Leftover Turkey Soup – Quick, Cozy, and Full of Flavor

Leftover Turkey Soup is the cozy, post-holiday miracle your fridge deserves. If you’ve just conquered Thanksgiving or tackled a roast turkey for Sunday dinner, chances are you’ve got leftovers hanging around like that one relative who “forgot” to leave. Don’t let that perfectly good turkey go sad and dry in a Tupperware grave.

Turn it into a warm, comforting bowl of Leftover Turkey Soup—a feel-good classic that’s ready in under 40 minutes, uses simple ingredients, and tastes like a hug in a bowl. Whether you’re feeding a crowd, meal-prepping, or just tired of turkey sandwiches, this recipe makes leftover magic happen with zero stress.

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What is Leftover Turkey Soup?

Leftover Turkey Soup is basically your after-holiday hero. It’s a quick, wholesome soup made with leftover turkey (or even rotisserie chicken if you’re short), some chopped veggies, a flavorful broth, and often some kind of carb like couscous or noodles. Think of it like chicken noodle soup’s cousin who only visits around the holidays—hearty, comforting, and just what you need when you’re tired of heavy casseroles. The best part? It comes together in just about half an hour, which means less time cooking and more time binge-watching whatever new show everyone’s talking about. Oh, and it’s totally flexible—add extra veggies, swap in rice, or clean out your crisper drawer. This soup doesn’t judge.

Reasons to Try Leftover Turkey Soup

Okay, so let’s be real. After Thanksgiving or Christmas, nobody’s begging for another slice of turkey. That’s where Leftover Turkey Soup swoops in like a culinary superhero. First off, it’s super quick—about 35 minutes from start to slurp. Second, it’s a one-pot meal (can I get a hallelujah?), which means easy cleanup. Plus, it’s light but satisfying—a total win when you’re feeling like you need a break from rich holiday food.

It also freezes beautifully, which makes it perfect for meal prep or stashing away for a rainy day. Oh, and picky eaters? Even they’ll love it. Especially if you throw in noodles instead of couscous (trust me on this one). It’s also a smart way to stretch your grocery budget and cut down food waste—win-win.

Ingredients Needed to Make Leftover Turkey Soup

• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion (or 2 shallots), chopped
• 1 large carrot, diced
• 2 stalks celery, sliced
• 1 clove garlic, minced
• 4 sprigs thyme (or ½ tsp dried thyme)
• 6 cups (1½ liters) turkey or chicken stock
• ½ cup (75g) pearl/giant couscous (or use noodles!)
• 2 cups (250g) cooked turkey or rotisserie chicken, shredded
• 2 bay leaves
• Salt and black pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions to Make Leftover Turkey Soup

Making Leftover Turkey Soup is wonderfully simple, but following a step-by-step approach ensures your soup turns out flavorful, hearty, and satisfying every time. Whether you’re working with holiday leftovers or rotisserie chicken from last night’s dinner, this guide walks you through each step with helpful tips along the way.

If you’re new to soup-making or just want to avoid common pitfalls, check out our Slow Cooker Vegetable Soup for more tips on soup prep and ingredient layering. Now, let’s dive into this cozy recipe step by step.

Step 1: Sauté the Aromatics

Start by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large soup pot over medium-low heat. Once the butter melts and starts to sizzle gently, toss in 1 chopped onion (or 2 shallots for a milder, sweeter flavor), 2 sliced celery stalks, and 1 diced large carrot. Stir to coat the veggies in the oil and butter.

Add 1 clove of minced garlic and 4 sprigs of thyme (or ½ teaspoon dried thyme). Sauté this mixture for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onions turn translucent. This step-by-step sautéing process builds the foundation of your soup’s flavor—so don’t rush it. The thyme and garlic will make your kitchen smell like comfort.

🔗 Need a refresher on prepping veggies quickly? Visit our Easy Crock Pot Chicken Pot Pie recipe, which includes great tips for fast chopping and ingredient prep.

Step 2: Add the Stock and Turkey

Next, carefully pour in 6 cups of turkey or chicken stock. Homemade stock brings deeper flavor, but store-bought is just fine—look for low-sodium so you can control the seasoning.

Add 2 cups of shredded cooked turkey (or substitute rotisserie chicken if needed) along with 2 bay leaves. Give everything a good stir, scraping up any golden bits from the bottom of the pot.

Raise the heat and bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to medium-low to maintain a steady simmer. Season with salt and black pepper to taste, but go light—you can always adjust later once the soup has simmered.

👉 Looking to make your own stock from scratch? Check out the easy guide in our Chicken Mashed Potato Bowls recipe for broth-building basics.

Step 3: Add the Pearl Couscous (or Noodles)

Now for the hearty part. Stir in ½ cup (75g) of giant or pearl couscous. These little pasta pearls add a lovely chew and help make the soup feel more filling. Don’t have couscous? No worries—egg noodles work great too, and you can find those in our Vegetable Beef Soup, where they bring just the right comfort-food vibe.

Let the soup simmer for another 10 minutes, uncovered, until the couscous is tender but not mushy. Stir occasionally to keep the grains from sticking to the bottom.

This step-by-step simmering process helps the couscous absorb the delicious broth and thicken the soup slightly. You’ll know it’s ready when the couscous looks plump and the broth has taken on a richer color.

🔁 Want to make this gluten-free? Swap couscous for cooked rice or gluten-free pasta—just add it during the final minutes to avoid overcooking.

Step 4: Finish with Fresh Herbs and Adjust Seasoning

Once the couscous is tender, remove the soup from heat. Discard the bay leaves (they’ve done their job). Stir in 1 tablespoon of chopped fresh parsley for a hit of brightness and color. Taste and add more salt or pepper if needed. Sometimes a tiny squeeze of lemon juice or a pinch of crushed red pepper adds the perfect final touch.

This last step-by-step flavor check ensures your soup isn’t bland or overly salty—always trust your taste buds!

Step 5: Serve and Enjoy

Ladle the hot Leftover Turkey Soup into bowls and serve immediately. Pair with a slice of crusty bread, a warm biscuit, or even some leftover stuffing if you’ve got it hiding in the fridge. It’s a flexible dish that adapts to whatever you’ve got on hand.

Want more ideas on what to pair with your soup? Try it alongside our ultra-comforting French Onion Stuffed Shells for a cozy, indulgent dinner combo.

What to Serve with Leftover Turkey Soup

This soup is a full meal in itself, but if you want to level it up a bit, here are some ideas: A hunk of crusty sourdough or a grilled cheese sandwich is chef’s kiss. You could also go for something light and green like a simple salad with vinaigrette. Feeling Southern? A biscuit on the side would hit the spot. Or check out something rich like this Cheesy Baked Chicken Tenders to serve with the soup—it’s like comfort food meeting its soulmate. Bonus: If you’ve still got leftover mashed potatoes, warm them up and scoop a bit into the bottom of the bowl before ladling in your soup. Yes, it’s extra. Yes, it’s amazing.

Key Tips for Making Leftover Turkey Soup

Here’s the scoop on making Leftover Turkey Soup really shine. Use homemade stock if you’ve got it—it’s like the flavor fairy waved her wand. Don’t skip the thyme and bay leaves; they add that warm, herby depth. If using noodles instead of couscous, go for egg noodles—they cook fast and hold up well. Also, shred your turkey into bite-sized pieces so nobody has to wrestle with it mid-bite. Want more veggies? Toss in spinach or frozen peas at the end.

And always taste before serving—sometimes a squeeze of lemon or a dash more salt brings it all together. Oh, and it freezes like a dream. Just skip the couscous or noodles in the freezing batch and add them when reheating.

Storage and Reheating Tips for Leftover Turkey Soup

Store any leftover Leftover Turkey Soup (yes, we’re now dealing with leftover-leftovers) in an airtight container in the fridge for up to 4 days. The flavors actually get even better overnight, kind of like revenge—but in a cozy way. If you’re freezing it, do so before adding couscous or noodles. Otherwise, they soak up the broth and turn into mush. To reheat, warm it gently on the stove over medium heat until steaming. If it thickens too much, just add a splash of water or extra stock. Microwave works fine too—just stir halfway through and use a microwave-safe bowl with a loose lid to avoid soup splatters all over your kitchen.

FAQs

Can I make this in the slow cooker?
Sure can! Sauté the veggies first, then toss everything (except couscous) into your slow cooker. Cook on low for 4–5 hours. Add couscous during the last 30 minutes.

Can I use rice instead of couscous or noodles?
Absolutely. Use cooked rice and stir it in just before serving so it doesn’t soak up all the broth.

What if I don’t have turkey?
Rotisserie chicken works perfectly here. This is a judgment-free soup zone.

Can I make it dairy-free?
Yep—just skip the butter and use a little more olive oil.

Final Thoughts

Leftover Turkey Soup isn’t just a smart way to clean out the fridge—it’s a soul-warming, time-saving, family-feeding masterpiece. Whether you’re curled up under a blanket or meal prepping for the week, this easy, flexible recipe will be your go-to. Want more cozy dinner ideas? You might love our Easy Crock Pot Chicken Pot Pie or Vegetable Beef Soup—perfect for chilly nights. So don’t let that turkey go to waste. Let it live its best second life—in a bowl.

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