Everyday Healthy Recipes

menu icon
go to homepage
  • Recipe Index
  • About Me
  • Contact
  • Cookie Policy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Contact
    • Cookie Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Soups/Salads

    Easy Leftover Turkey Soup

    December 26, 2019 By Monika Last Updated December 27, 2022 1 Comment

    Jump to Recipe

    This Leftover Turkey Soup is made using frozen vegetables for a quick and easy meal. Nutritious, tasty and comforting it comes together in under 30 minutes.

    You might also like turkey tomato soup!

    Top down view of leftover turkey soup with vegetables in yellow bowl.

    This Leftover Turkey Soup is a simple way of turning turkey leftovers into a delicious one pot meal. It's creamy, full of veggies, satisfying and made without too many calories. The perfect easy, healthy meal after Holiday feasting!

    Leftover turkey soup ingredients and substitutions

    • Leftover turkey: both white and dark meat will work. You can also use chicken.
    • Frozen vegetables: I used country-style mixed vegetables, but any frozen vegetable mix will work so use your favourite.
    • Potatoes: use floury potatoes, such as Russets or Maris Piper.
    • Bay leaf.
    • Stock: use either vegetable or chicken stock.
    • Thyme: I recommend lemon thyme though ordinary thyme is also fine to use. Alternatively use Italian seasoning.
    • Paprika.
    • Pepper: I like to use white pepper in this soup, but black pepper will also work well.
    • Olive oil.

    Step-by-step recipe instructions

    1. Fry onion: Gently fry the onion and bay leaf with the oil for 3-4 minutes until golden stirring often.

    Chopped onions in large pot with spoon.

    2. Add potatoes: Add the potatoes, thyme and most of the stock. Cover, bring to the boil then reduce the heat and simmer for about 10 minutes until the potatoes are tender.

    Top down view of soup with potatoes in pot.

    3. Mash: Roughly mash the potatoes until the mixture is thick but with small pieces of potato still visible (use a potato masher).

    Creamy soup with potato masher in pot.

    4. Add vegetables: Add the vegetables, remaining stock and bring to the boil again. Lower the heat and continue cooking for 5 minutes.

    Soup with frozen vegetables in large pot.

    5. Add leftover turkey: Add the turkey, paprika and pepper and simmer for another 5 minutes or so (until the vegetables are tender). Remove from the heat, stir through the butter, adjust the seasoning if needed and serve.

    Soup with leftover turkey and vegetables in pot.

    Serving suggestions

    This leftover turkey vegetable soup can be served with a dollop of sour cream (or drizzle of lemon juice) or splash of cream (half-fat/single). I like to garnish it with freshly chopped parsley and serve with bread and butter.

    How to thicken turkey vegetable soup

    If you prefer to omit the potatoes in this leftover turkey soup you can thicken it using the following method:

    1) Omit the potatoes and use a little less stock (or add a little more vegetables).

    2) In a bowl combine 1 tablespoon of cornstarch/corn flour with 2 tablespoons of hot water and stir until smooth.

    3) Stir this mixture into the soup towards the end of cooking after you've added the turkey.

    4) Cook for 1-2 minutes before removing from the heat and serving.

    Variations 

    This easy leftover turkey soup with vegetables can be adapted to suit your preference and to include other Holiday leftovers. You can add the following:

    • Ham or bacon: chop and add towards the end of cooking.
    • Leftover vegetables: these can include brussels sprouts, carrots, parsnips or others. Use instead of the frozen veggies and add towards the end of cooking just to heat them through, so they retain their flavour.
    • Rice: Add ⅓ cup (70g) instead of potatoes.
    • Noodles: Omit the potatoes and add 4 crushed vermicelli nests along with the turkey towards the end of cooking.
    Creamy soup with leftover turkey in large pot with ladle.

    How long does leftover turkey soup last

    If you make this soup with 2-day-old turkey leftovers it will be good for about 3-4 days.

    It is important, however, to omit the butter (and not add any other dairy) unless you are planning to serve this soup within 2 days.

    Top tips and FAQs

    • Use either white or dark meat or a bit of both. This recipe also works with leftover chicken.
    • Add the ready-cooked turkey into the soup towards the end of cooking.
    • I recommend adding salt after you've cooked the soup (it may not need any).
    • Leftovers can be refrigerated for up to 3-4 days (if you made this soup using 1-2-day-old turkey leftovers).
    • Freeze for up to 3 months. Defrost in the fridge overnights. After defrosting serve this soup the same day.

    More leftover turkey recipes to try next

    • Creamy Turkey Avocado Salad
    • Leftover Turkey Potato Patties
    • Creamy Leftover Turkey Tomato Soup
    • Turkey Salad Sandwich (No Mayo)
    • Mexican Turkey Rice Casserole

    Check out also these other easy, delicious soup recipes!

    Keep in touch!

    If you make this easy leftover turkey and vegetable soup I'd love to know how it turned out for you. Did you use different vegetables? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Top down view of leftover turkey soup with vegetables in yellow bowl.

    Easy Leftover Turkey Soup

    This Leftover Turkey Soup is made using frozen vegetables for a quick and easy meal. Nutritious, tasty and comforting it comes together in under 30 minutes.
    No ratings yet
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: gluten free, healthy
    Prep Time: 6 minutes minutes
    Cook Time: 23 minutes minutes
    Total Time: 29 minutes minutes
    Servings: 5 servings
    Calories: 196kcal
    Author: Monika Dabrowski

    Equipment

    • Medium-sized pot with lid
    • Potato masher

    Ingredients

    • 1½ cups (150 g) leftover turkey chopped
    • 2 cups (240 g) frozen vegetables any
    • 2 large potatoes peeled, cubed
    • 1 onion finely chopped
    • 1 bay leaf
    • 1½ tablespoons lemon thyme/regular thyme leaves only, chopped, or 1 tsp dried thyme
    • 1½ tablespoons olive oil
    • 3 cups (720 ml) vegetable/chicken stock hot
    • 1 teaspoon paprika
    • ⅓ teaspoon white/black pepper or to taste
    • sour cream, parsley for serving

    Instructions

    • Fry onion: Gently fry the onion and bay leaf with the oil for 3-4 minutes until golden stirring often.
    • Add potatoes: Add the potatoes, thyme and most of the stock. Cover, bring to the boil then reduce the heat and simmer for about 10 minutes until the potatoes are tender.
    • Mash: Roughly mash the potatoes until the mixture is thick but with small pieces of potato still visible (use a potato masher).
    • Add vegetables: Add the vegetables, remaining stock and bring to the boil again. Lower the heat and continue cooking for 5 minutes
    • Add leftover turkey: Add the turkey, paprika and pepper and simmer for another 5 minutes or so (until the vegetables are tender). Remove from the heat, stir through the butter, adjust the seasoning if needed and serve.

    Notes

    • Use either white or dark meat or a bit of both. This recipe also works with leftover chicken.
    • Add the ready-cooked turkey into the soup towards the end of cooking.
    • I recommend adding salt after you've cooked the soup (it may not need any).
    • Best served hot.
    • Serve with freshly chopped parsley and a dollop of sour cream.
    • Leftovers can be refrigerated for up to 3-4 days (if you made this soup using 1-2-day-old turkey leftovers).
    • Freeze for up to 3 months. Defrost in the fridge overnight.
    • After defrosting serve the same day.

    Nutrition

    Serving: 1serving | Calories: 196kcal | Carbohydrates: 14g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 46mg | Sodium: 121mg | Potassium: 418mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3912IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    More Soups and Salads

    • Top down view of creamy dill pickle egg salad in black bowl with spoon.
      Healthy Dill Pickle Egg Salad
    • Top down view of creamy butternut squash tomato soup with croutons in grey bowl with spoon on right.
      Easy Butternut Squash Tomato Soup
    • Top down view of cottage cheese egg salad in grey bowl with spoon.
      Simple Cottage Cheese Egg Salad
    • Top down view of Polish potato soup in bowl with spoon.
      Polish Potato Soup (Kartoflanka)
    185 shares

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Monika says

      December 29, 2019 at 9:31 am

      It's probably usable though I don't recommend making the dough ahead precisely because it goes a little grey. Bring it up to room temperature, then roll out on a lightly dusted surface. Hope it works out for you:)

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

    Popular Posts

    • Top down view of pierogi in bowl, making pierogi and dough.
      5 Traditional Pierogi Recipes (plus tips for serving, freezing)
    • Side view of creamy brussels sprout soup in white bowl.
      Simple Brussels Sprout Soup
    • Top down view of cottage cheese egg salad in grey bowl with spoon.
      Simple Cottage Cheese Egg Salad
    • Top down view of meatballs in mushroom sauce in large pan.
      Healthy Meatballs in Mushroom Sauce

    Polish Recipes

    • 4 colourful Polish soups in bowls.
      28 Traditional Polish Soups
    • Sauerkraut stew in green bowl with spoon with hands holding it, and grey pot with stew in background.
      Authentic Polish Bigos Stew Recipe
    • Top down view of cabbage rolls in large white shallow pan.
      Polish Stuffed Cabbage Rolls (Golabki) in Tomato Sauce
    • Close-up view of Polish potato dumplings in green bowl.
      Authentic Polish Potato Dumplings (Kopytka)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • About

    Newsletter

    • Sign Up! for recipe updates

    Contact

    • Contact

    Copyright © 2025 · Everyday Healthy Recipes

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required