I love how this soup transforms leftovers into something totally new and satisfying. It’s light but filling, full of nutrients, and has that homemade taste I crave. Best of all, it comes together in just 30 minutes, making it perfect for busy days after the holidays or when I need a quick reset meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 2 tablespoons extra virgin olive oil – 3 medium carrots, peeled and sliced – 2 celery ribs, sliced – 1 medium onion, diced – 3 garlic cloves, minced – 1 teaspoon kosher salt – ½ teaspoon freshly ground black pepper – 2 Yukon gold potatoes, peeled and diced – 2 sprigs fresh thyme – 1 bay leaf – 5 cups low-sodium chicken broth – 3 cups shredded turkey meat – ¼ cup roughly chopped fresh parsley
Directions
I heat the olive oil in a large pot over medium heat, then add the carrots, celery, and onion. I cook for 4–5 minutes, stirring often, until the veggies start to soften.
I add the garlic, salt, and pepper, stirring for another minute to build flavor.
I add the potatoes, thyme, bay leaf, and broth, then bring everything to a boil.
I reduce the heat, cover the pot, and let the soup simmer for 20 minutes until the potatoes are just fork-tender.
I stir in the shredded turkey and let it simmer for another 1–2 minutes, just enough to warm the meat through.
I remove the thyme sprigs and bay leaf, then stir in the parsley before serving.
Servings and Timing
Servings: 4 (about 2 cups per serving) Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
– I add a handful of baby spinach or kale at the end for extra greens. – I swap potatoes for cooked rice or noodles if I want a different texture. – I stir in a squeeze of lemon juice for a touch of brightness. – I use turkey stock instead of chicken broth for a deeper, richer flavor. – I toss in a pinch of red pepper flakes when I want a little heat.
Storage/Reheating
I let the soup cool completely before storing it in an airtight container in the refrigerator for up to 4–5 days. It also freezes beautifully for up to 3 months. When reheating, I warm it gently on the stove or in the microwave until heated through. If it thickens in the fridge, I just add a splash of broth to loosen it up.
FAQs
Can I use raw turkey instead of leftover cooked turkey?
Yes. I cook the raw turkey separately, shred it, and add it in just like the leftovers.
Can I freeze turkey soup?
Absolutely. I freeze it in individual portions so I always have a quick meal ready to go.
What other vegetables can I add?
I like adding peas, corn, zucchini, or green beans depending on what I have on hand.
Can I make this soup in the slow cooker?
Yes. I sauté the vegetables first, then transfer everything (except the parsley and turkey) to the slow cooker. I cook on low for 4–6 hours and stir in the turkey and parsley at the end.
How do I keep the potatoes from turning mushy?
I make sure not to overcook them. They should be fork-tender but still hold their shape when I stir in the turkey.
Conclusion
This easy turkey soup is exactly what I want after a big holiday meal — light, warming, and packed with flavor. I love how it makes use of leftovers in such a satisfying way, and the best part is how quick and adaptable it is. Whether I’m feeding my family or just need something cozy and simple, this soup always delivers.
This simple and hearty soup is the perfect way to use leftover turkey! Full of veggies, potatoes, and flavor—ready in just 30 minutes.
Author:Ella
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
2 tablespoons extra virgin olive oil
3 medium carrots, peeled and sliced
2 celery ribs, sliced
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 Yukon gold potatoes, peeled and diced
2 sprigs fresh thyme
1 bay leaf
5 cups low-sodium chicken broth
3 cups shredded turkey meat (cooked/leftover)
¼ cup roughly chopped fresh parsley
Instructions
Sauté Veggies: In a large pot or Dutch oven, heat olive oil over medium heat. Add carrots, celery, and onion. Sauté for 4–5 minutes, stirring frequently. Add garlic, salt, and pepper; stir for another minute.
Add Potatoes & Broth: Stir in diced potatoes, thyme sprigs, bay leaf, and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until potatoes are fork-tender.
Add Turkey: Stir in shredded turkey and simmer for another 1–2 minutes until heated through.
Finish & Serve: Remove thyme sprigs and bay leaf. Stir in chopped parsley. Garnish with more parsley and black pepper, if desired.
Notes
Use leftover turkey breast or thigh meat — both work great.
Want to bulk it up? Add cooked rice or noodles at the end.
Store leftovers in the fridge for 4–5 days or freeze for up to 3 months.
