge for up to three days. It also freezes well for up to three months. I like to freeze it in single-serving containers so I can use it as needed.

When you're ready to reheat it, warm the soup on the stove over medium heat until heated through.

More easy soup recipes

• Crock Pot Chicken Soup is a hearty soup that's full of flavor and perfect for busy days.
• Quick Broccoli Soup comes together in minutes with frozen broccoli.
• Roasted Tomato Soup is a sheet pan version of the classic soup.
• Slow Cooker Butternut Squash Soup is an easy fall favorite made in the slow cooker from start to finish.