Homemade Turkey Soup – with Leftover Turkey Meat

When I want to turn my Thanksgiving leftovers into a cozy and lighter dinner, I make this 30-minute one-pot turkey soup. This is the perfect laid-back meal after the holiday rush. The warm, flavorful, herb-infused broth is loaded with tender turkey meat, veggies, and noodles.

After an indulgent holiday dinner, I look for creative ways to use the leftovers and make lighter meals. For example, I may use the cranberry sauce to make roasted pork loin, and turn the turkey meat and leftover veggies into a hearty pot pie.

When you are tired of cooking and can’t see another copious meal or sandwich, but still need to use all that turkey meat, this whole, soul-warming soup is the best solution. Nutritious and filling, I like to make a large batch and freeze the leftovers to enjoy when a craving hits and I have no energy to cook. I love a recipe that gets a scrumptious dinner on the table in no time, with ingredients I already have on hand, and with little effort.

Why you will love this recipe 

• Great way to use leftovers: This is perfect for using up leftover turkey after Thanksgiving, or anytime you make a large bird. I can always find at least enough meat on the carcass to make this tantalizing soup.  
• Budget-friendly: This stretches my turkey leftovers and uses basic pantry staples like flour, broth, herbs, and onions, plus a couple of veggies I usually have left over from other recipes.  
• It’s versatile too: I can substitute what I don’t have and make it however I like, since it tastes great no matter what I add. Just toss in whatever is handy.
• Comfort food: Soup is the ultimate comfort food. I like to make extra and freeze it for times when I don’t feel like making anything. And with my extra-large Dutch oven, I can make a lot! 

What you will need

• Meat: I use leftover turkey meat, diced into small pieces. 
• Produce: Diced white onions add a sharp, clean taste that enhances the turkey’s mild flavor. I also add chopped celery for savory depth, herbal notes, and a crunchy bite. Minced garlic adds a savory punch. Sliced carrots bring a bright pop of color and natural sweetness. Diced red peppers also add eye appeal and a mildly sweet taste. 
• Wet ingredients: Low-sodium turkey broth builds a savory base with an authentic poultry flavor without too much salt. I like to use olive oil to brown the aromatics and veggies because it adds a rich flavor and healthy fats. 
• Dry ingredients: All-purpose flour is the perfect thickener when cooked with oil, creating a silky texture without extra dairy. I also add fusilli noodles because the corkscrew shape stays firm and traps pieces of meat and vegetables inside, so each bite has a mouthful of everything. 
• Seasonings: Besides salt and pepper, I use my own homemade poultry seasoning so I can control the amount of each herb and spice, and I know there are no extra preservatives or other additives. For that same reason, I also use my homemade Italian seasoning instead of the store-bought variety. I like to know what is going into my food. I also toss in a bit of extra parsley to brighten the rich broth and add a pop of color. Finally, bay leaves provide a subtle earthy note of pine and clove that is barely there but makes a difference.  

How to prepare

Heat the aromatics: First, heat the oil in a Dutch oven over medium-high heat until it shimmers. Then I add the onion and cook for 3 to 4 minutes, or until tender. Next, I add the garlic and cook it for 1 minute, stirring frequently. 

Cook the soup: Next, I stir in the flour and cook for another minute before adding the carrots, bell pepper, turkey, celery, broth, Italian herbs, poultry seasoning, dried parsley, bay leaves, salt, and pepper. Bring to a boil, then simmer on medium for 10 minutes. 

Add the pasta: Next, I add the pasta and cook it for 8 to 10 minutes, or until al dente. 

Garnish and serve: Finally, I remove the soup from the heat, discard the bay leaves, and garnish it with fresh parsley before serving. 

Expert tip

Straining the broth

If you are making soup from turkey stock or broth I made from the turkey carcass, I highly recommend straining it through a fine mesh strainer. No matter how careful you are about removing all the bones and straining it, tiny pieces of bone or debris always seem to get through. Make sure nothing is left in there so nobody chokes or breaks a tooth.  

More tips to consider:

• Instead of adding the vegetables afterward, sauté them in the oil for several minutes before pouring in the broth and other ingredients. 
• Boil the turkey carcass to make your own turkey stock, then add it to the broth for deep, savory turkey flavor and a thicker gravy.
• In a hurry? Use frozen vegetables. Just don’t add them until the last 15 minutes of cooking.
• Roast or grill the turkey meat before adding it to the soup for a different flavor. 
• Use butter instead of oil for a richer, creamier taste.

Recipe variations and add-ins:

• Different meat: This soup also tastes absolutely amazing with chicken, pork, or beef. 
• Other broth: If you don’t have turkey broth, use vegetable broth, chicken broth, or my homemade chicken stock. 
• More vegetables: I sometimes swap the veggies or add more like mushrooms, green beans, corn, peas, baby potatoes, and broccoli florets. 
• Cajun turkey soup: Add some of my homemade Cajun seasoning for a southern-style soup. 
• Spicy soup: To spice it up, add cayenne pepper and jalapeños. 

Serving suggestions:

Many often eat this soup with a basket of crackers, and that’s all we need for a cozy meal on a busy weeknight. It is such an easy way to feed the family since there is meat, vegetables, and starches all in one bowl! But I usually also like to have bread or rolls for those of us who really need to have some fluffy, tender carbs to dip into the broth. My favorite is these homemade breadsticks. They are so easy to make with just a few pantry staples, and they are so buttery and soft, perfect for dipping. 

 These 30-minute dinner rolls are fast and easy, and they take about as long as this soup so that I can make them both at the same time. This recipe makes 12 rolls, so you’ll have leftovers for tomorrow. This soup is so filling, I really don’t need any side dishes, but a salad would be nice. Something simple like this creamy cucumber salad, ready in 10 minutes with just a few ingredients, would work perfectly. 

How to store leftovers:

• Refrigerate: Store leftover turkey soup in the fridge for up to a week in a sealed container.
• Freezing: You can also freeze it for up to 3 months in freezer bags. They lay flat, so they don’t take up much room.
• Defrost: I thaw frozen leftovers overnight in the fridge before reheating.
• Reheating: I reheat turkey soup in a saucepan over medium-low heat for a few minutes, until heated through.   

Frequently asked questions

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