This easy leftover turkey soup recipe is great for a chilly spring or fall day.
It’s also a good way to use up cooked turkey after a holiday (just add the turkey during the final cooking stage).
Note: You’ll need a Dutch oven for this (since the pot has to go first on the stove, and then in the oven). If you don’t have one, use a soup pot and make the whole thing on the stove.
If you don’t have any leftover turkey handy, use turkey thighs instead.
I had seen some boneless turkey thighs in the store, and bought them without really having a plan in mind for what to do with them.
I went searching on the internet for turkey soup and found a recipe for turkey stew, but that wasn’t quite what I wanted. Plus, I didn’t have all the ingredients (since I hadn’t known I was going to make it!)
The original recipe called for celery, turnips, and rutabaga (I’ve never met a rutabaga), none of which I had on hand.
So, I figured I would improvise and use what I did have to make soup.
A quick look in the pantry and fridge, turned up some potatoes, plus the turkey, a package of frozen veggies, and an open bottle of Riesling. The original recipe also called for Herbs de Provence, which I didn’t have either, so I threw together some basil, tarragon, and thyme.
It came out really well! And, as a bonus, it warmed up my apartment beautifully.
This is a small batch recipe, and makes about 4-6 portions. Eat one and freeze the rest. Or, keep eating it all week (so you don’t have to cook again).
If you still need to use up more leftover turkey, or want a different flavor, check out this spicy turkey soup recipe.
Easy Leftover Turkey Soup Recipe
Leftover Turkey Soup Recipe (a big batch)
2 Tbsp olive oil
3 lbs turkey thighs (or leftover turkey)
1 medium onion, chopped
2 teaspoons salt
1 quart chicken broth (you can replace some of this with white wine, which is what I did)
2-3 cups mixed frozen vegetables (I used broccoli, carrots, and cauliflower)
3 medium potatoes, cut into chunks
1 teaspoon dried herbs (thyme, basil, and tarragon)
freshly ground pepper to taste
Preheat the oven to 300°F.
Cut the turkey thighs (I used boneless), into smaller pieces and sprinkle them with salt.
Brown the pieces gently in the oil. Once they've browned, remove them from the pan and set aside. Add the onions, and cook on low heat for about five minutes or so, until they become translucent. Then put the turkey back in the pot.
Add the salt to the pot, half of the chicken broth, and the wine (if using). Bring the mixture to a simmer. Once it's hot, cover it, and transfer the pot to the oven. Cook it for an hour and 15 minutes.
Remove the pot from the oven, and add the potatoes, the dried herbs, and the remaining chicken stock.
Note: If you're using leftover, cooked turkey add it to the pot now.
Put the pot back in the oven and cook another 30 minutes or so.
Add the frozen veggies, and cook another 15 minutes, until the vegetables are tender.
Season with salt and pepper to taste.
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