There’s something magical about the day after Thanksgiving or Christmas when the house is quiet, the festivities have settled, and I find myself staring at containers of leftover turkey in my refrigerator. While turkey sandwiches are the obvious choice, I’ve discovered that transforming those precious leftovers into a hearty, soul-warming soup is perhaps the greatest post-holiday gift you can give yourself and your family.
Over the years, I’ve perfected my leftover turkey soup recipe through countless post-holiday experiments. What started as a simple broth with turkey bits has evolved into what my family now affectionately calls “liquid gold” – a rich, flavorful soup that somehow tastes even better than the original roast turkey dinner.
Why Leftover Turkey Soup Should Be Your Post-Holiday Tradition
Making soup from leftover turkey isn’t just about preventing food waste (though that’s certainly a worthy cause). It’s about creating something entirely new and often more comforting than the original meal. The slow simmering process extracts every last bit of flavor from the turkey bones and meat, creating a depth of taste that’s impossible to achieve in a single-day roast.
I’ve found that there’s something deeply satisfying about the transformation process. What was once a formal holiday centerpiece becomes casual, comforting sustenance that nourishes both body and soul during the post-holiday recovery period.
Essential Ingredients for the Perfect Turkey Soup
The beauty of turkey soup lies in its flexibility. While I’ll share my tried-and-true recipe below, I encourage you to adapt it based on what you have on hand. That said, here are the foundational ingredients that I consider non-negotiable for a truly exceptional turkey soup:
- Turkey carcass and leftover meat: The bones create a rich stock, while the meat adds texture and protein.
- Mirepoix: The classic French combination of onions, carrots, and celery forms the aromatic base of any good soup.
- Herbs: Fresh herbs like thyme, rosemary, bay leaves, and parsley add layers of flavor.
- Acid: A splash of something acidic (lemon juice, vinegar, or white wine) balances the richness.
- Starch: Whether it’s egg noodles, rice, barley, or potatoes, a starch component adds body and makes the soup more filling.
My Foolproof Leftover Turkey Soup Recipe
Ingredients
For the broth:
- 1 leftover turkey carcass (with some meat still attached)
- 2 large onions, quartered (no need to peel if they’re clean)
- 3 large carrots, roughly chopped
- 4 celery stalks, roughly chopped
- 1 head of garlic, halved crosswise
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 bunch fresh thyme
- 1 bunch fresh parsley stems (save the leaves for later)
- 2 tablespoons apple cider vinegar
- Cold water (enough to cover everything)
For the soup:
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried oregano
- 8 cups turkey broth (from above)
- 3-4 cups leftover turkey meat, shredded or chopped
- 1 cup pearled barley (or substitute with rice or pasta)
- 2 bay leaves
- 1 parmesan rind (optional but adds amazing umami)
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
Step 1: Make the Broth
- Break down the turkey carcass into manageable pieces that will fit in your largest pot.
- Place the carcass pieces in the pot along with onions, carrots, celery, garlic, bay leaves, peppercorns, thyme, and parsley stems.
- Add the apple cider vinegar (this helps extract minerals from the bones) and cover everything with cold water.
- Bring to a boil, then reduce heat and simmer uncovered for 2-3 hours, occasionally skimming any foam that rises to the surface.
- Strain the broth through a fine-mesh sieve into a large container, discarding the solids. Let cool slightly.
- Refrigerate the broth overnight if possible. This allows the fat to solidify on top, making it easy to remove.
Step 2: Make the Soup
- In a large pot, heat the olive oil or butter over medium heat.
- Add the diced onion, carrot, and celery. Cook until softened, about 5-7 minutes.
- Add the minced garlic, thyme leaves, and dried oregano. Cook until fragrant, about 1 minute.
- Pour in the turkey broth (skimming off the solidified fat first if you refrigerated it).
- Add the barley (or your chosen starch), bay leaves, and parmesan rind if using.
- Bring to a boil, then reduce heat and simmer until the barley is tender, about 30-40 minutes.
- Stir in the leftover turkey meat and simmer for another 5-10 minutes to heat through.
- Remove from heat and stir in the lemon juice and fresh parsley.
- Season with salt and pepper to taste.
Customizing Your Turkey Soup
What I love most about this recipe is its versatility. Here are some of my favorite variations that I’ve developed over the years:
Flavor Boosters
Sometimes I want to take the soup in a particular direction. Here are some add-ins that can transform the basic recipe:
| Flavor Profile | Add-In Ingredients | When to Add |
|---|---|---|
| Mediterranean | Lemon zest, oregano, olives, feta cheese | Herbs during cooking; lemon zest, olives, and feta as garnish |
| Southwest | Cumin, chili powder, corn, black beans, lime juice | Spices with aromatics; corn and beans during last 10 minutes; lime juice at the end |
| Asian-Inspired | Ginger, garlic, star anise, soy sauce, sesame oil | Ginger, garlic, star anise with broth; soy sauce and sesame oil at the end |
| Herbal | Extra rosemary, thyme, sage, parsley | Woody herbs during cooking; tender herbs as garnish |
| Creamy | Cream, cream cheese, or coconut milk | Stir in during the last 5 minutes of cooking |
Starch Options
The starch you choose can dramatically change the character of your soup:
| Starch | Cooking Time | Flavor Profile | Special Notes |
|---|---|---|---|
| Egg Noodles | 8-10 minutes | Classic, comforting | Add during the last 10 minutes of cooking |
| Rice | 15-20 minutes | Light, familiar | White rice works best; wild rice needs longer cooking |
| Barley | 30-40 minutes | Nutty, hearty | Add early in the cooking process |
| Potatoes | 15-20 minutes | Rustic, filling | Waxy potatoes hold their shape better |
| Quinoa | 15-20 minutes | Protein-rich, modern | Rinse well before adding to remove bitterness |
Troubleshooting Your Turkey Soup
Even with the best intentions, sometimes soup needs a little help. Here are some common issues I’ve encountered and how to fix them:
- Soup is too bland: This is the most common problem. Add more salt gradually, tasting as you go. If it’s still lacking, try a splash of soy sauce, a parmesan rind, or a spoonful of miso paste.
- Broth is cloudy: This happens when the broth boils too vigorously. For clear broth, always maintain a gentle simmer and skim regularly.
- Soup is too thick: Simply add more broth or water to thin it out.
- Soup is too thin: Make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Stir into the simmering soup until it reaches your desired consistency.
- Vegetables are mushy: Next time, add harder vegetables like carrots early and softer ones like peas or spinach in the last few minutes of cooking.
Storing and Freezing Your Turkey Soup
One of the greatest advantages of making turkey soup is that it freezes beautifully, extending the life of your holiday leftovers even further. Here’s how I handle storage:
Refrigerator Storage
Properly cooled soup can be stored in airtight containers in the refrigerator for 3-4 days. I find that the flavor actually improves after a day, as the ingredients have more time to meld together.
Freezer Storage
For longer storage, freeze the soup in portion-sized containers for up to 3 months. I like to use these freezer storage methods:
| Container Type | Pros | Cons | Best For |
|---|---|---|---|
| Glass Containers | Reusable, no plastic leaching | Takes up more space, can break | Shorter-term storage |
| Plastic Containers | Lightweight, unbreakable | Can stain, possible chemical leaching | General purpose |
| Freezer Bags | Space-efficient (lay flat) | Single-use plastic, potential leaks | Limited freezer space |
| Silicone Bags | Reusable, flexible | More expensive | Eco-conscious storage |
Reheating Tips
When reheating frozen soup, I don’t recommend thawing first. Instead, run the container under warm water just enough to loosen the frozen block, then place it in a pot with a splash of water. Cover and heat on low until thawed, then increase the heat to warm through.
If the soup has thickened after storage, thin it with a little broth or water while reheating.
Serving Suggestions
A bowl of turkey soup can certainly stand on its own as a complete meal, but I often like to serve it with some accompaniments to make it even more satisfying:
- Crusty bread or rolls: Perfect for dipping and soaking up the flavorful broth
- Simple green salad: A light, crisp contrast to the hearty soup
- Grilled cheese sandwich: For an ultimate comfort food pairing
- Cheese and herb biscuits: My personal favorite companion to turkey soup
- Garnishes: Offer fresh herbs, lemon wedges, grated cheese, or croutons for everyone to customize their bowls
Nutrition and Health Benefits
Beyond being delicious, turkey soup offers impressive nutritional benefits:
| Nutrient | Amount per Serving | Health Benefit |
|---|---|---|
| Protein | 25-30g | Muscle repair and immune function |
| Collagen | High (from bones) | Joint health and skin elasticity |
| Minerals | Calcium, magnesium, phosphorus | Bone health |
| B vitamins | B3, B6, B12 | Energy metabolism, nervous system function |
| Vegetables | 1-2 servings | Fiber, vitamins, antioxidants |
| Herbs | Various | Antioxidants, anti-inflammatory properties |
The long, slow simmering process extracts minerals from the bones, creating a nutritionally dense broth that’s especially beneficial during cold and flu season. I like to think of it as nature’s medicine – comforting, nourishing, and healing.
Final Thoughts
What I love most about making turkey soup is how it honors the entire bird, extracting every last bit of goodness from something that might otherwise be discarded. There’s something deeply satisfying about this culinary alchemy – transforming what many consider scraps into something that’s often more delicious than the original meal.
I encourage you to embrace the art of leftover turkey soup making. Don’t be afraid to experiment, adding your own twist based on what you have available and what flavors you love. The recipe I’ve shared is really just a starting point – your own perfect turkey soup recipe is waiting to be discovered.
Remember, the best turkey soup is made with patience and love. Take your time, taste as you go, and enjoy the process. After all, good food is about more than just the eating – it’s about the joy of creation and the satisfaction of nourishing yourself and those you care about.
Q&A Section
Q: Can I make turkey soup without the carcass?
A: Absolutely! While the carcass adds tremendous flavor and body to the broth, you can still make a delicious soup using just leftover turkey meat and store-bought chicken or vegetable broth. To enhance the flavor, sauté the aromatics thoroughly before adding the broth, and consider adding a splash of soy sauce or a parmesan rind for depth.
Q: How do I know when my turkey broth is done cooking?
A: A properly cooked turkey broth should be rich in color (golden to amber) and have a full-bodied flavor. The minimum cooking time is about 2 hours, but I often let mine go for 3-4 hours for maximum extraction. The bones should be visibly depleted of color and the broth should taste rich and savory.
Q: Can I make this soup in a slow cooker or Instant Pot?
A: Yes! For a slow cooker, place all broth ingredients in the pot and cook on low for 8-10 hours. For an Instant Pot, use the pressure cook setting for 45 minutes to 1 hour for the broth, then use the sauté function to make the soup portion of the recipe.
Q: My family doesn’t like chunks of vegetables. Any suggestions?
A: You can puree some or all of the cooked vegetables to create a thicker, smoother soup base. Simply remove some of the vegetables after they’re cooked but before adding the turkey meat, blend them with a little broth, then return the puree to the pot.
Q: How long can I keep the turkey carcass before making soup?
A: For food safety, I recommend using the turkey carcass within 3-4 days if refrigerated. If you’re not ready to make soup right away, you can freeze the carcass in a large freezer bag for up to 3 months.
Q: Can I add leftover gravy to my turkey soup?
A: Yes! Leftover gravy adds wonderful flavor and helps thicken the soup. Just be aware that it will also add some fat and salt, so adjust your other seasonings accordingly.
Q: What’s the best way to de-fat my turkey broth?
A: The easiest method is to refrigerate the strained broth overnight. The fat will solidify on top, making it easy to remove with a spoon. For a quicker method, you can use a fat separator or carefully skim the surface with a ladle.
Q: Can I use other leftover vegetables from my holiday meal in the soup?
A: Absolutely! Leftover roasted vegetables like carrots, parsnips, or Brussels sprouts can add wonderful flavor to your soup. Just add them toward the end of cooking since they’re already cooked.
Q: My soup is too salty. How can I fix it?
A: If your soup is too salty, add a peeled, raw potato chunk to the pot and simmer for about 15 minutes. The potato will absorb some of the salt. Remove the potato before serving. You can also add more unsalted broth or water, or a splash of cream to dilute the saltiness.
Q: Is it necessary to remove the fat from the broth?
A: This is a matter of preference. The fat contains flavor, but too much can make the soup greasy. I generally remove most but not all of the fat for a balanced flavor and mouthfeel.
