Leftover Turkey Soup with Loads of Vegetables

There’s something incredibly satisfying about transforming leftovers into a brand-new meal that feels both nourishing and exciting. As someone who loves cooking and hates wasting food, I’ve always found joy in creating dishes that breathe new life into what’s already in my fridge. This Leftover Turkey Soup with Loads of Vegetables is one of my go-to recipes after the holidays or any time I have leftover roasted turkey. It’s hearty, flavorful, and packed with wholesome ingredients that make it a complete meal in a bowl.

This soup is not just about using up leftovers—it’s about celebrating them. The tender turkey, combined with a rainbow of vegetables, creates a broth that’s rich, savory, and deeply comforting. Whether you’re looking for a quick weeknight dinner or a way to stretch your groceries, this recipe is a winner. Plus, it’s incredibly versatile, so you can tweak it to suit your taste or whatever veggies you have on hand. Let’s dive in and make something delicious!

What You Need To Make This Recipe

Leftover Turkey: The star of the show! Using leftover roasted turkey adds a depth of flavor that raw turkey just can’t match. It’s already cooked, tender, and infused with the spices from its initial preparation, making it perfect for soups.

Carrots: These sweet, earthy root vegetables add a lovely crunch and a pop of color to the soup. They’re also packed with vitamins and fiber, making this dish even more nutritious.

Celery: A classic soup ingredient, celery brings a subtle bitterness and a refreshing aroma to the broth. It’s a must for building that foundational flavor.

Onion: The base of almost every great soup, onions add sweetness and depth when sautéed. They’re essential for creating a flavorful broth.

Garlic: A flavor powerhouse, garlic adds a pungent, savory note that elevates the entire dish. Don’t skimp on it!

Potatoes: These starchy gems thicken the soup slightly and add a comforting, hearty texture. They’re like little pillows of warmth in every bite.

Green Beans: Fresh or frozen, green beans bring a bright, crisp element to the soup. They’re a great way to sneak in more veggies.

Chicken or Turkey Stock: This forms the base of the soup and ties all the ingredients together. Use homemade if you have it, or a high-quality store-bought version for convenience.

Herbs (Thyme, Bay Leaves, Parsley): Herbs are the secret to a flavorful soup. Thyme and bay leaves add earthy, aromatic notes, while fresh parsley brightens everything up at the end.

Salt and Pepper: Essential for seasoning, they enhance all the other flavors in the soup.

Ingredients List

2 cups leftover roasted turkey, shredded or chopped
2 medium carrots, peeled and sliced
2 celery stalks, chopped
1 medium onion, diced
3 garlic cloves, minced
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
6 cups chicken or turkey stock
1 teaspoon dried thyme (or 3-4 sprigs fresh thyme)
2 bay leaves
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
2 tablespoons olive oil (for sautéing)

How to Make Leftover Turkey Soup with Loads of Vegetables

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables soften and the onions become translucent. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add the Potatoes and Stock

Toss in the diced potatoes and pour in the chicken or turkey stock. Stir to combine, then add the thyme and bay leaves. Bring the mixture to a gentle boil.

Step 3: Simmer the Soup

Reduce the heat to low and let the soup simmer for about 15 minutes, or until the potatoes are tender but not mushy.

Step 4: Add the Turkey and Green Beans

Stir in the leftover turkey and green beans. Let the soup simmer for another 5-7 minutes, just until the green beans are tender and the turkey is heated through.

Step 5: Season and Finish

Taste the soup and season with salt and pepper as needed. Remove the bay leaves and thyme sprigs (if using fresh). Stir in the chopped parsley for a fresh, vibrant finish.

Step 6: Serve and Enjoy

Ladle the soup into bowls and serve warm. It’s perfect with a slice of crusty bread or a sprinkle of grated Parmesan on top.

Tips for Making This Recipe

Use Homemade Stock: If you have homemade turkey or chicken stock, it will take this soup to the next level. The flavor is unmatched!
Customize the Veggies: Don’t have green beans? Use zucchini, peas, or corn instead. This recipe is very forgiving.
Add Grains: For a heartier soup, toss in cooked rice, quinoa, or pasta during the last few minutes of cooking.
Freeze for Later: This soup freezes beautifully. Store it in airtight containers for up to 3 months.
Boost the Flavor: Add a splash of lemon juice or a pinch of red pepper flakes for a little extra zing.

FAQs

Can I use raw turkey instead of leftover turkey?
Yes, you can! Simply cook the raw turkey in the pot before adding the vegetables, or use ground turkey for a quicker option.

Can I make this soup vegetarian?
Absolutely. Swap the turkey for beans (like white beans or chickpeas) and use vegetable stock instead of chicken or turkey stock.

How long will this soup keep in the fridge?
Store it in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.

Can I use frozen vegetables?
Yes, frozen vegetables work well in this recipe. Just add them directly to the soup—no need to thaw.

What’s the best way to reheat this soup?
Reheat it on the stovetop over medium heat until warmed through. Add a splash of stock or water if the soup has thickened too much.

This Leftover Turkey Soup with Loads of Vegetables is a celebration of simplicity, flavor, and resourcefulness. It’s a recipe that proves leftovers can be just as exciting as the main event. Enjoy!