Name: Easy Leftover Turkey Soup-Quick Flavorful Meal
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 servings
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1/2 cup onion, finely chopped; 1/2 cup celery, chopped; 4 ounces cremini mushrooms, sliced; 1 garlic clove, crushed; 1 teaspoon Italian seasoning; 3 tablespoons all-purpose flour; 6 cups turkey or chicken broth; 3 medium carrots, peeled and sliced; 1/2 pound baby potatoes, halved; 1/2 cup wild rice blend; 1 cup half & half; 4 cups cooked turkey, shredded; 1/2 cup corn

Easy Leftover Turkey Soup Recipe is your ultimate savior after the feasting frenzy! When that beautiful bird has been picked clean, don’t let those delicious bones and any remaining meat go to waste. This is more than just a way to clear out the fridge; it’s a heartwarming bowl of comfort, a culinary hug that transforms simple ingredients into something truly special. People adore this soup because it’s incredibly forgiving, allowing you to adapt it to whatever vegetables you have on hand. What truly makes this Easy Leftover Turkey Soup Recipe stand out is its ability to evoke memories of cozy gatherings and the satisfying feeling of resourcefulness. It’s the perfect way to extend the holiday joy and enjoy a nourishing meal without any fuss.

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1/2 cup onion, finely chopped
1/2 cup celery, chopped
4 ounces cremini mushrooms, sliced
1 garlic clove, crushed
1 teaspoon Italian seasoning
3 tablespoons all-purpose flour
6 cups turkey or chicken broth
3 medium carrots, peeled and sliced
1/2 pound baby potatoes, halved
1/2 cup wild rice blend
1 cup half & half
4 cups cooked turkey, shredded
1/2 cup corn

Preparing the Soup Base

Sautéing the Aromatics

Let’s get started by building a fantastic flavor foundation for our easy leftover turkey soup. In a large pot or Dutch oven, melt the 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once the butter has melted and the oil is shimmering, add your finely chopped 1/2 cup of onion and 1/2 cup of chopped celery. We want these to soften and become translucent, which usually takes about 5 to 7 minutes. Stir them occasionally to prevent any sticking. This slow sautéing process releases their natural sweetness and creates a wonderfully aromatic base for the soup.

Next, add the sliced 4 ounces of cremini mushrooms to the pot. Mushrooms add a lovely earthy depth and a satisfying texture to the soup. Cook them for another 5 minutes, stirring frequently, until they’ve released their moisture and started to brown slightly. This browning step is key to developing a richer mushroom flavor. Now, it’s time to add that single, crushed garlic clove and the 1 teaspoon of Italian seasoning. Stir everything together and cook for just about 30 seconds more, until you can really smell the fragrant garlic and herbs. Be careful not to burn the garlic, as it can turn bitter.

Creating the Roux

To thicken our soup and give it a lovely creamy texture without being heavy, we’ll create a simple roux. Sprinkle the 3 tablespoons of all-purpose flour evenly over the sautéed vegetables. Stir the flour into the butter and oil mixture and cook for about 1 to 2 minutes, stirring constantly. This cooks out the raw flour taste and creates a paste. The mixture will look a bit pasty, and that’s exactly what we want. This is the magic that will transform our broth into a wonderfully rich and comforting soup.

Simmering the Vegetables and Rice

Adding Liquids and Hearty Ingredients

Now, it’s time to introduce the liquid component. Gradually whisk in the 6 cups of turkey or chicken broth, ensuring you scrape the bottom of the pot to incorporate any bits of flavorful fond that may have stuck. Continue to whisk until the mixture is smooth and there are no lumps of flour. Once the broth is fully incorporated, bring the soup to a gentle simmer. Add the peeled and sliced 3 medium carrots and the halved 1/2 pound of baby potatoes. These vegetables will need time to soften and cook through.

Stir in the 1/2 cup of wild rice blend. Wild rice adds a delightful chewy texture and a nutty flavor that complements the other ingredients beautifully. Make sure the rice is submerged in the broth. Cover the pot and let the soup simmer gently for about 20 to 25 minutes, or until the carrots and potatoes are tender when pierced with a fork and the wild rice is cooked. Stir occasionally to prevent anything from sticking to the bottom.

Finishing Touches for Creaminess and Flavor

Adding Creaminess and the Turkey

Once the vegetables and rice are perfectly tender, it’s time to elevate the soup with some creamy richness. Reduce the heat to low. Slowly pour in the 1 cup of half & half, stirring constantly as you add it. This gradual addition and stirring on low heat will prevent the half & half from curdling, ensuring a smooth and luxurious texture. Let the soup heat through gently for another 5 minutes, but avoid bringin extractg it back to a rolling boil after adding the cream.

Finally, add the star of our leftover creation: the 4 cups of cooked turkey, shredded. Stir it into the soup along with the 1/2 cup of corn. The corn adds a pop of sweetness and color, making the soup even more appealing. Allow the turkey and corn to heat through for about 5 minutes. Taste and adjust seasoning with salt and freshly ground black pepper as needed. The beauty of this soup is that it uses pre-cooked turkey, so it just needs to warm up.

Serving Your Delicious Soup

Ladle generous portions of this comforting and easy leftover turkey soup into bowls. For an extra touch of freshness, you can garnish with a sprinkle of fresh parsley or chives if you have them on hand. This soup is incredibly satisfying on its own, but it also pairs wonderfully with crusty bread for dipping. Enjoy the hearty flavors and the satisfaction of transforming leftovers into a brand-new, delicious meal.

Conclusion:

And there you have it – your delicious and comforting Easy Leftover Turkey Soup Recipe is ready to be enjoyed! This recipe is a fantastic way to give your post-holiday turkey a delicious second life, transforming it into a hearty and flavorful soup that’s perfect for a chilly evening. We hope you loved the simplicity and the incredible taste of this soup. It’s truly a testament to how simple ingredients can create something so satisfying.

For serving, this soup is wonderful on its own, but we also love it with a crusty baguette for dipping, a side of warm cornbread, or a simple green salad to balance the richness. Feel free to get creative with variations! You can add other vegetables like frozen peas or corn, a handful of pasta or rice for extra heartiness, or a sprinkle of fresh herbs like parsley or thyme. Don’t be afraid to adjust the seasonings to your liking – a pinch of cayenne can add a lovely warmth, or a squeeze of lemon juice can brighten the flavors.

We encourage you to make this Easy Leftover Turkey Soup Recipe a regular part of your repertoire. It’s a forgiving recipe, meaning you can easily adapt it to what you have on hand. Happy cooking, and enjoy every comforting spoonful!

Frequently Asked Questions about Easy Leftover Turkey Soup Recipe:

Q1: How long can I store this Easy Leftover Turkey Soup Recipe in the refrigerator?

This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it has cooled completely before sealing and refrigerating.

Q2: Can I freeze portions of this Easy Leftover Turkey Soup Recipe?

Yes, absolutely! This soup freezes beautifully. Allow it to cool completely, then portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Q3: What kind of turkey is best for this Easy Leftover Turkey Soup Recipe?

Any leftover cooked turkey will work wonderfully. This includes both white and dark meat from roasted turkey. Even the carcass can be used to make a flavorful broth beforehand, adding even more depth to your soup!