Leftover Turkey Soups for the Day After Thanksgiving

Some years, I am so done with turkey that by the time everything is done, I'm so done! Or, if I actually save the leftovers, I find it hard to convince everyone to keep eating turkey for another three to five days.

This year I'm planning on making my turkey work for me! With this turkey-inspired round-up as my companion, I'll be able to create tasty leftovers, unique from day to day, while also making my recovery after the holidays a little easier with a plan!

Turkey Noodle Soup

Turkey soup is a quick way to get the mileage out of festive leftovers and is super easy to make. The key to making this noodle soup pop is to actually prep, serve and store the noodles separately. The soup is poured over the noodles for meal time.

Leigh Fowler

Turkey Noodle Soup

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Ingredients Method

Ingredients

  

• 1 tbsp unsalted butter
• 1 medium yellow onion diced
• 2 carrots cut into thin half-moons
• 2 celery stalks thinly sliced
• 2 garlic cloves minced
• 7 cups low-sodium turkey broth
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp fine salt for soup
• 1/4 tsp black pepper
• 4 cups cooked roast turkey skin removed and cut into bite-size pieces
• 6 oz dry medium egg noodles
• 6 cups water for noodles
• 1 tsp fine salt for noodle water

Method

 

1. Melt butter in 6-quart soup pot over medium. Cook onion, carrots, and celery 7 minutes until starting to soften; add garlic 30 seconds.
2. Add broth, bay, thyme, soup salt, and pepper. Gently simmer 15 minutes until carrots tender.
3. Meanwhile, boil noodle water with teaspoon salt separately. Cook noodles according to package, about 7 to 9 minutes, until just tender; drain.
4. Add turkey; gently simmer 5 to 8 minutes to 165°F. Remove bay.
5. Divide noodles among 6 bowls; ladle soup over. Store leftover noodles separately from soup.

Turkey Rice Soup

If you want to gourmet up your turkey soup, this may be the easiest way to make it feel "creamy" without the cream! It's step 4: the egg prep! Cooking the rice into the soup also makes this a very low-touch meal prep after a big turkey dinner!

Leigh Fowler

Turkey Rice Soup

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 tbsp olive oil
• 1 small yellow onion finely diced
• 1 celery stalk finely diced
• 6 cups low-sodium turkey broth
• 1/2 cup dry long-grain white rice rinsed and drained
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 3 cups cooked roast turkey skin removed and diced
• 2 large eggs
• 1 large egg yolk
• 1/4 cup fresh lemon juice

Method

 

1. Heat oil in 6-quart pot over medium. Soften onion and celery 5 minutes; add broth, rice, salt, and pepper.
2. Simmer loosely covered 16 to 20 minutes, stirring occasionally, until rice tender.
3. Add turkey; gently simmer 5 to 7 minutes to 165°F. Reduce to lowest heat.
4. Whisk eggs, yolk, and lemon juice. Slowly whisk in 1 cup hot broth in thin stream to gradually warm eggs.
5. Return mixture to soup; gently heat 2 to 3 minutes, stirring, to 165°F without boiling. Remove from heat; serve immediately.

Turkey Wild Rice Soup

I'm not going to lie, I am not a fan of wild rice partly because of its extended prep time and partly because of its distinct flavor and taste. The first thing I might do is swap out the rice because I love butternut squash and I don't want to miss out on using it in another recipe.

Additionally, note the chunky and smooth texture that will be a result from the mixture of blended smooth components and then adding in the rice and turkey chunks!

Leigh Fowler

Turkey Wild Rice Soup

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Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3/4 cup pure wild rice rinsed
• 3 cups water for rice
• 1 lb peeled butternut squash cut into 3/4-inch cubes
• 1 tbsp olive oil divided
• 1 small yellow onion diced
• 1 garlic clove minced
• 1/2 tsp dried sage
• 5 cups low-sodium turkey broth
• 1/2 cup additional low-sodium turkey broth reserved as needed
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 3 cups cooked roast turkey skin removed and diced
• 3/4 cup half-and-half

Method

 

1. Boil wild rice with its 3 cups water in saucepan. Cover; simmer on low 45 to 55 minutes until tender with some grains split. Drain excess.
2. Meanwhile, heat oven to 425°F. Toss squash with 2 teaspoons oil on rimmed sheet; roast 25 to 30 minutes, turning once, until tender with browned edges.
3. Heat remaining oil in 6-quart soup pot; cook onion 5 minutes. Add garlic and sage 30 seconds, then broth, salt, pepper, and squash. Simmer 5 minutes.
4. Immersion-blend smooth, blade submerged. Add cooked rice and turkey; gently simmer 5 to 8 minutes until turkey 165°F.
5. Add half-and-half; gently warm 2 minutes without hard boiling. Gradually add reserved broth if needed for pourable soup; serve.

Creamy Turkey and Dumplings Soup

The leeks and parsnips will create a new flavor if you're tired of the carrots and onion base for turkey soup; this alternative is equally as flavourful. Not only that, it will break up the monotony that sometimes occurs when it comes to soup season!

Ever made dumplings from scratch? The method for this recipe will walk you through working with these ingredients to create dumpling strips as one of the stars of this show.

Crockpot Turkey Tortilla Soup

Turkey soup can be really healthy and fulfilling when done right, and this one delivers, along with some Southwestern flavor to boot! I love to throw on a bit of crunch with my soups (like crackers or tortilla chips), and in the past I've struggled with store-bought ones that are too salty.

I love that this recipe walks you through the prep to make homemade baked tortilla strips as an alternative.

Leigh Fowler

Crockpot Turkey Tortilla Soup

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Prep Time 20 minutes mins

Cook Time 4 hours hrs 25 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 can 28 oz crushed tomatoes
• 4 cups low-sodium turkey broth
• 1 small yellow onion finely diced
• 2 garlic cloves minced
• 1 can 15 oz black beans, drained and rinsed
• 1 medium zucchini cut into 1/2-inch pieces
• 1 tsp ground cumin
• 1 tsp mild chili powder
• 1/2 tsp fine salt
• 4 cups cooked roast turkey skin removed and cut into short strips
• 6 small corn tortillas cut into thin strips
• 2 tsp neutral oil
• 1/8 tsp fine salt for tortilla strips
• 1 tbsp fresh lime juice

Method

 

1. Mix tomatoes, broth, onion, garlic, beans, zucchini, cumin, chili powder, and soup salt in 6-quart slow cooker. Cover; cook on low 4 hours until onion and zucchini tender.
2. Near end, heat oven to 400°F. Toss tortilla strips with oil and 1/8 teaspoon salt on rimmed sheet; bake 10 to 14 minutes, turning once, until crisp and lightly golden.
3. Add refrigerated turkey; cover and cook on high 15 to 25 minutes to 165°F, stirring once to distribute.
4. Add lime juice; divide turkey, vegetables, beans, and broth among 6 bowls.
5. Top each with one-sixth tortilla strips just before eating. Keep strips separate from saved soup.

Turkey Pot Pie Soup

Turkey pot pie in a soup!?! I'm in heaven. The cream for this soup base is not dairy; rather, it's pureed potatoes!

There is nothing I like more than homemade baked goods, but I usually avoid them because I don't know where to start. I love that this recipe delivers the low-touch steps, including crispy homemade cracker/bread bites for the full soup immersion experience!

Turkey Vegetable Soup

I'm not sure about the spotlight ingredient in this soup, folks! It's not for everyone! You either love roasted turkey skin, or you don't.

What is interesting is that if you have any leftovers after turkey dinner, they will flavor the base of this dish, making it hearty with the addition of cabbage, potatoes, and green beans.

Leigh Fowler

Turkey Vegetable Soup

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 tbsp olive oil
• 1 small yellow onion diced
• 2 garlic cloves minced
• 8 oz Yukon Gold potatoes cut into 1/2-inch cubes
• 2 cups green cabbage cut into small pieces
• 6 cups low-sodium turkey broth
• 1 bay leaf
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 1 1/2 cups green beans trimmed and cut into 1-inch pieces
• 1 small zucchini cut into 1/2-inch cubes
• 3 cups cooked roast turkey skin removed and diced
• 1 tsp white wine vinegar

Method

 

1. Heat oil in 6-quart pot; cook onion over medium 5 minutes. Add garlic 30 seconds, then potatoes, cabbage, broth, bay, salt, and pepper.
2. Simmer 12 to 15 minutes until potatoes almost tender.
3. Add beans and zucchini; simmer 7 to 9 minutes until all vegetables tender but holding shape.
4. Add turkey; gently simmer 5 to 8 minutes to 165°F. Remove bay.
5. Add vinegar; divide turkey, vegetables, and broth evenly among 6 bowls.

Turkey Barley Soup

I used to eat a barley soup growing up that I absolutely loved. If the vegetable soup did not have barley in it, it just wasn't the same. I love that this recipe includes this ingredient from my childhood and gives the traditional turkey soup a run for the money!

I wouldn't change this recipe, but I would actually throw on some salted crackers (for memory's sake) and stir them in for the ultimate lunch escape!

Leftover Turkey Chili

I've often used ground turkey for my meat-based chili but I actually have never thought of using roast turkey for chili until now. The technique of charring the tomatoes, onion and garlic in step 1 gives this chili soup even more dimension of flavour.

I actually want to convert this recipe into an actual chili, forget the soup – with its turkey chunks, roasted flavours and Southwestern spices, it may be the new house favourite.

Leigh Fowler

Leftover Turkey Chili

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 2 lbs ripe Roma tomatoes halved
• 1 medium yellow onion cut into thick wedges
• 3 garlic cloves peeled
• 1 tbsp neutral oil
• 3 cups low-sodium turkey broth divided
• 1 tsp minced chipotle pepper in adobo
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp unsweetened cocoa powder
• 1/2 tsp fine salt
• 2 cans 15 oz each butter beans, drained and rinsed
• 4 cups cooked roast turkey skin removed and cut into bite-size chunks
• 2 tbsp masa harina
• 1/4 cup water
• 1 tbsp fresh lime juice

Method

 

1. Heat broiler, rack about 6 inches below. Toss tomatoes, onion, and garlic with oil on rimmed broiler-safe sheet. Broil 10 to 14 minutes, turning onion once, until tomatoes softened with dark patches. Remove garlic early if browning first.
2. Blend vegetables with 1 cup broth and chipotle mostly smooth, following hot-ingredient blender instructions. Pour into 6-quart pot; add remaining broth, cumin, paprika, cocoa, and salt.
3. Simmer uncovered 15 minutes, stirring often. Add beans; simmer 5 minutes.
4. Whisk masa with water smooth; add to chili with turkey. Gently simmer 5 to 8 minutes until lightly thickened and turkey 165°F.
5. Add lime juice; rest 3 minutes. Serve without shredding turkey chunks.

Turkey Gnocchi Soup

Here is the thing: I have maybe cooked gnocchi once in my life, and I think I burned it. I love that this recipe recommends shelf-stable potato gnocchi that often requires about 3-5 minutes of cooking.

Before mixing everything together, don't forget to puree the ingredients from steps 1 and 2 before adding the turkey, gnocchi, and cream.

Leigh Fowler

Turkey Gnocchi Soup

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 tbsp olive oil
• 1 small yellow onion diced
• 2 garlic cloves minced
• 1 jar 12 oz roasted red peppers, drained and chopped
• 1 tbsp tomato paste
• 5 cups low-sodium turkey broth
• 1/2 tsp dried basil
• 1/4 tsp fine salt
• 1/4 tsp black pepper
• 3 cups cooked roast turkey skin removed and diced
• 1 package 16 oz shelf-stable potato gnocchi
• 3 cups baby spinach roughly chopped
• 1/2 cup heavy cream

Method

 

1. Heat oil in 6-quart pot over medium; cook onion 5 minutes. Add garlic and paste 1 minute, then peppers, broth, basil, salt, and pepper.
2. Simmer 8 minutes until onion very soft. Immersion-blend smooth, blade submerged.
3. Add turkey; gently simmer 5 to 7 minutes to 165°F.
4. Add gnocchi; cook according to package, about 3 to 5 minutes, until tender. Fold in spinach to wilt.
5. Add cream; gently warm 1 minute without hard boiling. Serve promptly while dumplings remain distinct.

Turkey Carcass Soup

There is nothing more satisfying than using the WHOLE turkey and reducing your waste. If that is your jam, you're going to love this recipe's method steps.

You do need to plan ahead because steps 1 and 2 require about 6-7 hours of slow cooker time. I'd probably put it in the night before so that I can strain it in the morning and have the rest of the soup ready for lunchtime.

Leigh Fowler

Turkey Carcass Soup

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Prep Time 30 minutes mins

Cook Time 9 hours hrs 10 minutes mins

Total Time 9 hours hrs 40 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 cooked roast turkey carcass about 2 to 3 lbs, edible meat removed and reserved separately
• 1 large yellow onion quartered, for stock
• 2 carrots roughly chopped, for stock
• 2 celery stalks roughly chopped, for stock
• 1 bay leaf
• 1/2 tsp whole black peppercorns
• 12 cups water for stock
• 2 cups additional water reserved to adjust strained stock yield if needed
• 3/4 cup dry French green lentils rinsed and picked over
• 1 small turnip about 8 oz, peeled and cut into 1/2-inch cubes
• 1 fresh carrot finely diced, for soup
• 1/2 tsp fine salt
• 3 cups cooked roast turkey skin removed and diced
• 1 tbsp fresh lemon juice

Method

 

1. Break carcass to fit 8-quart slow cooker. Add stock onion, carrots, celery, bay, peppercorns, and 12 cups water, staying below maximum-fill line. Cover.
2. Cook on high 1 hour, then low 6 to 7 hours. Keep reserved turkey refrigerated meanwhile.
3. Tong-lift large bones; fine-mesh strain into large heatproof container. Discard bones, peppercorns, and spent vegetables; skim excess fat.
4. Measure 8 cups stock into 6-quart pot, adding reserved water only if needed. Promptly cool and refrigerate or freeze excess stock. Add lentils, fresh carrot, and salt; simmer.
5. Simmer 15 minutes; add turnip and cook 20 to 25 minutes more until both tender.
6. Add refrigerated turkey; simmer 5 to 8 minutes to 165°F. Add lemon juice; serve, checking no bone fragments entered stock.

Turkey and Stuffing Dumpling Soup

The star of this show is the dumpling how-to that ups your turkey soup game. While the soup simmers, your main job with this soup prep is the dumplings!

Step 2 gives you a much-needed but rarely shared test process to make sure your dough is ready for dipping! Bonus if you have slotted spoons at the ready for the ultimate dumpling soup serving experience!