The Thanksgiving feast is over, but you have plenty of leftovers. That's when you need to make Leftover Turkey Soup! Loaded with vegetables, this is so easy to make and delicious!
Why you'll love this recipe
✔️ It's a great way to use up leftovers.
✔️ This soup is easy to make and delicious!
✔️ Sneaking in some extra veggies? Bonus!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- leek
- fresh mushrooms
- fresh garlic
- leftover rotisserie chicken or any cooked chicken or turkey
- chicken or turkey stock
- leftover cooked white rice, brown rice or wild rice
- whole cherry tomatoes
- yams
- cauliflower
- fresh Brussels sprouts
Instructions
This is an overview, for detailed instructions just scroll down to the bottom!
- Preheat oven to 400 degrees
- The first step is to roast the vegetables. Roast the tomatoes, yams, cauliflower and Brussels sprouts. Leave the tomatoes whole. Peel and slice the yams into bite-sized pieces, slice the brussels sprouts in half and break the cauliflower into florets.
- Place everything on a cookie sheet and sprinkle with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper. Roast for 20 minutes, turning once during the process.
- While the veggies are roasting clean the leek. Slice the bottom off the root and remove the dark green end off the leek and discard. Slice the leek in half and run it under cold water. Oftentimes leeks have bits of grime between the layers, so be sure to clean them carefully.
- Heat a large stock pan over medium heat. Add 1 tablespoon of olive oil & 1 tablespoon butter. Add the chopped leeks and mushrooms. Add 1 teaspoon Italian Seasoning and ¼ teaspoon red pepper flakes.
- Sauté for about 10 minutes. Add the garlic and saute another minute or so. Add in the parmesan rind
- When the veggies are roasted, add them to the stock pot with the leeks & mushrooms. Stir to combine. Add the chicken or turkey and 4-6 cups of chicken stock.
- Reduce the heat to low, cover and simmer for 15 minutes stirring occasionally.
Equipment
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FAQ's
Absolutely! If you'd prefer substitute chicken for leftover turkey.
Yes, I've added leftover green bean casserole to the soup. Toss it in, fried onions and all.
Test kitchen tips
- You get tired of turkey sandwiches. This is another great way to use up leftover turkey. Plus you can use up any leftover roasted vegetables as well!
- This is such an easy turkey soup. Finishing it with a squeeze of fresh lemon and minced parsley will make it even better!
- If you grate your own parmesan, save the rind, wrap it well & toss in the freezer. When you're making soup, add it! It adds a delicious depth of flavor. Remove and discard rind before serving.
Variations
- Use leftover chicken instead of turkey.
- Add canned or fresh green beans. You can use any fresh veggies for ad-ins!
- Substitute egg noodles, wild rice blend or even black beans if you'd prefer.
- Homemade stock will make the soup that much better! Follow this recipe if you'd like to make homemade turkey stock. Just substitute the turkey carcass for the chicken.
Storage
Refrigerate - allow to cool completely. Store leftovers in an airtight container and refrigerate for up to three days.
Freezer - I don't recommend freezing this soup. It changes the texture of the vegetables. Enjoy it fresh.
Reheat - You can reheat leftover soup in the microwave or on the stovetop. Either works great.
More great recipe using leftover turkey!
Serve with
- I enjoy a great soup with garlic bread or leftover dinner rolls to sop up all the yummy broth.
- Soup and sandwich is always a hit - why not make a platter of ham and cheese sliders?!! These are so good!
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Leftover Turkey Soup Recipe
Ingredients
- 1 leek chopped
- 1 cup sliced mushrooms
- 2 cloves garlic
- 2 cups cooked chicken or turkey cubed into bite sized pies
- 4 cups chicken or turkey stock
- 1 cup whole cherry tomatoes
- 2 yams
- ½ head cauliflower
- 1 cup fresh Brussels sprouts
- 1 cup cooked rice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
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Instructions
- Preheat oven to 400 degrees
- Start by roasting the tomatoes, yams, cauliflower & brussels sprouts. Leave the tomatoes whole. Peel and slice the yams into bite sized pieces, slice the brussels sprouts in half and break the cauliflower into florets.
- Place the vegetables on a cookie sheet and sprinkle with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper. Roast for 20 minutes, turning one during the process.
- While the veggies are roasting clean the leek. Slice the bottom off the root and remove the dark green end off the leek and discard. Slice the leek in half and run it under cold water. Oftentimes leeks have bits of grime between the layers, so be sure to clean them carefully.
- Heat a large stock pot over medium heat. Add 1 tablespoon of olive oil & 1 tablespoon butter. Add the chopped leeks and mushrooms. Add 1 teaspoon Italian Seasoning and ¼ teaspoon red pepper flakes. Saute for about 10 minutes. Add the garlic and saute another minute or so.
- When the veggies are roasted, add them to the stock pot with the leeks & mushrooms. Stir to combine.
- Add the chicken or turkey, cooked rice and 4-6 cups of chicken stock. Reduce the heat to low, cover and simmer for 15 minutes stirring occasionally.
Lois
This is so good. Just a special way to finish out your holiday meals. The soup is amazing.
Bowl Me Over
Yes and such a great way to use up leftovers, thank you so much!