After a day or two of eating Thanksgiving leftovers, I’m usually ready for something different. That’s when I turn to this leftover turkey soup. It’s made with plenty of veggies and holiday-inspired seasonings, so it’s flavorful, nourishing, and most importantly… easy.
I’ve been making this recipe for at least 5 years, and it’s the kind of soup you can tweak with what you have on hand. I usually use cauliflower to keep it lighter, but you can use potatoes if you prefer a heartier texture.
I also like to stir in some coconut milk for dairy-free creaminess, since I usually have a partially opened can in my fridge. If you don’t have that, it’s still delicious as a broth-based soup, and either way, it’s naturally gluten-free.
⭐⭐⭐⭐⭐ Featured Review
“We made this after Thanksgiving and the whole family, including 8 and 5 year old kids, loved it. Thanks!” – Lena
Ingredients for Turkey Soup with leftover Turkey
- Turkey. This recipe assumes you have leftover cooked turkey to use up. You can use white or dark meat, and if you have more or less than this recipe suggests, that’s okay. Think of this soup as a “choose your own adventure” type of meal.
- Veggies. Onion, carrot, and celery are the classic trio for starting a soup. I also like to add a pound of cauliflower to bulk it up, but as a few readers have suggested in the comments, you could use small potato chunks instead.
- Dried Spices. I’m not going to ask you to chop any fresh herbs today. This recipe calls for dried sage, thyme, red pepper flakes, salt, and black pepper to keep it convenient.
- Garlic. Freshly minced garlic is sauteed with the dried spices to elevate the flavor. You could use garlic powder in a pinch, though.
- Coconut Milk. This is optional, for added creaminess. If you want a creamy soup without a hint of coconut flavor, you can make this with heavy cream instead.
How to Make Leftover Turkey Soup
Step 1:
Heat a large pot over medium-high heat for 1 to 2 minutes. This will help make the surface more non-stick before you get started. Then add a drizzle of olive oil and cook the onion, carrot, and celery until they start to soften, about 5 minutes.
Then, add the minced garlic, dried sage, thyme, and red pepper flakes. Stir until they smell fragrant, about 1 more minute.
Step 2:
Next, add the chopped cauliflower florets, water, chopped leftover turkey, and season with salt and black pepper. Bring the liquid to a boil.
Once the soup is boiling, lower the heat and cover the pot. Let the soup simmer, covered, until the cauliflower is tender, about 15 to 20 minutes.
Step 3:
When the timer goes off, check on the cauliflower with a fork. It should easily slide into the cauliflower pieces when they are tender. Stir in the coconut milk for a creamy soup.
If you’re skipping the coconut milk, you may want to add a little more water for extra broth. Season with salt to taste after adding the liquid. It’s ready to serve as soon as you’re happy with the flavor.
- 1 tablespoon olive oil
- 1 onion , chopped
- 4 carrots , chopped
- 5 celery stalks , chopped
- 2 cloves garlic , minced
- ¾ teaspoon ground sage
- ¾ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 pound cauliflower , cut into florets
- 5 to 6 cups water
- 2 cups leftover turkey , shredded or cut into small pieces
- fine sea salt and black pepper
- ½ cup full-fat coconut milk (optional for creaminess)
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Heat the olive oil in a large pot over high heat, then saute the onion, carrots, and celery until they soften, about 5 minutes. Add the garlic, sage, thyme, and red pepper flakes, and stir for 1 more minute, until fragrant.
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Next, add the cauliflower, 5 cups of water, shredded turkey, 1 ½ teaspoons of salt, and ½ teaspoon of ground black pepper. (If the turkey and veggies don’t look covered, add another cup of water.) Then bring the liquid to a boil. Once it’s boiling, cover the pot and lower the heat to a gentle simmer. Cook until the cauliflower is fork-tender, about 15 to 20 minutes.
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Remove the lid and stir in the optional coconut milk. Taste the soup and adjust any seasoning as needed. (I usually add another ½ to 1 teaspoon of salt if I’ve used 6 cups of water plus the coconut milk.) As soon as you’re happy with the flavor, it’s ready to serve.
Turkey Safety Tip: According to the FDA, leftover turkey can be stored in the fridge for up to 4 days. This means if Thanksgiving is on Thursday, you should use it or freeze it by Monday. I would assume the same rules for this soup. If you’re using leftover turkey from Thursday, make the soup on Saturday and finish it or freeze it by Monday. (Turkey can be frozen for 3 to 6 months; soup can, too!)
Update Note: This recipe was updated in 2025 to add more liquid for the broth. It originally called for 4 cups of water, but over the years, I’ve found myself wanting more broth, so I usually add 6 cups total.
Calories: 191kcal | Carbohydrates: 10g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 710mg | Potassium: 546mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7000IU | Vitamin C: 28.5mg | Calcium: 71mg | Iron: 1.9mg
More Recipes to Try
If you try this leftover turkey soup, please leave a comment and star rating below to let me know how you like it.
