Leftover Turkey Vegetable Soup
The day after a big turkey dinner, this is the soup to make. Leftover roast turkey simmers in broth with potatoes, carrots, celery and herbs for a light but filling bowl, and it takes very little effort after a long day in the kitchen.
Published
- Prep Time
- 15 mins
- Cook Time
- 30 mins
- Total Time
- 45 mins
- Servings
- 6 servings
How do you make Leftover Turkey Vegetable Soup?
To make leftover turkey soup, soften onion, carrots and celery in olive oil, add garlic, thyme and diced potatoes, then pour in 2 L (8 cups) turkey or chicken broth and simmer for 15-20 minutes, until the potatoes are tender. Stir in 500 g chopped cooked turkey and simmer for 5 minutes, until steaming hot. Finish with parsley and lemon juice.
- Total time
- 45 mins
- Calories
- 270 per serving
- Protein
- 27 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Equipment
Large pot or Dutch oven · Ladle
Quick Directions
Soften the vegetables
Heat the olive oil in a large pot over medium heat.
Simmer with the potatoes
Add the potatoes, bay leaf and broth and bring to a boil.
Add the turkey
Simmer the turkey until steaming hot, 74°C (165°F).
Season and serve
Remove the bay leaf.
Step-by-Step Instructions
Follow these detailed steps to make the perfect leftover turkey vegetable soup.
Soften the vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 6-8 minutes, stirring now and then, until softened. Stir in the garlic and thyme and cook for 1 minute.
Simmer with the potatoes
Add the potatoes, bay leaf and broth and bring to a boil. Lower the heat and simmer, partly covered, for 15-20 minutes, until the potatoes are tender.
Add the turkey
Stir in the turkey and simmer for 5 minutes, until it's heated through and the soup is steaming hot, 74°C (165°F).
Season and serve
Remove the bay leaf. Season with the salt and pepper, then stir in the parsley and lemon juice just before serving.
Recipe Tips
- Use any mix of white and dark meat. Dark meat adds more flavour.
- Refrigerate leftover turkey within 2 hours of cooking and use it within 3-4 days.
- If you avoid gluten, check that your broth is labelled gluten-free.
Variations
- Add 150 g (1 1/2 cups) egg noodles or cooked rice to each bowl instead of potatoes.
- Stir in 2 handfuls of baby spinach or chopped kale with the turkey.
- Swap the potatoes for leftover roasted sweet potatoes or squash, added with the turkey.
Nutrition (per serving)
| Calories | 270 |
|---|---|
| Protein | 27 g |
| Carbs | 19 g |
| Fat | 9 g |
| Saturated fat | 2 g |
| Fibre | 3 g |
| Sugar | 4 g |
| Sodium | 700 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep in airtight containers for up to 4 days.
- Freezer
- Freeze for up to 3 months. The potatoes soften a little after freezing.
- Reheat
- Reheat on the stove over medium heat, stirring, until steaming hot, 74°C (165°F).
Leftover Turkey Vegetable Soup FAQs
How long does leftover turkey keep?
Refrigerate cooked turkey within 2 hours and use it within 3-4 days. To keep it longer, freeze it for up to 3 months.
Can I freeze turkey soup?
Yes. Cool it quickly, then freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot.
Can I make broth from the turkey carcass?
Yes. Cover the carcass with cold water, add an onion, a carrot, a celery rib and a bay leaf and simmer gently for 3-4 hours. Strain, cool and refrigerate for up to 4 days, then use it in this soup.
Can I add noodles to turkey soup?
Yes. Cook egg noodles separately and add them to each bowl. Cooked in the pot, they soak up the broth and turn soft in leftovers.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
