Leftover Turkey Soup (The Best Way to Use Up Thanksgiving Turkey!)

Let’s be honest—the best part of Thanksgiving isn’t actually Thanksgiving dinner. It’s the week after when you get to raid the fridge and turn leftovers into something even better. This turkey soup? Prime example.

I used to think leftover turkey was boring. Dry sandwiches, reheated plates that never tasted quite right, turkey that somehow got more disappointing with each passing day. Then I discovered that if you throw that turkey into a pot with some vegetables, cream, and good broth, magic happens. Suddenly that dry turkey breast becomes tender and flavorful, swimming in this rich, comforting broth that tastes like a warm hug.

Now this soup is the reason I actually look forward to leftovers. My family has started requesting it the day after Thanksgiving. Some years I think they’re more excited about this soup than the actual holiday meal. Can’t say I blame them.

Why You’ll Love This Leftover Turkey Soup

Zero food waste – Got leftover turkey taking up space in your fridge? This soup is your answer. It transforms what might otherwise go to waste into something your family will actually fight over. Plus you’ll feel virtuous about being eco-conscious and all that.

Better than the original – Here’s a hot take: this soup is often better than Thanksgiving dinner itself. The turkey stays moist and tender in the broth, the flavors are rich and developed, and it’s way less stressful than cooking an entire holiday meal.

Ridiculously quick – Since your turkey is already cooked, this soup comes together in about 30 minutes. That’s faster than ordering takeout, and infinitely more satisfying. Perfect for those lazy post-holiday days when you can’t be bothered to actually cook.

Creamy comfort heaven – This isn’t a light, brothy soup. It’s rich, creamy, and substantial—the kind of soup that actually fills you up and makes you feel better about life. Cold weather got you down? This soup has your back.

Customizable – Got other Thanksgiving leftovers? Throw them in. Leftover mashed potatoes? Stir them in to thicken the broth. Leftover vegetables? Toss them in. This soup is incredibly forgiving and adaptable.

Freezer-friendly – Make a big batch and freeze individual portions for future you. Three months from now when you’re having a rough day, pulling out a container of this soup will feel like getting a hug from past you.

Ingredients You’ll Need

For the Soup Base

• 4 tablespoons butter – For sautéing and richness
• 1 large onion, diced – The flavor foundation
• 3 cloves garlic, minced – Because garlic makes everything better
• 3 large carrots, peeled and diced – Adds sweetness and color
• 3 celery stalks, diced – Classic soup vegetable
• ¼ cup all-purpose flour – For thickening
• 6 cups turkey or chicken broth – Homemade from the carcass is amazing
• 2 bay leaves – Don’t skip these
• 1 teaspoon dried thyme – Earthy and aromatic
• 1 teaspoon dried sage – Gives it that Thanksgiving vibe
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper

Turkey and Vegetables

• 3-4 cups cooked turkey, shredded or diced – White meat, dark meat, or both
• 3 medium Yukon Gold potatoes, diced – About 1-inch cubes
• 1 cup frozen peas – Adds color and sweetness
• 1 cup heavy cream – For that luxurious creaminess
• ½ cup whole milk – Thins it out slightly

Garnishes

• Fresh parsley, chopped – Brightens everything up
• Extra black pepper – For serving
• Crusty bread – Essential for dipping

Ingredient Notes & Substitutions

Turkey: Use whatever leftover turkey you have—breast, thigh, drumstick meat, whatever. Dark meat actually works better than breast because it stays more moist, but a mix is ideal. If your turkey is particularly dry, don’t worry—the creamy broth will fix that.

Broth: If you made stock from your turkey carcass, use that—it’s liquid gold and adds incredible depth. Otherwise, good quality chicken or turkey broth works great. Low-sodium is better so you can control the salt level.

Butter and Cream: This is what makes the soup rich and comforting. You can substitute olive oil for butter and half-and-half for heavy cream if you want to lighten it up, but it won’t be quite as luxurious.

Flour: This thickens the soup and creates that creamy consistency. For gluten-free, use a gluten-free flour blend or cornstarch slurry instead.

Potatoes: Yukon Gold potatoes are perfect—they’re creamy and hold their shape. Russets work but tend to break down more. Red potatoes are fine but can be a bit waxy.

Vegetables: The carrot-celery-onion base is classic, but you can add whatever leftover vegetables you have. Leftover green beans? Toss them in. Roasted Brussels sprouts? Chop them up and add them. This soup is very forgiving.

Dairy-Free Option: Use olive oil instead of butter, and substitute coconut cream or cashew cream for the dairy. It won’t taste exactly the same, but it’ll still be delicious.

How to Make Leftover Turkey Soup (Step-by-Step)

Step 1: Prep Your Ingredients

Dice your onion, carrots, and celery into roughly equal-sized pieces—about ½ inch works well. Cube your potatoes into 1-inch pieces. Shred or dice your leftover turkey into bite-sized pieces, removing any skin or super dry bits.

If you have a leftover turkey carcass, now’s the time to make stock if you haven’t already. Just throw the bones in a pot with water, some onion, carrot, celery, and herbs, and simmer for a few hours. Strain it and you’ve got incredible homemade turkey stock. But honestly, store-bought works fine too.

Step 2: Sauté the Vegetables

Melt the butter in a large pot or Dutch oven over medium heat. Once it’s foamy and fragrant, add your diced onion, carrots, and celery—the classic mirepoix trio.

Sauté for about 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. You want them to release their moisture and start developing some sweetness. Don’t rush this step—it’s building your flavor foundation.

Add the minced garlic and cook for another 30 seconds, stirring constantly. Your kitchen should smell absolutely incredible at this point.

Step 3: Build the Broth

Sprinkle the flour over your sautéed vegetables and stir constantly for about 1-2 minutes. This creates a roux that’ll thicken your soup. You want the flour to cook out that raw taste and coat all the vegetables.

Slowly pour in your turkey or chicken broth while stirring constantly to prevent lumps. Start with just a cup or two, stirring until smooth, then add the rest. This gradual addition helps create a smooth, lump-free base.

Add the bay leaves, thyme, sage, salt, and pepper. Stir everything together and bring to a boil. The mixture should start to thicken slightly as it heats up.

Step 4: Add Turkey and Potatoes

Once your broth is at a boil, add your diced potatoes. Reduce the heat to medium and let it simmer for about 12-15 minutes, or until the potatoes are tender when pierced with a fork.

Add your shredded or diced turkey to the pot. Since it’s already cooked, it just needs to heat through—about 5 minutes. If you add it too early, it can get overcooked and tough.

Stir in the frozen peas during the last 2-3 minutes of cooking. They just need to heat through and add that pop of color.

Step 5: Create the Creamy Finish

Reduce the heat to low. This is important—you don’t want your cream to curdle.

Slowly stir in the heavy cream and milk. Mix them in gently but thoroughly. Watch as your soup transforms into this gorgeous, creamy, pale golden color. It’s honestly kind of satisfying.

Let the soup simmer on low for another 3-5 minutes to let all the flavors meld together. Remove the bay leaves—they’ve done their job.

Taste and adjust your seasoning. You’ll probably need more salt and pepper than you think. Leftover turkey and potatoes both absorb a lot of seasoning, so don’t be shy.

If your soup is too thick (it should be substantial but still soupy), add a splash more broth or milk. If it’s too thin, let it simmer uncovered for a few more minutes to reduce.

Ladle into bowls, garnish with fresh chopped parsley and a crack of black pepper, and serve with crusty bread.

Serving Suggestions

This soup is hearty enough to be a complete meal, but here are some ways to make it even better:

Crusty bread – Non-negotiable. Get a good sourdough or French bread, slice it thick, maybe toast it with some butter. Use it to soak up every last drop of that creamy broth.

Leftover dinner rolls – Got leftover Thanksgiving rolls? Warm them up and serve alongside. They’re perfect for dunking.

Simple green salad – A crisp salad with vinaigrette provides a nice counterpoint to the rich, creamy soup.

Cranberry sauce – This might sound weird, but a small spoonful of leftover cranberry sauce on the side adds a nice sweet-tart contrast to the savory soup. Trust me on this one.

Biscuits – Drop some refrigerated biscuits on top of the soup during the last 15 minutes of cooking for a makeshift pot pie situation. Game changer.

Leftover stuffing – Crumble some leftover stuffing on top of each bowl for added texture and that Thanksgiving flavor.

Wine pairing – A crisp Chardonnay or a light Pinot Noir pairs beautifully with this soup if you’re feeling fancy.

Storage and Reheating Tips

Refrigerator Storage

Store leftover soup in an airtight container in the fridge for up to 4-5 days. The soup will thicken as it sits because the potatoes continue absorbing liquid. This is totally normal and actually some people prefer it thicker.

When reheating, you’ll probably want to add a splash of broth or milk to thin it back out to your preferred consistency. Start with ¼ cup and add more if needed.

Freezer Storage

This soup freezes beautifully for up to 3 months. The cream-based broth holds up surprisingly well in the freezer—way better than you’d expect.

Cool the soup completely before freezing. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion.

Pro tip: Freeze in individual portions so you can thaw just what you need. Future you will be very grateful for this foresight.

Reheating Instructions

From the fridge: Reheat on the stovetop over medium-low heat, stirring occasionally. Add broth or milk to thin if needed. Takes about 7-10 minutes.

From frozen: Thaw overnight in the fridge first for best results, then reheat as above. If you’re in a hurry, you can reheat from frozen on low heat—just be patient and stir frequently. It’ll take 20-25 minutes.

Microwave: Transfer to a microwave-safe bowl and heat in 90-second intervals, stirring between each, until hot throughout. Add a splash of liquid if it’s too thick.

Important: When reheating cream-based soups, keep the heat on medium-low and don’t let it boil aggressively. High heat can cause the cream to separate or curdle.

Final Thoughts

There’s something almost magical about transforming leftovers into something people actually get excited about. That pile of turkey that seemed destined for dry sandwiches becomes this rich, comforting soup that everyone fights over.

When I started cooking through tough times five years ago, I learned that some of the best meals come from working with what you have instead of following rigid recipes. This soup is the perfect example. It adapts to whatever leftovers you’ve got, it’s forgiving if you need to substitute ingredients, and it turns potential food waste into something genuinely delicious.

This leftover turkey soup has become a post-Thanksgiving tradition in my house. The day after the big meal, when nobody wants to cook but everyone’s still hungry, this soup saves the day. It’s comfort food that requires minimal effort and makes you feel good about using every bit of that turkey.

Happy cooking (and smart leftover-ing)!

– Kip