Leftover turkey soup is made with rice, mushrooms, and vegetables in a creamy, flavorful broth with a bright lemon finish. Easy, nourishing, and a great comfort food soup using that leftover turkey from the holidays.
Looking for more hearty soups?
Check out Instant Pot chicken wild rice soup, ground beef vegetable soup, and white chicken chili recipe.
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💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 35 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Ancestral diet
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Give that Turkey a Second Life
Are you tired of the same old dry, sad turkey leftovers?
Same.
That's why this soup exists. It's light yet hearty enough to feel like a real meal, and absolutely delicious. And here's a tip I live by: dicing everything finely makes it taste and look better.
The roasted turkey flavor melts into a cozy broth that doesn't scream "Day 4 of Thanksgiving."
And honestly - that bird works hard last Thursday - don't let it die twice in the back of your fridge. Give it a second life in a bowl of soup you'll actually look foward to eating.
Ingredients for Leftover Turkey Soup
- Butter - I like to saute the mirepoix in butter because it adds so much richness but you can use olive oil, avocado oil, ghee, or beef tallow.
- Vegetables – A traditional mirepoix contains yellow onion, carrot, and celery rib but feel free to improvise. If you're out of celery (like I was), a few pinches of celery seed can add that flavor. Classic white button mushrooms add great texture and more flavor.
- Aromatics – A few garlic cloves and fresh thyme add great flavor to the soup.
- Flour - Optional, but gives the soup a little more substance and thickness. I used organic all-purpose flour here. For gluten-free, omit entirely or use gluten-free flour blend.
- Rice – I used brown rice in this soup even though generally, I always opt for white rice. Brown rice is heartier and tends to retain it's texture better in soups. Rinse before adding to soup.
- Stock/Broth – It's only fitting that we're using turkey stock made from the turkey carcass and bones. However, if you don't have turkey broth or stock on hand, feel free to use chicken stock.
- Turkey meat – Leftover turkey from your roasted turkey works perfectly here, light or dark meat. If you have cooked spatchcock turkey on hand, that works just as well - just shred or chop it and add it in the same way.
- Heavy cream - Adds creaminess and makes the broth smooth. If you don't have cream, you can just omit or add sour cream to individual servings.
- Lemon - I squeezed half a lemon into the soup for brightness and used the other half as slices to garnish individual bowls.
- Fresh herbs – Like most soups, some fresh parsley or dill instantly brightens the soup and adds color.
Substitutions and Variations
- Use whatever vegetables you have on hand - zucchini, bell peppers, squash, or even green beans. Just make sure to cut them into small, evenly sized pieces so they cook evenly and blend nicely into the soup.
- No fresh thyme? You can use dried thyme if you don't have fresh. A good rule of thumb is that 1 tablespoon of fresh herbs can be subbed for 1 teaspoon of dried thyme.
- Rice swap - Sub the brown rice with millet, barley, or quinoa. Just adjust cooking times if needed (quinoa cooks quickly while barley needs some more time).
Make it Ancestral
Soups have always been at the heart of ancestral cooking - a way to stretch ingredients, provide nourishment, and warm the body. Additionally, using the turkey carcass to make a rich, flavorful broth is as old as the tradition itself, turning every bit of the bird into a deeply nourishing meal. It's the gift that keeps on giving. So rest assured, knowing that this leftover turkey soup is already nourishing, healing, and ancestral.
How to Make Leftover Turkey Soup
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Sauté
In a large pot, melt the butter over medium heat. Add the diced onion and carrots and sauté until softened and the onions are translucent.
Step 2. Cook
Add the sliced mushrooms and cook until they release their moisture and reduces in size.
Step 3. Stir
Stir in the minced garlic and thyme leaves and cook until fragrant.
Step 4. Sprinkle
Sprinkle the flour over the vegetables and stir to coat. Cook briefly, allowing the flour to form a light paste around the vegetables.
Step 5. Boil
Add the rinsed rice, then pour in the turkey stock. Bring the soup to a boil, then reduce the heat and simmer until the rice is al dente.
Step 6. Mix
Stir in the cooked turkey and heavy cream. In a small bowl, temper the lemon juice by slowly mixing in a ladle of hot soup, then add it back to the pot. Finish with chopped parsley. Taste and adjust seasoning as needed.
Helpful Tips
- Keep all ingredients diced into similar small pieces - this ensures every bite is balanced and helps them blend into the broth and reheat more evenly.
- Let the mushrooms cook down fully. They should release their moisture and look lightly browned. This will avoid rubbery mushrooms.
- Gradually add the broth after cooking the flour. I like to pour in a cup or two at first, scraping the bottom of the pot to lift up any browned bits and ensure the flour is fully cooked and incorporated into the soup.
💭Meal Prep Suggestion!
I like to make this soup ahead of time so it’s ready whenever I need it. Even better, double the batch and freeze it in smaller containers - perfect for those busy Christmas shopping days when all you want is to come home to a warm, home-cooked meal.
Serving Suggestions
This leftover turkey soup is hearty and satisfying on its own with a slice of fresh milled bread. I love the fresh lemon and parsley at the end for a bright garnish but you could also add a nice dollop of raw sour cream to make it richer.
Looking to serve soup and salad? Try these ideas:
- Chopped Mediterranean Salad with White Wine Vinaigrette20 Minutes
- Classic House Salad15 Minutes
- Classic Caesar Salad30 Minutes
- Lemon Parmesan Romaine Salad18 Minutes
Frequently Asked Questions
Store leftover turkey soup with leftover turkey in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. The rice will continue to absorb liquid so you may need to add more stock or water when reheating. To reheat, transfer the leftover turkey soup to a small saucepan and warm over medium-high heat, stirring often.
To freeze, transfer to a freezer-safe container, leaving a little headspace at the top for expansion, and freeze for up to 3 months. Thaw overnight in the fridge and reheat.
To keep the rice tender, rinse it well before cooking to remove excess starch. Add it toward the end of cooking so it doesn’t overcook in the soup, and use the proper ratio. If you’re doubling the recipe or freezing portions, slightly undercook the rice so it finishes cooking when reheated - this prevents it from turning mushy as it will continue to expand when in the broth.
Looking for more recipes with mushrooms? Here are some ideas:
Did you make this leftover turkey soup? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Leftover Turkey Soup with Mushrooms and Rice
Ingredients
- 2 tablespoons butter
- ½ onion diced
- 2 carrots diced
- 16 ounces white mushrooms sliced
- 2 thyme sprigs leaves removed
- 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- ¾ cup brown rice rinsed
- 2 quarts turkey stock
- 4 cups turkey meat
- ½ cup heavy cream
- 1 lemon
- ½ bunch fresh parsley
Instructions
- In a large pot, melt 2 tablespoons butter over medium heat. Add the diced ½ onion and 2 carrots and sauté until softened and the onions are translucent.
- Add the sliced 16 ounces white mushrooms and cook until they release their moisture and it evaporates, about 10-12 minutes.
- Stir in the minced 3 garlic cloves and 2 thyme sprigs leaves and cook until fragrant, about 1 minute.
- Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir to coat. Cook for 1-2 minutes, allowing the flour to form a light paste around the vegetables.
- Add the rinsed rice, then pour in 2 quarts turkey stock. Bring the soup to a boil, then reduce the heat and simmer until ¾ cup brown rice is al dente.
- Stir in the cooked 4 cups turkey meat and ½ cup heavy cream. In a small bowl, temper 1 lemon juice by slowly mixing in a ladle of hot soup, then add it back to the pot. Finish with chopped ½ bunch fresh parsley. Taste and adjust seasoning as needed.
Notes
- Keep all ingredients diced into similar small pieces - this ensures every bite is balanced and helps them blend into the broth and reheat more evenly.
- Let the mushrooms cook down fully - they should release their moisture and look lightly browned. This will avoid rubbery mushrooms.
- Gradually add the broth after cooking the flour - I like to pour in a cup or two at first, scraping the bottom of the pot to lift up any browned bits and ensure the flour is fully cooked and incorporated into the soup.
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