Leftover Turkey Soup

Author Notes

The best part about holiday cooking: the leftovers, especially turkey. This delicious, chunky, vegetable-studded soup is my favorite way of putting it to good use. I mean, what’s not to love? Creamy and comforting, with tender bits of meat, you really can’t go wrong. Plus, it comes together super quick, so you can get back to spending time with your family.

You could use the turkey carcass to make a stock with a mirepoix of carrot, celery, and onions—or go the easier route of using a store-bought broth. Make sure to grab a low-sodium option as that will give you more control over the seasoning.

The creaminess in this soup comes from a roux, which is when equal parts of flour and fat are cooked together. This helps thicken the sauce without the addition of dairy. It’s mild, nutty, and adds a nice silky texture to the broth. Feel free to throw in any turkey drippings from the night before—that will add a ton of flavor to your soup.

I like to serve it with a generous sprinkle of herbs, like parsley or cilantro, lemon juice, and a sprinkle of red pepper flakes for some heat. You can even eat it over rice to make this an extra hearty meal. This soup is open to interpretation, so feel free to experiment with your favorite toppings.

Helpful tools for this recipe:
- Five Two Wooden Spoons
- Five Two Essential Stock Pot
- Casafina Modern Classic Ceramic Soup Bowl (Set of 4)


—Rachel Gurjar