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Leftover Turkey Soup (Leftover Turkey Soup)

Leftover Turkey Soup in a bowl with carrots, turkey, and potatoes
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Easy Leftover Turkey Soup is warm and comforting. With tender turkey, vegetables, and savory seasonings, it’s the perfect way to feed the whole family during the holidays.

Ingredients

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  • 2 tablespoons canola oil
  • 2 large carrots, peeled and diced
  • 2 ribs celery, finely chopped
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 3 cups homemade turkey stock (or chicken broth)
  • 1 1/2 lbs Yukon gold potatoes, cut into 3/4” pieces
  • 2 cups leftover cooked turkey, chopped
  • 1/4 cup salted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk (any kind)

Instructions

1. Add oil to a large Dutch oven or soup pot over medium heat. Add carrots, celery, and onion and cook, stirring often, until onions are translucent and vegetables are slightly softened.

2. Stir in garlic, salt, parsley, thyme, pepper, and paprika. Cook for 1 minute.

3. Add the stock and scrape the bottom of the pot with a wooden spoon to deglaze.

4. Stir in potatoes and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes.

5. Meanwhile, make the roux: In a large glass bowl or measuring cup, melt butter in the microwave on high, 30-45 seconds at a time.

6. Stir in flour until fully absorbed. Whisk in the milk until smooth.

7. Microwave in 45-second intervals, whisking each time, until thickened. Be careful as it will bubble up.

8. When potatoes are tender, stir in the cooked turkey and the thickened milk. Heat through.

9. Adjust seasonings to taste and serve hot.

Notes

This soup gets better with time and can be made ahead and stored in the fridge for up to 4 days.

Avoid freezing due to the texture changes in dairy and potatoes.

Add other vegetables like mushrooms, spinach, or peas to use up leftovers.

To make it gluten-free, substitute the roux with a cornstarch and milk slurry.

For variation, use noodles instead of potatoes by adding 1 to 1.5 cups of uncooked pasta when you would add the potatoes.

Nutrition

Find it online: https://paulakitchen.com/leftover-turkey-soup/