Leftover turkey soup is the perfect cozy solution after a big holiday meal, turning fridge leftovers into a flavorful, soul-warming dish. This comforting bowl is easy, hearty, and packed with goodness.
Loaded with tender turkey, vibrant veggies, and pearl couscous, it delivers nourishing flavor with every spoonful. It’s the kind of meal that soothes and satisfies, with minimal effort and maximum reward.
Cozy Cast of Ingredients for Leftover Turkey Soup
- Cooked turkey – The hero of this soup, giving it heartiness and depth while putting leftovers to good use.
- Giant couscous – Adds delightful texture and makes the soup feel like a full meal.
- Carrot and celery – Classic soup veggies that bring sweetness, crunch, and balance.
- Onion or shallots – Builds the base flavor with aromatic, mellow sharpness.
- Turkey or chicken stock – The flavorful broth that binds all ingredients with warmth and richness.
- Garlic and thyme – Fragrant and earthy, these enhance the savory profile beautifully.
- Bay leaves – Add subtle herbal complexity and depth during simmering.
- Olive oil and butter – For a rich, golden sauté that layers in extra flavor.
- Fresh parsley – A bright, fresh finish that lifts every spoonful.
How to Make It Happen – Instructions for Leftover Turkey Soup
Start by gently sautéing onion, celery, carrot, and garlic with thyme in a blend of olive oil and butter. Let them soften and release their aroma for about five minutes.
Pour in your turkey or chicken stock, then stir in the cooked turkey and bay leaves. Season generously with salt and pepper, then bring the pot to a gentle boil.
Next, toss in your giant couscous (or noodles if you prefer) and let it cook for around 10 minutes until perfectly tender.
Finish with a sprinkle of fresh parsley and serve it up hot – perfect for chilly nights or quick lunches.
Kitchen Notes & Tasty Variations
Leftover turkey soup is endlessly adaptable. Swap giant couscous with rice, small pasta shapes, or even barley for different textures. A handful of spinach stirred in at the end adds a hit of green goodness, or try a dash of lemon juice to brighten the flavors.
Want a spicier kick? Add a pinch of red pepper flakes or a swirl of harissa. And if you’re using rotisserie chicken instead of turkey, this soup still delivers rich, satisfying flavor.
Homemade stock will always give the best result, but a good-quality store-bought version works beautifully for busy weeknights.
Storing and Reheating Leftover Turkey Soup
Leftover soup stores like a dream. Keep it in an airtight container in the fridge for up to four days – the flavors only deepen over time.
For freezing, let the soup cool completely, then portion it into freezer-safe containers. It will keep well for up to three months.
To reheat, simply warm it on the stovetop or in the microwave until hot throughout. If it thickens, just add a splash of broth or water to loosen it up.
Leftover Turkey Soup
Ingredients
- 250 g / 2 cups cooked turkey or chicken
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- 2 bay leaves
- 1 onion or 2 shallots
- 1 tbsp butter
- 1 clove garlic
- 75 g / 1/2 cup pearl giant couscous
- 4 sprigs thyme or 1/2 tsp dried thyme
- 2 stalks celery
- Salt and pepper to taste
- 1.5 litre / 6 cups turkey or chicken stock
- 1 large carrot
Instructions
- Warm the olive oil and butter in a pot over low heat, then sauté the chopped onion or shallots, diced carrot, sliced celery, and minced garlic with the thyme for five minutes until softened. Pour in the turkey or chicken stock and add the cooked turkey along with the bay leaves. Bring the mixture to a rolling boil, then season with salt and pepper.
- Stir in the pearl couscous and simmer over medium heat for approximately ten minutes or until the couscous is fully tender. Garnish with freshly chopped parsley just before serving.
Notes
Noodles can be used as a substitute for pearl couscous if preferred.
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