Is there any feeling cozier than the day after Thanksgiving? The big meal is done, the fridge is happily full, and the house just feels warm and quiet.
For me, one of the best parts of the holiday is waking up on Friday morning and knowing exactly what I’m going to make for dinner: this Easy Leftover Turkey Soup Recipe.
That beautiful turkey gives us two wonderful meals. The first is the grand feast, but this soup is the second, cozier gift. It’s the answer to that big question, “What To Do With Leftover Turkey?” that my family looks forward to all year.
This isn’t just a thin, brothy soup. This is a rich, creamy turkey soup that feels like a warm hug. It’s our family’s “official” way to relax after the holiday rush, and it’s the most delicious way I know to use those wonderful leftovers.
Table of Contents
Why You’ll Love This Cozy, Creamy Soup 💛
The Ultimate Comfort Food: This is a true Creamy Leftover Turkey Soup Recipe that feels like a hug in a bowl. It’s rich, velvety, and has the comforting soul of a turkey pot pie soup, but it’s so much faster to make!
Uses Leftovers Beautifully: The perfect way to use up that delicious roasted turkey. It’s one of my favorite Turkey Leftover Recipes for Easy Dinners because it also helps you use extra carrots and celery from your Thanksgiving feast!
A True One-Pot Meal: After the big holiday, nobody wants a sink full of dishes. This recipe is a one-pot wonder, even the noodles cook right in the broth, which means more flavor and less cleanup.
So Much Flavor, So Fast: This creamy base tastes like it simmered all day, but your soup will be ready in under an hour. It’s the perfect quick and easy dinner for cozy nights in.
Ingredients for Your Turkey Soup
The best part about this soup is that you probably have most of these ingredients already on hand from your holiday cooking!
The “Mirepoix” (Our Flavor Base):
- Unsalted Butter: 2 tablespoons. This gives our base a rich, wonderful flavor.
- Onion: 1 medium yellow onion, finely diced.
- Carrots: 2 medium carrots, peeled and diced (about 1 cup).
- Celery: 2 large ribs of celery, diced (about 1 cup).
- Garlic: 2 cloves, minced.
The Creamy Base:
- All-Purpose Flour: 1/4 cup. This is our simple, old-fashioned thickener!
- Turkey or Chicken Broth: 6 cups of low-sodium broth. (This is the perfect place to use your homemade turkey stock if you have it!)
- Heavy Cream: 1/2 cup. This is what makes it a Cream of Turkey Soup Recipe!
The Stars of the Soup:
- Leftover Turkey: 2-3 cups, shredded or diced. This is a perfect measurement for all that delicious meat.
- Dried Egg Noodles: 2 cups of your favorite old-fashioned wide or medium egg noodles.
Herbs & Seasoning:
- Dried Thyme: 1 teaspoon.
- Dried Sage: 1/2 teaspoon (or you can use poultry seasoning).
- Bay Leaf: 1 whole leaf.
- Salt and Black Pepper: To taste.
How to Make This Easy Leftover Turkey Soup
Sauté Veggies: In a large pot or Dutch oven, melt your 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 7-8 minutes, stirring often, until the vegetables are soft and the onion is translucent.
Add Aromatics & Make the Roux: Stir in your minced garlic, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried sage. Cook for 1 more minute until you can smell those wonderful herbs.
Now, sprinkle the 1/4 cup of all-purpose flour all over the vegetables. Stir it constantly for 1-2 minutes.
Ellie’s Tip: This little step is my secret to a perfectly smooth, Creamy Turkey Soup! It cooks the raw taste out of the flour and turns it into a “roux” (a thick paste) that will make our soup rich and velvety, with no lumps!
Build the Broth: Slowly pour in your 6 cups of chicken or turkey broth, about one cup at a time. Whisk as you go to make sure that roux dissolves completely into the broth. It will look wonderfully creamy!
Simmer: Bring the soup to a gentle boil, then reduce the heat to a steady simmer.
Cook the Noodles: Add your 2 cups of uncooked egg noodles and the 1 bay leaf to the simmering broth. Let them cook for 8-10 minutes, or until they are perfectly tender. Give it a stir every now and then so they don’t stick.
Finish the Soup: Turn the heat down to low. Stir in your 2-3 cups of shredded leftover turkey and the 1/2 cup of heavy cream.
Warm & Serve Let the soup warm through for 5 more minutes.
Ellie’s Tip: Be sure not to let the soup come to a rolling boil after you’ve added the cream! A gentle simmer is perfect. This keeps the cream silky-smooth.
Now, taste your soup! Add salt and pepper until it’s just right. Remove the bay leaf, and it’s ready to serve!
Ellie’s Top Tips for the Best Soup
Tip 1: The Best Broth (If You Have Time!)
The secret to the best Turkey Soup Recipes Homemade is, without a doubt, homemade turkey stock. If you have your turkey carcass, don’t throw it away!
Just place it in a big pot, cover it with water, and add an onion, a carrot, and a celery rib. Let it simmer gently for a few hours. When you strain it, you’ll have the richest, most flavorful base for your soup.
But don’t you worry a good-quality store-bought chicken or turkey broth is also a wonderful, fast, and delicious choice!
Tip 2: To Use Rice Instead of Noodles
This soup is also fantastic with rice! But if you plan to use rice, I highly recommend cooking it separately.
Why? Rice is like a little sponge, and it will soak up all that lovely creamy broth as it sits in the fridge, leaving you with a thick stew instead of a soup!
Just cook your favorite white or brown rice in another pot, and add a nice scoop to the bottom of each bowl before you ladle that hot, creamy soup right over the top.
Tip 3: How to Make it Even Thicker
If you like your soup extra thick and rich, almost like a Turkey Pot Pie Soup, it’s so easy to do!
In a small, separate bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s perfectly smooth. (This is called a “slurry”).
At the very end (Step 7), stir this slurry into the simmering soup, and let it bubble for 1 more minute. It will thicken up beautifully!
Common Questions (FAQ)
What if I don’t have homemade turkey stock?
Oh, please don’t worry about that for a second! While homemade stock is a lovely bonus, a good-quality store-bought chicken or turkey broth is a perfect and delicious substitute. I use it all the time, and it makes this recipe fast and so easy.
Can I use leftover chicken instead?
Absolutely! This is one of the best things about this recipe. It’s a wonderful Creamy Turkey Noodle Soup, but it’s also a fantastic Creamy Chicken Noodle Soup. It’s the perfect recipe to use up a leftover rotisserie chicken any time of year!
How long is leftover turkey good for?
The official food safety rule (and the one I always follow!) is that your leftover turkey is good in the refrigerator for 3 to 4 days. This soup is the perfect way to use it up on day 2 or 3!
What to Serve With Your Creamy Turkey Soup
This soup is so hearty and satisfying, it’s truly a full meal in a bowl! It has your veggies, your protein, and those wonderful, comforting noodles.
But, if you’re like me, a bowl of creamy soup is always just a little bit better with something to dip into it!
My favorites are:
- Crusty Bread: A good, thick slice of French baguette or a slice of sourdough is just heavenly for sopping up every last bit of that creamy broth.
- Flaky, Buttery Crackers: You just can’t go wrong with a handful of your favorite salty, flaky crackers crumbling into the bowl.
- A Simple Green Salad: If you want a little freshness on the side, a simple salad with a bright, tangy vinaigrette is a perfect partner to the rich soup.
Storing & Reheating
- To Store: Let the soup cool down to room temperature (it’s best not to put a piping hot pot right in the fridge!). Then, pour it into an airtight container. It will keep beautifully in the refrigerator for 2 to 3 days.
- To Reheat: This soup reheats wonderfully! The noodles will continue to soak up that creamy broth as it sits, so it will be very thick and creamy the next day. Don’t worry, that’s normal!Just pour your leftover soup into a small saucepan over low heat. Add a good splash of chicken broth or even a little milk to loosen it up as it warms. Stir it gently until it’s hot all the way through. (I try to avoid the microwave, as it can sometimes make the noodles and turkey a bit tough).
The Coziest End to the Holiday
There is just something so satisfying about turning one wonderful meal into a second, completely new one.
This Creamy Turkey Soup is truly the coziest way I know to relax after the big holiday. It’s the perfect, simple answer to “What To Make With Leftover Turkey” that feels like a warm hug, not an afterthought.
I do hope this comforting, one-pot recipe brings a little peace and a lot of warmth to your kitchen! If you love a cozy, creamy soup as much as I do, I think you’d also really enjoy my The Best Cozy & Creamy Chicken and Wild Rice Soup recipe.
If you make this soup, please come back and leave me a comment below! I would just love to hear how you and your family enjoyed it.
And, of course, if you want to save this recipe for the day after every holiday, please pin it to your favorite board on Pinterest!
Happy simmering!
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Leftover Turkey Soup Recipe (The Best Creamy Soup!)
This is, hands-down, the best Leftover Turkey Soup Recipe you will ever make! It answers the question “What To Make With Leftover Turkey?” in the coziest way. This is a rich, Creamy Turkey Soup that tastes just like a Turkey Pot Pie Soup—but it’s an easy, one-pot meal that’s ready in under an hour! We cook the noodles right in the creamy broth for the most comforting and flavorful Creamy Turkey Noodle Soup.
- Total Time: 45 minutes
- Yield: 6
Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced
- 2 large ribs of celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium turkey or chicken broth
- 2 cups dried wide egg noodles
- 2–3 cups leftover turkey, shredded or diced
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp dried sage (or poultry seasoning)
- 1 bay leaf
- Salt and black pepper, to taste
Instructions
- Sauté Veggies: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 7-8 minutes, until soft.
- Make the Roux: Stir in the minced garlic, dried thyme, and dried sage. Cook for 1 minute. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This will form a thick paste.
- Build the Broth: Slowly pour in the broth, about one cup at a time, whisking as you go. This ensures the roux dissolves smoothly and creates a lump-free, creamy base.
- Cook Noodles: Bring the soup to a gentle boil, then reduce to a steady simmer. Add the uncooked egg noodles and the bay leaf. Cook for 8-10 minutes, or until the noodles are tender.
- Finish the Soup: Turn the heat to low. Stir in the shredded leftover turkey and the heavy cream.
- Warm & Serve: Let the soup warm through for 5 more minutes. Do not let it boil! Remove the bay leaf, taste, and add salt and pepper as needed. Serve hot!
Notes
- Don’t Boil the Cream!: My most important tip! To keep the soup silky-smooth, add the cream at the very end over low heat. Letting it boil can make the dairy separate.
- Using Rice: If you prefer rice, I recommend cooking it separately! Rice will soak up all your creamy broth as it sits. Just add a scoop of cooked rice to each bowl before serving.
- Extra Thick Soup: For a very thick, pot-pie-style soup, whisk 1 tbsp of cornstarch with 2 tbsp of cold water, and stir this “slurry” into the soup during Step 6. Let it simmer for 1 minute to thicken.
- Freezing: This soup is best fresh! Dairy and noodles can be tricky to freeze. If you must, freeze the soup before adding the cream and noodles (at the end of Step 3).
- Reheating: Leftovers will be very thick (the noodles soak up the broth!). Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen it up again.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Simmering
- Cuisine: American
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