Leftover Turkey Soup
A hearty and flavorful soup made with leftover turkey, vegetables, and aromatic herbs. Perfect for using up Thanksgiving leftovers and warming up on a cold day.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken or turkey broth
- 2 cups cooked turkey, shredded or chopped
- 1 cup frozen peas
- 1 cup diced potatoes optional
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preparation Steps
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5–7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Pour in the broth, add the turkey, potatoes (if using), thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 25–30 minutes, or until the vegetables are tender.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Remove the bay leaf. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.