I eagerly anticipate every holiday season and that glorious moment when the golden brown, divine turkey comes out of the oven and permeates the house with the smell of the best scent in the world. But the enchantment truly begins the following morning when I awake to find the contents of my fridge overflowing with leftovers. Don’t get me wrong I’ll never look down my nose at a turkey sandwich but there’s just something so cozy and comforting about taking all those odds and ends leftover and coming up with one great big pot of soup. It’s like giving the holiday an encore performance, it’s less expensive, and it’s keeping everyone well fed and happy. These 15 turkey soup recipes are my standby’s, each of them uniquely nuanced, ranging from comfort food staple to flavor that will take you on a world tour. Take a spoon, and let’s take those leftovers to their well-deserved glory!
1. Old Fashioned Turkey and Veggie Soup
Fast and Easy Turkey Pot Pie
This recipe offers a quick and convenient way to transform leftover turkey into a comforting pot pie. Combining pre-made pastry with a simple filling of turkey, mixed vegetables, cream of chicken soup, and Cheddar cheese, it’s a hearty and satisfying meal that comes together with minimal effort, perfect for a busy weeknight.
Equipment
- 1 9-inch Pie Dish
- 1 Large Mixing Bowl
- 1 Spatula or Large Spoon For mixing and transferring filling
- 1 Set of Measuring Spoons For seasonings
- 1 Sharp Knife For trimming pastry and cutting vents
Ingredients
Main
- 1 14.1 ounce package pastry for 9-inch double-crust pie
- 2 cups chopped leftover turkey
- 1 16 ounce package frozen mixed vegetables, thawed and drained
- 1 10.5 ounce can condensed cream of chicken soup
- 0.5 cup shredded Cheddar cheese
- 1 teaspoon seasoned salt
- 1 teaspoon seasoned pepper blend
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the chopped leftover turkey, thawed and well-drained frozen mixed vegetables, condensed cream of chicken soup, shredded Cheddar cheese, seasoned salt, and seasoned pepper blend. Mix thoroughly until all ingredients are evenly distributed.
- Unroll one sheet of the pie pastry and carefully press it into a 9-inch pie dish, ensuring it fits snugly against the bottom and sides.
- Evenly spoon the prepared turkey and vegetable filling into the pie crust.
- Place the second sheet of pie pastry over the filling. Trim any excess pastry from the edges, leaving about a 1/2-inch overhang.
- Fold the overhang of the top crust under the bottom crust edge and crimp the edges together to seal the pie.
- Cut several slits or a decorative design into the top crust to create vents for steam to escape during baking.
- Place the pie dish on a baking sheet (to catch any potential spills) and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges of the pie crust begin to brown too quickly, loosely cover them with aluminum foil for the remaining baking time.
- Remove the pie from the oven and let it stand for 5-10 minutes before slicing and serving, allowing the filling to set slightly.
Notes
For a richer filling, consider sautéing a small diced onion and a stalk of celery before adding them to the mixture; this builds a foundational layer of flavor. Ensure the thawed mixed vegetables are thoroughly drained to prevent a watery pie filling, which can make the crust soggy. To achieve a beautiful golden-brown crust, brush the top with an egg wash (one egg beaten with a tablespoon of water) before baking. If the edges of your pie crust start browning too quickly, loosely cover them with aluminum foil to prevent burning while the center finishes cooking. Don’t skip cutting vents in the top crust; this allows steam to escape and prevents the pie from bursting.
My go to soup when I’m in the mood for something straightforward but tastes like a home comfort. I add shredded turkey, diced onions, carrots, and celery into a pot of chicken or turkey stock. A sprinkle of thyme and rosemary gives it that festive smell of Christmas all over again. It’s a single pot meal so washing up is reduced to the bare essentials, and the vegetables get seasoned enough to serve everyone. Serve some crusty bread alongside for dipping, and it’s a warm, comforting evening meal that even my fussiest eaters at home devour.
2. Creamy Turkey and Wild Rice Soup
Turkey Wild Rice Soup
This recipe transforms leftover roasted turkey into a comforting and hearty wild rice soup. It features a creamy roux base with sautéed onion, celery, and carrots, enriched with turkey broth and finished with tender wild rice, chopped turkey, and a touch of half-and-half for a rich, satisfying meal.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Whisk
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Cups and Spoons
Ingredients
Main
- 6 tablespoons butter
- 0.25 cup diced onion
- 0.25 cup diced celery
- 1/3 cup all-purpose flour
- 4 cups turkey broth
- 1/3 cup shredded carrots
- 2 cups chopped leftover roasted turkey
- 2 cups cooked wild rice
- 0.25 cup chopped slivered almonds
- 0.5 teaspoon kosher salt or to taste
- 0.5 teaspoon ground black pepper or to taste
- 0.5 teaspoon lemon juice
- 0.75 cup half-and-half
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion and celery, and sauté until softened, about 5-7 minutes.
- Sprinkle the all-purpose flour over the sautéed vegetables. Cook, stirring constantly with a whisk, for 2-3 minutes to form a roux, ensuring no raw flour taste.
- Gradually whisk in the turkey broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken.
- Stir in the shredded carrots and continue to simmer for about 5 minutes, allowing the carrots to soften slightly.
- Add the chopped leftover roasted turkey and cooked wild rice to the soup.
- Season the soup with kosher salt and ground black pepper to taste.
- Stir in the lemon juice, which will brighten the flavors and balance the richness.
- Gently stir in the half-and-half. Heat the soup through thoroughly, ensuring it does not come to a rolling boil after adding the half-and-half, as it may curdle.
- Ladle the hot soup into bowls and garnish with chopped slivered almonds before serving.
Notes
1. Achieving a smooth roux is key for a creamy soup; cook the butter and flour mixture over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant, to eliminate any raw flour taste.2. Adjust seasoning (salt and pepper) to taste after adding the turkey broth, as broth sodium levels vary. The touch of lemon juice at the end brightens the entire soup, cutting through the richness.3. For enhanced texture and flavor, toast the slivered almonds lightly before adding them as a garnish or incorporate them briefly at the end of cooking.4. If the soup becomes too thick, thin it with a little more turkey broth or even water until desired consistency is reached.
If I’m in the mood for something rich, this soup is my go-to. It’s filled with shredded turkey and chewy wild rice in a rich broth I topped mine with a spash of cream, but half and half works just as well. The onions, mushrooms, carrots, and celery add that homey, earthy taste, with a sprinkle of thyme and sage to help it all come together. It’s something you’d get at a fancy restaurant, but it’s so simple to prepare at home. Serve with warm biscuits or a salad, and you’ve got a meal that feels like a treat.
3. Spicy Southwest Turkey Soup
‘Adios, Turkey’ Casserole
This ‘Adios, Turkey’ Casserole is a hearty and flavorful dish perfect for transforming leftover cooked turkey. It combines turkey with a creamy sauce, diced vegetables, and two types of cheese, all baked until bubbly and golden. A comforting and satisfying meal.
Equipment
- 1 9×13 inch Casserole Dish
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula for mixing
Ingredients
Main
- 3 cups diced cooked turkey
- 1 10.75 ounce can cream of chicken soup
- 1 10 ounce can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 onion diced
- 1 green bell pepper diced
- 1 cup shredded sharp Cheddar cheese
- 1 6 ounce jar sliced mushrooms, drained
- 1 clove garlic minced
- 1/2 teaspoon chili powder
- 2 tortillas cut into strips
- 1 cup shredded sharp Cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch (or similar size) casserole dish.
- Dice the onion and green bell pepper, and mince the garlic clove.
- In a large mixing bowl, combine the diced cooked turkey, cream of chicken soup, and diced tomatoes with green chile peppers.
- Add the diced onion, diced green bell pepper, drained sliced mushrooms, minced garlic, and 1/2 teaspoon of chili powder to the bowl.
- Add 1 cup of the shredded sharp Cheddar cheese to the mixture.
- Stir all ingredients thoroughly until they are well combined and evenly distributed throughout the mixture.
- Pour the entire casserole mixture into the prepared baking dish, spreading it out into an even layer.
- Evenly arrange the cut tortilla strips over the top of the casserole mixture.
- Generously sprinkle the remaining 1 cup of shredded sharp Cheddar cheese over the tortilla strips.
- Bake for 30 to 40 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted and lightly golden. Let rest for 5-10 minutes before serving.
Notes
To elevate this casserole, consider sautéing the diced onion, green bell pepper, and minced garlic briefly before adding them to the mix; this deepens their flavor. For an extra layer of texture, toast the tortilla strips lightly in a dry pan before layering them, adding a pleasant crispness. Don’t overbake, as it can dry out the turkey; bake until just bubbling and cheese is golden. A touch of smoked paprika or a pinch of cumin can enhance the ‘southwestern’ profile from the RO*TEL. For serving, a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro would add brightness and acidity.
This is only reserved for special evenings when I just feel like cooking something spicy. It’s got a Tex Mex flavor going on, with shredded turkey, black beans, corn, jalapeño, and red bell pepper cooking in a kicked-up broth with cumin and smoked paprika. A squeeze of lime makes it zippy, and I just adore piling it high with such remedies as avocado, tortilla strips, or a sprinkle of cheese. It’s an easy, one pot meal that was good served with cornbread or chips. My friends always request this one when they visit!
4. Barley and Turkey Soup with Root Vegetables
This is a huge, comforting hug on a chilly day. I combine shredded turkey with pearl barley, turnips, carrots, and parsnips in a rosemary and thyme infused broth. The barley gives a chewy texture to every spoonful that makes every bite so fulfilling. It’s ideal for a family meal when you need something filling without the greasiness. Add some crusty bread, and you have a dish that gets everyone into a warm and cheerful disposition.
5. Turkey Tortellini Soup
Leftover Turkey Spinach Tortellini Soup
This comforting Leftover Turkey Spinach Tortellini Soup is a hearty and flavorful dish perfect for a quick, nourishing meal. It combines savory cooked turkey with tender mini cheese tortellini, fresh baby spinach, and sweet grape tomatoes in a rich chicken broth, seasoned with classic herbs. It’s an excellent way to repurpose holiday leftovers into a delicious, easy-to-prepare soup.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Cutting Board
- 1 Chef’s knife
- 1 Ladle for serving
- 1 Measuring Spoons Set
Ingredients
Main
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced celery
- 1/2 cup diced onions
- 3 cloves garlic minced
- 1/2 teaspoon thyme
- 1/4 teaspoon basil
- 8 cups organic free-range chicken broth
- 1 cup mini cheese tortellini
- 2 cups cooked turkey chopped
- 1 1/2 pounds organic baby spinach
- 1 cup organic grape tomatoes halved
- freshly cracked black pepper
- freshly shaved Parmesan cheese for garnish
Instructions
- Heat extra virgin olive oil in a large pot or Dutch oven over medium heat.
- Add diced celery and onions; sauté for 5-7 minutes until softened and translucent.
- Stir in minced garlic, thyme, and basil; cook for another minute until fragrant.
- Pour in the organic free-range chicken broth and bring the mixture to a gentle simmer.
- Add mini cheese tortellini and cook according to package directions until al dente, typically 3-5 minutes.
- Stir in the chopped cooked turkey.
- Add the organic baby spinach and halved organic grape tomatoes.
- Cook for 2-3 minutes, just until the spinach wilts and the tomatoes are slightly softened.
- Season generously with freshly cracked black pepper. Taste and adjust seasoning with salt, if needed.
- Serve hot, garnished with freshly shaved Parmesan cheese.
Notes
For a deeply flavorful soup, ensure your celery and onions are properly softened and caramelized before adding the garlic, which should only cook until fragrant to avoid bitterness. Bloom the dried thyme and basil with the aromatics to release their full potential. Be mindful not to overcook the tortellini; they should be al dente as they will continue to soften in the hot broth. Add the baby spinach and grape tomatoes last, cooking just until the spinach wilts to maintain its vibrant color and nutrients, and the tomatoes slightly soften but retain their shape. Taste and adjust seasoning with salt and freshly cracked black pepper before serving. The quality of your chicken broth significantly impacts the final taste, so opt for organic free-range if possible. This soup is an excellent way to utilize leftover turkey, adding heartiness and flavor.
This is my quick go to when I want something fancy ish with less work. Shredded turkey is mixed with cheesy tortellini, diced tomatoes, and spinach in a full flavored broth with a sprinkle of Italian seasoning. The tortellini makes it fun to eat, such as a pasta meal that you can slurp. Add some fresh basil and Parmesan and it’s an Italian holiday in your own dining room. It’s an absolute crowd-pleaser for wild nights.
6. Coconut Milk Turkey Curry Soup
When I’m craving something spicy and exotic, this curry soup is my go-to.
Sweet potatoes, onions, bell peppers, and shredded turkey cook in a spiced coconut milk broth with a generous measure of curry powder. Coconut milk merely introduces a touch of sweetness to temper the heat, and a squeeze of lime juice and some chopped cilantro provide a bright finish. I adore serving it over rice or naan it’s a tropical utopia in a bowl.
7. Turkey and Lentil Soup with Spinach
Smokey Turkey & Lentil Soup With Garlic Cheese Croutons
This recipe delivers a hearty and comforting Smokey Turkey & Lentil Soup, rich with aromatics, tender lentils, and shredded turkey. It’s elevated by a distinct smoky paprika flavor and served with crispy, savory garlic cheese croutons, making it a complete and satisfying meal perfect for cooler days.
Equipment
- 1 Large stockpot or Dutch oven
- 1 Large Skillet For croutons
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Cups and Spoons
Ingredients
Main
- FOR THE CROUTONS:
- 2 cups Bread Of Your Choosing I Used Great Harvest Nine Grain
- 2 Tablespoons Olive Oil
- 3 cloves Garlic Minced
- ½ teaspoons Garlic Salt
- 1 teaspoon Dried Oregano
- ½ cups Parmesan Cheese Shredded
- FOR THE SOUP:
- 1 Tablespoon Olive Oil
- 1 cup Onions Diced
- 5 cloves Garlic Minced
- 6 cups Low Sodium Chicken Stock
- 1 cup Dried Mixed Lentils Rinsed
- 1 Tablespoon Smoked Paprika
- ½ teaspoons Garlic Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Pepper
- 1-½ cup Celery Chopped
- 1-½ cup Carrots Sliced
- 2 cups Turkey Or Chicken Cooked And Shredded
- 3 cups Power Greens I Used Kale, Spinach, And Swiss Chard
- ½ cups Parmesan Cheese Shredded For Serving
Instructions
- Prepare the croutons: In a large bowl, combine diced bread cubes with olive oil, minced garlic, garlic salt, and dried oregano. Toss until the bread is evenly coated.
- Heat a large skillet over medium heat. Add the seasoned bread cubes and toast, stirring frequently, for 5-7 minutes, or until golden brown and crispy.
- Remove the croutons from heat, immediately toss them with cup shredded Parmesan cheese, and set aside to cool.
- For the soup: In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and sauté for 5-7 minutes until softened and translucent.
- Add 5 cloves of minced garlic to the pot and cook for another minute until fragrant.
- Stir in the rinsed dried mixed lentils, 6 cups of low sodium chicken stock, 1 tablespoon of smoked paprika, teaspoon garlic salt, 1 teaspoon garlic powder, and 1 teaspoon pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender.
- Add the chopped celery and sliced carrots to the simmering soup. Continue to cook for another 10-15 minutes, or until the vegetables are tender-crisp.
- Stir in the 2 cups of cooked and shredded turkey or chicken and 3 cups of power greens. Cook for an additional 2-3 minutes, just until the greens are wilted.
- Taste the soup and adjust seasoning as needed with additional salt and pepper. Ladle the hot soup into bowls and garnish generously with the prepared garlic cheese croutons and additional shredded Parmesan cheese, if desired.
Notes
For the soup base, ensure onions and garlic are properly softened before adding liquids; this caramelization is key to deep flavor. The smoked paprika is vital for the soup’s character; for an extra layer of smokiness, consider a very small dash of liquid smoke or a roasted poblano. Add the power greens right at the very end and cook just until wilted to maintain their vibrant color and nutritional value. When making croutons, monitor them closely to prevent burning the garlic; toast until thoroughly crisp. Always taste and adjust seasoning, especially salt, after the lentils have cooked as flavors concentrate.
This soup is my holiday hangover. Shredded turkey is added to lentils and spinach, along with carrots, celery, and onions for extra flavor. Smoked paprika and cumin add warm, rich flavor. The lentils make it ridiculously filling, and the spinach adds a healthy, fresh twist. Pair it with some crusty bread, and it’s a healthy dinner that fills and puts a smile on your face.
8. Turkey Minestrone Soup
Turkey Minestrone Soup recipes
This recipe yields a hearty Turkey Minestrone Soup, perfect for using leftover cooked turkey. It’s packed with vegetables like carrots, celery, Swiss chard, and green beans, along with cannellini and kidney beans, and ditalini pasta, all simmered in a savory chicken broth.
Equipment
- 1 Large stockpot or Dutch oven
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring Spoons and Cups
- 1 Ladle
Ingredients
Main
- 1 TBS olive oil
- 1 med onion diced
- 3 ribs of celery diced
- 3 large carrots diced
- 2 cloves garlic minced
- 1/2 tsp. dried rosemary
- 1 large bundle of swiss chard about 4-5 leaves
- 10 oz. package of frozen green beans
- 1 – 28 oz. can seasoned diced tomatoes
- 1 large dried bay leaf
- 10 cups low sodium chicken broth or stock
- 1 – 15 oz. can of cannelloni beans rinsed and drained
- 1 – 15 oz. can red kidney beans rinsed and drained
- 1 cup dried ditalini pasta
- 2 cups or more if you like chopped cooked turkey breast (leftovers are great!)
- kosher salt
- freshly ground black pepper
- 1 TBS apple cider vinegar
- parmesan cheese
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add diced onion, celery, and carrots; sauté for 5-7 minutes until softened, then add minced garlic and rosemary, cooking for 1 minute more until fragrant.
- Stir in the canned seasoned diced tomatoes, bay leaf, and chicken broth; bring the mixture to a simmer.
- Add the frozen green beans, rinsed and drained cannellini beans, and red kidney beans to the pot.
- Bring the soup back to a gentle simmer, then add the dried ditalini pasta and cook according to package directions until al dente.
- Stir in the chopped Swiss chard and cooked turkey breast; continue to simmer for 3-5 minutes, or until the chard has wilted.
- Remove and discard the bay leaf.
- Stir in the apple cider vinegar.
- Season generously with kosher salt and freshly ground black pepper to taste.
- Serve hot, garnished with freshly grated Parmesan cheese.
Notes
To build a robust flavor foundation, ensure your mirepoix (onion, celery, carrots) is properly softened and slightly caramelized before adding liquids. For best texture, cook the ditalini pasta separately to al dente, then add it to the soup just before serving, or add it directly to the pot only for the last few minutes of simmering. This prevents the pasta from becoming mushy and absorbing too much broth, leading to a starchy soup. The apple cider vinegar at the end brightens the flavor profile significantly, balancing the richness. Adjust salt and pepper precisely at the very end to account for the broth’s sodium content and the final flavor development.
This minestrone is my way of bringing a little Italian sunshine to my leftovers. Shredded turkey joins zucchini, carrots, celery, cannellini beans, and tiny pasta like ditalini in a tomatoey broth with Italian herbs. It’s colorful, hearty, and comes together so fast. Top it with fresh basil and a sprinkle of Parmesan, and you’ve got a bowl that feels like a warm hug.
9. Turkey Pho on Rice Noodles
Turkey Pho
This Turkey Pho recipe transforms leftover turkey into a comforting, aromatic Vietnamese-inspired noodle soup. Featuring a fragrant broth infused with toasted spices, ginger, and green onions, it’s served with tender turkey, fresh kale, and noodles, finished with customizable garnishes like lime and Sriracha.
Equipment
- 1 Large Stockpot For simmering the pho broth
- 1 Small Dry Skillet For toasting whole spices
- 1 Fine-mesh Sieve To strain solids from the broth
- 1 Chef’s Knife & Cutting Board For preparing aromatics and garnishes
- 1 Ladle For serving the hot pho
Ingredients
Main
- 2 tablespoons coriander seeds
- 4 whole cloves
- 4 whole star anise
- 1 cinnamon stick
- 1 quart homemade turkey stock or homemade or store-bought chicken stock
- 1 bunch green onions green top parts only chopped
- 1 3- inch chunk of ginger sliced and smashed with side of knife
- 1 teaspoon brown sugar or more to taste
- 1 tablespoon fish sauce or more to taste
- 1-2 cup kale chopped into bite-sized pieces
- 1/2 pound leftover turkey breast shredded
- 1 bunch approx. 2 oz. cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)
- 1-2 tablespoon cilantro chopped- for garnish (optional)
- 1-2 tablespoon chopped green onions white parts only, minced- for garnish (optional)
- 1/2 lime cut into wedges
- Sriracha chili sauce to taste
Instructions
- In a small dry skillet, toast the coriander seeds, whole cloves, star anise, and cinnamon stick over medium heat until fragrant, about 2-3 minutes. Set aside.
- In a large stockpot, combine the turkey stock, chopped green onion tops, and sliced and smashed ginger. Add the toasted spices to the stock.
- Bring the mixture to a gentle simmer and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld.
- Carefully strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding all solids. This creates a clear, aromatic broth.
- Return the strained broth to the pot and bring it back to a gentle simmer. Season with brown sugar and fish sauce, tasting and adjusting to your preference.
- While the broth simmers, prepare your noodles according to package instructions, typically by soaking or boiling until al dente. Drain well.
- Divide the cooked noodles among individual serving bowls. Top with shredded leftover turkey breast and chopped kale.
- Ladle the hot, aromatic broth over the noodles, turkey, and kale in each bowl.
- Garnish each serving with fresh cilantro, minced white parts of green onions, and a lime wedge.
- Serve immediately with Sriracha chili sauce on the side for an added kick, if desired.
Notes
1. Toasting the whole spices (coriander, cloves, star anise, cinnamon stick) until fragrant is crucial; it deepens their flavor and aroma significantly. Be careful not to burn them.2. For superior flavor, always prioritize homemade turkey or chicken stock. It provides a richer, more nuanced base than store-bought.3. Adjust the fish sauce and brown sugar to achieve a balanced sweet, savory, and umami profile. Taste as you go.4. Cook noodles separately according to package directions, then drain and rinse. This prevents them from over-absorbing broth and becoming mushy, especially if you’re not serving immediately.5. Add the shredded turkey and chopped kale just before serving, allowing the hot broth to gently warm the turkey and slightly wilt the kale, maintaining their texture.
This pho is my trick for bringing leftovers back completely. I simmer a star anise and ginger broth and serve it over rice noodles and shredded turkey. The key is to garnish it with cilantro, Thai basil, lime, green onions, bean sprouts, and a few slices of jalapeño if you prefer it to have a kick. It’s light, aromatic, and flavor that’s somehow secretly all day long, but it’s fast enough for a weeknight.
10. Turkey and Sweet Potato Soup
Leftover Turkey and Sweet Potato Soup with Black Beans and Lime recipes
This hearty and flavorful soup transforms leftover turkey into a comforting meal. It combines tender sweet potatoes, protein-rich black beans, and aromatic spices like cumin and oregano, all brightened by fresh lime juice. A perfect way to utilize holiday leftovers, offering a nutritious and satisfying dish.
Equipment
- 1 Large Stock Pot or Dutch Oven
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring Spoons and Cups
Ingredients
Main
- 1 cup diced onion 1 small onion
- 1 cup diced celery
- 1 T olive oil
- 3 cups diced sweet potato cut in pieces about 1/2 inch (orange sweet potatoes are often called Yams or Sweet Yams in U.S. stores)
- 2 tsp. dried oregano I used Mexican oregano, but either kind will work
- 2 tsp. ground cumin
- 1 tsp. ground chile powder New Mexico chile powder preferred
- 1/2 tsp. dried sage
- 5 cups turkey stock can use chicken stock
- 2 cans black beans plus liquid
- 2 cups diced leftover turkey
- 2 T diced Anaheim chiles if canned often called “green chiles”; use more if desired
- 1/4 cup fresh squeezed lime juice
- ground black pepper
- salt
Instructions
- Prepare ingredients by dicing the onion, celery, and sweet potatoes to the specified sizes.
- In a large stock pot or Dutch oven, heat the olive oil over medium heat. Add diced onion and celery and cook until softened and translucent, about 5-7 minutes.
- Add the diced sweet potatoes along with oregano, cumin, chile powder, and sage to the pot. Stir well and cook for 2-3 minutes, allowing the spices to become fragrant.
- Pour in the turkey stock and the two cans of black beans, including their liquid. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Stir in the diced leftover turkey and the diced Anaheim chiles.
- Continue to simmer for another 10-15 minutes, allowing all the flavors to meld together and the turkey to heat through completely.
- Remove the soup from the heat and stir in the fresh squeezed lime juice.
- Taste the soup and adjust seasoning with salt and ground black pepper as needed before serving.
Notes
For a robust flavor base, ensure you properly caramelize the diced onion and celery before adding other ingredients; this builds depth. Cut sweet potatoes into uniform 1/2-inch pieces to ensure even cooking. Since you’re using leftover turkey, add it towards the final 10-15 minutes of simmering to prevent it from becoming dry and stringy. The black bean liquid is crucial for thickening the soup and enhancing its earthy flavor, so do not drain. Finish with fresh lime juice off the heat to brighten the soup and balance the richness; adjust salt and pepper to taste at the very end. Using New Mexico chile powder and Mexican oregano will offer a more authentic and nuanced flavor profile.
This soup is a hug in a bowl. I sauté shredded turkey and sweet potatoes in cinnamon, cumin, and smoked paprika broth and then puree half of the soup for creamy texture without adding any cream. It’s so savory, so sweet, so comforting. A sprinkle of parsley adds a splash of freshness. It’s such an outstanding way of keeping fall flavors turning strong.
11. Turkey Wild Rice Soup with Mushrooms
Wild Rice and Leftover Turkey Casserole
This comforting casserole transforms leftover turkey into a hearty meal by combining it with wild rice, cream of mushroom soup, milk, and onion. Baked until bubbly and tender, it’s an easy and delicious way to repurpose holiday leftovers into a satisfying family dinner.
Equipment
- 1 Casserole Dish Approximately 2-quart capacity
- 1 Large Mixing Bowl
- 1 Whisk or Spoon For mixing ingredients
- 1 Set of Measuring Cups
- 1 Cutting Board and Chef’s Knife For chopping onion
Ingredients
Main
- 1 10.75 ounce can cream of mushroom soup
- 2 1/4 cups boiling water
- 2 cups cubed cooked turkey
- 1 6 ounce package wild rice (such as Uncle Ben’s®)
- 1/3 cup milk
- 1/4 cup chopped onion
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease or spray a 2-quart casserole dish.
- In a large mixing bowl, combine the cream of mushroom soup, boiling water, and milk, whisking until the mixture is smooth.
- Stir in the chopped onion, cubed cooked turkey, and the uncooked wild rice from the package. Ensure all ingredients are well distributed.
- Pour the entire mixture into the prepared casserole dish.
- Cover the casserole dish tightly with aluminum foil.
- Bake for 60 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the top is lightly browned and the wild rice is tender.
- Carefully remove the casserole from the oven and let it rest for 5-10 minutes to allow the liquid to set and flavors to meld.
- Serve warm and enjoy your hearty turkey and wild rice casserole.
Notes
For enhanced flavor, consider sautéing the chopped onion with a clove or two of minced garlic before adding to the mixture. To elevate the richness and counteract the processed soup flavor, you can swap the canned cream of mushroom soup for a homemade béchamel sauce with sautéed mushrooms. Ensure your cooked turkey is moist; if it’s on the drier side, a splash of chicken broth in the mix can prevent a dry casserole. For a golden-brown crust and added texture, sprinkle a bit of crumbled butter crackers or breadcrumbs mixed with melted butter over the top during the last 15 minutes of baking. Monitor the casserole to prevent the wild rice from becoming mushy or undercooked; it should be tender-chewy.
This soup is my standard for rich, earthy comfort. Shredded turkey, wild rice, and mushrooms are combined with onions, carrots, and celery and cooked in a rich creamy broth flavored with thyme and sage. I top with cream for richness but coconut milk is lovely as a dairy free substitute. A sprig of parsley on top makes it indulgent. It’s a warm supper that is nice on cold evenings when you just want to be able to huddle up.
12. Turkey Enchilada Soup
Leftover Thanksgiving Turkey Enchiladas
This recipe transforms leftover Thanksgiving turkey into a comforting casserole, layering shredded turkey, creamy soup, diced green chilies, and a blend of cheeses over crumbled tortilla chips. It’s then baked until bubbly and golden, offering a quick, flavorful, and hearty meal perfect for repurposing holiday leftovers.
Equipment
- 1 9×13 inch Baking Dish Essential for assembling and baking the casserole.
- 1 Large Mixing Bowl For combining the soup and chili mixture.
- 1 Chef’s knife For chopping onion and preparing turkey.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Can Opener For opening soup and green chili cans.
Ingredients
Main
- Leftover cooked turkey white or dark meat pieces
- 2 cans cream of celery soup or cream of chicken 1 can diced green chilies
- 1 reg. size pkg. plain tortilla chips crumbled
- 1 8 oz. pkg. Cheddar cheese, grated
- 1 8 oz. pkg. Monterey Jack cheese, grated
- 1 sm. onion chopped
- 1 jar jalapenos optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Shred or dice the leftover cooked turkey into bite-sized pieces. Chop the small onion finely.
- In a large mixing bowl, combine the cream of celery (or chicken) soup, diced green chilies, and chopped onion. Mix thoroughly.
- If using, drain and thinly slice the jalapeños.
- Spread a thin layer of the crumbled tortilla chips evenly across the bottom of the prepared baking dish.
- Evenly distribute the shredded turkey over the chip layer.
- Pour the soup and chili mixture over the turkey, spreading it to cover all pieces. Top with sliced jalapeños if desired.
- Sprinkle both grated Cheddar and Monterey Jack cheeses generously over the entire surface.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Remove from oven and let stand for a few minutes before serving.
Notes
To elevate this simple dish, consider sautéing the chopped onion until translucent before mixing it into the soup base; this mutes its raw pungency and adds a layer of depth. For a richer sauce, use a splash of chicken or turkey stock to thin the condensed soup slightly, ensuring it coats the turkey and chips more evenly. Instead of just crumbling chips, layer them with some whole ones for varied texture. Adjust the spice level with more or less jalapeños, or a pinch of smoked paprika for warmth. Finish with fresh cilantro and a dollop of sour cream for enhanced flavor and visual appeal.
It’s a fiesta in a bowl. Shredded turkey, black beans, and corn cook together in a broth with enchilada sauce, onions, garlic, and red bell pepper. I top it off with mounds of toppings cheese, avocado, cilantro, and crispy tortilla chips. It’s spicy, it’s playful, and great for serving a crowd or just adding some kick to family night.
13. Turkey Barley Soup
Barley Turkey Soup
This hearty barley turkey soup is a comforting meal, combining tender pearl barley, diced vegetables, and savory cooked turkey in a seasoned chicken broth. It’s a nourishing dish that’s simple to prepare, perfect for a warming lunch or dinner.
Equipment
- 1 Large stockpot or Dutch oven Essential for simmering soup ingredients efficiently.
- 1 Cutting Board
- 1 Chef’s knife For dicing vegetables with precision.
- 1 Measuring Cups and Spoons
- 1 Ladle For serving the soup.
Ingredients
Main
- 2 quarts chicken broth
- 1 1/2 cups diced celery
- 1 cup medium pearl barley
- 1 medium onion diced
- 3/4 cup diced carrots
- 1/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/8 teaspoon ground allspice
- 1/8 teaspoon pepper
- dash cayenne pepper
- 2 cups cubed cooked turkey
- 1/4 cup minced fresh parsley
Instructions
- Dice the celery, onion, and carrots into uniform pieces.
- In a large stockpot or Dutch oven, combine the chicken broth, diced celery, medium pearl barley, diced onion, diced carrots, salt, dried thyme, bay leaf, ground allspice, pepper, and a dash of cayenne pepper.
- Bring the mixture to a rolling boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, or until the barley and vegetables are tender.
- Carefully remove and discard the bay leaf from the soup.
- Stir in the cubed cooked turkey into the pot.
- Continue to simmer gently for another 5-10 minutes, allowing the turkey to heat through completely.
- Stir in the minced fresh parsley just before serving.
- Taste the soup and adjust seasoning if necessary, adding more salt or pepper to your preference.
- Serve the hot barley turkey soup into bowls and enjoy.
Notes
To elevate this soup, consider lightly toasting the pearl barley in a dry pan for 2-3 minutes before adding it to the pot; this brings out a nuttier, deeper flavor. For a richer base, lightly sauté the diced onions, celery, and carrots in a tablespoon of olive oil or butter until slightly softened before adding the broth and other ingredients. Ensure your chicken broth is good quality, or use homemade for superior flavor depth. Add the cooked turkey only towards the end of simmering, just long enough to heat through, to prevent it from becoming dry or stringy. Adjust the cayenne pepper to your preferred level of warmth. Freshly minced parsley added right before serving brightens the soup significantly.
When I’m craving something comforting and simple, this barley soup is my go-to. Sliced turkey and pearl barley simmer along with carrots, celery, and onions in a thyme and rosemary broth. The barley provides a chewy, comforting texture that’s so comforting. Serve with warm bread, and it’s a comforting, straightforward dinner on a freezing winter evening.
14. Turkey and Kale Detox Soup
Make-Ahead Detox Turkey Soup Recipe
This recipe creates a light and nourishing make-ahead detox turkey soup, perfect for a healthy meal. It combines lean turkey with a vibrant array of vegetables like celery, leeks, and rainbow chard, simmered in savory stock and brightened with fresh herbs and lemon.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Ladle
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 tablespoons olive oil
- 1 clove garlic smashed
- 2 stalks celery sliced 1/4-inch thick (about 1 cup sliced)
- 2 medium leeks whites and light greens sliced into 1/2-inch half-moons (about 1 1/2 cups sliced)
- 1 bunch rainbow chard stems sliced 1/4-inch thick, leaves torn into 3-inch pieces (about 5 cups torn leaves)
- Kosher salt
- 4 cups homemade or store-bought low sodium chicken or turkey stock
- 1/2 cup picked dill fronds
- 1 small or 1/2 large dried bay leaf
- Freshly ground black pepper
- 2 cups roughly chopped or shredded turkey meat
- 3 tablespoons fresh lemon juice from about 2 lemons
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
Instructions
- Prepare all vegetables: smash garlic, slice celery, prepare leeks by slicing and thoroughly cleaning, and separate chard stems from leaves, slicing stems into 1/4-inch pieces and tearing leaves into 3-inch pieces.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add smashed garlic, sliced celery, and sliced leeks. Sauté gently until softened, about 5-7 minutes.
- Add the sliced chard stems and a pinch of kosher salt. Continue to sauté for another 2-3 minutes, stirring occasionally.
- Pour in the chicken or turkey stock and add the dried bay leaf. Bring the mixture to a gentle simmer.
- Add the roughly chopped or shredded cooked turkey meat to the pot.
- Stir in the torn rainbow chard leaves. Continue to simmer until the chard leaves are just wilted and tender, about 3-5 minutes.
- Carefully remove and discard the bay leaf from the soup.
- Stir in the picked dill fronds, fresh lemon juice, and finely chopped flat-leaf parsley leaves.
- Season the soup with freshly ground black pepper and additional kosher salt to taste, if needed, adjusting for balance.
- Serve the soup hot. This soup can be made ahead and reheated gently for future meals.
Notes
Thoroughly clean leeks after slicing; rinse them well under cold running water to remove any trapped grit. Sauté aromatics gently until softened, not browned, to build a sweet flavor base. Add chard stems before leaves, as they require more cooking time. The quality of your stock is paramount to the soup’s depth; use a good quality low-sodium option. Adjust lemon juice to taste at the very end to ensure it brightens the soup without overpowering it. Fresh herbs like dill and parsley are crucial for the soup’s vibrant, fresh profile.
After all that festive overindulgence, this soup is the solution. Shredded turkey, kale, zucchini, and sweet potato heat in a light broth with a squeeze of lemon for a bit of zest. Kale adds a nutritional kick, and parsley keeps it fresh. It’s simple, full of flavor, and feels virtuous without feeling deprived.
15. Turkey and Butternut Squash Soup
Butternut Squash Noodle Soup with Turkey
This is a comforting and healthy soup featuring tender butternut squash noodles and lean cooked turkey. Simmered in a flavorful low-sodium chicken broth with aromatic vegetables and a hint of smoky chipotle, it offers a nutritious and satisfying meal. It’s a great option for a quick, hearty lunch or dinner with a unique texture twist.
Equipment
- 1 Large stockpot or Dutch oven For simmering the soup
- 1 Cutting Board
- 1 Chef’s knife For chopping vegetables and preparing squash
- 1 Vegetable Peeler Essential for peeling butternut squash
- 1 Spiralizer or Julienne Peeler For creating uniform butternut squash noodles; a sharp knife can also be used for careful julienning
Ingredients
Main
- 6 cups low-sodium chicken broth
- 3 ribs celery chopped
- 0.5 white onion chopped
- 1 teaspoon chopped garlic
- 0.75 teaspoon Mexican oregano
- 0.25 teaspoon ground chipotle chile pepper or to taste
- 0.75 butternut squash peeled and cut into noodle shapes
- 2 cups diced cooked turkey
- 1 teaspoon chopped fresh cilantro or more to taste
Instructions
- Peel and chop the celery and white onion. Mince the garlic. Peel the butternut squash and carefully cut it into thin noodle shapes using a spiralizer, julienne peeler, or a sharp knife.
- In a large stockpot or Dutch oven, combine the low-sodium chicken broth, chopped celery, chopped white onion, minced garlic, Mexican oregano, and ground chipotle chile pepper.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low, then add the prepared butternut squash noodles to the pot.
- Continue to simmer gently for about 8-10 minutes, or until the butternut squash noodles are tender-crisp, being careful not to overcook them to maintain their integrity.
- Stir in the diced cooked turkey and allow it to heat through completely, which should take just a few minutes.
- Stir in the fresh cilantro. Taste the soup and adjust seasonings as needed, adding more chipotle for heat or salt to preference.
- Ladle the hot soup into individual serving bowls.
- Garnish with additional fresh cilantro if desired before serving warm.
Notes
For best results, ensure your butternut squash noodles are uniformly cut to promote even cooking; a spiralizer is ideal, but a sharp julienne peeler or a careful chef’s knife can achieve similar results. Sautéing the celery, onion, and garlic until softened before adding the broth will build a deeper flavor base for your soup. Adjust the chipotle chile pepper to your desired spice level; a little goes a long way. Add the cooked turkey towards the end of the simmering process, just enough to heat it through, to prevent it from becoming dry. Always use low-sodium broth to control the final seasoning of your soup, adjusting salt only after all ingredients have melded. Finish with fresh cilantro for a bright, aromatic lift.
I make this soup regularly during fall. Roasted butternut squash and diced turkey are mixed with cinnamon and nutmeg flavored broth. I puree the squash so that it is a creamy, comforting texture but not overpowering the dish. A sprinkle of parsley or sage adds some holiday flair. It’s a tasty way to repurpose your leftovers again into a holiday treat.
Next time you’re staring at a pile of leftover turkey, don’t just make another sandwich. These 15 soups turn those extras into warm, delicious meals that stretch your holiday budget and keep the cozy vibes going strong. From classic comfort to bold, global flavors, there’s a bowl here for every mood. Your leftovers are about to become the best part of the holiday!
