Creamy Leftover Turkey Soup

After the holiday celebrations wind down and your refrigerator is brimming with leftover turkey, finding the perfect recipe to turn those extras into something exciting can be a challenge.

Enter this creamy leftover turkey soup—a savory solution that transforms your festive leftovers into a rich, comforting bowl of goodness.

This soup blends tender turkey with a creamy broth and fresh vegetables.

Easy to prepare and highly adaptable, it’s the ultimate way to savor the flavors of the season long after the holiday feast is over!

Why You’ll Love This Leftover Turkey Soup

With a straightforward recipe and ingredients you likely already have on hand, this soup is both easy to prepare and quick to cook.

It’s the perfect weeknight meal when you’re short on time but still crave something satisfying.

Whether you prefer your soup extra creamy or loaded with veggies, this recipe is highly adaptable.

You can add any leftover vegetables or adjust the seasoning to suit your taste, making it a flexible option for cleaning out the fridge.

By turning leftover turkey into a new dish, you’re making the most of your holiday bounty and reducing food waste. It’s a smart and eco-friendly choice that helps you enjoy every last bit of your festive feast.

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Ingredients You’ll Need

• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 4 cups chicken or turkey broth
• 2 cups milk or half-and-half
• 3 cups leftover cooked turkey, shredded or chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Optional: 1 cup frozen peas or corn, 1/2 cup heavy cream for extra richness

How to Make Turkey Soup from Leftovers

1. Start the Base: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
2. Thicken the Soup: Sprinkle the flour over the veggies and stir to coat. Cook for another minute to remove the raw flour taste.
3. Add Liquids: Slowly pour in the chicken or turkey broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer.
4. Season: Add the thyme, rosemary, salt, and pepper. Adjust the seasoning according to your taste.
5. Add Turkey: Stir in the leftover turkey. If you’re using peas or corn, add them now.
6. Simmer: Let the soup simmer for about 20 minutes, or until the vegetables are tender and the flavors have melded together. For an even creamier texture, you can add half a cup of heavy cream at the end of cooking. Just warm through and then remove from heat.

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This recipe is not only a great way to use up leftover turkey, but it’s also customizable.

Feel free to throw in any other leftover veggies you have on hand!

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