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!
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.
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.
3. Mash: Roughly mash the potatoes until the mixture is thick but with small pieces of potato still visible (use a potato masher).
4. Add vegetables: Add the vegetables, remaining stock and bring to the boil again. Lower the heat and continue cooking for 5 minutes.
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.
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.
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!
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Recipe
Easy Leftover Turkey Soup
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
*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.
Monika says
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:)