• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • 🌷Mother’s Day
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Holidays & Occasions
  • About
  • Mother’s Day🌷
×
Home / Holiday Recipes / Creamy Leftover Turkey Soup

Creamy Leftover Turkey Soup

1 hour hr 15 minutes mins
| 3 Comments |
5 from 6 votes
Jump to Recipe 11/24/21 | Updated: 11/24/21 | by Nora
Leftover Turkey Soup Recipe Image Pin

This creamy Leftover Turkey Soup is perfect for the days after a big holiday meal! It’s flavorful, easy to make and filled with healthy vegetables and plenty of leftover turkey meat.

overhead close up view oh white bowl filled with leftover turkey soup

Which do you like better: The actual holiday dinner, or the leftovers? ? While I do enjoy a big, special meal… I think it’s fun to use leftovers in a different and creative way. And while a classic Turkey Noodle Casserole is always a hit, sometimes it’s good to try something else.

I love soup, and here I’m sharing my favorite recipe to use up leftover turkey (and also roasted chicken, for that matter). It’s creamy but not heavy, full of delicious vegetables and tastes great on a cold day!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for leftover turkey soup with text labels
Ingredients for Leftover Turkey Soup: Broth, cooked turkey meat, mushrooms, potatoes, carrots, celery, onion, corn, wild rice mix, butter, flour, Italian seasoning, oil, half and half, garlic, salt and pepper.

Ingredient notes

  • Broth: Turkey broth is my favorite here, but if you don’t have any on hand, chicken or vegetable broth works just as well.
  • Mushrooms: I love the mushrooms in this soup, but if you’re not a fan you can just skip them.
  • Potatoes/rice: Feel free to skip one of these and instead double the other. I do like the mix, it makes it more interesting (and also… the baby potatoes come out so creamy, they are basically my favorite part of this dish).
  • Half and half: Feel free to use heavy cream for a richer dish, or fat free half and half for a lighter one. You can also use evaporated milk instead.

Other leftovers: If you have any leftovers that are similar to the ingredients used here (for example, if you have creamed corn (not the fully blended/canned kind, but the actual corn in a creamy sauce), feel free to use it in place of the corn kernels.

You can also use leftovers of a creamy mushroom gravy, or sautéed mushrooms in place of the fresh.

You can add cooked wild rice to the soup for the last 10 minutes of cooking.

If you have roasted or even glazed carrots… Cut them up and throw them in for the last 10 minutes of cooking instead of using fresh, too.

How to make leftover turkey soup

1. Sauté the onion and celery in butter and oil until fully softened – I do highly recommend allowing 4-5 minutes for this step over medium heat, for the best flavor development.

If you leave the onions too raw before adding liquids, their raw taste will linger even in the finished soup!

2. Stir in the sliced mushrooms and sauté them as well until softened, about another 3-4 minutes. Then, stir through the garlic and cook for one more minute.

  • sautéed celery and onion in Dutch oven
    sauté celery and onion
  • sautéed celery and onion with sautéed mushrooms  in Dutch oven
    add mushrooms and sauté, too

3. Stir the flour and seasoning into the vegetables, then pour over the broth. Stir very well as you’re adding the broth, to keep any lumps from forming.

4. Add the carrots, potatoes and rice. Bring the soup to a boil, then reduce the heat to a simmer and cook the soup with a lid on until the rice is almost cooked (for parboiled wild rice mixes, this usually takes around 20 minutes; for regular wild rice mixes it’s about 35 minutes).

  • broth pouring from glass measuring jug into Dutch oven with vegetables
    add flour and seasoning, then stir in broth
  • ingredients for turkey soup in Dutch oven
    add vegetables and rice, simmer

5. Once the rice is close to beign done, add the turkey meat, corn and half and half. Stir well, then simmer until heated through and the rice and vegetables are all fully cooked – about 10 more minutes.

  • half and half pouring from glass measuring jug into pot of turkey soup
    add remaining ingredients
  • leftover turkey soup in Dutch oven with wooden spoon
    simmer until heated through

6. Serve the soup right away with bread, croutons or crackers. It thickens as it cools, so you may need to re-heat it if it sits for too long.

turkey soup on soup ladle

Recipe tips

  • Make sure to use medium to medium-low heat when cooking the onions and celery. You want them to slowly soften for the best flavor. If the heat is too high, they quickly burn, yielding a soup with a scorched flavor and a darker color than we want to achieve here.
  • On a similar note, you really do want to reduce the heat to medium-low before adding the flour, and when stirring in the broth. This helps to keep the flour from scorching, and also helps to keep lumps from forming as you’re adding the liquid.
  • Be sure to cook the onions and celery fully before continuing with the recipe for the best flavor in the finished soup. It takes a few minutes of patience, but it’s very much worth it!

Storage tips

Leftovers keep well in the fridge for up to 2 days. Place them in an airtight container and refrigerate the soup as soon as it reaches room temperature. Reheat on the stove, making sure the soup heats through fully and is hot, steamy and simmering everywhere.

If you’re purposely making the soup in advance to eat at a later time, I highly recommend leaving out the rice. You’ll be better off cooking rice right before serving, then stirring the freshly cooked rice into your reheated soup.

The soup isn’t well-suited for freezing, as potatoes change their texture after defrosting. And soups containing dairy can split during freezing.

bowl with turkey soup surrounded by oyster crackers

Serving ideas

If you like serving your soup with homemade bread, try one of these recipes:

  • Soft Dinner Rolls
  • Easy Sourdough Bread
  • Easy Homemade Bread
  • No Knead French Bread
  • No Knead Bread
frontal close up view of bowl filled with leftover turkey soup

More recipes for leftover turkey

  • overhead view of turkey pot pie with serving spoon
    Easy Turkey Pot Pie
  • skillet with turkey tetrazzini surrounded by parmesan and parsley
    30 Minute Stovetop Turkey Tetrazzini
  • top down view of an instant pot filled with turkey rice soup
    Instant Pot Turkey and Rice Soup
  • overhead view of white casserole dish on light surface
    Turkey Noodle Casserole

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Printable Recipe Card
overhead view oh white bowl filled with leftover turkey soup
Save Recipe Saved!

Leftover Turkey Soup

This creamy Leftover Turkey Soup is perfect for the days after a big holiday meal! It's flavorful, easy to make and filled with healthy vegetables and plenty of leftover turkey meat.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 6 votes
Print Add Review

Recipe details

Prep 15 minutes mins
Cook 1 hour hr
Total 1 hour hr 15 minutes mins
Servings 6 servings
Difficulty Easy

Ingredients
 

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • ½ cup chopped celery
  • 4 ounces sliced cremini mushrooms
  • 1 clove garlic crushed
  • 1 teaspoon Italian seasoning
  • 3 tablespoons flour
  • 6 cups turkey broth OR chicken, OR vegetable
  • 3 medium carrots peeled and sliced
  • ½ pound baby potatoes halved or quartered
  • ½ cup wild rice blend
  • 1 cup half & half
  • 4 cups cooked Turkey meat shredded
  • ½ cup corn
  • salt & pepper to taste

Instructions
 

  • Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
  • Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
  • Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
  • Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
  • Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
  • Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
  • Serve: Season with salt and pepper to taste, then serve immediately.

Notes

Ingredient notes

  • Mushrooms: I love the mushrooms in this soup, but if you’re not a fan you can just skip them.
  • Potatoes/rice: Feel free to skip one of these and instead double the other. I do like the mix, it makes it more interesting (and also… the baby potatoes come out so creamy, they are basically my favorite part of this dish).
  • Half and half: Feel free to use heavy cream for a richer dish, or fat free half and half for a lighter one. You can also use evaporated milk instead.
  • Other leftovers: If you have any leftovers that are similar to the ingredients used here (for example, if you have creamed corn (not the fully blended/canned kind, but the actual corn in a creamy sauce), feel free to use it in place of the corn kernels.
    You can also use leftovers of a creamy mushroom gravy, or sautéed mushrooms in place of the fresh.
    You can add cooked wild rice to the soup for the last 10 minutes of cooking.
    If you have roasted or even glazed carrots… Cut them up and throw them in for the last 10 minutes of cooking instead of using fresh, too
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: American

More easy soup recipes

  • overhead photo of white bowl filled with chicken gnocchi soup
    Instant Pot Chicken Gnocchi Soup
  • creamy chicken noodle soup in a white crockpot
    Creamy Crockpot Chicken Noodle Soup
  • frontal view of ladle filled with potato soup inside instant pot
    Loaded Instant Pot Potato Soup
  • ladling potato leek soup out of blue Dutch oven
    Potato Leek Soup

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

overhead view of a pile of pecan tassies, with the center one having a bite taken out

< Previous Post

overhead view of turkey breast in air fryer basket

Next Post >

5 from 6 votes (4 ratings without comment)

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. Denise Armstrong says

    Feb 17, 2025

    5 stars
    We made this last night and really enjoyed it. Followed the recipe ingredients, mostly, but did make a few adjustments due to what we had in the house. We had homemade turkey broth and we also doubled most of the vegetables. It was delicious and we’ll definitely be making it again!

    Reply
    • Nora says

      Feb 18, 2025

      So glad to hear it, Denise!

      Reply
  2. Jackie says

    Nov 29, 2023

    5 stars
    We doubled the recipe, used all butter instead of part oil, and omitted the rice (simply bc we didn’t have it). This recipe is delicious! We will definitely be making this one again!

    Reply

Primary Sidebar

Nora Rusev from Savory Nothings

welcome to

logo for the Savory Nothings brand

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Mother's Day 🌸

  • slice of sausage spinach quiche being lifted from pan
    Sausage Spinach Quiche
  • maple syrup drizzling over slices of brioche French toast casserole
    Less Egg Brioche French Toast Casserole
  • sour cream blueberry muffins on counter with fresh blueberries
    Sour Cream Blueberry Muffins
  • sliced lemon bread on table
    Lemon Blueberry Bread

see all >

Popular

  • overhead close up view of fried chicken piece
    Crispy Oven Fried Chicken
  • overhead view of Italian meatballs and spaghetti on plate
    Easy Italian Meatballs
  • overhead close up view of beef stew in slow cooker
    Crock Pot Beef Stew
  • frontal view of shepherd's pie on white plate
    Homemade Shepherd’s Pie
  • overhead close up view of crock pot chicken tacos with toppings on wooden platter
    Southwestern Crockpot Chicken Tacos
  • overhead close up view of garlic parmesan oven fried chicken piece on black pan
    Garlic Parmesan Crispy Oven Fried Chicken
  • overhead view of three oven baked chicken breasts in white casserole dish
    Oven Baked Chicken Breast
  • overhead close up photo of chocolate chip baked oats
    TikTok Baked Oats: 6 Ways!

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak
  • About
  • Contact

Footer

Footer

Follow Along





Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2025

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix

Rate This Recipe

Your vote:




Thank you for taking the time to review this recipe. I appreciate it! Your eMail will not be shared with anyone.

Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.