12 Cozy Leftover Turkey Soup Recipes

A pot of soup is the smartest thing you can do with leftover turkey. The meat is already cooked and seasoned, so all you need is a good base of softened vegetables, a well-flavored broth and about 30 minutes. These 12 cozy soups run from creamy and comforting to bright, brothy and gently spiced, so you can eat turkey all week without getting bored.

If you saved the carcass, simmer it into stock first and every bowl will taste even richer. Each recipe reheats the turkey to 165°F (74°C), and most keep for 3 to 4 days in the fridge or freeze for up to 3 months, which makes them ideal for packing lunches.

1. Creamy Turkey Wild Rice Soup

Nutty wild rice, earthy mushrooms and shredded turkey simmer in a thyme-scented broth that is finished with a splash of cream. It is thick, velvety and exactly what a cold post-holiday evening calls for.

Servings: 6 · Total time: 1 hour 10 minutes

Ingredients

• 3 tablespoons butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 8 cups turkey or chicken broth
• 1 cup wild rice blend, rinsed
• 1 teaspoon dried thyme
• 1 bay leaf
• 3 cups shredded cooked turkey
• 1 cup heavy cream
• Salt and black pepper to taste
• Fresh thyme, for garnish

Instructions

1. Melt the butter in a large Dutch oven over medium heat and cook the onion, carrots and celery for 6 minutes until softened.
2. Add the mushrooms and garlic and cook for 5 minutes until the mushrooms release their liquid and start to brown.
3. Sprinkle in the flour and stir for 1 minute, then slowly whisk in the broth.
4. Add the wild rice, thyme and bay leaf, bring to a boil, then cover and simmer for 45 minutes until the rice is tender.
5. Stir in the turkey and cream and simmer until the turkey reaches 165°F (74°C), about 5 minutes. Remove the bay leaf, season and garnish with thyme.

2. Classic Turkey Noodle Soup

This is the soup everyone wants on the Friday after Thanksgiving, with wide egg noodles, sweet carrots and a clear golden broth. Cooking the noodles separately keeps them from going soft if you have leftovers.

Servings: 6 · Total time: 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 carrots, sliced into coins
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 10 cups turkey or chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 3 cups shredded cooked turkey
• 6 ounces wide egg noodles
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions

1. Heat the oil in a large pot over medium heat and cook the onion, carrots and celery for 7 minutes until starting to soften.
2. Add the garlic for 30 seconds, then pour in the broth with the thyme and bay leaf and simmer for 15 minutes.
3. Meanwhile, cook the noodles in a separate pot of salted water until just tender, then drain.
4. Add the turkey to the soup and simmer until it reaches 165°F (74°C).
5. Stir in the parsley and lemon juice, season, and ladle over the noodles in bowls. Store noodles and soup separately.

3. Turkey Tortilla Soup

Smoky chipotle, cumin and fire-roasted tomatoes give this brothy soup plenty of warmth, while corn and black beans make it hearty. Pile on crisp tortilla strips, avocado and lime at the table.

Servings: 6 · Total time: 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 chipotle pepper in adobo, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 6 cups turkey or chicken broth
• 1 (15-ounce) can black beans, rinsed
• 1 cup frozen corn
• 3 cups shredded cooked turkey
• Juice of 1 lime
• Tortilla strips, sliced avocado, cilantro and lime wedges, for serving

Instructions

1. Heat the oil in a large pot over medium heat and cook the onion and bell pepper for 5 minutes.
2. Stir in the garlic, chipotle, cumin and chili powder for 1 minute until fragrant.
3. Add the tomatoes and broth, bring to a simmer and cook for 15 minutes.
4. Add the beans, corn and turkey and simmer until the turkey reaches 165°F (74°C), about 5 minutes.
5. Stir in the lime juice, season with salt and top each bowl with tortilla strips, avocado and cilantro.

4. Turkey, White Bean and Kale Soup

Creamy cannellini beans, dark kale and a Parmesan rind turn a simple broth into something deeply savory. It is a lighter, Tuscan-style bowl that still feels like a proper meal with crusty bread.

Servings: 6 · Total time: 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 (14.5-ounce) can diced tomatoes
• 7 cups turkey or chicken broth
• 1 Parmesan rind (optional)
• 2 (15-ounce) cans cannellini beans, rinsed
• 2 cups shredded cooked turkey
• 1 bunch kale, stems removed and chopped
• Salt and black pepper to taste
• Grated Parmesan, for serving

Instructions

1. Heat the oil in a large pot over medium heat and cook the onion, carrots and celery for 7 minutes.
2. Add the garlic and pepper flakes for 1 minute, then add the tomatoes, broth and Parmesan rind.
3. Simmer for 15 minutes, then mash a quarter of the beans and add all the beans to the pot.
4. Stir in the turkey and kale and simmer for 5 minutes until the kale is tender and the turkey reaches 165°F (74°C).
5. Remove the rind, season and serve topped with grated Parmesan.

5. Loaded Turkey Potato Soup

Think of a loaded baked potato in soup form, with tender potatoes, sharp cheddar, crisp turkey bacon and chives. Partly mashing the potatoes gives a thick, creamy texture without much extra cream.

Servings: 6 · Total time: 45 minutes

Ingredients

• 4 slices turkey bacon, chopped
• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 5 cups turkey or chicken broth
• 2 pounds Yukon Gold potatoes, peeled and diced
• 1 cup whole milk
• 2 cups diced cooked turkey
• 1 1/2 cups shredded cheddar cheese, plus more for topping
• Salt and black pepper to taste
• Chopped chives and sour cream, for serving

Instructions

1. Cook the turkey bacon in a large pot over medium heat until crisp, then transfer to a paper towel.
2. Add the butter, onion and celery to the pot and cook for 6 minutes, then add the garlic for 30 seconds.
3. Stir in the flour for 1 minute, whisk in the broth and add the potatoes. Simmer for 15 to 18 minutes until the potatoes are very tender.
4. Mash about half the potatoes in the pot, then stir in the milk and turkey and heat until the turkey reaches 165°F (74°C).
5. Off the heat, stir in the cheddar until melted. Season and top with turkey bacon, chives, extra cheese and sour cream.

6. Turkey Minestrone

Packed with zucchini, green beans, beans and small pasta in a tomato broth, this minestrone is a great way to clear out the vegetable drawer too. A spoonful of pesto on top adds a fresh, herby finish.

Servings: 8 · Total time: 45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1 (28-ounce) can crushed tomatoes
• 7 cups turkey or chicken broth
• 1 medium zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 (15-ounce) can kidney beans, rinsed
• 3/4 cup ditalini pasta
• 2 1/2 cups diced cooked turkey
• 2 cups baby spinach
• Salt and black pepper to taste
• Basil pesto and grated Parmesan, for serving

Instructions

1. Heat the oil in a large pot over medium heat and cook the onion, carrots and celery for 7 minutes.
2. Add the garlic and Italian seasoning for 1 minute, then stir in the tomatoes and broth and bring to a boil.
3. Add the zucchini, green beans and kidney beans and simmer for 10 minutes.
4. Stir in the pasta and cook for 8 to 10 minutes until tender.
5. Add the turkey and spinach and simmer until the turkey reaches 165°F (74°C). Season and serve with pesto and Parmesan.

7. Turkey Corn Chowder

Sweet corn, diced potatoes and red pepper give this creamy chowder a lovely balance of sweet and savory. A pinch of smoked paprika adds warmth without any heat.

Servings: 6 · Total time: 40 minutes

Ingredients

• 3 tablespoons butter
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon smoked paprika
• 4 cups turkey or chicken broth
• 1 pound Yukon Gold potatoes, diced
• 3 cups frozen or fresh corn kernels
• 1 1/2 cups half-and-half
• 2 1/2 cups diced cooked turkey
• Salt and black pepper to taste
• Sliced green onions, for garnish

Instructions

1. Melt the butter in a large pot over medium heat and cook the onion, bell pepper and celery for 6 minutes.
2. Add the garlic, flour and paprika and stir for 1 minute.
3. Whisk in the broth, add the potatoes and simmer for 12 minutes until almost tender.
4. Add the corn and half-and-half and simmer for 5 minutes, then blend about a third of the chowder and stir it back in.
5. Add the turkey and heat until it reaches 165°F (74°C). Season and garnish with green onions.

8. Lemon Turkey Orzo Soup

Inspired by Greek avgolemono, this soup is thickened with tempered eggs and lemon juice for a silky, bright broth. It feels light and fresh after a week of rich holiday food.

Servings: 6 · Total time: 35 minutes

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 cups turkey or chicken broth
• 3/4 cup orzo
• 2 1/2 cups shredded cooked turkey
• 3 large eggs
• 1/3 cup fresh lemon juice
• 2 cups baby spinach
• 2 tablespoons chopped fresh dill
• Salt and black pepper to taste

Instructions

1. Heat the oil in a large pot over medium heat and cook the onion, carrots and celery for 6 minutes, then add the garlic.
2. Pour in the broth, bring to a boil and add the orzo. Cook for 8 minutes until tender.
3. Add the turkey and simmer until it reaches 165°F (74°C), then reduce the heat to low.
4. Whisk the eggs and lemon juice in a bowl, then slowly whisk in 2 cups of the hot broth to temper them.
5. Pour the egg mixture back into the pot, stirring constantly, and heat gently without boiling until the soup thickens and reaches 160°F (71°C).
6. Stir in the spinach and dill and season to taste.

9. Turkey Barley Soup

Chewy pearl barley and browned mushrooms make this soup hearty enough to stand in for a stew. It thickens as it sits, so loosen leftovers with a splash of broth when reheating.

Servings: 6 · Total time: 1 hour

Ingredients

• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 8 cups turkey or chicken broth
• 3/4 cup pearl barley, rinsed
• 1 bay leaf
• 3 cups diced cooked turkey
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Heat the oil in a large pot over medium-high heat and brown the mushrooms for 6 minutes.
2. Add the onion, carrots and celery and cook for 6 minutes, then stir in the garlic, tomato paste and thyme for 1 minute.
3. Pour in the broth, add the barley and bay leaf, and simmer covered for 35 to 40 minutes until the barley is tender.
4. Stir in the turkey and simmer until it reaches 165°F (74°C).
5. Remove the bay leaf, add the parsley and season.

10. Ginger Turkey Rice Noodle Soup

A quick aromatic broth infused with charred onion, ginger, star anise and cinnamon gives this bowl a pho-style depth in under an hour. Fresh herbs, bean sprouts and lime make each bowl bright and crunchy.

Servings: 4 · Total time: 50 minutes

Ingredients

• 1 large onion, halved
• 3-inch piece fresh ginger, halved lengthwise
• 8 cups turkey or chicken broth
• 2 star anise
• 1 cinnamon stick
• 3 whole cloves
• 2 tablespoons fish sauce
• 1 tablespoon light brown sugar
• 8 ounces flat rice noodles
• 3 cups thinly sliced cooked turkey
• 2 cups bean sprouts
• Fresh basil, cilantro, sliced chili and lime wedges, for serving

Instructions

1. Char the onion and ginger cut-side down in a dry pot over high heat for 5 minutes.
2. Toast the star anise, cinnamon and cloves in the pot for 1 minute, then add the broth and simmer for 30 minutes.
3. Strain the broth, return it to the pot and season with the fish sauce and sugar.
4. Soak or cook the rice noodles according to the package and divide among bowls.
5. Add the turkey to the simmering broth until it reaches 165°F (74°C), then ladle over the noodles.
6. Top with bean sprouts, herbs, chili and a squeeze of lime.

11. Creamy Turkey Gnocchi Soup

Pillowy potato gnocchi cook right in a creamy, garlicky broth with turkey and spinach. It is rich and comforting but comes together in about 30 minutes.

Servings: 6 · Total time: 30 minutes

Ingredients

• 3 tablespoons butter
• 1 medium onion, diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 5 cups turkey or chicken broth
• 1 cup half-and-half
• 1 (16-ounce) package shelf-stable potato gnocchi
• 2 1/2 cups shredded cooked turkey
• 3 cups baby spinach
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

1. Melt the butter in a large pot over medium heat and cook the onion, carrots and celery for 6 minutes.
2. Add the garlic and thyme for 30 seconds, then stir in the flour for 1 minute.
3. Whisk in the broth and half-and-half and bring to a gentle simmer.
4. Add the gnocchi and turkey and cook for 4 to 5 minutes until the gnocchi float and the turkey reaches 165°F (74°C).
5. Stir in the spinach and Parmesan until wilted and melted, then season and serve right away.

12. Coconut Curry Turkey Soup

Red curry paste, coconut milk, ginger and lime turn leftover turkey into a fragrant, gently spiced soup. Sweet potato adds body, and a handful of cilantro keeps it fresh.

Servings: 6 · Total time: 35 minutes

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 3 tablespoons red curry paste
• 4 cups turkey or chicken broth
• 2 (13.5-ounce) cans coconut milk
• 1 medium sweet potato, peeled and diced
• 3 cups shredded cooked turkey
• 1 tablespoon fish sauce
• 1 teaspoon light brown sugar
• Juice of 1 lime
• Fresh cilantro and cooked rice, for serving

Instructions

1. Heat the coconut oil in a large pot over medium heat and cook the onion and bell pepper for 5 minutes.
2. Add the garlic, ginger and curry paste and stir for 1 minute until fragrant.
3. Whisk in the broth and coconut milk, add the sweet potato and simmer for 15 minutes until tender.
4. Stir in the turkey, fish sauce and sugar and simmer until the turkey reaches 165°F (74°C).
5. Finish with the lime juice and serve over rice with plenty of cilantro.