Turkey Soup Recipe Effortless Comfort

Name: Leftover Turkey Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 tablespoon extra virgin olive oil; 2 large carrots (sliced (about 1.5 cups)); 3 stalks celery (sliced (about 1.5 cups)); 1 yellow onion (chopped (about 2 cups)); 1 teaspoon garlic salt; 1 teaspoon ground black pepper; 4 cups leftover turkey (shredded); 3.5 cups turkey broth (or chicken broth); 3.5 cups water; 2 cups ditalini pasta (uncooked); chopped parsley (for garnish, optional)

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You know those days? The ones where the weather outside is just… dismal. Grey skies, a persistent drizzle, and you’ve got that feeling of wanting something utterly comforting, something that warms you from your toes all the way up to your ears. For me, that’s precisely when my mind drifts to a steaming bowl of my absolute favorite leftover turkey soup. It’s not just soup; it’s a hug. It’s that cozy feeling you get wrapped in a thick blanket, with a good book and absolutely nowhere you need to be. Every year, after the big holiday feast, the turkey carcass sits there, a little lonely, a little forlorn, and I see its potential. This soup is the magical transformation, turning what might otherwise be destined for the bin into pure, unadulterated deliciousness. It’s like giving that beautiful bird a second, even more glorious, life. I’ve tried many versions over the years, but this one… this one is the keeper. It’s simpler than you think, but the flavor is just out of this world. Honestly, it rivals any store-bought broth or fancy deli soup, and you know exactly what’s going into it.

What is leftover turkey soup?

So, what exactly is this magical concoction I keep raving about? Think of it as the ultimate expression of gratitude for your turkey. It’s a rich, savory broth that’s been simmered with all the best bits of your roast bird, a medley of hearty vegetables, and just the right amount of herbs to make everything sing. It’s essentially a culinary redemption song for your Thanksgiving or Christmas turkey. The real star, of course, is the carcass and any leftover meat, which lend an incredible depth of flavor to the broth that you just can’t get from store-bought stock. It’s rustic, it’s wholesome, and it’s incredibly satisfying. It’s the kind of soup that doesn’t need a lot of fuss but delivers maximum comfort. It’s not a clear consommé, nor is it a heavy, creamy chowder. It sits perfectly in its own delicious category, a testament to simple ingredients coming together to create something truly special. It’s the ultimate way to use up those precious turkey scraps and make sure no bit goes to waste.

Why you’ll love this recipe?

Let me tell you, there are so many reasons why this leftover turkey soup has earned a permanent spot in my recipe repertoire. First and foremost, the flavor is just phenomenal. It’s deep, complex, and incredibly savory, all thanks to that glorious turkey carcass and the slow simmer. You get those wonderful notes from the roasted turkey skin and bones, mingling with the sweetness of the carrots and celery, and the earthiness of the herbs. It truly tastes like it’s been simmering all day, even when it hasn’t! Then there’s the simplicity. Honestly, this is a lifesaver on busy weeknights. Once the initial prep is done, it’s mostly hands-off simmering time. You can toss everything in the pot and let it do its magic while you tackle other things, or just relax. Plus, it’s incredibly budget-friendly. You’re already buying the turkey, so using the carcass for a Delicious Soup is smart cooking at its finest. It’s also ridiculously versatile. I’ll get into serving suggestions later, but you can easily customize it with different veggies, grains, or even pasta. What I love most about this soup is its ability to feel both incredibly nourishing and deeply satisfying. It’s hearty enough to be a meal on its own, but light enough that you don’t feel weighed down afterward. It’s that perfect balance, and it’s something my whole family devours, which, let’s be honest, is the ultimate win in my kitchen. It’s proof that simple, well-loved ingredients can create magic.

How do I make leftover turkey soup?

This soup is all about building layers of flavor, starting with the carcass. It’s a pretty straightforward process, and I’ll walk you through every step. The beauty of this soup is that it’s forgiving; it’s hard to mess up when you’re starting with such wonderful ingredients. The goal is to extract every last bit of goodness from your turkey and combine it with fresh vegetables and herbs for a truly comforting bowl.

Quick Overview

We’ll start by making a robust broth from your leftover turkey carcass, then add mirepoix (carrots, celery, onion), herbs, and finally, some of that delicious leftover turkey meat. It’s a process of simmering, straining, and then bringing it all back together for a final, flavorful finish. The end result is a soup that’s packed with flavor, incredibly comforting, and a fantastic way to avoid food waste. It’s the kind of soup that fills your kitchen with the most amazing aromas.

Ingredients

For the Rich Turkey Broth: What are some good recipes for it?
1 leftover roasted turkey carcass (plus any wing tips or neck bones if you have them!)
8-10 cups cold water (enough to generously cover the carcass)
1 large yellow onion, quartered (no need to peel, just wash)
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2-3 sprigs fresh parsley
1-2 sprigs fresh thyme
1 bay leaf
1 teaspoon whole black peppercorns
*Tip: Don’t shy away from using the gnarly bits of your onion and carrot! They add tons of flavor to the broth and we’ll be straining them out anyway.

For the Hearty Soup Base:
2 tablespoons olive oil or butter
1 large yellow onion, finely diced
2-3 carrots, peeled and diced
2-3 celery stalks, diced
2 cloves garlic, minced
8 cups of your prepared turkey broth (from above)
2 cups shredded or diced leftover turkey meat
1 teaspoon dried thyme (or 2 sprigs fresh)
1/2 teaspoon dried rosemary (or 1 sprig fresh)
Salt and freshly ground Black Pepper to taste
Optional: 1/2 cup cooked rice, noodles, or small pasta (like ditalini)
Optional: Fresh parsley, chopped, for garnish
*Tip: If you don’t have a whole carcass, a few turkey wings or a bag of turkey necks will also make a fantastic broth. The more bones, the richer the flavor!

Step-by-Step Instructions

Step 1: Build the Broth Foundation

First things first, let’s get that glorious broth going. Take your turkey carcass and break it up a bit to fit into a large stockpot or Dutch oven. Add the quartered onion, roughly chopped carrots and celery, parsley sprigs, thyme sprigs, bay leaf, and peppercorns. Pour in your cold water, making sure everything is well submerged. Bring this to a boil over medium-high heat, then immediately reduce the heat to low, cover partially, and let it simmer gently for at least 2-3 hours. The longer it simmers, the richer the flavor will be. I often let mine go for 4 hours if I have the time. You’ll see little bits of “scum” rise to the surface; just skim that off occasionally with a spoon. This step is crucial for that deep, satisfying turkey flavor.

Step 2: Strain and Prepare the Broth

Once your broth has simmered to perfection, it’s time to strain it. Carefully pour the contents of the stockpot through a fine-mesh sieve set over a large bowl or another clean pot. Discard all the solids – the carcass, vegetables, and herbs. You should have a beautiful, amber-colored broth. Now, pick any remaining meat off the carcass and set it aside for later. If you’re short on time, you can use good quality store-bought chicken or turkey broth, but trust me, homemade makes all the difference. You’ll want about 8 cups of broth for the soup itself.

Step 3: Sauté the Aromatics

In the same pot you used for the broth (or a clean one), heat the Olive oil or butter over medium heat. Add the finely diced onion, carrots, and celery. This trio, known as mirepoix, is the flavor base for so many amazing dishes. Sauté them until they start to soften and the onions become translucent, about 5-7 minutes. Don’t rush this step; it’s building a crucial layer of flavor. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 4: Simmer the Soup

Pour your strained turkey broth into the pot with the sautéed vegetables. Add the reserved turkey meat, dried thyme, and dried rosemary. Bring the soup to a gentle simmer. Reduce the heat to low, cover partially, and let it cook for at least 20-30 minutes, or longer if you have the time. This allows all the flavors to meld beautifully. The longer it simmers, the more the vegetables will soften and the meat will absorb the broth’s goodness.

Step 5: Season and Add Extras (Optional)

Now it’s time to taste and season. Add salt and freshly ground Black Pepper to your liking. This is where you can really make it your own. If you’re adding cooked rice, noodles, or pasta, stir them in now and let them heat through for a few minutes. They’ll soak up some of that delicious broth, making the soup even more satisfying.

Step 6: Serve it Up!

Ladle the hot soup into bowls. Garnish with fresh chopped parsley for a pop of color and freshness. I love serving this with some crusty bread for dipping. It’s a complete, comforting meal in a bowl.

Step 7: Final Touches & Serving

Taste your soup and adjust the seasoning one last time. Does it need a little more salt? A grind of black pepper? That’s the beauty of homemade – you’re in control! Ladle your finished soup into warm bowls, ensuring everyone gets a good mix of turkey, vegetables, and broth. A sprinkle of fresh parsley really brightens it up and makes it look picture-perfect. Serve immediately.

Step 8: Enjoy Your Masterpiece!

And there you have it! A pot of pure comfort, made with love and a little bit of kitchen magic. This leftover turkey soup is ready to be devoured. Sit down, relax, and enjoy every spoonful. It’s the perfect antidote to a chilly day or just a simple, delicious meal.

What to Serve It With

This leftover turkey soup is so versatile, it can be the star of the show or a fantastic supporting act. For breakfast, a small bowl alongside a perfectly brewed cup of coffee is surprisingly comforting on a cold morning – especially if you’ve had a late night. It’s a lighter start than a full breakfast, but it’s wonderfully satisfying. For a more substantial brunch, I love to serve it as a starter before a more elaborate spread. A little bowl of this hearty soup really whets the appetite. Pair it with some fluffy Scrambled Eggs, some crispy bacon, and maybe a side of fresh fruit – it feels elegant yet down-to-earth. As a dessert? Well, not typically, but a tiny shot glass of a very concentrated, slightly spiced version could be an interesting palate cleanser before a rich dessert! The real magic happens when you’re looking for a cozy snack. A big mug of this soup, perhaps with some cheese crackers on the side, is pure bliss. It’s hearty enough to stave off hunger pangs but not so heavy that you feel sleepy. My absolute favorite pairing, though, is with really good, crusty bread. Think a rustic sourdough or a chewy baguette. You want something that can stand up to the delicious broth and soak it all up. Warm it up, butter it generously, and dip away! It’s simple, it’s satisfying, and it’s the perfect way to round out a meal or enjoy a quiet evening.

Top Tips for Perfecting Your Leftover Turkey Soup

After making this soup more times than I can count, I’ve picked up a few little tricks that I think really elevate it. First, when you’re making the broth, don’t be afraid to use your carcass as is. Even if there’s a bit of meat still clinging to it, that’s all extra flavor going into your broth! Also, for the broth, cold water is key. Starting with cold water helps to gradually release the impurities from the bones and meat, resulting in a clearer, cleaner-tasting broth. Skim, skim, skim! That foamy stuff that rises to the top of your simmering broth is not your friend flavor-wise. Removing it will give you a much cleaner taste. When you’re sautéing your aromatics for the soup base – the onion, carrots, and celery – take your time. Let them soften and sweeten in the pot. This gentle cooking builds a foundational sweetness that’s hard to replicate. If you find your turkey meat is a bit dry after reheating, adding it back into the soup for the last 15-20 minutes of simmering will rehydrate it beautifully. Now, about the herbs: dried herbs are great, but if you have fresh thyme and rosemary, definitely use those! Just add them during the last 15 minutes of simmering so their flavor is bright and fresh. I’ve learned that over-boiling the soup after adding noodles or rice can make them mushy. So, if you’re adding those, just heat them through gently. My personal favorite addition is a small handful of ditalini pasta; they’re the perfect little size for this soup. For ingredient swaps, if you don’t have celery, you can use parsnips for a slightly sweeter, earthier flavor. If you’re not a fan of onions, leeks are a wonderful, milder alternative. You can also boost the vegetable content by adding diced potatoes, peas, or even some chopped kale in the last 10 minutes of cooking. For extra richness, I sometimes add a tablespoon of tomato paste with the aromatics – it gives the soup a lovely depth and color. And if your broth isn’t quite as flavorful as you’d hoped, a little splash of soy sauce or Worcestershire sauce at the end can work wonders to boost that umami. Remember, this soup is a blank canvas; don’t be afraid to play around!

Storing and Reheating Tips

One of the best things about making a big pot of this leftover turkey soup is that it stores beautifully and is even better the next day. If you’re planning to eat it within a day or two, simply let it cool completely, then transfer it to an airtight container and store it in the refrigerator. It’ll keep well for about 3-4 days, and the flavors will continue to meld and deepen, making it even more delicious. When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring occasionally, or even in the microwave. Just make sure it’s heated through thoroughly. If the soup seems a bit too thick after refrigeration, you can always add a splash more broth or water to loosen it up. For longer storage, this soup freezes like a dream. Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then reheat as usual. I always make sure to remove any pasta or rice before freezing if I’ve added it, as those can sometimes get a bit mushy upon thawing and reheating. It’s better to add those fresh when you reheat the soup. If you’re planning to serve this soup right after making it, but know you’ll have leftovers, consider leaving the pasta or rice out of the main pot and cooking a small batch separately to add to individual bowls as needed. This ensures the soup base itself stays perfectly preserved for future enjoyment. And a little tip: if you notice any fat solidifying on top after it’s chilled, you can easily skim that off before reheating if you prefer a lighter soup. I often find that a little bit of that fat adds back a lovely richness when reheated, so it’s really a personal preference!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This leftover turkey soup is naturally gluten-free as long as you don’t add any gluten-containing noodles or grains. The broth and vegetable base are perfectly fine. If you like to add pasta or rice for extra heartiness, opt for gluten-free rice noodles, quinoa, or gluten-free pasta shapes. Just make sure to check the labels on any stock cubes or bouillon you might be using, although homemade broth is usually a safe bet. It’s a wonderfully adaptable recipe!

Do I need to peel the zucchini?

Wait, zucchini? This recipe is for leftover turkey soup, which typically features carrots, celery, and onions! Perhaps you’re thinking of a different recipe? For this turkey soup, you don’t need to peel the carrots or onions if you’re using them in the broth-making stage (they’re strained out anyway!), but it’s generally recommended to peel carrots for dicing into the soup for a smoother texture and more appealing color.

Can I make this as muffins instead?

This recipe is designed as a hearty soup, not for baking into muffins. The ingredient ratios and textures are all geared towards a liquid-based dish. Trying to make muffins from this would likely result in a very dense, possibly gummy, and savory muffin that wouldn’t be very appealing. If you’re looking for something savory to bake, I’d suggest searching for specific savory muffin recipes!

How can I adjust the sweetness level?

The sweetness in this soup primarily comes from the carrots and onions as they caramelize. If you prefer it a bit sweeter, you can add an extra carrot or a teaspoon of honey or maple syrup when you sauté the aromatics. You could also consider adding a very small sweet potato along with the other root vegetables for a subtle, natural sweetness. Just be mindful not to overpower the savory turkey flavor.

What can I use instead of the glaze?

This recipe doesn’t actually include a glaze; it’s a soup! Perhaps you’re thinking of a different recipe? If you’re looking for ways to add extra flavor or richness to the soup, consider a swirl of heavy cream or a dollop of sour cream right before serving. A sprinkle of Parmesan cheese also adds a lovely salty, umami boost. Or, if you want to enhance the herbs, a drizzle of good quality olive oil infused with rosemary or thyme could be lovely.

Final Thoughts

So there you have it, my friends. My ultimate leftover turkey soup. It’s more than just a recipe; it’s a tradition, a memory, and a delicious testament to making the most of what you have. I truly believe that this soup embodies the spirit of home cooking – taking simple, often overlooked ingredients and transforming them into something truly spectacular. The depth of flavor you get from the carcass is unparalleled, and it’s such a rewarding way to honor the turkey that graced your table. Whether you’re a seasoned cook or just starting out, this recipe is incredibly forgiving and always delivers on comfort and taste. It’s the perfect antidote to a chilly evening, a comforting meal when you’re feeling under the weather, or simply a fantastic way to enjoy those post-holiday flavors. If you love this soup, you might also enjoy my recipe for a classic chicken noodle soup, or perhaps a hearty lentil soup for a vegetarian option. They all share that same comforting, home-cooked essence. I can’t wait to hear how your leftover turkey soup turns out! Please, share your thoughts, any little twists you added, or how much your family enjoyed it in the comments below. Happy cooking, and happy eating!

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Leftover Turkey Soup

A hearty and comforting soup made with leftover turkey, vegetables, and noodles. Perfect for a quick and delicious meal after the holidays.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

3 tablespoon extra virgin olive oil
2 large carrots sliced (about 1.5 cups)
3 stalks celery sliced (about 1.5 cups)
1 yellow onion chopped (about 2 cups)
1 teaspoon garlic salt
1 teaspoon ground black pepper
4 cups leftover turkey shredded
3.5 cups turkey broth or chicken broth
3.5 cups water
2 cups ditalini pasta uncooked
chopped parsley for garnish, optional

Instructions

Preparation Steps

Heat olive oil over medium high heat in a large pot for 1 minute or until it begins to sizzle.
Sauté carrots, celery, and onion in olive oil until the onions become translucent and the celery and carrots have begun to soften, about 3 minutes.
While sautéing, season the vegetables with garlic salt and ground black pepper.
Add in the leftover turkey, turkey broth, water, and ditalini pasta. Stir everything together.
Bring to a boil, then cover the pot and reduce to a simmer. Let the soup simmer for 8 to 10 minutes or until the ditalini pasta are al dente and the carrots are fork tender.
Use a ladle to pour your soup into bowls and serve warm with chopped parsley as a garnish, if desired.

Notes

This soup is best enjoyed warm and is a perfect way to use up leftover holiday turkey. Feel free to add other vegetables you have on hand, such as peas or corn.