Leftover Thanksgiving Turkey Soup Recipe – Easy 45-Minute

There’s something magical about transforming your Thanksgiving leftovers into something completely new and comforting. This leftover Thanksgiving turkey soup is creamy, hearty, and packed with flavor that’ll make you look forward to the days after the big feast.

It’s honestly become my favorite part of the holiday weekend. The best part? You can have this soul-warming soup ready in just 45 minutes using ingredients you already have on hand. Trust me, this recipe rivals our popular Creamy Chicken Noodle Soup, but with that distinctive turkey flavor everyone loves.

What is Leftover Thanksgiving Turkey Soup?

Ever wondered what to do with that mountain of turkey sitting in your fridge? Enter leftover Thanksgiving turkey soup – your holiday hero in disguise! It’s basically taking all those delicious Thanksgiving flavors and transforming them into a cozy, spoon-hugging bowl of pure comfort.

Some call it “second-day magic,” and honestly, they’re not wrong. As the saying goes, “the way to a man’s heart is through his stomach,” and this soup proves it every single time. Why let those precious leftovers go to waste when you can create something this incredible? Roll up your sleeves and let’s get cooking!

Why You’ll Love This Leftover Thanksgiving Turkey Soup

It’s the Perfect Comfort Food Reset

After all that rich Thanksgiving food, your body craves something lighter yet still satisfying. This leftover Thanksgiving turkey soup hits that sweet spot perfectly. The broth is rich and flavorful without being heavy, and the tender turkey pieces melt in your mouth. Each spoonful delivers warmth and comfort without the food coma that comes with traditional holiday meals.

Budget-Friendly and Waste-Free

Let’s talk savings! Instead of spending money on takeout or letting expensive turkey go bad, you’re creating a completely new meal from ingredients you’ve already purchased. I’ve calculated that making this soup costs about $3-4 per serving when using leftovers, compared to $8-10 if you bought everything fresh. That’s money back in your pocket during an already expensive holiday season.

Customizable with Your Favorite Thanksgiving Flavors

The beauty of this soup is its versatility. Add leftover stuffing for extra heartiness, toss in some green beans, or stir in mashed potatoes for a creamy twist. Fresh herbs like thyme and sage bring those classic Thanksgiving aromatics, while a splash of cream adds luxurious richness. If you loved our Turkey Wild Rice Soup, you’ll absolutely adore this version. The flavor combinations are endless, making it different every time you prepare it.

Making this leftover Thanksgiving turkey soup at home means controlling the sodium, adding extra vegetables, and customizing it to your family’s preferences. So grab those leftovers and let’s create something amazing!

How to Make Leftover Thanksgiving Turkey Soup

Quick Overview

This leftover Thanksgiving turkey soup is incredibly easy to make and delivers maximum flavor with minimal effort. The rich, savory broth is infused with aromatic vegetables and herbs, creating a deeply satisfying soup that tastes like it simmered all day. The creamy texture comes from a simple roux, while the turkey stays tender and juicy throughout.

Time Breakdown:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6-8 bowls

Key Ingredients for Leftover Thanksgiving Turkey Soup

Base Ingredients:

• 3-4 cups cooked turkey, shredded or cubed
• 8 cups turkey or chicken broth (homemade is best!)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups diced onions
• 1½ cups diced celery
• 1½ cups diced carrots
• 4 cloves garlic, minced

Vegetables & Add-ins:

• 2 medium potatoes, diced
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• Salt and black pepper to taste

Creamy Finish:

• 1 cup heavy cream or half-and-half
• Fresh parsley for garnish
• Optional: leftover stuffing, egg noodles, or wild rice

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by gathering all your leftover turkey and chopping it into bite-sized pieces. I like a mix of white and dark meat for varied texture and flavor. Dice your onions, celery, and carrots into similar-sized pieces so they cook evenly. Mince the garlic finely. Having everything prepped before you start cooking makes the process so much smoother and more enjoyable.

Step 2: Create the Flavor Base

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté for about 5-7 minutes until the vegetables soften and the onions become translucent. The kitchen will start smelling amazing at this point. Add the minced garlic and cook for another minute, stirring constantly to prevent burning. This aromatic base is crucial for building deep, complex flavors.

Step 3: Make the Roux

Sprinkle the flour over the sautéed vegetables and stir continuously for about 2 minutes. This creates a roux that will thicken your soup and give it that creamy, velvety texture. The flour should coat all the vegetables and smell slightly nutty. Don’t skip this step or rush it – properly cooking the flour prevents that raw, pasty taste.

Step 4: Add the Broth

Slowly pour in the broth while stirring constantly to prevent lumps from forming. Start with just a cup or two, stirring until smooth, then gradually add the rest. This technique ensures a silky-smooth soup. Add the bay leaves, thyme, and sage. Bring everything to a gentle boil, then reduce the heat to maintain a steady simmer.

Step 5: Add Potatoes and Simmer

Toss in the diced potatoes and let the soup simmer uncovered for about 15 minutes. The potatoes should be fork-tender but not falling apart. During this time, the flavors will meld together beautifully. Give it a stir occasionally to prevent anything from sticking to the bottom.

Step 6: Add Turkey and Vegetables

Add your shredded turkey, frozen peas, and corn to the pot. Simmer for another 5-7 minutes until the turkey is heated through and the peas are tender. The turkey is already cooked, so you’re just warming it and allowing it to soak up all those delicious flavors. Season with salt and pepper, tasting as you go.

Step 7: Finish with Cream

Remove the pot from heat and stir in the heavy cream. The residual heat will warm the cream without curdling it. This final addition transforms the soup from good to absolutely incredible. The cream adds richness and brings all the flavors together in perfect harmony. Remove the bay leaves before serving.

Step 8: Garnish and Serve

Ladle the steaming soup into bowls and garnish with fresh parsley. I sometimes add a sprinkle of black pepper and a crusty piece of bread on the side. Serve immediately while it’s hot and comforting.

What to Serve Leftover Thanksgiving Turkey Soup With

This soup is hearty enough to be a complete meal, but pairing it with the right sides elevates the experience. Here are my favorite combinations:

Bread Options: Serve with warm, crusty French bread, homemade dinner rolls, or garlic bread for dipping. The bread soaks up the creamy broth beautifully. Leftover cornbread from Thanksgiving also works wonderfully and adds a slightly sweet contrast.

Salad Pairings: A simple mixed green salad with a light vinaigrette cuts through the richness of the soup. Try an arugula salad with cranberries and pecans to keep that Thanksgiving theme going. The freshness balances the hearty soup perfectly.

Sandwich Combination: Make it a soup-and-sandwich meal with turkey cranberry sandwiches or classic grilled cheese. This combo satisfies everyone at the table and creates a complete, filling meal.

Beverage Suggestions: Pair with a crisp white wine like Chardonnay, hot apple cider, or even a light beer. For non-alcoholic options, sparkling water with lemon or iced tea works wonderfully.

Top Tips for Perfecting Leftover Thanksgiving Turkey Soup

Use Homemade Turkey Stock

If you made turkey stock from your Thanksgiving carcass, absolutely use it here. The depth of flavor is unmatched and makes this soup taste restaurant-quality. Simply simmer the turkey bones with vegetables and herbs for 3-4 hours, strain, and use as your broth base. The gelatin from the bones creates a luxurious, silky texture.

Don’t Overcook the Turkey

Since your turkey is already fully cooked, you’re only reheating it in the soup. Add it during the last 5-7 minutes of cooking to prevent it from becoming dry and stringy. This keeps the meat tender and juicy.

Layer Your Seasonings

Season at multiple stages rather than all at once. Add salt and herbs during the sautéing process, more during simmering, and taste for final adjustments before serving. This creates complex, well-developed flavors throughout the soup.

Control the Thickness

Want a thicker soup? Add more flour to your roux or mash some of the cooked potatoes against the pot sides. For a thinner consistency, simply add more broth. You can also add leftover mashed potatoes for instant creaminess and body.

Substitute Ingredients Freely

No heavy cream? Use half-and-half, whole milk, or even coconut milk for a dairy-free version. Swap regular potatoes for sweet potatoes for a different flavor profile. Use whatever vegetables you have leftover – green beans, Brussels sprouts, or parsnips all work beautifully.

Add Leftover Stuffing

Here’s a game-changer: add chunks of leftover stuffing during the last 10 minutes of cooking. They’ll break down slightly and thicken the soup while adding incredible savory flavor. It’s like Thanksgiving in a bowl!

Fresh Herbs Make a Difference

While dried herbs work great during cooking, finishing with fresh parsley, thyme, or sage brightens up the entire dish. The fresh herbal notes add a restaurant-quality touch that dried herbs simply can’t match.

Storing and Reheating Tips

Refrigerator Storage

Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4-5 days. The flavors actually improve after a day or two as everything continues to meld together. I often make this soup specifically because it tastes even better as leftovers!

Freezer Storage

This soup freezes exceptionally well for up to 3 months. Cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of space at the top for expansion. Label with the date so you remember when you made it. I like freezing in individual portions for easy grab-and-go lunches.

Reheating Instructions

For refrigerated soup, reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s thickened too much. For frozen soup, thaw overnight in the refrigerator, then reheat on the stove. You can also reheat frozen soup directly in a pot over low heat, stirring frequently as it thaws. Microwave reheating works too – use 50% power and stir every minute for even heating.

Important Note on Cream

If you plan to freeze the soup, consider leaving out the cream and adding it fresh when reheating. Dairy can sometimes separate during freezing and thawing, affecting texture. Alternatively, use the soup within 2 months if frozen with cream included.

Common Mistakes to Avoid

Mistake 1: Using Low-Quality Broth

Your soup is only as good as your broth. Avoid overly salty, low-quality store-bought broth. If using store-bought, choose low-sodium versions so you can control the salt level. Better yet, make your own from the turkey carcass.

Mistake 2: Boiling Instead of Simmering

A rapid boil can make the soup cloudy and cause the vegetables to break down into mush. Maintain a gentle simmer throughout the cooking process for clear, beautiful soup with perfectly cooked vegetables.

Mistake 3: Adding Cream Too Early

Never add cream while the soup is boiling or still on high heat. It can curdle and create an unpleasant texture. Remove from heat first, then stir in the cream gently.

Mistake 4: Chopping Vegetables Unevenly

When vegetables are different sizes, they cook at different rates. Cut everything into similar-sized pieces for even cooking and a better eating experience.

Mistake 5: Forgetting to Taste

Always taste your soup before serving and adjust seasonings as needed. What tastes perfect to you might need more salt, pepper, or herbs for optimal flavor.

Mistake 6: Rushing the Process

While this is a relatively quick soup, don’t rush the sautéing or simmering steps. These processes develop flavor. Give each step the time it needs for the best results.

Frequently Asked Questions

Can I make leftover Thanksgiving turkey soup without cream?

Absolutely! For a lighter version, skip the cream entirely or substitute with whole milk. You can also use coconut milk for a dairy-free alternative that still provides richness. Some people blend a portion of the cooked vegetables to create natural creaminess without any dairy at all.

How do I make leftover Thanksgiving turkey soup thicker?

There are several ways to thicken your soup. Add more flour to the roux at the beginning, stir in mashed potatoes, blend a portion of the soup and return it to the pot, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Leftover stuffing also acts as a natural thickener.

Can I use rotisserie chicken instead of turkey?

Yes! While it won’t have that authentic Thanksgiving turkey flavor, rotisserie chicken works perfectly and makes this soup accessible year-round. Use about 3-4 cups of shredded chicken and follow the recipe exactly as written.

What’s the best way to shred leftover turkey for soup?

Use your hands or two forks to pull the turkey into bite-sized pieces. I prefer a mix of shredded and cubed turkey for varied texture. Avoid using a food processor as it can make the turkey mushy.

Can I add noodles or rice to this soup?

Definitely! Add cooked egg noodles, wild rice, or white rice during the last 5 minutes of cooking. If using uncooked pasta, add it about 10 minutes before the soup is done. Keep in mind that pasta and rice absorb liquid, so you may need to add extra broth.

How can I make this soup in a slow cooker?

Sauté the vegetables and make the roux on the stovetop first, then transfer everything to your slow cooker with the broth, turkey, and seasonings. Cook on low for 4-6 hours or high for 2-3 hours. Add the cream during the last 30 minutes of cooking.

Is leftover Thanksgiving turkey soup healthy?

This soup can be quite nutritious! It’s high in protein from the turkey, loaded with vegetables, and provides vitamins and minerals. To make it lighter, use less cream or skip it entirely, and load up on extra vegetables. Using homemade, low-sodium broth also makes it healthier.

Why does my soup taste bland?

This usually happens from underseasoning. Add more salt gradually, tasting as you go. Also ensure you’re using quality broth and enough herbs. A splash of lemon juice or a sprinkle of parmesan cheese at the end can brighten flavors significantly.

Can I make this soup ahead of time?

Yes! This is actually a great make-ahead meal. The flavors develop even more after sitting. Make it 1-2 days in advance, store in the refrigerator, and reheat gently before serving. Just wait to add the cream until you’re reheating.

What other Thanksgiving leftovers can I add?

Get creative! Add leftover green bean casserole, roasted Brussels sprouts, mashed sweet potatoes, or even cranberry sauce for a sweet-savory twist. Leftover gravy can replace some of the broth for extra richness. Stuffing is particularly amazing in this soup.

Nutrition Information

Nutrient	Per Serving (1.5 cups)
Calories	320
Protein	28g
Carbohydrates	22g
Fat	14g
Saturated Fat	7g
Fiber	4g
Sugar	5g
Sodium	680mg
Cholesterol	85mg

Note: Nutrition information is approximate and will vary based on specific ingredients and portion sizes used.

Final Thoughts

This leftover Thanksgiving turkey soup has become a cherished tradition in my home. It’s the perfect way to extend the holiday spirit without the stress of another big meal. The soup brings everyone back to the table with minimal effort, transforming what could be boring leftovers into something everyone actually requests.

I love how this recipe reduces food waste while creating something genuinely delicious. There’s satisfaction in knowing that turkey carcass and leftover vegetables are becoming nourishing meals rather than trash. Plus, having homemade soup in the freezer is like giving your future self a gift.

Whether you make this soup the day after Thanksgiving or freeze portions for cold winter nights ahead, I hope it brings as much warmth and joy to your table as it does to mine. It’s more than just soup – it’s comfort, resourcefulness, and the continuation of good memories made around the Thanksgiving table.

Now grab those leftovers and get cooking! Your family will thank you, your wallet will thank you, and you’ll wonder why you never tried this sooner. Happy cooking, and enjoy every spoonful of this cozy, delicious leftover Thanksgiving turkey soup!