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Top down view of leftover turkey soup with vegetables in yellow bowl.
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Easy Leftover Turkey Soup

This Leftover Turkey Soup is made using frozen vegetables for a quick and easy meal. Nutritious, tasty and comforting it comes together in under 30 minutes.
Course Lunch, Soup
Cuisine gluten free, healthy
Prep Time 6 minutes
Cook Time 23 minutes
Total Time 29 minutes
Servings 5 servings
Calories 196kcal
Author Monika Dabrowski

Equipment

  • Medium-sized pot with lid
  • Potato masher

Ingredients

  • 1½ cups leftover turkey chopped
  • 2 cups frozen vegetables any
  • 2 large potatoes peeled, cubed
  • 1 onion finely chopped
  • 1 bay leaf
  • 1½ tablespoons lemon thyme/regular thyme leaves only, chopped, or 1 tsp dried thyme
  • 1½ tablespoons olive oil
  • 3 cups vegetable/chicken stock hot
  • 1 teaspoon paprika
  • ⅓ teaspoon white/black pepper or to taste
  • sour cream, parsley for serving
US Customary - Metric

Instructions

  • Fry onion: Gently fry the onion and bay leaf with the oil for 3-4 minutes until golden stirring often.
  • Add potatoes: Add the potatoes, thyme and most of the stock. Cover, bring to the boil then reduce the heat and simmer for about 10 minutes until the potatoes are tender.
  • Mash: Roughly mash the potatoes until the mixture is thick but with small pieces of potato still visible (use a potato masher).
  • Add vegetables: Add the vegetables, remaining stock and bring to the boil again. Lower the heat and continue cooking for 5 minutes
  • Add leftover turkey: Add the turkey, paprika and pepper and simmer for another 5 minutes or so (until the vegetables are tender). Remove from the heat, stir through the butter, adjust the seasoning if needed and serve.

Notes

  • Use either white or dark meat or a bit of both. This recipe also works with leftover chicken.
  • Add the ready-cooked turkey into the soup towards the end of cooking.
  • I recommend adding salt after you've cooked the soup (it may not need any).
  • Best served hot.
  • Serve with freshly chopped parsley and a dollop of sour cream.
  • Leftovers can be refrigerated for up to 3-4 days (if you made this soup using 1-2-day-old turkey leftovers).
  • Freeze for up to 3 months. Defrost in the fridge overnight.
  • After defrosting serve the same day.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 14g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 46mg | Sodium: 121mg | Potassium: 418mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3912IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 2mg