Leftover Turkey Soup Recipe – Cozy, Simple, and Full of Homey Flavor

Introduction

The house smelled like slow Sundays — warm broth, sweet carrots, and onions caramelizing just so. Right away I reached for the pot and turned simple bits into a hug in a bowl: this Leftover Turkey Soup reminds me of family dinners and soft laughter around the table. Also, it’s one of those recipes that feels fancy but really comes together in minutes. If you like a good, hearty bowl, try it — and while you’re at it, you might enjoy trying a rich stew like Beef and Barley Soup for another cozy night.

Why You’ll Love It

• Quick and easy to make, so you can have dinner on the table fast.
• Comforting homemade flavor that warms you from the inside out.
• Made with simple ingredients you probably already have.
• Great for any occasion, from weeknights to holiday leftovers.
• Always a crowd-pleaser and gentle on picky eaters.

Also, when you’re in the mood for creamy veggies with a twist, check a simple companion like Broccoli Cauliflower Cheese Soup.

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 cups turkey or rotisserie chicken, shredded (use dark and white meat for the best texture)
• 6 cups chicken broth (low-sodium works well so you can control seasoning)
• 2 bay leaves
• 1/4 cup fresh parsley, chopped (adds bright color and freshness)
• Salt and pepper to taste

Tip: Fresh herbs and good-quality broth make a big difference, and of course, shredded turkey from the holiday bird is perfect. Also, for a deeper flavor, use homemade stock when you can — and try this cabbage-forward comfort recipe for another twist: Cabbage Roll Soup.

How to Make It

1. First, heat 1 tablespoon olive oil in a large pot over medium heat. You’ll hear a soft sizzle when the oil is ready.
2. Then add the chopped onion, celery, and carrots. Stir and cook until they soften and smell sweet, about 5–7 minutes. The kitchen will start to smell like home.
3. Next, add the shredded turkey or rotisserie chicken. Stir so the meat warms through and picks up those sweet, soft vegetables.
4. Pour in 6 cups chicken broth and add the 2 bay leaves. Season with salt and pepper, but go easy at first.
5. Bring the pot to a gentle boil, then lower the heat and simmer for 20–30 minutes. Meanwhile the flavors will mingle and the soup will feel like it’s settling into comfort.
6. Finally, remove the bay leaves, stir in the chopped parsley, and taste for salt and pepper before serving. Enjoy the steam and savory aroma as you ladle the soup into bowls.
   If you’d like a heartier version with beans and corn, try stirring in some canned favorites like the ones in my favorite Cowboy Soup for a twist.

Kitchen Tips

• Time saver: Use leftover carved turkey or store-bought rotisserie chicken to skip shredding a whole bird.
• Common fix: If the soup tastes flat, add a squeeze of lemon juice or a splash of vinegar to brighten it up.
• Flavor twist: Stir in cooked rice, small pasta, or barley near the end for extra body, or add a pinch of smoked paprika for warmth.

Serving Ideas

Serve this soup hot with warm crusty bread or buttery crackers. Also, top bowls with extra parsley, a drizzle of olive oil, or a few cracked peppercorns. For a cozy midday meal, pair it with a simple salad. Meanwhile, if you want a heavier side, melted cheese over toast matches beautifully — and for another filling option, try pairing with this classic Hamburger Potato Soup to feed a crowd.

Storing & Leftovers

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.
• Reheating tip: Warm slowly on the stove over low heat so the turkey stays tender, and add a splash of broth if it thickens.
• Fun leftover idea: Use the soup as a base for a hearty pot pie filling or ladle it over mashed potatoes for a comforting plate.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors meld.

Q: Can I swap any ingredients?
A: Of course! Use what you have — turkey, chicken, or even a mix of veggies will work. The Leftover Turkey Soup is forgiving.

Q: What’s the best way to serve it?
A: Serve it warm, right when it’s steaming, with crusty bread or a green salad.

Q: How do I know it’s perfectly cooked?
A: Look for softened vegetables and an aromatic, savory smell — that means it’s ready to enjoy.

Final Thoughts

This soup is simple, honest, and a little bit magical. Every spoonful brings back small moments — a chilly evening warmed by a pot on the stove, or the hush after everyone’s second bowl. So next time you have a few slices of bird left in the fridge, make this Leftover Turkey Soup and let it remind you how comforting good food can be. Try it, tweak it, and make it your own — and enjoy the warmth it brings.

Conclusion

For more inspiration and variations on using leftover bird, see this rich take on turkey soup at Leftover Turkey Soup Recipe – Vikalinka, or explore a hearty, well-loved version at The Best Leftover Turkey Soup – Mel’s Kitchen Cafe.

Leftover Turkey Soup

A comforting and hearty soup made with leftover turkey, perfect for cozy dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Soup

• 1 tablespoon olive oil For sautéing the vegetables
• 1 cup onion, chopped
• 2 stalks celery, chopped
• 2 carrots chopped
• 4 cups turkey or rotisserie chicken, shredded Use a mix of dark and white meat for best texture
• 6 cups chicken broth Low-sodium works well to control seasoning
• 2 leaves bay leaves
• 1/4 cup fresh parsley, chopped For garnish
• to taste Salt and pepper Use to season the soup

Method

 

Cooking

1. Heat 1 tablespoon olive oil in a large pot over medium heat until ready.
2. Add the chopped onion, celery, and carrots. Stir and cook until they soften and smell sweet, about 5–7 minutes.
3. Add the shredded turkey or rotisserie chicken and stir to warm through.
4. Pour in 6 cups of chicken broth and add 2 bay leaves. Season with salt and pepper.
5. Bring to a gentle boil, then lower the heat and simmer for 20–30 minutes.
6. Remove the bay leaves, stir in the chopped parsley, and taste for seasoning before serving.

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze portions for up to 3 months. Add a squeeze of lemon juice or vinegar to brighten flavors if needed.