There’s something deeply comforting about transforming humble leftovers into a brand new meal. This soup does just that, turning your remaining roast turkey into a steaming, aromatic pot of pure comfort. It’s one of those recipes that feels like a warm hug, a gentle way to ease out of the big feast.
And honestly, it’s so much better than just reheating the same plate. The simmering broth re-hydrates the turkey, making every bite tender and flavorful all over again. Let’s make something wonderful from what you’ve already got.
Why This Soup Works So Well
This recipe is a beautiful little trick, really. It builds a classic, savory base with a few key vegetables and herbs, a foundation for any good soup. Then, because the star ingredient is already cooked, the whole process speeds up dramatically.
You’re not starting from scratch, you’re building on the deliciousness you already created. In about half an hour, you can go from a fridge full of leftovers to a pot full of nourishment. It’s practical, yes, but it also feels wonderfully resourceful and clever.
Ingredients Needed for the Recipe
This list is all about simplicity, focusing on flavor builders and your main leftover. Here’s what you’ll need, and why each item matters.
- Olive Oil & Butter: The butter adds a rich, foundational flavor while the oil keeps it from burning. It’s a key duo.
- Onion, Carrot, Celery: This classic trio, often called mirepoix, is the soul of the soup, providing a sweet, earthy base.
- Garlic: Just one clove adds a necessary layer of aromatic depth that makes the broth sing.
- Fresh Thyme & Bay Leaves: These herbs introduce a subtle, woody fragrance that feels both fresh and familiar.
- Turkey or Chicken Stock: This is the liquid gold that forms your broth. Homemade is fantastic, but a good store-bought stock or cube works perfectly.
- Giant (Pearl) Couscous: My fun twist! These little pearls soak up the broth and add a delightful, chewy texture. Regular noodles are fine, too.
- Cooked Turkey: The star, already prepared! Use all the bits—white meat, dark meat, even those oddly shaped pieces.
- Salt, Pepper & Fresh Parsley: For finishing. Seasoning to taste at the end is crucial, and the parsley gives a bright, fresh pop.
How to make Leftover Turkey Soup Recipe?
The method is wonderfully straightforward, I promise. We’ll build flavor step by simple step, letting the ingredients do their thing.
Step 1 – Sauté the Aromatics
Chop your onion, carrot, and celery into a small, even dice. In your soup pot, melt the butter with the olive oil over medium-low heat.
Add the chopped vegetables, the thyme leaves, and a finely minced garlic clove. Give it a good stir and let them cook gently for about five minutes. You’re not looking for color, just softness and sweetness.
Step 2 – Build the Broth
Pour in all of your turkey or chicken stock next. Then, add your shredded or chopped leftover turkey and drop in those bay leaves.
Increase the heat and bring everything up to a gentle boil. This is the moment the flavors start to marry. Give it a taste, and season with salt and pepper.
Step 3 – Add the Couscous
Once the soup is boiling, stir in the half cup of giant couscous. If you’re using regular noodles, add them now too.
Reduce the heat to a steady simmer and let it cook for about 10 minutes. The couscous will become tender and plump, absorbing that lovely broth.
Step 4 – Finish and Serve
When the couscous is cooked through, turn off the heat. Fish out the bay leaves—they’ve done their job.
Ladle the soup into bowls and finish each one with a generous sprinkle of freshly chopped parsley. That’s it. You’re done.
Serving & Pairing Ideas
This soup is a hearty meal all on its own, especially with that lovely couscous in there. A simple piece of crusty bread for dipping is never a wrong choice.
For something a bit special, try a garlicky cheese toast. Just rub a slice of rye or sourdough with a cut garlic clove, top with a bit of grated cheese, and broil until bubbly. It’s a fantastic, crunchy contrast to the soothing soup.
Tips
- Stock Notes: Don’t stress over homemade stock. A good quality store-bought stock or a reliable stock cube is a fantastic shortcut I use often.
- Gluten-Free Swap: To make this gluten-free, simply replace the couscous with a handful of white rice, or try wild rice for a nuttier flavor and great texture.
- Using Other Leftovers: Got leftover roasted veggies from your feast? Dice them up and stir them in during the last five minutes of cooking just to warm through.
- It’s Not Just for Turkey: This recipe works identically with leftover roast chicken. It’s a perfect year-round solution for any leftover poultry.
Storing for Later Enjoyment
This soup stores beautifully, making it a true gift to your future self. Let it cool completely before transferring it to airtight containers.
It will keep in the refrigerator for 3 to 4 days. For longer storage, freeze it for up to 3 months. I sometimes freeze it in individual portions for easy lunches.
Reheating Your Soup
The stovetop is really the best way to bring this soup back to life. Gently reheat it in a saucepan over medium heat with the lid on.
If it has thickened in the fridge, just add a small splash of water or stock to loosen it up. Always only reheat the amount you plan to eat right away for the best texture and flavor.
Leftover Turkey Soup Recipe
Description
This leftover turkey soup recipe is a delicious and simple way to use up leftover turkey or rotisserie chicken! It is flavoured with onions, celery, carrots, bay leaves, and parsley—evoking the comforting memories of homemade soups your granny used to make. It’s also extremely speedy, wholesome, and satisfying!
ingredients
Instructions
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In a large soup pot, heat olive oil and butter over medium-low heat. Add chopped onion, carrot, and celery. Sauté for 5 minutes until softened.
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Add minced garlic and thyme (fresh or dried). Cook for 1 minute until fragrant.
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Pour in the turkey or chicken stock, add bay leaves, diced cooked turkey, and season with salt and pepper to taste. Bring to a gentle boil.
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Stir in the giant (pearl) couscous and simmer uncovered for 10 minutes, or until the couscous is tender.
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Remove bay leaves. Stir in fresh chopped parsley and serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 3.2g16%
- Cholesterol 55mg19%
- Sodium 620mg26%
- Potassium 480mg14%
- Total Carbohydrate 24g8%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 26g52%
- Calcium 40 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Starch swaps: Use short pasta (orzo, macaroni), gnocchi, or rice if you don’t have pearl couscous. For gluten-free, use brown or wild rice.
- Add roasted veggies: Dice leftover roasted carrots, parsnips, or potatoes and stir in during the last 5 minutes of cooking.
- Make it creamy: Stir in ¼ cup cream or coconut milk at the end for a richer soup.
- Freezer-friendly: Freeze without couscous or pasta for best texture—add fresh when reheating.
