Do you have lots of leftover thanksgiving turkey and are tired of turkey sandwiches? Well, I got you covered with this easy leftover turkey soup. Super easy to make, comforting, and ready in 45 minutes.
Growing up my mom always made leftover turkey soup after Thanksgiving. My sister actually requests it to this day. Her version has corn and I believe she cooks it in the crockpot – it’s delicious, but I wanted to put my own spin on one.
I amped it up a little more by adding in lots of veggies and some butternut squash and beans for some carbohydrates and fiber. Other than that, I kept it super easy. Sometimes the simplest of recipes are the most comforting!
It’s great for after the holidays when you are feeling like you have had one too many pieces of pumpkin pie. No shame in that, but prioritizing some nutrient-dense meals to have easy access to after the holidays always feels good.
This leftover turkey soup is also great for meal prep. Make a batch after Thanksgiving and store it in the fridge for a quick and healthy meal.
Why we love this leftover turkey soup recipe
- easy to make – made in one pot on the stovetop
- uses up leftovers so you don’t waste any food
- packed with protein and veggies
- easily customizable – change up your veggies or carbs to make it your own
Ingredients
- olive oil
- garlic
- fresh ginger
- onion
- celery
- carrots
- butternut squash
- broth – I used chicken broth but any kind will work
- leftover turkey meat – a mix of light and dark meat work for the best flavor
- white beans
- kale
- lemon juice
- salt and pepper
- for serving – fresh parsley, parmesan cheese, red pepper flakes…
How to make leftover turkey soup
- Saute your veggies. Heat a large dutch oven up or stock pot over medium-low heat. Add oil and let it get hot. Add garlic and ginger and sauté until fragrant, about 1-2 minutes. Make sure to stir constantly so it doesn’t burn. Add onions, carrots, celery, and a little bit of salt and pepper, and sauté for 3-5 minutes until softened. Add a splash of broth if needed to make sure they don’t stick and scrap up any stuck garlic.
- Saute your butternut squash. Add your butternut squash and saute for 5-7 minutes until slightly softened on the outside. Add in broth, stir to combine, cover with a lid, and let simmer for 15-20 minutes until softened.
- Stir in the remaining ingredients. Add your cooked turkey, beans, and kale, and let simmer for another 5 minutes until warmed. Stir in lemon juice.
- Enjoy! Top with some fresh herbs and enjoy!
How long can leftover turkey be used?
Leftover cooked turkey can be stored in the fridge for up to 4 days. If making soup, I suggest making it a day or two after you cook your turkey so you can enjoy it for a couple of days.
How long is turkey soup good for in the fridge?
Turkey soup will last in the fridge for 3-4 days. The time will depend on when you first cooked your turkey.
What to serve with easy turkey soup
- crackers
- bread
- salad
Storage
- fridge – keep it in a tightly sealed glass container for 3-4 days in the fridge. Reheat it on the stove or microwave when you are ready to eat.
- freezer – this recipe would be perfect to freeze as it makes so much. Freeze in a large container or in individual servings. Make sure to leave enough room at the top as liquid expands when frozen. To defrost, place in the fridge for 1-2 days. It should last up to 3 months in the freezer.
Substitutions and additions
- leftover turkey meat – if you don’t have leftover turkey, you can use ground turkey (it will need to be browned first). Leftover chicken is a great substitute as well.
- butternut squash – try sweet potatoes or white potatoes instead.
- broth – any kind will work (beef, chicken, veggie). You can also make your own turkey broth using your turkey carcass which will add a ton more flavor to the soup.
- white beans – kidney, black, or pinto beans will work. If you don’t like beans, leave them out.
- kale – spinach will work instead of kale
- olive oil – any kind of oil will work
And here are some additions you can add:
- rice, pasta, quinoa, or lentils – cook it first and then just stir it in at the end (or serve it in your individual bowls)
- vegetables – you can use whatever kind you like and the more the merrier. Zucchini, peas, corn, bell peppers, or green beans would be great additions.
- herbs – add some thyme or bay leaves when the soup simmers for more flavor
- to make it creamy – stir in some full-fat coconut milk for extra flavor and creaminess
More healthy soup recipes
- buffalo chicken soup
- creamy chicken tomato soup
- bison chili
- chicken fajita soup
- coconut curry lentil soup
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Leftover Turkey Soup
ingredients
- 1 1/2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 cup diced onion (120 grams)
- 1 cup diced carrots (125 grams)
- 1 cup diced celery (120 grams)
- 4 cups diced butternut squash (525 grams)
- 5 cups chicken broth (I used low sodium)
- 4 cups leftover turkey, shredded/cubed (1 pound – use a mix of light and dark meat for the best flavor)
- 2 packed cups chopped kale (60 grams)
- 1 15.5-ounce can cannellini beans, drained and rinsed
- 2 tablespoons lemon juice (about 1 lemon)
- salt and pepper, to taste
- for serving: fresh parsley, parmesan cheese, red pepper flakes…
instructions
- Saute your veggies. Heat a large dutch oven up or stock pot over medium-low heat. Add oil and let it get hot. Add garlic and ginger and sauté until fragrant, about 1-2 minutes. Make sure to stir constantly so it doesn’t burn. Add onions, carrots, celery, and a little bit of salt and pepper, and sauté for 3-5 minutes until softened. Add a splash of broth if needed to make sure they don’t stick and scrap up any stuck garlic.
- Saute your butternut squash. Add your butternut squash and saute for 5-10 minutes until slightly softened on the outside. Add in broth, stir to combine, cover with a lid, and let simmer for 15-20 minutes until softened.
- Stir in the remaining ingredients. Add your cooked turkey, beans, and kale, and let simmer for another 5 minutes until warmed. Stir in lemon juice.
- Enjoy! Top with some fresh herbs and enjoy!
Sonam Singh says
Let’s try this!
Kelly says
Hope you enjoy!
Dan says
Love homemade turkey soup we make it every year with the leftover turkey have to try your version
Kelly says
Hope you enjoy this one!
Dad says
Kell can’t wait till the 23rd to make some
Kelly says
We need more leftover turkey!!