Easy Leftover Turkey Soup Recipe
User Reviews
5
Easy Leftover Turkey Soup Recipe
Description
The Easy Leftover Turkey Soup Recipe begins by sautéing onions and garlic in olive oil until lightly browned and fragrant. Celery, carrots, and halved baby potatoes are added along with chicken or vegetable broth and water, seasoned with Italian seasoning, then simmered until tender. Cooked turkey meat is folded in and warmed through before stirring in heavy cream, which enriches the broth’s texture and flavor. Seasoned with salt and pepper to taste, this soup balances savory turkey with creamy, subtly herbed vegetables.
The cooking method relies on gentle simmering rather than boiling to evenly cook root vegetables and meld flavors without toughening the turkey. The cream adds a smooth, velvety finish uncommon in clear turkey soups, making it richer and more soothing. The potato halves provide body and softness without needing peeling if baby potatoes are used.
Suitable for repurposing leftover turkey, this soup is portioned for 4-6 servings and pairs well with crusty bread or a light salad. It’s flexible in protein quantity and can accommodate more turkey if desired. Using baby potatoes is convenient but standard potatoes of similar weight also work.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 4 ticks celery chopped
- 3 large carrot peeled & sliced
- 1.5 pounds baby potato cut into halves
- 4 cups chicken broth or vegetable broth
- 2 cups water
- 1/2 teaspoon Italian seasoning
- 2 cups turkey or more, to taste, cooked, meat only
- 1/2 cup heavy cream aka whipping cream
- salt to taste
- black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté until it's lightly browned (5-7 minutes).
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the celery, carrots, potatoes, broth, water, and Italian seasoning. Increase the heat to high and bring to a gentle boil. Reduce heat to medium-low and cover the pot with the lid slightly open. Simmer for 10 minutes.
- Add the turkey meat and allow the soup to simmer for another 10 minutes or so.
- Stir in the cream and season with salt & pepper to taste.
Notes
- You can substitute regular potatoes for baby potatoes if weights are similar.
- Adjust turkey quantity based on preference; recipe uses 2 cups but more can be added.
- Serves approximately 4 to 6 people, making it ideal for family meals or leftovers use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 57mg | 19% |
| Sodium | 699mg | 29% |
| Potassium | 842mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 6448IU | 129% |
| Vitamin C | 27mg | 30% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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