Overwhelmed by mountains of leftover turkey after your holiday feast? Transform those neglected turkey remnants into a soul-warming, flavor-packed soup that your family will actually look forward to. This leftover turkey soup isn’t just another way to use up holiday extras—it’s a destination dish worthy of its own special occasion.
This recipe delivers a rich, savory broth filled with tender turkey chunks, wholesome vegetables, and aromatic herbs that will have everyone reaching for seconds (and asking for the recipe). As a culinary nutritionist who specializes in transforming leftovers into gourmet meals, I’ve perfected this turkey soup through years of post-holiday experimentation.
In this guide, you’ll discover how to select the best turkey parts for maximum flavor, simple techniques to enhance the broth, and clever variations to keep this soup exciting for days after your holiday meal. Let’s turn those turkey leftovers from an obligation into a celebration!
Why This Leftover Turkey Soup Recipe Works
- Transforms holiday leftovers into a completely new and exciting meal
- Uses ingredients you likely already have on hand after a holiday feast
- Comes together in one pot for easy cleanup
- Freezes beautifully for quick meals throughout the busy holiday season
- Adaptable to whatever vegetables or herbs you have available
Choosing the Right Turkey Parts
Best Turkey Cuts for Soup
Dark meat (thighs and drumsticks) offers the richest flavor and stays tender during the long simmering process. White meat provides a leaner option but should be added later in cooking to prevent drying out. Turkey carcass bones create an incredibly flavorful stock base that elevates the entire soup.
Working with Leftovers
Look for turkey meat that’s still moist and hasn’t dried out. If your turkey is starting to dry, don’t worry—the soup will revitalize it. Avoid any browned or crispy skin pieces, as they can make the broth greasy.
Substitutions
No leftover turkey? Use rotisserie chicken instead. For a deeper flavor, add a turkey wing or two (available at most grocery stores year-round) to your stock. In a pinch, good quality store-bought turkey or chicken stock plus shredded rotisserie chicken makes a reasonable substitute.
Ingredients & Prep
Turkey Prep Essentials
Remove turkey meat from bones, discarding skin and cartilage. Shred or chop meat into bite-sized pieces, separating dark and white meat. Save the carcass and any bones for making stock—they’re flavor gold!
Making the Stock Base
- 1 leftover turkey carcass, broken into pieces
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 teaspoons salt
- 3 quarts cold water
- 2 tablespoons apple cider vinegar (helps extract nutrients from bones)
Soup Ingredients
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups turkey stock (homemade or store-bought)
- 2-3 cups leftover turkey meat, shredded
- 1 cup frozen peas
- 1/2 cup fresh herbs (parsley, thyme, rosemary)
- Salt and pepper to taste
- Optional: 1 cup rice, pasta, or diced potatoes
Step-by-Step Cooking Instructions
Pre-Cooking Prep
If making stock from scratch, place turkey carcass and bones in a large stockpot with vegetables, herbs, and spices. Cover with cold water and add apple cider vinegar. Let sit for 30 minutes before heating (this helps extract more nutrients).
For soup preparation, dice all vegetables uniformly for even cooking. Measure out and prepare all ingredients before starting to cook.
Cooking Method
For Homemade Stock:
- Bring stock ingredients to a boil, then reduce to a simmer.
- Skim any foam that rises to the surface.
- Simmer gently for 3-4 hours, partially covered.
- Strain through a fine-mesh sieve, discarding solids.
For the Soup:
- Heat olive oil or butter in a large soup pot over medium heat.
- Add onions, carrots, and celery, cooking until softened (about 5-7 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Pour in turkey stock and bring to a simmer.
- If using rice, pasta, or potatoes, add now and cook until almost tender.
- Add dark meat turkey pieces and simmer for 10 minutes.
- Add white meat turkey and frozen peas, cooking just until heated through (about 5 minutes).
- Season with salt, pepper, and stir in fresh herbs.
Doneness Check
The soup is ready when vegetables are tender and flavors have melded. If using rice or pasta, ensure it’s cooked through but not mushy. Turkey should be heated through but not overcooked.
Final Touches
Adjust seasoning to taste. For a richer soup, stir in a splash of cream or a tablespoon of butter. Garnish with additional fresh herbs and a squeeze of lemon juice to brighten flavors.
Pro Tips for Perfect Leftover Turkey Soup
Avoiding Common Mistakes
Don’t add white meat too early—it will become tough and stringy. Wait until the last 5-10 minutes of cooking. Also, avoid vigorous boiling once turkey is added to prevent it from becoming rubbery.
Tool Recommendations
A large stockpot with a heavy bottom ensures even cooking. A fine-mesh strainer is essential for creating a clear, beautiful broth. Containers with tight-fitting lids are perfect for storing and freezing portions.
Storage & Reheating
Leftover turkey soup can be refrigerated for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months. When reheating, warm gently over medium-low heat—rapid boiling will toughen the meat.
Flavor Variations
Hearty Additions
- Add 1/2 cup barley or wild rice for a more substantial soup
- Stir in 1 can of drained white beans for extra protein
- Include 2 cups of diced butternut squash for natural sweetness
Dietary Adaptations
- For gluten-free: Use rice or potatoes instead of pasta
- For low-carb: Skip the rice/pasta and add extra vegetables
- For dairy-free: Use olive oil instead of butter and omit any cream
Global Flavor Profiles
- Italian-Style: Add 1 teaspoon Italian seasoning, 1 can diced tomatoes, and finish with Parmesan
- Mexican-Inspired: Stir in 1 tablespoon taco seasoning, corn, black beans, and top with avocado
- Asian-Fusion: Add ginger, a splash of soy sauce, and garnish with cilantro and lime
Serving Suggestions
Pair this leftover turkey soup with a crusty artisan bread or warm dinner rolls for a complete meal. For a heartier option, serve alongside a simple green salad dressed with vinaigrette.
For beverages, a crisp Chardonnay or light Pinot Noir complements the savory flavors. For non-alcoholic options, sparkling water with a slice of lemon offers a refreshing contrast.
FAQs
Can I make this soup with frozen leftover turkey?
Yes! Thaw frozen turkey overnight in the refrigerator before adding to the soup. If you’re short on time, you can add frozen turkey directly to the simmering broth, but you’ll need to extend the cooking time slightly.
How can I make my turkey soup more flavorful?
For maximum flavor, make stock from the turkey carcass. Adding a parmesan rind during simmering adds wonderful depth. Don’t forget to season adequately—holiday leftovers are often under-seasoned.
Can I use store-bought broth instead of making my own?
Absolutely. While homemade stock provides the best flavor, quality store-bought stock works well too. Look for low-sodium options so you can control the salt level. For enhanced flavor, simmer store-bought broth with leftover turkey bones for 30 minutes.
Conclusion
Don’t let those precious holiday leftovers go to waste! Transform your leftover turkey into this delicious, comforting soup that might just become more anticipated than the holiday meal itself. With minimal effort and maximum flavor, this recipe breathes new life into your turkey remnants.
Join thousands of home cooks who’ve discovered the magic of this leftover turkey soup recipe. Once you’ve mastered this version, explore our [Creamy Turkey Wild Rice Soup] or [Spicy Turkey Taco Soup] for even more ways to revolutionize your holiday leftovers!