Turkey Soup Recipe
Turn your leftovers into comfort food with this easy Leftover Turkey Soup recipe. Cozy, hearty, and perfect after the holidays.
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion diced
- 3 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 6 cups turkey or chicken broth homemade if you have it—store-bought totally fine
- 3 cups cooked leftover turkey shredded or chopped
- 1 teaspoon poultry seasoning or a mix of thyme + sage
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 bay leaf
- 1 cup egg noodles rice, or small pasta (optional but recommended)
Instructions
- Sauté the veggies
- In a large pot or Dutch oven, heat butter or oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until softened and smelling amazing.
- Add garlic & seasoning
- Stir in garlic, poultry seasoning, salt, pepper, and bay leaf. Cook for 30 seconds—just until fragrant.
- Pour in broth
- Add the broth and bring everything to a gentle boil.
- Add turkey & noodles
- Stir in leftover turkey and noodles (or rice). Reduce heat and simmer for 10–15 minutes, until noodles are tender.
- Finish & taste
- Remove bay leaf. Taste and adjust seasoning. Add peas or corn if using and simmer 2–3 more minutes.
- Serve warm
- Garnish with fresh herbs or a little cracked pepper. Serve with crusty bread or biscuits if you’re feeling fancy.
Notes
Helpful Tips
Too thick? Add more broth or water.
Too thin? Let it simmer uncovered a bit longer.
Want it creamy? Stir in ¼–½ cup cream or milk at the end.
Low-carb option: Skip noodles and add zucchini or spinach instead.
Too thick? Add more broth or water.
Too thin? Let it simmer uncovered a bit longer.
Want it creamy? Stir in ¼–½ cup cream or milk at the end.
Low-carb option: Skip noodles and add zucchini or spinach instead.