Easy Leftover Turkey Soup

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This leftover turkey soup is the kind of cozy bowl that forgives you for forgetting to plan ahead. It uses whatever roast turkey you tucked into the fridge, a few pantry staples, and about zero culinary heroics. Want a variation that leans comforting and familiar like a hug in a bowl? Try my take on easy homemade chicken noodle soup for a noodle twist if you prefer pasta with your broth. Either way you get warm, savory goodness and minimal elbow grease. Win win.

Why This Recipe is Awesome

Alright listen up. This soup is awesome because it solves the eternal post-holiday dilemma. You have leftover turkey and you do not want to eat a cold sandwich that looks lonely. This recipe turns yesterday into delicious, and fast. It is idiot proof, even I did not mess it up the first time.

It also scales like a dream. Need more? Double it. Want leftovers for lunch the next day? Perfect. Want to feel fancy enough to serve company but lazy enough to hide the fact that you used leftovers? Same. Plus this recipe is flexible so you can toss in whatever veg you have lying around. Seriously, it tolerates improvisation like a champ.

Ingredients Youll Need

• 2 cups leftover turkey, shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup frozen peas
• 1 cup corn, optional
• Fresh parsley for garnish

Yes this list is short. Yes the soup tastes like you actually planned something. Use good broth if you have it. It makes a difference.

Step-by-Step Instructions

1. In a large pot heat olive oil over medium heat. Add onions carrots and celery. Cook until softened about 5-7 minutes. Stir now and then so nothing sticks.

2. Stir in garlic and cook for another minute. You want the garlic to smell garlicky but not burnt.

3. Add the shredded turkey chicken broth thyme rosemary salt and pepper. Bring to a boil. Give it a quick stir to wake everything up.

4. Reduce heat and let simmer for 15 minutes. This lets flavors mingle and the veggies finish cooking.

5. Add peas and corn cooking until heated through about 5 minutes. Frozen peas get nice and tender quickly so do not overcook.

6. Serve hot garnished with fresh parsley. A squeeze of lemon or a grind of black pepper makes a simple bowl feel intentional.

Common Mistakes to Avoid

• Overcrowding the pot with raw veg. If the pot is jam packed nothing softens properly. Cook in stages if needed.
• Forgetting to season. Broth plus turkey can still be bland without salt and pepper. Taste as you go. Salt is your soup friend.
• Letting garlic burn. Burnt garlic tastes bitter and sad. Keep the heat in check.
• Adding frozen veg too early. They get mushy if they simmer too long. Toss them in near the end.
• Thinking reheating equals instant perfection. Give the soup a bit of simmer time so flavors marry.

Alternatives & Substitutions

No peas handy What about green beans or chopped zucchini? Totally fine. Want it heartier Toss in cooked rice or cooked small pasta for a more filling bowl. No turkey Use leftover chicken or even rotisserie chicken instead. No broth Use water and toss in a bouillon cube. Not ideal but it works in a pinch.

If you love a little heat add a pinch of red pepper flakes or a splash of hot sauce. For creamier vibes stir in a splash of cream or a dollop of sour cream at the end. IMO the soup is happiest with bright parsley and a fresh grind of black pepper. If you want a Mexican spin check out this fun albondigas version that uses similar cozy broth ideas easy Mexican albondigas meatball soup 2 for inspiration. I like substituting herbs sometimes for whatever smells best in my spice jar.

FAQ

• Can I use frozen turkey instead of leftover cooked meat?
  Yes but you will want to thaw and warm it first. Raw frozen turkey is a different beast. Leftover cooked turkey gives the right texture quickly.

• Can I make this in a slow cooker?
  Want to set it and forget it Absolutely. Sear the veg quickly first for flavor then dump everything into the slow cooker and cook on low for 3 to 4 hours. Add peas in the last 20 minutes.

• Can I use margarine instead of butter?
  Well technically yes but why hurt your soul like that Suggest using olive oil or butter if possible. Fat equals flavor.

• Can I freeze this soup?
  Yes freeze it in airtight containers. Peas and potatoes change texture after freezing so consider adding those after thawing for best results.

• Do I need to remove all bones from the turkey first?
  Remove big bones please. Tiny leftover bone fragments are a pain. Pick through the meat first to be safe.

• Can I add noodles or rice?
  Totally. If you add noodles cook them separately and add when serving to prevent them from getting mushy the next day.

• Is this recipe kid friendly?
  Yep. It is mild and comforting. Add some fun by serving with toast soldiers or crackers.

Final Thoughts

You just turned leftovers into something cozy and impressive without breaking a sweat. Now go impress someone or yourself with your new soup skills. You earned it. If you liked this quick fix recipe you might enjoy other cozy soup ideas on the site. Keep experimenting keep tasting and remember season as you go. Happy simmering and share the leftovers if you feel generous or hide them in the back of the fridge for a selfish lunch.

Leftover Turkey Soup

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A quick and cozy soup that transforms leftover turkey into a delicious dish with minimal effort.

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Ingredients

Scale 1x2x3x

• 2 cups leftover turkey, shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup frozen peas
• 1 cup corn, optional
• Fresh parsley for garnish

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.
2. Stir in garlic and cook for another minute.
3. Add the shredded turkey, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil.
4. Reduce heat and let simmer for 15 minutes.
5. Add peas and corn and cook until heated through, about 5 minutes.
6. Serve hot garnished with fresh parsley.

Notes

Use good broth for the best flavor. Feel free to add other vegetables or seasonings based on your preferences.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 800mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 40mg

Keywords: leftover turkey, soup, comfort food, easy recipe, quick meal