Introduction

This comforting leftover turkey soup is a warm and hearty way to use up your cooked turkey. Packed with vegetables, tender potatoes, and a creamy thickened milk base, it’s the perfect dish for chilly days or a cozy family meal.

A close-up top view of a creamy stew in a white bowl, filled with chunky pieces of light yellow potatoes, soft orange carrots, and small bits of white chicken. The creamy sauce is light beige with flecks of green herbs scattered on top. A silver spoon rests inside the bowl on the right side, with its handle pointing outwards. The bowl sits on a white marbled surface, and part of a gray cloth napkin is visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons canola oil
2 large carrots, peeled and diced
2 ribs celery, finely chopped
1 medium onion, finely diced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
¼ teaspoon black pepper
¼ teaspoon paprika
3 cups homemade turkey stock (or substitute chicken broth)
1 ½ lbs Yukon gold potatoes, cut into ¾-inch pieces
2 cups leftover cooked turkey, chopped
Thickened Milk:
¼ cup salted butter
3 tablespoons all-purpose flour
1 ½ cups milk (any kind)

Instructions

Step 1: Heat the canola oil in a large Dutch oven or soup pot over medium heat. Add the carrots, celery, and onion. Cook, stirring often, until the onions are translucent and the vegetables have softened slightly.
Step 2: Stir in the garlic, salt, dried parsley, thyme, black pepper, and paprika. Cook for 1 minute until fragrant.
Step 3: Pour in the turkey stock and scrape the bottom of the pot with a wooden spoon to release any browned bits.
Step 4: Add the potatoes. Bring the soup to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until the potatoes are tender, about 10 minutes.
Step 5: While the soup simmers, prepare the thickened milk. Melt the butter in a large microwave-safe bowl or measuring cup in 30 to 45-second increments until fully melted.
Step 6: Stir in the flour until completely absorbed by the butter. Gradually whisk in the milk until smooth and no lumps remain.
Step 7: Microwave the mixture on high in 45-second intervals, whisking between each, until thickened. This usually takes about 3 to 4 intervals. Watch carefully as it can bubble up.
Step 8: When the potatoes are tender, stir the chopped turkey and thickened milk into the soup. Heat through gently.
Step 9: Taste and adjust seasonings if needed. Serve warm and enjoy your comforting leftover turkey soup.

Tips & Variations

Use homemade turkey stock if possible for the best flavor, but good-quality chicken broth works well too.
For a richer soup, substitute whole milk with half-and-half or cream in the thickened milk step.
Add a handful of fresh spinach or kale in the last few minutes of cooking for extra greens.
Leftover vegetables like peas or corn can be stirred in along with the turkey for more variety.

Storage

Store leftover turkey soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a thick stew served in a white plate with a blue rim, filled with soft chunks of yellow potatoes, orange carrot slices, and small pieces of white chicken, all mixed in a creamy, pale beige sauce scattered with green herbs. A shiny silver spoon rests inside the plate on the right side, partly dipped into the stew. The dish is placed on a white marbled surface, with a gray cloth visible in the top left corner and a bit of fresh green parsley in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh turkey instead of leftovers?

You can use fresh cooked turkey if you don’t have leftovers. Simply cook and shred the turkey ahead of time before adding it to the soup as directed.

Can I make this soup without thickening it with milk?

Yes, you can skip the thickened milk for a lighter broth-style soup. Just omit the roux step and add the cooked turkey directly to the simmered vegetables and stock.