I turned leftover turkey into an Old Fashioned Turkey Soup with a secret spice mix and plenty of vegetables, a clever way to make the most of Thanksgiving leftovers.

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I never thought leftover turkey could be the star of something both familiar and surprising, with a hint of thyme the flavors deepen into a bowl people will fight over. It nods to Old Fashioned Turkey Soup while sliding right into Easy Thanksgiving Leftover Ideas, simple yet kind of clever.

The aroma brings back the holidays but it isnt saccharine, it’s honest. I keep finding tiny tweaks that change everything, little texture shifts and seasoning moves that make you pause and taste again.

This is the kind of soup that sparks a quiet argument at the table about who gets the last bowl.

Ingredients

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Turkey: Lean protein, leftover friendly, adds savory depth and keeps the soup satisfying.
Carrots: Sweet, full of beta carotene and fiber, bright color and subtle crunch.
Onion: Savory base note, has antioxidants, gives sweetness when softened or caramelized.
Potatoes: Starchy carbs that thicken broth, make it hearty and very filling.
Cream or milk: Cream brings silkiness and richness, milk lighter but still comforting.
Butter or olive oil: Fat for flavor and mouthfeel, helps cook vegetables, adds calories.
Peas: Sweet little bites, add color and fibre plus a small protein boost.
Herbs (thyme, parsley): Fresh herbs brighten everything, add aroma and light earthiness, very low calorie.

Ingredient Quantities

3 cups cooked leftover turkey, shredded or chopped

2 tbsp unsalted butter or 1 tbsp olive oil

1 medium yellow onion, diced

3 medium carrots, peeled and sliced

3 ribs celery, sliced

2 cloves garlic, minced

6 cups low sodium chicken or turkey broth

1 bay leaf

1 tsp dried thyme or 1 tbsp fresh thyme, chopped

2 tbsp all purpose flour (for thickening)

1 cup heavy cream or whole milk

2 medium potatoes, peeled and diced (optional)

1 cup frozen peas (optional)

2 cups egg noodles, uncooked (optional)

2 tbsp chopped fresh parsley

1 tsp kosher salt (or to taste)

1/2 tsp freshly ground black pepper

1 tbsp olive oil extra for sautéing if needed (optional)

How to Make this

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1. In a large pot melt 2 tbsp butter or heat 1 tbsp olive oil over medium heat, add diced onion, sliced carrots and celery, season with a pinch of salt, and cook until veggies are soft about 6 to 8 minutes; add garlic and cook 30 to 60 seconds more.

2. Sprinkle 2 tbsp flour over the veggies, stir constantly for 1 to 2 minutes to cook the raw flour taste and make a light roux.

3. Slowly pour in 6 cups low sodium chicken or turkey broth while stirring or whisking to avoid lumps, then add the bay leaf and thyme, bring to a gentle simmer.

4. If using, add the diced potatoes now and simmer until they are nearly tender about 10 to 15 minutes; if you want noodles cooked in the soup add them now too and follow package timing.

5. If you’d rather keep leftovers from getting soggy, cook the 2 cups egg noodles separately and add them to bowls when serving instead of cooking in the pot.

6. Stir in 3 cups shredded leftover turkey, then pour in 1 cup heavy cream or whole milk and add 1 cup frozen peas if using; heat gently until warmed through but do not boil hard or the dairy may separate.

7. Taste and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, adjust to your liking; remove and discard the bay leaf.

8. Finish with 2 tbsp chopped fresh parsley and a splash of extra olive oil if you like a bit of shine; if soup is too thick thin with extra broth, if too thin simmer a few minutes to reduce.

9. Quick hacks: shred the turkey small so every spoon gets meat, save any turkey drippings for extra flavor, and if you plan to store leftovers leave noodles out and add when reheating so they dont get mushy.

Equipment Needed

1. Large pot or Dutch oven, 6 to 8 quart, for sautéing and simmering
2. Wooden spoon or silicone spatula, to stir the roux and soup
3. Chef’s knife, for dicing onion, carrots, celery and potatoes
4. Cutting board
5. Measuring cups and spoons
6. Whisk, to stir in the broth and avoid lumps
7. Colander or strainer, to drain noodles if you cook them separately
8. Ladle, for serving
9. Two forks or meat claws, to shred the leftover turkey quickly

FAQ

Q: Can I use rotisserie or any leftover turkey for this soup? A: Yes, absolutely. Shred or chop whatever meat you have, dark or white. Take off extra skin and pick out bones. If the turkey seems dry add a little extra broth or a pat of butter when reheating so it stays juicy.

Q: How do I thicken the soup without lumps? A: Make a quick roux with the 2 tbsp flour and the butter in the pot, cook 1 to 2 minutes, then whisk in a little cold broth or milk first to make a smooth paste before adding the rest. Simmer a few minutes until it thickens. Or for a gluten free option use a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) added near the end.

Q: Can I swap heavy cream for something lighter or dairy free? A: Sure. Use whole milk or half and half for a lighter finish, or stir in a tablespoon of butter to make milk richer. For dairy free try full fat coconut milk or blended cashews, but the flavor will change a bit.

Q: Should I cook the egg noodles in the soup or separately? A: I cook them separately most times so they don't go mushy. Add cooked noodles to each bowl right before serving. If you want them in the pot, add uncooked and cook just until al dente and serve soon after.

Q: How long will leftovers keep and can I freeze it? A: Fridge 3 to 4 days. Freeze up to 3 months in airtight containers. If frozen, thaw in fridge overnight and reheat gently. Avoid boiling after adding cream or it might separate; warm slowly and stir.

Q: How do I keep potatoes or peas from getting overcooked? A: Add diced potatoes early enough to become tender but not falling apart, check with a fork. Add frozen peas at the very end and simmer just until warmed so they stay bright and not mushy.

Leftover Turkey Soup Recipe Substitutions and Variations

Unsalted butter or olive oil: swap with 2 tbsp ghee or coconut oil for a nuttier, richer flavor, or use 1 tbsp avocado oil if you want a neutral taste — works great at higher heat.
Heavy cream or whole milk: use 1 cup half and half for similar creaminess, or 1 cup evaporated milk for a slightly lighter but still rich bowl, or 1 cup cashew cream for dairy free.
All purpose flour (thickener): replace with 2 tbsp cornstarch mixed with cold water to make a slurry for gluten free thickening, or 2 tbsp arrowroot powder the same way.
Egg noodles: swap for 2 cups cooked rice, 2 cups cooked orzo, or 2 cups cooked quinoa for a gluten free option, or use spiralized zucchini if you want it low carb; if using dried pasta, add it near the end so it doesnt overcook.

Pro Tips

1. Shred the turkey pretty small so every spoonful has meat, but dont overdo it or you’ll end up with mushy threads.
2. Make the roux right: cook the flour with the softened veggies for a full minute or two until it smells a little nutty, this kills the raw flour taste and helps the broth thicken without lumps.
3. Cook the egg noodles separately if you plan on leftovers and add them to bowls when reheating, otherwise theyll soak up all the broth and get soggy.
4. Save any turkey drippings or browned pan bits, deglaze the pan with a splash of broth or white wine and stir that into the soup for instant depth, a little goes a long way.
5. After you add the cream heat gently and dont let it come to a hard boil, taste and season at the end and if it tastes flat give it a squeeze of lemon or a splash of vinegar to brighten things up.

Leftover Turkey Soup Recipe

Recipe by Sarah level

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I turned leftover turkey into an Old Fashioned Turkey Soup with a secret spice mix and plenty of vegetables, a clever way to make the most of Thanksgiving leftovers.

Servings

servings

Calories

420

kcal

Equipment: 1. Large pot or Dutch oven, 6 to 8 quart, for sautéing and simmering
2. Wooden spoon or silicone spatula, to stir the roux and soup
3. Chef’s knife, for dicing onion, carrots, celery and potatoes
4. Cutting board
5. Measuring cups and spoons
6. Whisk, to stir in the broth and avoid lumps
7. Colander or strainer, to drain noodles if you cook them separately
8. Ladle, for serving
9. Two forks or meat claws, to shred the leftover turkey quickly

Ingredients

3 cups cooked leftover turkey, shredded or chopped
2 tbsp unsalted butter or 1 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 ribs celery, sliced
2 cloves garlic, minced
6 cups low sodium chicken or turkey broth
1 bay leaf
1 tsp dried thyme or 1 tbsp fresh thyme, chopped
2 tbsp all purpose flour (for thickening)
1 cup heavy cream or whole milk
2 medium potatoes, peeled and diced (optional)
1 cup frozen peas (optional)
2 cups egg noodles, uncooked (optional)
2 tbsp chopped fresh parsley
1 tsp kosher salt (or to taste)
1/2 tsp freshly ground black pepper
1 tbsp olive oil extra for sautéing if needed (optional)

Directions

In a large pot melt 2 tbsp butter or heat 1 tbsp olive oil over medium heat, add diced onion, sliced carrots and celery, season with a pinch of salt, and cook until veggies are soft about 6 to 8 minutes; add garlic and cook 30 to 60 seconds more.
Sprinkle 2 tbsp flour over the veggies, stir constantly for 1 to 2 minutes to cook the raw flour taste and make a light roux.
Slowly pour in 6 cups low sodium chicken or turkey broth while stirring or whisking to avoid lumps, then add the bay leaf and thyme, bring to a gentle simmer.
If using, add the diced potatoes now and simmer until they are nearly tender about 10 to 15 minutes; if you want noodles cooked in the soup add them now too and follow package timing.
If you'd rather keep leftovers from getting soggy, cook the 2 cups egg noodles separately and add them to bowls when serving instead of cooking in the pot.
Stir in 3 cups shredded leftover turkey, then pour in 1 cup heavy cream or whole milk and add 1 cup frozen peas if using; heat gently until warmed through but do not boil hard or the dairy may separate.
Taste and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, adjust to your liking; remove and discard the bay leaf.
Finish with 2 tbsp chopped fresh parsley and a splash of extra olive oil if you like a bit of shine; if soup is too thick thin with extra broth, if too thin simmer a few minutes to reduce.
Quick hacks: shred the turkey small so every spoon gets meat, save any turkey drippings for extra flavor, and if you plan to store leftovers leave noodles out and add when reheating so they dont get mushy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.