This easy leftover turkey soup recipe is fast, simple, and healthy. Full of veggies and flavor!
This easy turkey soup recipe hits the spot on a cold day. The potatoes melt in your mouth and make this soup extra comforting. A splash of cream makes the broth taste even better without going overboard on the extra calories. I think you'll love this light but creamy turkey vegetable soup.
My method of making turkey soup is simple, and I don't add the turkey in until nearly the end since it's already cooked and I don't want it to dry out further.
This is a quick soup that won't feel taxing after you've gone through the production of putting on a Thanksgiving feast!
I'm just going to put it out there that this recipe would work well with cooked chicken as well. Doesn't have to be turkey! Or even leftover turkey breast meat (that's actually what I used in here).
I confess I did not cook a whole turkey this year. Or last year. Oh darn. Must have forgotten. It's ok if you didn't either.
Here in Canada we had our Thanksgiving back in October, so for me as a food blogger, it's like this huge drawn-out experience where I'm turkey'd out without even having to roast one. 😀
At least I'm providing you with some leftover turkey ideas this year. I try.
More leftover turkey recipes you may like:
- Leftover Turkey Wild Rice Soup
- Thai Turkey Soup
- Easy Creamy Leftover Turkey Pasta Recipe
- Quick and Easy Turkey Noodle Soup
How to make turkey soup with leftover turkey
Sauté onions; add the garlic, celery, carrots, potatoes, vegetable broth, water, and seasoning. Bring to a gentle boil; reduce heat and simmer for 10 minutes.
Add the turkey meat and simmer for an additional 10 minutes or so. Taste, then add the cream and salt & pepper as needed.
Will you make this leftover turkey soup?
What's your favorite way to use up turkey meat?
Easy Leftover Turkey Soup Recipe
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 4 sticks celery chopped
- 3 large carrots peeled & sliced
- 1.5 pounds little potatoes cut into halves
- 4 cups vegetable or chicken broth
- 2 cups water
- 4 dashes Italian seasoning
- 2 + cups cooked turkey meat
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
- Heat the olive oil in a large pot on medium-high heat. Add the onion and sauté until it's lightly browned (5-7 minutes).
- Add the garlic and cook until fragrant (about 30 seconds).
- Add the celery, carrots, little potatoes, veg broth, water, and Italian seasoning. Increase the heat to high and bring to a gentle boil. Reduce heat to medium-low and cover the pot with the lid slightly ajar. Let the soup simmer for 10 minutes.
- Add the turkey meat and allow the soup to simmer for another 10 minutes or so.
- Stir in the cream and season with salt & pepper to taste.
- You don't need to use little potatoes... regular ones are fine as long as the weight is similar. I just find them easy.
- I used 2 cups cooked turkey, but you could definitely add a lot more if you need to!
- Serves 4-6.