Let’s talk turkey—Leftover Turkey Soup, to be exact. After the big holiday meal, you’re staring at a mountain of turkey and wondering, “Now what?” Don’t stress! This warm, creamy bowl of comfort is your answer. It’s hearty, soul-soothing, and packed with flavor thanks to tender leftover turkey, chunky gold potatoes, and a luscious, homemade roux that thickens everything up just right. Whether you’re a meal-prep maven or just trying to stretch holiday leftovers into something your picky eaters will actually love, this soup brings major weekday win energy. Plus, it’s ready in under 45 minutes and gets even better the next day—like magic, but with butter.
Table of Contents
What Is Leftover Turkey Soup?
Leftover Turkey Soup is what happens when comfort food meets kitchen resourcefulness. It’s a creamy, veggie-packed soup made from chopped leftover turkey, homemade or store-bought broth, and tender chunks of potatoes, all simmered together and finished with a thickened milk base for that cozy, creamy vibe. Think of it as a cross between a chowder and a pot pie filling, but in spoonable form. The best part? It’s adaptable! Toss in extra veggies you have on hand, skip the gluten if needed, or swap potatoes for noodles. It’s like the soup version of your favorite pair of stretchy pants—easygoing, comforting, and forgiving.
Reasons to Try Leftover Turkey Soup
- No Waste, Big Flavor – This recipe gives new life to that post-holiday turkey, turning scraps into something seriously craveable.
- One-Pot Wonder – Fewer dishes, faster cleanup. That’s a solid win when you’re already tired from holiday hosting or weekday hustle.
- Meal-Prep Goldmine – It stores well for up to 4 days and actually tastes better the next day. Hello, work lunch hero!
- Kid (and Husband) Approved – Creamy, cozy, and mild in flavor, it’s perfect for picky eaters or anyone who turns their nose up at leftovers.
- Customizable AF – Gluten-free? Use cornstarch. Want noodles? Ditch the taters. Soup’s on your terms.
Ingredients Needed to Make Leftover Turkey Soup
- Canola oil – for sautéing veggies
- Carrots, celery, onion, garlic – classic soup base for rich flavor
- Salt, dried parsley, thyme, paprika, pepper – seasoning mix
- Homemade turkey stock – or substitute chicken broth
- Yukon gold potatoes – cut into hearty chunks
- Leftover cooked turkey – chopped and ready to cozy up in your soup
- For thickened milk:
- Salted butter
- All-purpose flour
- Milk (any kind works!)
Instructions to Make Leftover Turkey Soup
Making this Leftover Turkey Soup is easier than convincing your toddler to eat turkey-shaped cookies. Let’s break it down, step by step:
Sauté Your Soup Base
Start by heating canola oil in a large soup pot or Dutch oven over medium heat. Add diced carrots, celery, and onion. Stir often and cook until the onions go all soft and translucent—about 5-7 minutes.
Season Everything
Now toss in the minced garlic, salt, dried herbs (parsley, thyme), black pepper, and paprika. Cook for another minute to let those flavors wake up and start smelling amazing.
Add the Stock and Potatoes
Pour in your turkey stock or chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom (that’s flavor!). Stir in the potato chunks and bring the whole thing to a gentle boil. Reduce heat, cover, and simmer until the potatoes are fork-tender—about 10 minutes.
Make Your Roux (aka Magic Cream Base)
In a microwave-safe bowl or large measuring cup, melt butter. Stir in flour until fully combined. Whisk in the milk, scraping the edges so no floury bits are left behind. Microwave in 45-second bursts, whisking each time, until the mixture thickens (usually 3-4 rounds). Keep an eye on it so it doesn’t bubble over—no one wants a dairy explosion.
Finish the Soup
Once the potatoes are tender, stir in your cooked turkey and the thickened milk. Let everything heat through, adjust seasonings if needed, and serve hot.
Related: Need more post-holiday healing vibes? Try my Healing Slow Cooker Carrot Soup or Immunity-Boosting Turmeric Chicken Soup.
What to Serve with Leftover Turkey Soup
This soup is hearty enough to be a meal on its own, but if you’re looking to bulk it up or make it feel extra special, pair it with:
- Crusty sourdough or buttery biscuits for dunking
- Simple green salad with lemon vinaigrette to balance the richness
- Roasted Brussels sprouts or leftover holiday sides like Lemon Butter Green Beans
- Or, get cozy and pair it with a grilled cheese—yes, even post-Thanksgiving, grilled cheese is always the move.
Key Tips for Making Leftover Turkey Soup
- Chop veggies evenly for even cooking (and fewer surprise crunches).
- Use Yukon golds or red potatoes—they hold their shape better than russets.
- Microwave the roux slowly to avoid boiling over. Trust me. Been there.
- Season after the turkey goes in—leftover meat can vary in saltiness.
- Make it your own—add spinach, corn, mushrooms, even wild rice.
Storage and Reheating Tips for Leftover Turkey Soup
- Fridge: Store in an airtight container for up to 4 days. The flavor actually deepens overnight.
- Freezer: Skip it. The dairy and potatoes don’t freeze well and can get grainy or weirdly mushy.
- Reheat: Gently warm on the stove over medium-low heat, stirring often. Add a splash of broth or milk to loosen it up if it thickens too much.
Pro tip: This soup is your lunch meal-prep dream. Portion into jars and reheat when that 2pm slump hits.
FAQs
Can I use chicken instead of turkey?
Absolutely. Rotisserie chicken works great if you’re out of leftover turkey.
Can I freeze this soup?
It’s not recommended due to the dairy and potatoes, which can separate or turn mushy.
How can I make this gluten-free?
Use cornstarch instead of flour to thicken the milk—just mix with cold milk before adding.
Can I add noodles instead of potatoes?
Yes! Add 1 to 1.5 cups of uncooked pasta in place of the potatoes and cook until tender.
Final Thoughts
If you’re looking for a delicious way to reinvent your holiday leftovers, Leftover Turkey Soup is the ultimate comfort food move. It’s creamy, hearty, and oh-so-satisfying without feeling like a rerun of last night’s dinner. Perfect for busy nights, next-day lunches, or freezing temps when you need something to warm your soul and your belly. Don’t forget to experiment with what you’ve got—this soup loves a fridge clean-out moment.
Need more cozy soup inspo? Check out our Turkey Vegetable Soup or go green with the Green Detox Soup. Keep cooking, keep cozy, and let that leftover turkey shine one more time.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
Leftover Turkey Soup: The Cozy Classic You Didn’t Know You Needed
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Easy leftover turkey soup made with tender turkey, Yukon gold potatoes, and a savory herbed broth thickened with a creamy roux. A hearty and comforting soup perfect for the holidays or any chilly day.
Ingredients
- 2 tablespoons canola oil
- 2 large carrots, peeled and diced
- 2 ribs celery, finely chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 3 cups homemade turkey stock (or chicken broth)
- 1 1/2 pounds Yukon gold potatoes, cut into 3/4” pieces
- 2 cups leftover cooked turkey, chopped
- Thickened Milk:
- 1/4 cup salted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk (any kind)
Instructions
1. Add oil to a large Dutch oven or soup pot over medium heat. Add carrots, celery, and onion. Cook, stirring often, until onions are translucent and vegetables are slightly softened.
2. Stir in garlic, salt, parsley, thyme, pepper, and paprika. Cook for 1 minute until fragrant.
3. Pour in the turkey stock and scrape the bottom of the pot to loosen any browned bits.
4. Add the diced potatoes. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes.
5. Meanwhile, prepare the thickened milk. In a large microwave-safe bowl, melt the butter.
6. Stir in flour until completely absorbed by the butter.
7. Whisk in the milk until smooth, scraping the edges to ensure all flour is incorporated.
8. Microwave on high in 45-second intervals, whisking each time, until thickened (about 4 intervals).
9. When potatoes are tender, stir in the chopped turkey and thickened milk. Heat through.
10. Adjust seasoning to taste and serve hot.
Notes
This soup is perfect for making ahead – it tastes even better the next day!
Do not freeze, as the dairy and potatoes may alter in texture.
Feel free to add mushrooms, kale, spinach, corn, peas, or other leftover vegetables.
To make gluten-free, skip the roux and use 2–3 tablespoons of cornstarch mixed with milk instead.
You can also swap the potatoes for pasta to make a turkey noodle version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 513 grams
- Calories: 452
- Sugar: 8g
- Sodium: 798mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 71mg
