This Turkey Soup Recipe is the perfect way to use up your leftover turkey. Made with simple ingredients, this creamy soup is so comforting and delicious.
One of my favorite things to make with Thanksgiving turkey leftovers is soup! Soup is one of the easiest dinner recipes in the world because it is just throwing ingredients into a pot. And an easy recipe is exactly what you need the day after Thanksgiving regardless of if you were hosting or traveling.
This Turkey Soup comes together with really simple ingredients and your cooked leftover turkey. This rich soup recipe is so delicious and is the perfect way to make you feel cozy in the midst of the hustle and bustle of the holidays.
How to Make Turkey Soup
Here is a brief overview of how this creamy turkey vegetable soup recipe comes together. For all of the ingredients and the full recipe, see the recipe card at the bottom of the post.
- Sauté the vegetables. In a large stock pot, melt the butter and add the diced celery, carrots, onions, and garlic. Add the seasonings and cook until the vegetables are tender.
- Start the roux. Whisk in the flour, coating all of the vegetables. Very slowly stir in the chicken stock. Start with just a little bit, only adding more once the last bit is absorbed. Bring to a boil.
- Add the noodles. Cook for one minute less than what the pasta package recommends. Once the noodles are done cooking, remove the soup from the heat.
- Add the rest of the ingredients. Stir in the turkey, heavy cream, and corn. Taste and add more salt and/or pepper to taste.
Turkey For Soup
This is a great recipe to use up leftover turkey from your Thanksgiving or holiday meal. Or grab some Frozen Turkey that you’ve been keeping in your freezer. You can add frozen turkey right to the soup, no need to thaw or defrost it.
Freezing Leftover Turkey
Making a Roux For Creamy Turkey Soup
The base of any cream-based soup or sauce is a roux, made by a combination of fat and flour. This recipe uses butter that coats the flour to create the perfect base for the creamy soup. While making a roux is simple, it is important to follow a few steps.
First, make sure there are no white streaks in the pan. Whisk the flour into the butter until no white streaks remain, this eliminates the “flour taste” from the recipe. Secondly, add your chicken stock slowly, letting what you added be fully absorbed before adding more. This process doesn’t take too long but is important to go slow.
Make it With Chicken
If you want to make this creamy soup with chicken instead of turkey, make my Creamy Chicken Noodle Soup recipe! It can also be made in the crockpot.
Creamy Chicken Noodle Soup
Storing and Reheating Leftovers
Store any leftover turkey soup in an airtight container in the refrigerator for up to four days. Reheat over low heat, either on the stovetop or at half power in the microwave, until heated through. It is important to heat it slowly and stir often to avoid the soup from separating.
Freezing Turkey Soup
While creamy soups aren’t my favorite for freezing, it is possible. Allow it to cool before adding it to a freezer safe container, leaving some room at the top for it to expand.
Store in your freezer for up to three months. Like stated above, it is important to reheat it slowly to avoid the soap from separating. Allow it to thaw in the refrigerator overnight before heating.
Other Leftover Turkey Recipes
Looking for other ways to use your leftover turkey? Try one of these delicious recipes!
If you make this creamy turkey noodle soup recipe or any of my other recipes for your family, leave a comment and let me know!
Turkey Soup Recipe
Ingredients
- 3 tablespoons unsalted butter
- 3 celery stalks trimed and diced
- 2 medium carrots peeled and diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 1/2 teaspoon dried sage rub
- 1 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 2 cups dry rotini
- 3 cups cooked turkey cut into bite-sized pieces
- 1 1/4 cups heavy cream
- 1 cup frozen corn
Instructions
- In a large stock pot over medium heat, melt the butter.3 tablespoons unsalted butter
- Add in the diced celery, carrots, onions, and garlic. Season with salt, pepper, sage, and thyme. Stir regularly, sautéing until the vegetables are tender, about 5 to 7 minutes.3 celery stalks, 2 medium carrots, 1 small yellow onion, 2 cloves garlic, 1 1/2 teaspoon dried thyme, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 1/2 teaspoon dried sage rub
- Stir in the flour, allowing it to fully coat the vegetables.1/3 cup all-purpose flour
- Very slowly stir in the chicken stock. Start with just a little at a time, about two tablespoons, only adding more once the last bit is absorbed. It should take at least a minute to stir in all of the stock.6 cups chicken stock
- Once all of the stock is added, bring it to a boil. Add the dry noodles and cook for 1 minute less than the time indicated on the noodle box.2 cups dry rotini
- Once the noodles are done cooking, remove the soup from the heat. Stir in the turkey, heavy cream, and corn. Taste and add more salt and/or pepper to taste.3 cups cooked turkey, 1 1/4 cups heavy cream, 1 cup frozen corn
Diane Greth says
I’m definitely trying this recipe
I hope you love it!
Teresa Legler says
A Belated Happy Thanksgiving. This looks delicious. Similar to recipe I used to have. Question: can non dairy milk, such as Almond or Cashew Milk be substituted. Lactose intolerance is a thing in my family. Thanks,
Teresa
It absolutely can, it will just be a little bit thinner.