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Easy Leftover Turkey Soup Recipe (One-Pot Method)

Close-up of a white bowl filled with homemade turkey soup, featuring shredded turkey, pasta, carrots, and celery.

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Transform your leftover turkey into a hearty, comforting meal with this simple one-pot soup recipe. It uses accessible ingredients and creates a deeply flavorful broth perfect for chilly evenings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 cups turkey or chicken broth
  • 2 cups cooked, shredded leftover turkey
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup egg noodles or rice (optional)
  • 1/2 cup frozen peas
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the turkey broth. Add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to let the flavors combine.
  5. Add the shredded leftover turkey and the egg noodles or rice (if using). Cook according to noodle package directions, usually about 5 to 8 minutes, until the noodles are tender.
  6. Stir in the frozen peas during the last 2 minutes of cooking.
  7. Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed.
  8. Serve hot with crusty bread for a complete comfort food experience.

Notes

  • If you have a turkey carcass, simmer it in water for several hours before starting to make a richer homemade broth for this recipe.
  • For a creamy turkey soup variation, stir in 1/2 cup of heavy cream or half-and-half during the last 5 minutes of cooking.
  • This soup freezes well; omit the noodles if you plan to freeze large batches, and add them when reheating.

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