12 Leftover Turkey Soup Recipes for Cozy Weeknight Meals

Leftover turkey soup recipes are how a roasted bird earns its keep: the stock leans on the bones, the meat turns tender in the broth, and one pot feeds you for days. I treat the turkey two ways here: shredded dark meat for texture, lighter pieces folded in at the end so they stay moist. Vegetables and starch change the character completely, and the twelve versions below go from clear classic to spiced pho.

Start with the classic noodle if you want the familiar pot, go creamy wild rice when you need something substantial, try lemon orzo for a brighter bowl, and the dumpling version is for a slow Sunday.

Which Leftover Turkey Soup Should You Make?

Classic Turkey Noodle Soup

This is the pot I start with after a roast, clear stock, sweet carrot, and wide egg noodles. If you have roasted turkey bones, use them; if not, a good chicken stock gets you there faster.

Ingredients (makes 6 servings)

• Unsalted butter: 2 tbsp
• Yellow onion, diced: 1 medium
• Carrots, sliced into coins: 3 medium
• Celery ribs, sliced: 3
• Garlic cloves, minced: 3
• Chicken stock: 1.5 L (6 cups)
• Cooked turkey, shredded: 450 g (3 cups)
• Wide egg noodles: 170 g (6 oz)
• Fresh dill, chopped: 2 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Melt the 2 tbsp butter in a large pot over medium heat, then stir in the onion, 3 sliced carrots, and 3 celery ribs. You will see them glisten and soften, about 8 minutes, and the onion should turn translucent before you move on.

Step 2: Add the 3 minced garlic cloves and cook for 1 minute, until you can smell it. Pour in the 1.5 L (6 cups) chicken stock and the 450 g (3 cups) shredded turkey. Bring the broth to a gentle boil, then lower the heat so it just barely bubbles at the edges.

Step 3: Drop in the 170 g (6 oz) egg noodles and let them cook in the simmering broth. Give it 7 minutes, then fish out one noodle to check; you want it tender but still a little firm, because it will soften more as the soup sits.

Step 4: Take the pot off the heat and stir in the 2 tbsp dill, plus a good pinch of salt and a few grinds of pepper. You will want to taste and adjust the seasoning now. Ladle it into warm bowls while the noodles are still springy and the broth is clear.

Creamy Turkey Wild Rice Soup

This one leans on half and half and wild rice for a richer, almost stew-like bowl. It is the version I make when the turkey is mostly dry white meat and needs some help.

Ingredients (makes 4 servings)

• Unsalted butter: 2 tbsp
• Yellow onion, chopped: 1 large
• Celery ribs, diced: 2
• Carrots, diced: 2
• All-purpose flour: 3 tbsp
• Chicken stock: 960 ml (4 cups)
• Cooked wild rice: 240 g (1 1/2 cups)
• Cooked turkey, chopped: 340 g (2 1/2 cups)
• Half and half: 240 ml (1 cup)
• Fresh thyme leaves: 1 tsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Melt the 2 tbsp butter in a Dutch oven over medium heat, then add the 1 chopped onion, 2 celery ribs, and 2 diced carrots. Cook them 9 minutes, stirring every couple of minutes, until the onion is very soft and your kitchen smells sweet.

Step 2: Sprinkle in the 3 tbsp flour and stir for 2 minutes, letting it coat the vegetables. You are making a light roux, so the mixture should look sandy and bubbly before the liquid goes in.

Step 3: Whisk in the 960 ml (4 cups) broth slowly, scraping the bottom with your spoon as you go. Bring it to a low boil, then reduce to a simmer and let it thicken 5 minutes.

Step 4: Stir in the 240 g (1 1/2 cups) cooked wild rice, 340 g (2 1/2 cups) turkey, and 1 tsp thyme. Simmer 10 minutes, until the rice is tender and the turkey is heated through. You can add an extra splash of broth if it seems too thick.

Step 5: Remove the pot from the heat and stir in the half and half. Taste and adjust salt and pepper, and you will want a little extra pepper to lift the cream. Serve the soup in big shallow bowls with a final crack of black pepper on top.

Lemony Turkey Orzo Soup

This is the brightest pot in the lineup, and the one I reach for after a heavy holiday meal. Lemon goes in twice: once in the broth and once at the end, so the flavor stays sharp.

Ingredients (makes 5 servings)

• Olive oil: 2 tbsp
• Yellow onion, finely chopped: 1 medium
• Garlic cloves, minced: 4
• Carrots, shredded: 2 medium
• Chicken stock: 1.4 L (6 cups)
• Cooked turkey, chopped: 340 g (2 1/2 cups)
• Orzo pasta: 150 g (3/4 cup)
• Fresh spinach: 90 g (3 cups)
• Fresh lemon juice: 60 ml (1/4 cup)
• Lemon zest: 1 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium, then add the onion and 4 minced garlic cloves. Cook 5 minutes, until you can see the onion turning glossy and the garlic smells strong but not brown.

Step 2: Stir in the 2 shredded carrots and the 1.4 L (6 cups) chicken stock. Bring it to a boil, then add the 340 g (2 1/2 cups) turkey and 150 g (3/4 cup) orzo.

Step 3: Lower the heat so the liquid bubbles gently and cook the orzo for 8 minutes, stirring once. You are watching for pasta that is just tender, because it will keep drinking broth as it sits.

Step 4: Drop in the 90 g (3 cups) spinach and let it collapse for about 1 minute. Take the pot off the heat, then stir in the 60 ml (1/4 cup) lemon juice and 1 tbsp lemon zest.

Step 5: Taste the broth and add salt and pepper until it tastes lively to you. Serve warm, and if you have extra lemon, let everyone squeeze more over their bowl.

Turkey Ramen Soup with Ginger

This is not a project ramen, just a fast stock enriched with ginger and a pile of toppings. I like it with fresh ramen noodles, but dried ramen blocks work if you drain the seasoning packet.

Ingredients (makes 4 servings)

• Toasted sesame oil: 1 tbsp
• Fresh ginger, peeled and grated: 2 tbsp
• Garlic cloves, minced: 3
• Chicken stock: 1.2 L (5 cups)
• Low sodium soy sauce: 3 tbsp
• Rice vinegar: 1 tbsp
• Granulated sugar: 1 tsp
• Cooked turkey, shredded: 340 g (2 1/2 cups)
• Fresh ramen noodles: 400 g (14 oz) or 4 dried blocks
• Soft boiled eggs, halved: 2
• Baby bok choy, quartered: 2 heads
• Sesame seeds: 1 tsp

Instructions

Step 1: Set a large pot over medium heat and add the 1 tbsp sesame oil, 2 tbsp grated ginger, and 3 minced garlic cloves. Stir for 2 minutes, until your kitchen smells toasty and the ginger sticks to the bottom just a little.

Step 2: Pour in the 1.2 L (5 cups) chicken stock, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Bring the liquid just to a boil, then lower the heat and simmer 5 minutes while you prep the toppings.

Step 3: Slide the 2 heads of quartered bok choy into the broth and let them cook 4 minutes, until the white parts are tender but still crisp. Pull them out with tongs and set them on a plate near your stove.

Step 4: Add the 400 g (14 oz) fresh ramen noodles to the simmering broth and cook them 2 minutes, separating the strands gently with chopsticks. You want them just tender. Drop in the 340 g (2 1/2 cups) turkey and let it warm through for 1 minute.

Step 5: Divide the noodles, turkey, and broth among four deep bowls, making sure you give each bowl a generous spoonful of both. Nestle a halved soft boiled egg and the cooked bok choy into the edge of each bowl.

Step 6: Sprinkle the 1 tsp sesame seeds over the top, and set out extra soy sauce so you can adjust the salt at the table. Serve hot while the noodles are still springy.

Smoky Turkey Tortilla Soup

This one brings heat and crunch in equal measure, and it comes together quickly from pantry ingredients. The real move is frying your own tortilla strips, because they stay crisp longer than bagged ones.

Ingredients (makes 6 servings)

• Vegetable oil, divided: 60 ml (1/4 cup)
• Corn tortillas, cut into strips: 6 small
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• Chili seasoning blend: 2 tbsp
• Fire-roasted diced tomatoes: 400 g (14 oz)
• Chicken stock: 1.2 L (5 cups)
• Cooked turkey, shredded: 450 g (3 cups)
• Frozen corn: 150 g (1 cup)
• Fresh lime juice: 2 tbsp

Instructions

Step 1: Heat 3 tbsp of the 60 ml (1/4 cup) oil in a large pot over medium-high. Add half the 6 tortilla strips, fry them 2 minutes, turning once, until golden and crisp. You will hear them stop sizzling as they finish; drain on paper towels and repeat with the rest.

Step 2: Add the remaining oil to the pot along with the chopped onion and 3 minced garlic cloves. Cook 5 minutes, stirring occasionally, until you see the onion soften and the garlic turns fragrant.

Step 3: Stir in the 2 tbsp chili seasoning blend and let it toast for 30 seconds. Pour in the 400 g (14 oz) fire-roasted tomatoes and the 1.2 L (5 cups) chicken stock, then bring it all to a boil.

Step 4: Drop in the 450 g (3 cups) turkey and the 150 g (1 cup) corn. Lower the heat so you get a steady little simmer, and let the soup cook 15 minutes.

Step 5: Take the pot off the heat and stir in the 2 tbsp lime juice. Taste the broth, and you can add a pinch of salt if the chili blend was not salty enough.

Step 6: Ladle the soup into bowls and pile the crisp tortilla strips on top, so each spoonful has a warm broth and a crunchy bite. You can add extra lime at the table.

Turkey White Bean Chili Soup

This is less brothy and more substantial, with creamy white beans doing the work dairy usually does. I use a little cornmeal stirred in at the end to thicken the pot without making it heavy.

Ingredients (makes 8 servings)

• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 large
• Poblano peppers, diced: 2
• Garlic cloves, minced: 4
• Ground cumin: 1 tbsp
• Chicken stock: 1.2 L (5 cups)
• Cooked turkey, chopped: 450 g (3 cups)
• Cannellini beans, drained: 480 g (16 oz)
• Fine cornmeal: 3 tbsp
• Fresh lime juice: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a heavy pot over medium, then add the 1 chopped onion and 2 diced poblano peppers. Cook 8 minutes, stirring a few times, until you see them soften and the edges start to brown.

Step 2: Add the 4 minced garlic cloves and 1 tbsp cumin, and cook 1 minute more, just until you can smell the garlic toasting.

Step 3: Pour in the 1.2 L (5 cups) chicken stock, then add the 450 g (3 cups) turkey and 480 g (16 oz) cannellini beans. Bring the pot to a boil, then lower the heat so you keep a low bubble and simmer 20 minutes.

Step 4: Take a ladle of the simmering broth and whisk it with the 3 tbsp cornmeal in a small bowl until no lumps remain. Pour the slurry back into the pot and simmer 5 minutes, until you see the surface thicken.

Step 5: Squeeze in the 2 tbsp lime juice and stir. Taste the chili soup, and you can add a little salt or more lime before serving hot.

Greek Turkey Avgolemono Soup

This is the bowl I make when I want the turkey to feel light but still filling. The egg and lemon mixture thickens the broth gently, so you have to stir it in gradually and not let it boil again.

Ingredients (makes 4 servings)

• Olive oil: 2 tbsp
• Yellow onion, finely chopped: 1 medium
• Carrots, finely diced: 2
• Garlic cloves, minced: 2
• Chicken stock: 1 L (4 cups)
• Uncooked white long grain rice: 100 g (1/2 cup)
• Cooked turkey, shredded: 340 g (2 1/2 cups)
• Large eggs: 2
• Fresh lemon juice: 80 ml (1/3 cup)
• Fresh dill, chopped: 3 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Heat the 2 tbsp olive oil in a pot over medium, then add the onion, 2 diced carrots, and 2 minced garlic cloves. Cook 6 minutes, until you see the vegetables soften and the onion turns translucent.

Step 2: Add the 1 L (4 cups) stock and 100 g (1/2 cup) rice. Bring the broth to a boil, then lower the heat and simmer 12 minutes, until the rice is just tender.

Step 3: Stir in the 340 g (2 1/2 cups) shredded turkey and let it warm through, about 3 minutes. You want the pot barely simmering before the egg mixture goes in.

Step 4: Whisk the 2 eggs and 80 ml (1/3 cup) lemon juice in a medium bowl until foamy. While you whisk, slowly pour in a ladle of hot broth to warm the eggs without scrambling them.

Step 5: Reduce the heat to low, then pour the egg mixture back into the pot and stir gently for 2 minutes. You will see the broth turn silky and slightly opaque, but it must not boil.

Step 6: Take the pot off the heat and stir in the 3 tbsp dill, plus salt and pepper. Serve the soup warm, with more lemon at the table if you like.

Turkey Minestrone with Basil Pesto

This is the vegetable-heavy version, and it will handle whatever odds and ends are in your crisper. A spoon of basil pesto on top is not optional, it brings the whole bowl together.

Ingredients (makes 7 servings)

• Olive oil: 3 tbsp
• Yellow onion, chopped: 1 large
• Carrots, diced: 2 medium
• Celery ribs, diced: 2
• Zucchini, diced: 1 medium
• Garlic cloves, minced: 3
• Canned crushed tomatoes: 400 g (14 oz)
• Chicken stock: 1.4 L (6 cups)
• Cooked turkey, chopped: 340 g (2 1/2 cups)
• Small pasta shells: 100 g (1 cup)
• Basil pesto: 80 g (1/4 cup)

Instructions

Step 1: Heat the 3 tbsp olive oil in a large pot over medium, then add the 1 chopped onion, 2 diced carrots, and 2 celery ribs. Cook 10 minutes, stirring occasionally, until you see the vegetables soften and the onion turns sweet.

Step 2: Add the 1 diced zucchini and 3 minced garlic cloves, and cook 3 minutes more. You will smell the garlic as it warms, but you do not want it to brown.

Step 3: Stir in the 400 g (14 oz) crushed tomatoes and 1.4 L (6 cups) stock, then drop in the 340 g (2 1/2 cups) turkey and 100 g (1 cup) shells. Bring the soup to a boil, then lower it to a steady simmer.

Step 4: Cook 10 minutes, until the pasta is nearly tender and you can feel the shell still has a little bite. Taste the broth and add salt now, so the pasta absorbs it.

Step 5: Ladle the minestrone into bowls and swirl a spoonful of the 80 g (1/4 cup) basil pesto into each one. Serve hot, and you will want extra pesto close by.

Curried Turkey Lentil Soup

This one uses red lentils, which break down into the broth and give you a thick, velvety soup without any cream. Curry paste is the fast route; I keep a jar in the fridge for exactly this pot.

Ingredients (makes 6 servings)

• Vegetable oil: 2 tbsp
• Yellow onion, finely chopped: 1 medium
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Red curry paste: 2 tbsp
• Chicken stock: 1.2 L (5 cups)
• Red lentils, rinsed: 200 g (1 cup)
• Cooked turkey, shredded: 340 g (2 1/2 cups)
• Full fat coconut milk: 180 ml (3/4 cup)
• Baby spinach: 60 g (2 cups)
• Fresh lime juice: 1 tbsp

Instructions

Step 1: Heat the 2 tbsp vegetable oil in a pot over medium, then add the 1 chopped onion. Cook 6 minutes, until you see the edges go soft and glossy.

Step 2: Stir in the 3 minced garlic cloves, 1 tbsp ginger, and 2 tbsp red curry paste. Cook 2 minutes, and you will smell the paste turn fragrant and deepen in color.

Step 3: Pour in the 1.2 L (5 cups) chicken stock and 200 g (1 cup) rinsed red lentils. Bring it to a boil, then lower the heat and simmer 15 minutes, until the lentils collapse into the broth.

Step 4: Add the 340 g (2 1/2 cups) turkey and 180 ml (3/4 cup) coconut milk, and simmer 5 minutes more. You can add a splash of water if the soup looks too thick.

Step 5: Drop in the 60 g (2 cups) spinach and stir until it wilts, about 1 minute. Squeeze in the 1 tbsp lime juice, then ladle the soup over rice or eat it as is.

Caraway Turkey Cabbage Soup

This is the pot for anyone who wants the comfort of soup without a heavy starch, and it is surprisingly gentle on a weeknight. Caraway and a little tomato paste give the cabbage a savory depth that keeps it from tasting flat.

Ingredients (makes 8 servings)

• Vegetable oil: 2 tbsp
• Yellow onion, sliced: 1 large
• Carrots, sliced: 2
• Garlic cloves, minced: 3
• Caraway seeds: 2 tsp
• Tomato paste: 2 tbsp
• Chicken stock: 1.5 L (6 cups)
• Green cabbage, cored and sliced: 600 g (6 cups)
• Cooked turkey, chopped: 450 g (3 cups)
• Fresh parsley, chopped: 3 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Heat the 2 tbsp vegetable oil in a large pot over medium, then add the 1 sliced onion and 2 sliced carrots. Cook 8 minutes, until you see the onion turn soft and golden at the edges.

Step 2: Add the 3 minced garlic cloves, 2 tsp caraway seeds, and 2 tbsp tomato paste. Stir 2 minutes, and you will see the paste darken and smell the caraway bloom.

Step 3: Pour in the 1.5 L (6 cups) chicken stock, then add the 600 g (6 cups) cabbage and 450 g (3 cups) turkey. Bring the pot to a boil, then lower the heat and simmer 25 minutes, until the cabbage is tender.

Step 4: Stir in the 3 tbsp parsley and taste the broth. You can let it simmer uncovered a few more minutes if you want a thicker, more concentrated soup.

Step 5: Serve the soup hot, and a final crack of black pepper is all you need if the caraway has done its work.

Turkey Dumpling Soup

This is the slowest pot on the list, but it is mostly hands-off time. The dumplings are simple drop biscuits that steam on top of the soup, and the bottom stays tender while the tops look puffed and dry.

Ingredients (makes 6 servings)

• Unsalted butter: 3 tbsp
• Chopped onion, carrots, and celery: 500 g (4 cups)
• Garlic cloves, minced: 2
• Chicken stock: 1.2 L (5 cups)
• Cooked turkey, shredded: 450 g (3 cups)
• Frozen peas: 120 g (1 cup)
• Self-rising flour: 240 g (2 cups)
• Cold unsalted butter, cubed: 60 g (4 tbsp)
• Whole milk: 180 ml (3/4 cup)
• Fresh thyme leaves: 1 tsp

Instructions

Step 1: Melt the 3 tbsp butter in a wide pot over medium, then add the 500 g (4 cups) chopped onion, carrots, and celery. Cook 10 minutes, and you will see the vegetables soften and pick up the butter.

Step 2: Add the 2 minced garlic cloves, 1.2 L (5 cups) stock, and 450 g (3 cups) turkey. Bring the soup to a simmer, and let it cook 20 minutes while you make the dumplings.

Step 3: Stir the 120 g (1 cup) peas into the pot, then rub the 60 g (4 tbsp) cubed butter into the 240 g (2 cups) self-rising flour in a bowl. You want the mixture to look like coarse crumbs with some pea-sized butter bits.

Step 4: Pour the 180 ml (3/4 cup) milk and 1 tsp thyme into the flour mixture, and stir just until a soft dough comes together. You do not want to overwork it, or the dumplings will turn heavy.

Step 5: Drop spoonfuls of the dough onto the simmering soup, cover the pot, and cook for 15 minutes. You will see the dumplings puff and the tops dry out, and you must not lift the lid while they steam.

Step 6: Ladle the soup into bowls, making sure you give each person a couple of dumplings and plenty of broth. Serve hot, with cracked pepper on top.

Vietnamese Turkey Pho Soup

This is the make-ahead version, built on a spice-heavy broth that tastes like it took all day but actually simmers for about forty minutes. Use rice noodles and keep them separate, so they do not soak up all the broth before dinner.

Ingredients (makes 4 servings)

• Yellow onion, peeled and halved: 1 large
• Fresh ginger, halved lengthwise: 5 cm (2 inches)
• Spice bundle (cloves, star anise, cinnamon, coriander seeds): 4 cloves, 3 pods, 1 stick, 1 tbsp seeds
• Chicken stock: 1.5 L (6 cups)
• Low sodium soy sauce: 2 tbsp
• Cooked turkey, shredded: 340 g (2 1/2 cups)
• Rice noodles: 200 g (7 oz)
• Bean sprouts: 120 g (2 cups)
• Thai basil leaves: 1 cup loosely packed
• Lime wedges: 2 limes

Instructions

Step 1: Set a dry pot over medium-high and place the onion and ginger cut side down. Char them 4 minutes, until black in spots, and you will smell a sweet, roast-y aroma rising from the pot.

Step 2: Add the spice bundle and pour in the 1.5 L (6 cups) chicken stock. Bring it to a boil, then lower the heat and simmer 30 minutes, and you will see the broth darken.

Step 3: Strain the broth through a sieve, discard the solids, and return the clear broth to the pot. Add the 2 tbsp soy sauce and 340 g (2 1/2 cups) turkey, and simmer 5 minutes while you prepare the noodles.

Step 4: Cook the 200 g (7 oz) rice noodles in boiling water according to the package, about 4 minutes. Drain them and divide the noodles among four deep bowls, so each bowl has a neat nest.

Step 5: Ladle the hot broth and turkey over the noodles, then top each bowl with the 120 g (2 cups) bean sprouts and a few Thai basil leaves. You want the sprouts to stay crisp, so add them right before serving.

Step 6: Set the lime wedges on the side, and let everyone squeeze their own juice into the bowl. Serve hot, while the steam still carries the spice.

Across all these pots, the most important move is to taste the broth after the turkey has been in it a few minutes, because leftover turkey changes the salt level more than you expect. Adjust a little at a time, and let the pot rest off the heat before you judge it.

Pick the one that fits your evening, set the stock to heat, and let the house fill with that simmering smell.