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Leftover Turkey Soup Recipe

  • Author: Marie Bostwick
  • Yield: Makes 10-12 servings 1x


  • 3 quarts turkey broth or stock, store-bought or homemade* (See blog post for homemade stock tips.)
  • 1.5 cups carrots, peeled and sliced
  • 1.5 cups of celery, sliced
  • 1 cup of onions, diced
  • 2 T fresh parsley
  • 23 cups leftover turkey meat
  • 12 cups leftover cooked rice or noodles (optional)
  • Kosher salt to taste
  • Fresh ground pepper to taste


  1. Add broth, leftover turkey, carrots, celery, and onions to a large stockpot. Bring to a boil, then lower heat and simmer for 15-20 minutes, until vegetables are soft.
  2. Add leftover turkey, parsley to pot, along with rice or noodles if using. Simmer soup for an additional 5-7 minutes.
  3. Taste soup, add salt and pepper as desired, and serve.
  4. Soup will keep in refrigerator for 3 to 4 days. Frozen turkey soup will keep from 4 to 6 months.