If you’re staring at a fridge full of leftover turkey and wondering how to transform it into something warm, comforting, and utterly delicious, you’ve landed in the right place. This Leftover Turkey Soup Recipe is my go-to for turning those holiday remnants into a cozy bowl of goodness that feels both fresh and indulgent. Imagine tender turkey swimming with hearty vegetables, wild rice, and a creamy broth that hugs you from the inside out—this soup is the perfect way to savor every last bite of that turkey without ever feeling like you’re eating leftovers.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to making a soup that sings with flavor and satisfies on every level. Each component here brings something special, whether it’s the earthiness of mushrooms, the sweetness of corn, or the creamy touch of half and half, working together to create a rich, colorful, and inviting dish.
- Butter: Adds a silky richness that forms the perfect base for sautéing your vegetables.
- Olive oil: Balances the butter and helps gently cook the aromatics without burning.
- Finely chopped onion: Brings foundational sweetness and depth to the broth.
- Chopped celery: Adds a fresh, crisp texture with a subtle herbal note.
- Sliced cremini mushrooms: Impart a savory, earthy umami that makes the soup hearty.
- Crushed garlic clove: Gives a fragrant warmth and punch that wakes up the palate.
- Italian seasoning: A fragrant blend that brightens every spoonful with herbs.
- Flour: Perfect for thickening the soup and creating a luscious texture.
- Turkey broth (or chicken/vegetable broth): The flavorful liquid base that ties the whole dish together.
- Carrots, peeled and sliced: Sweetness and a vibrant pop of color that complements the savory elements.
- Baby potatoes, halved or quartered: Offer a satisfying bite and added substance.
- Wild rice blend: Nutty texture and heartiness that make the soup filling and wholesome.
- Half & half: Creamy smoothness that enriches the broth without weighing it down.
- Cooked turkey meat, shredded: The star of the show—tender, flavorful, and comforting.
- Corn: Adds a touch of sweetness and subtle crunch to brighten each mouthful.
- Salt & pepper: Essential for balancing and enhancing all the flavors.
How to Make Leftover Turkey Soup Recipe
Step 1: Cook Aromatics
Start your soup by heating butter and olive oil in a large pot over medium heat. Toss in the finely chopped onion and celery, cooking them gently until they are soft and fragrant, about 4 to 5 minutes. This soft base builds depth and warmth that carries throughout the soup.
Step 2: Cook Mushrooms and Garlic
Next, stir in the sliced cremini mushrooms and sauté for 3 to 4 minutes until they release their moisture and soften beautifully. Add the crushed garlic and cook for an additional minute until it’s fragrant but not browned, layering in complexity and a savory note.
Step 3: Season and Thicken
Turn the heat to medium-low and evenly sprinkle the Italian seasoning and flour over the mushroom mixture. Stir continuously for about a minute to cook out the raw flour taste and form a gentle roux that will thicken your soup to cozy perfection.
Step 4: Add Broth
Gradually pour in the turkey broth while stirring constantly to prevent lumps. This step transforms your roux into a smooth, silky liquid base full of flavor, setting the stage for the veggies, rice, and turkey to shine.
Step 5: Simmer Vegetables and Rice
Stir in the peeled and sliced carrots, baby potatoes, and wild rice blend. Bring everything up to a boil, then reduce to a gentle simmer. Cover the pot and let the soup cook until the rice is tender—about 20-25 minutes for parboiled rice or around 35 minutes for regular wild rice.
Step 6: Finish the Soup
Once your rice is nearly tender, remove the lid and stir the soup well. Add the half & half, shredded turkey meat, and corn, stirring to combine. Let the soup simmer uncovered on medium heat for 10 minutes, allowing the flavors to meld and ensuring everything is heated through perfectly.
Step 7: Serve and Season
Season your soup with salt and pepper to taste, then ladle it into bowls. This soup is comforting on its own but ready to shine with your favorite garnishes and sides.
How to Serve Leftover Turkey Soup Recipe
Garnishes
Elevate your bowl with fresh herbs like chopped parsley or thyme for a burst of color and freshness. A sprinkle of grated Parmesan can add a subtle salty richness, while a few crunchy croutons introduce playful texture. These little touches make every spoonful even more delightful.
Side Dishes
Leftover Turkey Soup Recipe pairs wonderfully with crusty bread for dipping, a simple green salad for crispness, or even buttery dinner rolls that soak up every last drop. These sides round out the meal beautifully without overshadowing the soup’s comforting vibe.
Creative Ways to Present
Serve the soup in charming bowls or even hollowed-out bread bowls for a rustic touch that will impress guests and family alike. Garnish with a swirl of cream or a dash of smoked paprika to add an inviting look and nuanced flavor. Serve with a small ramekin of extra turkey broth on the side for those who crave an encore spoonful.
Make Ahead and Storage
Storing Leftovers
This Leftover Turkey Soup Recipe keeps beautifully in the fridge for up to 3 days. Be sure to store it in an airtight container to preserve freshness and prevent any aroma mingling with other foods. The flavors often deepen after a day, making second-day leftovers even better.
Freezing
You can freeze this soup for up to 2 months without losing any of its deliciousness. Use freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling to keep the half & half from curdling and maintain the broth’s silky consistency. For quick reheating, microwave in short bursts, stirring between each.
FAQs
Can I use chicken instead of turkey in this soup?
Absolutely! While this recipe shines with turkey, shredded cooked chicken is a fantastic substitute that will still deliver hearty flavor and comfort.
Is it possible to make this soup vegetarian?
Yes, swap the turkey for hearty beans or tofu and use vegetable broth instead of turkey broth for a satisfying vegetarian version that’s just as cozy.
Can I prepare this soup in a slow cooker?
Definitely! Start by sautéing the veggies as instructed, then transfer everything to the slow cooker. Cook on low for 4-6 hours, adding half & half and corn during the last 30 minutes to avoid overcooking.
What type of wild rice blend should I use?
Choose a pre-washed wild rice blend for convenience. Parboiled rice shortens cooking time, but regular wild rice gives a chewier texture—both work wonderfully.
How can I make this soup dairy-free?
Replace the half & half with coconut milk or any unsweetened plant-based milk. The soup will still be creamy but with a lovely subtle twist from the alternative milk.
Final Thoughts
This Leftover Turkey Soup Recipe is more than just a great way to use up holiday meat; it’s a cozy hug in a bowl that invites you to slow down, savor, and enjoy a homemade meal bursting with flavor and heart. Whether you’re feeding family or just treating yourself, I can’t recommend enough giving this recipe a try. It’s easy, comforting, and genuinely delicious—a true kitchen friend you’ll come back to time and time again.
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Leftover Turkey Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Leftover Turkey Soup is a hearty and flavorful way to use your cooked turkey. Packed with vegetables, wild rice blend, and creamy half & half, this soup is perfect for a cozy meal. The blend of butter, olive oil, sautéed onions, celery, mushrooms, and Italian seasoning creates a rich base enriched with turkey broth, making it both satisfying and nourishing.
Ingredients
Base Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- ½ cup chopped celery
- 4 ounces sliced cremini mushrooms
- 1 clove garlic, crushed
- 1 teaspoon Italian seasoning
- 3 tablespoons flour
- 6 cups turkey broth (or chicken broth or vegetable broth)
Vegetables & Grains
- 3 medium carrots, peeled and sliced
- ½ pound baby potatoes, halved or quartered
- ½ cup wild rice blend
- ½ cup corn
Dairy & Meat
- 1 cup half & half
- 4 cups cooked turkey meat, shredded
Seasoning
- Salt and pepper, to taste
Instructions
- Cook aromatics: Heat butter and olive oil in a large pot over medium heat. Add the finely chopped onion and celery, cooking until softened for about 4 to 5 minutes.
- Cook mushrooms: Stir in the sliced cremini mushrooms and sauté for 3 to 4 minutes until they soften. Add the crushed garlic and cook for an additional minute to release its aroma.
- Season: Reduce the heat to medium-low. Sprinkle the Italian seasoning and flour evenly over the mushroom mixture, stirring continuously for 1 minute to cook the flour and combine flavors.
- Add broth: Gradually pour in the turkey broth while stirring constantly to prevent lumps, forming a smooth base for the soup.
- Simmer: Add the sliced carrots, baby potatoes, and wild rice blend to the pot. Bring the soup to a boil, then reduce heat to a simmer and cover. Cook until the rice is nearly done, approximately 20-25 minutes if using parboiled rice or about 35 minutes for regular wild rice blend.
- Finish soup: Once the rice is nearly cooked, remove the lid and stir the soup well. Add the half & half, shredded cooked turkey, and corn. Stir thoroughly and simmer uncovered over medium heat for 10 minutes, allowing the soup to heat through and flavors to meld.
- Serve: Season the soup with salt and pepper to your preference, then serve immediately while hot and comforting.
Notes
- If you don’t have cremini mushrooms, button mushrooms can be used as a substitute.
- Using homemade turkey broth from roasted turkey carcass will enhance flavor.
- Adjust the thickness of the soup by slightly reducing or increasing the amount of flour or half & half.
- Wild rice blend can take longer to cook; adjust simmering time accordingly.
- Leftover turkey can be replaced with cooked chicken if desired.
- For a dairy-free version, substitute half & half with coconut milk or use a plant-based creamer.
