Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Leftover Turkey Vegetable Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Paula
  • Total Time: 35 minutes
  • Yield: 10 servings

Description

A comforting and hearty soup made with leftover turkey, fresh vegetables, and wholesome wild rice. This flavorful recipe is perfect for using up holiday turkey while creating a nutritious, filling meal for the whole family.


Ingredients

10 cups turkey bone broth or chicken broth

1 28 oz can diced tomatoes, drained

3 cups chopped turkey meat

2 cups chopped potatoes (1 large russet potato)

4 carrots, peeled and chopped (about 2 heaping cups)

3 celery stalks, chopped (about 1 cup)

1 cup diced yellow onion

1 cup uncooked wild rice

1 Tbsp Worcestershire sauce

2 bay leaves

1 tsp poultry seasoning

1 tsp dried parsley

1 tsp salt

½ tsp ground black pepper


Instructions

  1. Pour the turkey bone broth into a large pot. If you don’t have pre-made broth, you can make your own from leftover turkey or use chicken broth.
  2. Add the drained diced tomatoes, chopped turkey, potatoes, carrots, celery, onion, and uncooked wild rice. Stir well to combine.
  3. Mix in Worcestershire sauce, bay leaves, poultry seasoning, dried parsley, salt, and black pepper.
  4. Cover the pot and bring the soup to a boil. Once boiling, remove the lid and reduce the heat to a simmer. Let it cook for 15–20 minutes, or until the vegetables are tender.
  5. Discard the bay leaves. Ladle the soup into bowls and serve warm.

Notes

Swap wild rice for brown rice, quinoa, or barley for a different texture.

Add other vegetables like green beans, peas, or corn for extra flavor.

For a spicier soup, include a pinch of cayenne pepper or red pepper flakes.

Use leftover rotisserie chicken if turkey isn’t available.

Blend half the soup for a creamy texture while keeping some chunky pieces.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 4g
  • Sodium: 750mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 45mg