This leftover turkey soup recipe is a delicious and simple way to use up leftover turkey or rotisserie chicken! It is flavoured with onions, celery, carrots, bay leaves and parsley evoking the memories of homemade soups your granny used to make! It is also extremely speedy, wholesome and satisfying!
If you still have more leftover turkey in your fridge, give my Chicken and Dumpling Soup a try but use turkey!
Every year I buy a small turkey for Thanksgiving to make sure I have as little leftovers as possible. I also prefer a small turkey as it cooks faster and doesn’t dry out as much.
No matter how small my turkey is, I still end up with leftovers. So this year I decided to finally share a few of my leftover turkey recipes. This simple turkey soup is the first one since it’s so easy and requires barely any ingredients.
What ingredients go into leftover turkey soup?
I always start my soup base with three main vegetables. Onions, celery and carrots with a choice of herb and this time I went with fresh thyme. I still had some left from the big Thanksgiving dinner. You can use dried thyme just as successfully.
I also add bay leaves and a clove of garlic for an aromatic and delicious soup.
The recipe for this soup is based in the traditional chicken noodle soup but I added a little twist. Besides a homemade turkey stock I add leftover turkey pieces and instead of traditional noodles I throw in half a cup of giant couscous also known as Israeli couscous or pearl couscous.
Giant couscous is a perfect choice as it has the same taste as pasta, It looks great and it’s so fun to eat! If you can’t find it, regular noodles will work as well.
How do I make easy turkey soup?
When I say this soups is easy I am not exaggerating in the least! The method is very simple and it only takes about 30-35 minutes to make. The turkey is already cooked and the vegetables and couscous cook fast!
There are a few things I’d like to mention, which make this soup extra flavourful. I start by sauteing the vegetables in a mix of olive oil and butter. Do use butter! It adds incredible flavour.
I love using homemade stock that’s been made using leftover turkey carcass and aromatics. You can definitely use already made stock or a stock cube. Not everything has to be homemade. I often opt for a stock cube myself.
Fresh herbs like thyme or rosemary and bay leaves also contribute to a beautiful aroma and a delicious broth.
Giant couscous only takes 10 minutes to cook just like any pasta, so I throw it in the broth after it just boils. I take the soup off the heat as soon as Israeli couscous is soft.
Sprinkling the turkey soup with some freshly chopped parsley or dill before serving is a real treat!
What to serve with soup
This turkey soup is delicious on its own or with a bread roll. However, if you are up for something more adventurous, try this soup with my garlic cheesy rye toast.
All you have to do is to rub sliced rye or any bread of your choice with a clove of garlic sliced in half lengthwise. Sprinkle with your favourite grated cheese and broil in an oven or a toaster oven until melted and golden.
More recipes to use up leftover turkey and mashed potatoes
- Chicken Pot Pie with Roasted Vegetables (Use leftover turkey instead)
- Salmon Cakes (Use leftover mashed potatoes)
- Hearty Mulligatawny Soup (leftover turkey)
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion or 2 shallots
- 1 carrot, large
- 2 stalks celery
- 1 clove garlic
- 4 sprigs thyme or ½ tsp dried thyme
- 1.5 litre/6 cups turkey or chicken stock
- 75g/1/2 cup giant/pearl couscous
- 250g/2 cups cooked turkey or chicken
- 2 bay leaves
- salt and pepper to taste
- 1 tbsp parsley, chopped
Instructions
- Saute chopped onion, celery, carrots and a clove of garlic with thyme leaves in oil and butter over low heat for 5 minutes. Add turkey or chicken stock, cooked turkey, bay leaves and bring to a boil. Season with salt and pepper.
- Add the giant couscous or noodles and cook for 10 minutes over medium heat until the couscous is tender. Sprinkle with chopped parsley and serve.
Notes
- Homemade or ready made turkey or chicken stock is suitable.
- You can use noodles instead of Israeli couscous
JenP says
This was so good. Even my fussy eater 12 year old liked it! The couscous nailed it down.
Julia Frey (Vikalinka) says
Always happy to hear when my recipe is approved by a fussy kid!! Best feeling ever.
Gail Machado says
Made this soup tonight using leftover turkey I had made in the crockpot for sandwiches. It came out delicious! Will definitely double up the recipe next time. Thank you for the recipe!
vikalinka says
My pleasure, Gail! Yes, I love having a double batch in the fridge for lunches in the coming week. I feel so organised when I do!
Bill Wilger says
I just made this recipe and it was delicious. Perfect way to share leftover turkey.
vikalinka says
Thank you so much, Bill. I am so glad you enjoyed it!
Dani says
This is an amazing recipe! I made it for a potluck and everyone raved about it. I used the pearl (israeli) couscous for everyone else, but subbed rice/or cauli rice for mine since I am gluten free. I did not use thyme and of course used homemade stock.
vikalinka says
Thank you for much for your review, Dani! Homemade stock makes everything better, doesn’t it?!
Jenna Tanis says
Could I make this in my Instant Pot? I could saute the veggies and then set it all to pressure cook but I’m not sure how long to cook it for.
vikalinka says
Hi Jenna, I would cook it on high pressure for 5 minutes, then add the couscous or noodles and finish using the saute option.
Danielle Crail says
That is how I made it both times. I just saute all of my aromatics in the Instant Pot, then cook everything on High pressure (sans couscous) for about 10 minutes, quick release, stir in the couscous and just stick the lid back on to soak until cooked through. If you need it quicker, use the Saute function for about 10 minutes.
vikalinka says
Great tips, Danielle!
Lucy Parissi says
I love having turkey leftovers especially for recipes like this one! Seriously good and feels so much healthier than all the festive eats… YUM
vikalinka says
I am also someone who gets super excited about turkey leftovers! 🙂
Nancy says
The first time(after 50+ years of marriage) that I have ever made soup with a leftover turkey carcass. This was delicious! I did use leftover, but fresh, thyme and rosemary. Also used orzo. My family loved it. Thank you so much for a simple, fresh recipe.
vikalinka says
Thank you for such a lovely review, Nancy! I am beyond pleased you enjoyed this soup recipe!
Ann says
Yes , good idea ! My friend which he has no family really so he has dinner with us a lot of times he mentioned putting barley in my turkey soup ! When I go it make it
So today when I make this soup I will add barley
Would that work ?????
vikalinka says
Hi Ann, yes it will work but barley takes longer to cook than couscous, so I would adjust cooking time.
Renee says
Delicious! Just made with the small pieces of turkey remains. Followed most ingredients, but I didn’t have thyme and chose not to use bay leaf. Did use Chicken base instead of broth or stock. Also used Ditalini noodles. Had great flavor and I’ll definitely make again! Thank you for sharing!
vikalinka says
I am so pleased to hear it, Renee! It’s such a simple soup but it works as a whole!