Bringing you major warm, cozy and comforting vibes with a tasty leftover turkey soup! This leftover turkey soup recipe is so hearty and nourishing, it will quickly become a cold weather staple. Don’t have turkey? No problem, use some leftover rotisserie chicken and broth for an easy swap!
This leftover turkey soup recipe is loaded with vegetables, wild rice, turkey and delicious flavor. It’s my favorite way to use up leftover turkey! Add a simple side of cornbread, and enjoy all of the smiles at your table.
Ingredients for Leftover Turkey Soup
This soup is packed with nourishing ingredients!
- Olive oil – a small amount for sautéing the veggies.
- Veggies – we’re packing this soup with all the goods – onion, carrots, celery, mushrooms and kale.
- Garlic – my favorite flavor enhancer.
- Wild rice – makes this soup hearty and satisfying.
- Turkey – the star of the show!
- Turkey stock – if you can’t find turkey stock, feel free to use chicken stock instead, broth works too.
- Coconut milk – the secret ingredient in this soup! Coconut milk gives this turkey soup a lovely creaminess, no butter or flour needed.
- Tamari, bay leaf, salt & pepper – this combo of ingredients rounds out all of the flavors and tastes delish.
How To Make Leftover Turkey Soup
Here’s a quick rundown of how to make this soup. You can find the full instructions at the bottom of the post, in the recipe card.
- Sauté the veggies. In a large dutch oven over medium-high heat cook the veggies until soft.
- Add rice and liquid. Once all of the veggies are just tender, add in the wild rice, turkey stock, tamari, and bay leaf.
- Simmer. Bring soup to a boil and then reduce to a simmer and cook for 40 minutes or until the wild rice is tender.
- Stir in coconut milk, turkey and kale. Season to taste with salt and pepper and simmer another 5-10 minutes and until kale has wilted.
- Serve. Enjoy warm with crackers, crusty bread, cornbread and/or a fresh salad.
How long does turkey soup last?
Storing leftovers. This turkey soup, stored in an airtight container, will keep well in the fridge for 3-4 days. You can reheat soup on the stove or in the microwave.
Freezer instructions. To add more shelf life, freeze the remainder in a freezer-safe airtight container or zippered bag, labeled with a date. Simply thaw and reheat to enjoy your delicious soup again!
Leftover turkey soup is not only super tasty, but it’s also really versatile!
- Veggies. Toss in other leftover veggies like broccoli, peas, green beans, or corn. Also, feel free to swap out one vegetable with another.
- Protein. If you don’t have turkey available, use shredded chicken. Rotisserie chicken works great!
- Grains. Instead of the wild rice, you can use noodles, quinoa, or barley.
This turkey soup is SO delicious, you’re going to want to make it all year round! It’s the perfect nourishing meal for cold winter nights!
More Healthy Soup Recipes
If you make this delicious leftover turkey soup, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Leftover Turkey Soup
This soup is so hearty and nourishing, it will quickly become a cold weather staple. Don’t have turkey? No problem, use some leftover rotisserie chicken and broth for an easy swap!
Servings: 6 servings
- 1 tbsp olive oil
- 1 cup chopped onion (1/2 of an onion)
- 1/2 cup chopped carrots (2 carrots)
- 3/4 cup chopped celery (2 large stalks)
- 2 cloves minced garlic
- 8 ounces diced mushrooms
- 1/2 cup wild rice
- 8 cups turkey stock
- 1 tbsp tamari or liquid aminos
- 1 bay leaf
- 1/2 cup coconut milk
- 2 cups leftover turkey chopped
- 4 cups kale stemmed and slice into thin ribbons
- salt and pepper to taste
Heat olive oil in a large dutch oven over medium-high heat.
Add in the onions, celery, carrots and a pinch of salt. Sauté for ten minutes or until the veggies are fragrant the onions are translucent.
Stir in mushrooms and garlic and cook for another five minutes.
Once all of the veggies are just tender, add in the wild rice, turkey stock, tamari, and bay leaf.
Bring everything up to a boil and then reduce to a simmer and cook for forty minutes or until the wild rice is tender.
Stir in coconut milk, turkey and kale ribbons and season to taste with salt and pepper.
Simmer for another five to ten minutes or until the kale has wilted (but is still vibrant) and the soup is heated through. Serve + Enjoy!
Serving: 1.25cup | Calories: 358kcal | Carbohydrates: 31g | Protein: 28g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 708mg | Potassium: 993mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6329IU | Vitamin C: 59mg | Calcium: 106mg | Iron: 3mg
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