Hearty Leftover Turkey Soup with Vegetables
A quick and comforting soup that turns leftover turkey into a hearty meal with tender potatoes and aromatic herbs.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
This soup is the perfect way to use up leftover turkey after a big holiday meal. It's simple to make, packed with vegetables, and ready in just 30 minutes.
The combination of tender turkey, soft potatoes, and fresh herbs creates a light yet satisfying broth. Serve it as a quick lunch or a cozy dinner any day of the week.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and onion, and cook for 4–5 minutes, stirring often, until softened.
- Add the minced garlic, salt, and pepper, and stir for another minute until fragrant.
- Add the diced potatoes, thyme sprigs, bay leaf, and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are fork-tender.
- Stir in the shredded turkey and cook for 1–2 more minutes, just until heated through.
- Remove the thyme sprigs and bay leaf. Stir in the chopped parsley. Serve hot, garnished with extra parsley and black pepper if desired.
💡 Tips
- For extra flavor, sauté the vegetables in butter instead of olive oil.
- If you don't have Yukon gold potatoes, any waxy potato works well.
- This soup freezes beautifully for up to 3 months.
Inspired by a recipe from Downshiftology