Leftover Turkey Soup Recipe (Simple, Cozy, and Flexible)

After a big meal, leftovers can feel like a chore. This soup is my favorite way to turn leftover turkey into something that tastes fresh, comforting, and worth making room for in the fridge. It is flexible, forgiving, and built for real kitchens with real leftovers.

A steaming bowl of homemade turkey soup with carrots, celery, and noodles on a wooden kitchen table

Why this turkey soup works

It uses what you already have: cooked turkey, odds and ends of veggies, and pantry staples.
It is adaptable: noodles, rice, potatoes, or beans all work.
It tastes better the next day: the broth mellows and the herbs settle in.

Ingredients (base recipe)

This makes about 6 servings. Do not stress about perfect measuring. Soup is more about balance than precision.

2 tbsp olive oil or butter
1 medium onion, diced
2 to 3 carrots, sliced
2 to 3 celery stalks, sliced
3 cloves garlic, minced (or 1 tsp garlic powder)
8 cups turkey broth or chicken broth (low-sodium if possible)
2 to 3 cups cooked leftover turkey, shredded or chopped
1 tsp dried thyme (or 1 tbsp fresh)
1 to 2 bay leaves (optional but helpful)
1 to 1 1/2 cups egg noodles or 3/4 cup uncooked rice (see timing notes below)
Salt and black pepper to taste
1 to 2 tbsp lemon juice (optional, brightens the whole pot)
2 tbsp chopped parsley (optional)

Optional add-ins: a handful of spinach, frozen peas, corn, diced potatoes, white beans, or mushrooms.

How to make leftover turkey soup

1) Build the base

Heat oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until the onion softens and the veggies start smelling sweet.

2) Add garlic and seasonings

Stir in garlic and cook 30 seconds. Add thyme and bay leaf. A little seasoning early helps everything taste more like one soup, not separate ingredients.

3) Pour in broth and simmer

Add broth and bring to a gentle boil, then reduce to a steady simmer for about 10 minutes. This gives the vegetables a head start and helps the broth taste more settled.

4) Cook your starch

Add noodles or rice and simmer until tender. (Turkey goes in near the end so it stays juicy.)

If using egg noodles: simmer 7 to 10 minutes until tender.
If using white rice: simmer about 15 to 18 minutes until cooked. (Brown rice takes longer, around 35 to 45 minutes.)

5) Add turkey, then finish

Stir in the cooked turkey during the last 3 to 5 minutes of simmering, just long enough to warm it through. Remove bay leaves before serving. Taste and add salt and pepper as needed. Stir in lemon juice and parsley right before serving if using. Lemon is optional, but it makes leftover turkey taste brighter and less heavy.

Quick turkey broth (optional)

If you have a turkey carcass, you are halfway to an excellent broth. This is the easiest “extra step” that pays off.

Put the carcass in a large pot. Add any onion ends, carrot peels, celery tops, and a couple garlic cloves.
Cover with water (usually 10 to 12 cups). Add a pinch of salt and a few peppercorns if you have them, then adjust salt later once you taste the finished broth.
Simmer gently 1 1/2 to 3 hours. Skim foam if you want, but you do not have to babysit it.
Strain and use right away, or chill and store. If you chill it, you can skim off the fat easily, and if it turns gelatinous in the fridge, that is a good thing.

A large stockpot on a stovetop with turkey bones and vegetables simmering in broth

Easy variations

Make it creamy

Stir in 1/2 cup heavy cream at the end, or make a quick roux: melt 2 tbsp butter in a small pan, stir in 2 tbsp flour, and cook 1 to 2 minutes. Whisk that into the simmering soup for a thicker body.

Add more vegetables

Chopped kale, spinach, peas, or corn go in during the last 2 to 5 minutes so they stay bright.

Use potatoes instead of noodles

Add 2 cups diced potatoes after the broth comes to a simmer. Cook 12 to 15 minutes, then add turkey near the end just to warm through.

Add beans

Canned white beans are an easy win. Rinse, then add during the last 5 to 10 minutes so they heat through without turning to mush. (If you want to use dried beans, cook them separately first.)

Herb swap

Thyme is classic, but rosemary (use less) and sage work well too, especially if your turkey was roasted with those flavors.

Gluten-free and dairy-free swaps

Use gluten-free noodles or rice. For a creamy feel without dairy, stir in a little full-fat coconut milk at the end, or thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer 1 to 2 minutes.

Prevent mushy noodles and rice

This is the main leftover soup problem. Noodles and rice keep soaking up broth in the fridge.

Best fix: cook noodles or rice separately and add to each bowl.
Good fix: if cooking in the pot, stop when just barely tender.
When reheating: add a splash of broth or water to loosen it back up.

Storage and freezing

Refrigerator

Store in a covered container for 3 to 4 days. Cool quickly and refrigerate within 2 hours for best food safety. Shallow containers help it chill faster.

Freezer

Freeze for up to 3 months. For best texture, freeze the soup without noodles or rice, then add fresh-cooked pasta or rice when you reheat.

Reheating

Reheat until steaming hot and the turkey is heated through (165°F or 74°C if you like using a thermometer). If it has thickened in the fridge, add a little broth or water.

Glass meal prep containers filled with turkey soup cooling on a kitchen counter

Serving ideas

Crusty bread or biscuits
A simple green salad with a sharp vinaigrette
A sprinkle of parmesan or a pinch of red pepper flakes

Frequently asked questions

Can I use leftover gravy in turkey soup?

Yes, in small amounts. Start with 1/4 cup and whisk it in so it does not clump. It adds richness and salt, so taste before adding more seasoning.

What if my soup tastes bland?

Add a little more salt, a squeeze of lemon, and a pinch more thyme. If it still feels flat, a teaspoon of soy sauce or a small splash of vinegar can wake it up without making it taste “soy saucey.”

Can I make this in a slow cooker?

Yes. Cook onion, carrots, and celery first if you can for better flavor, then add everything except noodles and cooked turkey. Cook on low 4 to 8 hours, or until the vegetables are tender. Add noodles during the last 20 to 30 minutes (or cook them separately). Stir in the cooked turkey during the last 15 to 20 minutes, just to warm through.

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