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Turn your turkey leftovers into a comforting and delicious turkey soup made with aromatic broth, tender pasta, and fresh vegetables. This quick and easy recipe is a perfect way to repurpose Thanksgiving leftovers and trust me, your family will be asking for seconds!
I always turn my turkey leftovers into soup or a turkey salad—two of my favorite ways to make the most of holiday meals. Ready in just 30 minutes, this hearty one-pot meal is perfect for the busy holiday season. With a little chopping and some stovetop simmering, you’ll have a dish that’s as easy as it is satisfying.
My go-to mix includes juicy turkey, carrots, celery, onion, parsley, pasta, and a splash of lemon for a bright finish. But feel free to make it your own—swap in rice, different veggies, or your favorite seasonings. It’s a wonderfully versatile recipe for whatever you have on hand.
Nothing beats this warm bowl of turkey soup! And if you have roast chicken instead, no worries—this recipe works just as well, with the same simplicity and incredible flavor!
Watch how to make it
Ingredients
- Cooked turkey meat: You can use any leftovers, such as roast turkey, roasted turkey breast, or roasted turkey legs.
- Turkey broth: This adds depth and complements the turkey’s flavor. I often use homemade turkey broth, but you can also use store-bought or homemade chicken broth.
- Cooked pasta: You can use any already cooked pasta or freshly boil your favorite pasta shapes while the soup simmers. If preferred, substitute with rice or egg noodles.
- Vegetables: I love to add celery, onion, carrots, and parsley (to garnish), but you can use whatever you have in the fridge or your favorites.
- Olive oil: You need just a bit to sauté the veggies.
- Lemon: You will need both lemon juice and a piece of lemon rind for zesty flavor.
- Black pepper: I usually season the soup at the end with a sprinkle of black pepper. I don’t add salt, as the turkey stock is usually salty enough. You can also use the seasoning of your choice (dried thyme, oregano, etc).
- Ginger: If you like a little zing, add some grated ginger.
See the printable recipe card below for full information on ingredients and quantities.
How to make turkey soup
Prepare the veggies: Chop or dice the onion, celery, and carrots. If using ginger, grate it and finely chop the parsley. Cut one piece of lemon rind. Finally, if needed, shred or dice your turkey carcass—I like to cut it into 1- to 2-bite pieces.
Sauté the Veggies: In a large saucepan, heat the olive oil over medium heat. As soon as it’s hot, add the chopped onions, stir, and sauté for a few minutes until translucent.
Then, add the chopped carrots and celery and cook for a few more minutes to allow the vegetables to soften. Make sure to stir occasionally so the roux doesn’t burn at the bottom.
Simmer the Soup: Next, pour in the broth and add the diced or shredded turkey. Stir in the grated ginger (optional) and the lemon rind. Then, bring to a gentle boil.
Then, you can close the lid and lower the heat so the soup can simmer for about 10 minutes. This will allow all the flavors to develop.
Finish and Serve: Next, add the cooked pasta and let it heat in the soup for a couple of minutes. Then, you can stir in the chopped parsley and add the lemon juice for a refreshing, zesty twist.
Finally, sprinkle with black pepper and serve the turkey noodle soup warm. Enjoy!
Serving suggestions
The turkey soup is a delicious meal all on its own. You can also pair it with your favorite bread:
- Fresh baguette
- No-knead crusty bread
- Soft, quick dinner rolls
- Homemade croutons (perfect for using up day-old bread)
- Homemade buttermilk biscuits
- Hot grilled cheese sandwich
Storage and leftovers
- In the fridge: You can store any leftovers in an airtight container in the refrigerator for 3 to 4 days.
- To freeze: It’s best to freeze the soup without the pasta. Place it in a freezer-safe container and keep it in the freezer for up to 3 months. Reheat on the stovetop over medium heat or in the microwave, and then add freshly cooked pasta.
More leftovers recipes
If you try this leftover turkey soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Easy Leftover Turkey Soup
Ingredients
- 3 cups cooked turkey shredded or diced
- 8 cup turkey broth or chicken broth
- 1.5 cups cooked pasta or 1 cup dried
- 1 onion medium
- 3 carrots medium
- 3 celery stalks
- 2 Tbsp olive oil
- 2 Tbsp fresh parsley chopped
- 2 Tbsp lemon juice or to taste
- 1 lemon rind small piece
- 1/2 tsp black pepper or to taste
- 1/2 tsp ginger grated
Instructions
- Chop the onion, carrots, and celery. Finely chop the parsley. Cut one piece of lemon rind. Grate the ginger (optional).
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and saute for 3-4 minutes.
- Add the carrots and celery and cook, stirring occasionally, for about 5 minutes, until the vegetables are softened and fragrant.
- Pour in the broth and add the cooked turkey, lemon rind, and grated ginger (optional). Stir and bring to a gentle boil. Lower the heat, close the lid, and simmer the soup for about 10 minutes to develop the flavors.
- Add the cooked pasta to the pot and stir to combine. Heat through for 2-3 minutes.
- Add the chopped parsley and lemon juice. Serve the turkey soup warm, and enjoy it with a sprinkle of black pepper!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a delicious recipe!