Leftover Turkey Soup Recipe tastes rich, cozy, and herby, with tender turkey, soft veggies, and noodles that soak up all the flavor. This recipe works for busy families, solo cooks, and anyone who wants a comforting bowl of soup on the table in about 45 minutes. I make this every year after Thanksgiving, and my kids now guard the turkey carcass like it’s gold.

Why Leftover Turkey Soup Recipe Is Worth It

Leftover Turkey Soup Recipe turns random fridge containers into a comforting, complete meal. You stretch one roasted bird into several more dinners, which saves money and cuts down on food waste.

The broth tastes deeper than regular chicken soup, thanks to the roasted turkey bones and drippings. You also control the salt, veggies, and noodles, so it fits picky eaters and special diets.

“Hands-down the best use of holiday leftovers—tastes like it simmered all day, but came together fast. ★★★★★”

Ingredients You Need

Turkey and broth

2–3 cups cooked turkey, shredded or chopped (dark and white meat both work)
1 turkey carcass or leftover bones (optional but adds big flavor)
8 cups low-sodium chicken or turkey broth (boxed broth like Swanson or Kirkland works great)
1–2 cups water, as needed to thin the soup

Vegetables

1 large yellow onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced (jarred garlic works in a pinch)
1 cup frozen peas or mixed vegetables (no need to thaw)
1 cup corn kernels, fresh, canned, or frozen (drain canned corn)

Carbs and add-ins

1–2 cups egg noodles, small pasta, or cooked rice
- Use gluten-free pasta or rice if you avoid gluten.
1 medium potato, diced small (optional, adds extra heartiness)
1 bay leaf
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried parsley (or 1 tablespoon fresh)
½ teaspoon dried rosemary, crushed
1 teaspoon poultry seasoning (optional but tasty shortcut)
1 tablespoon lemon juice (brightens the flavor)
2 tablespoons fresh parsley, chopped, for garnish

Fats, seasoning, and pantry shortcuts

2 tablespoons olive oil or butter
1–2 teaspoons kosher salt, to taste
½–1 teaspoon black pepper, to taste
½ teaspoon garlic powder and ½ teaspoon onion powder, if the broth tastes bland
1–2 teaspoons Better Than Bouillon turkey or chicken base, optional, for deeper flavor

Equipment

Large heavy pot or Dutch oven (at least 6-quart)
Cutting board and sharp knife
Wooden spoon or spatula
Ladle
Fine-mesh strainer (helpful if you simmer the carcass)
Measuring cups and spoons

Quick Tips & substitutions

Use boxed broth plus a spoon of Better Than Bouillon when you do not have homemade stock.
Toss in pre-chopped mirepoix (the onion-carrot-celery mix from the produce section) to save time.
Swap egg noodles with rice, quinoa, or small pasta shapes if that suits your pantry.
Add extra water and seasoning if the soup tastes too salty or concentrated.
Stir in frozen veggies straight from the bag during the last few minutes of cooking.
Use olive oil instead of butter if you cook dairy-free.
Skip potatoes or noodles and double the veggies for a lighter, low-carb bowl.
Add a parmesan rind while the soup simmers if you want a richer, savory flavor.
Use rotisserie chicken when you run out of turkey but crave the same cozy soup.
Stir in a splash of lemon juice at the end to wake up all the flavors.

How to Make Leftover Turkey Soup Recipe

Step 1: Build the base

Heat the olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery, then stir and cook until the veggies soften and the onion turns translucent, about 6–8 minutes. Add garlic and cook 1 minute more, so it smells fragrant but does not brown.

Step 2: Add broth and seasonings

Pour in the broth and 1 cup of water. Add the turkey carcass or bones if you have them, along with bay leaf, thyme, parsley, rosemary, poultry seasoning, salt, and pepper. Stir everything, bring it to a gentle boil, then lower the heat and simmer for 20–25 minutes so the flavors deepen.

Step 3: Remove bones and adjust

Lift out the carcass and any large bones with tongs and set them aside to cool slightly. Taste the broth and add more salt, pepper, garlic powder, onion powder, or bouillon base if it tastes mild. If the soup tastes too strong, add another splash of water.

Step 4: Add turkey, veggies, and carbs

Add the shredded turkey, potatoes (if using), and noodles or rice to the pot. Simmer until the potatoes and noodles turn tender, about 8–10 minutes, stirring occasionally so nothing sticks. Add peas, corn, and any other quick-cooking veggies during the last 3–4 minutes.

Step 5: Finish and serve

Turn off the heat and stir in lemon juice and fresh parsley. Fish out the bay leaf and any stray bones that sneaked back in. Ladle the soup into bowls and top with extra parsley or a squeeze of lemon if you like a brighter taste.

Recipe Variations

Gluten-free: Use gluten-free pasta, rice, or quinoa and check that your broth and bouillon base stay gluten-free.
Dairy-free: Cook with olive oil instead of butter and skip any cheese garnishes.
Vegan-style version: Swap turkey with chickpeas or white beans, use vegetable broth, and add extra veggies like mushrooms and kale.
Low carb: Skip noodles and potatoes, then load the pot with zucchini, green beans, and extra leafy greens.
Creamy turkey soup: Stir in ½–1 cup half-and-half or coconut milk at the end and warm gently.
Spicy version: Add red pepper flakes, a diced jalapeño, or a spoon of chili paste while the soup simmers.
Herb-heavy: Double the fresh parsley and add fresh dill or sage at the end for a stronger herbal note.

Ways to Serve Leftover Turkey Soup Recipe

Serve with crusty bread, garlic toast, or warm dinner rolls.
Pair with a simple green salad or chopped salad.
Top each bowl with fresh herbs, cracked black pepper, or a squeeze of lemon.
Add a spoonful of cooked rice to each bowl before ladling in the soup when you want extra bulk.
Pack it in a thermos for a cozy work or school lunch.

Storage Success

Cool the Leftover Turkey Soup Recipe until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. Keep the noodles separate if you plan to store the soup longer than a day, because they soak up broth and turn mushy. Freeze the soup (without noodles) in freezer-safe containers or bags for up to 3 months, then thaw in the fridge overnight. Reheat on the stove over medium heat, add a splash of water or broth if it thickens, and cook fresh noodles right in the pot when the soup starts to simmer.