Leftover Turkey Soup

3

A creamy soup that gives leftover turkey new life, combined with mushrooms, vegetables, and wild rice. Perfect for post-holiday meals and easy to customize with other leftovers.

My creamy turkey soup transforms holiday leftovers into pure comfort. The rich broth tender turkey and fresh vegetables create something completely new and delicious. It’s my favorite way to make those holiday memories last a little longer.

Smart And Delicious

This soup gives leftover turkey new life while saving time in the kitchen. The creamy broth and hearty vegetables turn simple ingredients into something special. Plus it helps reduce food waste which always feels good.

What You Need

• Good Broth: Four cups turkey or chicken both work.
• Turkey: Two cups leftover meat chopped up.
• Mushrooms: One cup sliced fresh ones.
• Potatoes: Two cups little ones diced small.
• Carrots: One cup sliced use fresh or roasted.
• Celery: Half cup adds nice crunch.
• Wild Rice: Half cup makes it hearty.
• Fats: Two spoons each butter and oil.
• Half and Half: One cup makes it creamy.
• Garlic: Two cloves minced fine.
• Seasonings: Italian blend salt and pepper.

Start Your Soup

First Flavors

Cook those onions and celery in butter and oil until soft.

Add Mushrooms

Let them get golden then add garlic just a minute.

Building Layers

Make It Rich

Stir flour and herbs into your veggies.

Add Liquid

Pour broth in slowly keep stirring.

More Veggies

Add carrots potatoes rice let it all simmer covered.

Finish Strong

Last Bits

Add your turkey corn and that creamy half and half.

Final Touch

Let everything warm through about ten minutes.

Time To Eat

Serve your soup piping hot with crusty bread on the side. The creamy broth and tender bits of turkey make everyone happy. Pure comfort in every spoonful.

Make It Perfect

Keep your heat medium when cooking vegetables. Stir that broth in slowly no lumps allowed. Taste and season as you go. Take time with those first vegetables they build flavor.

Save Some For Later

Keeps well two days in the fridge. Warm it slowly on the stove. Skip the freezer though potatoes get funny and cream can separate.

Make It Yours

Those glazed carrots from dinner work great here. Switch up the rice try pasta instead. Leftover gravy makes it even richer.

Good For You Too

You get protein from the turkey plus all those vegetable nutrients. Want it lighter? Try evaporated milk instead of cream still tastes rich.

Pure Comfort

One pot does it all keeps cleanup simple. Those tender vegetables rich broth and bits of turkey create the perfect cold day meal.

Perfect Partners

Add a fresh salad on the side. Some garlic bread for dipping. Fresh parsley on top makes everything look prettier.

Work Ahead

Cook everything but the rice save that for last when reheating. Keeps the texture just right no mushy rice here.

Holiday Magic

This soup makes those holiday leftovers shine in a whole new way. Simple ingredients careful cooking lots of love that’s what makes it special.

Frequently Asked Questions

→ Can I freeze this soup?

Yes, but freeze before adding the cream. When reheating, thaw completely and add fresh cream at the end of reheating. This prevents the cream from separating.

→ What can I substitute for wild rice blend?

You can use all potatoes instead of rice, or try other grains like barley or regular rice. Just adjust cooking time according to what you use.

→ Can I use chicken instead of turkey?

Yes, cooked chicken works perfectly in this recipe. Use rotisserie chicken or leftover roasted chicken cut into bite-sized pieces.

→ How do I prevent lumpy flour in my soup?

Make sure to sprinkle flour evenly and stir constantly. When adding broth, pour gradually while stirring to prevent lumps from forming.

→ How long does this soup keep?

Store in the refrigerator for up to 3-4 days. The soup may thicken when chilled; thin with a bit of broth when reheating if needed.