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Leftover turkey soup recipe.
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5 from 20 votes

Easy Turkey Soup (with Leftover Turkey!)

This easy turkey soup is the best way to use leftover turkey! It's simple, delicious, and the perfect meal to prep for the week after. Watch the video below to see how I make this in my kitchen!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: turkey soup, turkey soup recipe
Servings: 4 servings
Author: Lisa Bryan

Equipment

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
  • ¼ cup roughly chopped fresh parsley
US - Metric

Instructions

  • Saute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, celery, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute.
    Cooking veggies in a pot for turkey soup.
  • Add the potatoes. Add the potatoes, thyme, bay leaf, and broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 20 minutes, or until the potatoes are just fork tender.
    Adding potatoes and broth to turkey soup.
  • Add the turkey. Add the shredded turkey to the pot and simmer for an additional 1 to 2 minutes, until warmed through.
    Adding shredded turkey to a pot of soup.
  • Serve. Remove the sprigs of thyme and the bay leaf. Stir in the parsley. Garnish with additional fresh parsley and black pepper before serving.
    How to make turkey soup.

Video

Notes

  • Each serving is about 2 cups. 
  • If you want to shred the turkey easily, check out my shredded chicken recipe for my favorite kitchen hack! 
  • Storage tips: Let the soup cool completely, then store it in an airtight container in the fridge for 4 to 5 days. You can also freeze for up to 3 months.

Nutrition

Calories: 319kcal | Carbohydrates: 38g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 822mg | Potassium: 1302mg | Fiber: 9g | Sugar: 11g | Vitamin A: 11098IU | Vitamin C: 36mg | Calcium: 131mg | Iron: 3mg