Potsticker Soup with Mushrooms & Bok Choy
Comforting potsticker soup with savory mushrooms and tender bok choy — quick, flavorful, and perfect...
30-40
total time
6
servings
250 kcal
calories
Introduction: Why leftover turkey soup is a must
Leftover turkey soup is one of the easiest, most comforting ways to transform holiday remnants into a weeknight meal that tastes even better than the original roast. This recipe focuses on extracting maximum flavor from bones and bit of meat while keeping the method straightforward enough for beginner cooks. Start by reserving bones, skin, and any vegetable trimmings; these will become the backbone of a rich, gelatinous stock that gives the soup body without heavy cream or flour. The magic of leftover turkey soup lies in layering flavors: caramelize mirepoix (onion, carrot, celery) to generate sweetness, deglaze the pot to collect fond, and simmer the carcass with aromatics like bay leaves, peppercorns, and thyme. Adding diced turkey near the end prevents overcooking and preserves tender meat. You’ll find the soup is flexible — use rice, pasta, barley, or potatoes as the starch, and adjust herbs to match what you have on hand. This article gives step-by-step instructions, time-saving tips, and ideas for variations such as spicy, herb-forward, or creamier versions, plus safe storage and reheating guidelines. Whether you want a brothy weeknight bowl or a heartier stew, this leftover turkey soup recipe will become a staple after every roast. Read on to master a simple technique that reduces waste and produces big comforting flavors from small effort.
Why this soup works: flavor, nutrition, and sustainability
Understanding why leftover turkey soup succeeds helps you make smarter choices during prep and cooking. The foundation is a well-made stock: simmering turkey bones releases collagen and minerals, which create silky body and a nutrient-dense base. This gelatinous mouthfeel makes the soup satisfying without relying on added fats. Second, the use of mirepoix and aromatics builds complex savory flavors through gentle caramelization rather than masking the turkey's delicate notes. Simmering slowly also extracts water-soluble nutrients — B vitamins, trace minerals, and amino acids — making the broth nourishing and restorative. For people recovering from illness or seeking a light yet filling meal, turkey soup supplies protein, electrolytes, and hydration. You can boost the nutritional profile by adding legumes like lentils, whole grains such as barley, or leafy greens for fiber and micronutrients. From a sustainability standpoint, repurposing leftovers reduces food waste and stretches your grocery budget. Economically, one roasted bird becomes several meals: soup, sandwiches, casseroles, and salads. Flavor-wise, the recipe's flexibility allows you to adapt spice levels, herbs, and starches to family preferences and dietary needs — gluten-free, low-carb, or vegan-friendly versions are possible with swaps. Finally, homemade turkey soup often outperforms canned broths in taste and control; you can lower sodium, omit preservatives, and tailor herbs to create a soup that is both wholesome and deeply comforting. This section explains the science and practical benefits behind each step.
Gathering ingredients
Ingredients (serves 4–6): This list is designed to be flexible so you can use what’s already in your fridge and pantry. Base ingredients include leftover turkey meat and bones — reserve a carcass or large bones to make stock. Vegetables: 1 large onion (yellow or sweet), 2 medium carrots, 2 stalks celery, 2–3 garlic cloves for brightness, and optional parsnip or leek for added depth. Herbs and aromatics: 2 bay leaves, 6–8 whole peppercorns, 4–6 sprigs of fresh thyme or 1 teaspoon dried thyme, and a handful of fresh parsley for finishing. For starch and body: 1 cup egg noodles or 1 cup short pasta (or 1 cup pearl barley, or 2 medium potatoes cubed). Liquids: 8–10 cups water or low-sodium chicken/turkey stock if you have it; adding stock increases flavor and reduces simmering time. Fats and seasoning: 2–3 tablespoons butter or olive oil for sautéing vegetables, plus kosher salt and freshly ground black pepper to taste. Optional enrichments: 1/2 cup heavy cream or 1/2 cup coconut milk for a creamier soup, 1 cup cooked lentils or beans for extra protein and fiber, and a squeeze of lemon or splash of vinegar to brighten the finished bowl. If you like heat, include a pinch of red pepper flakes or a diced jalapeño. Pantry swaps: gluten-free pasta or brown rice works fine; use vegetable stock to make a dairy-free or vegetarian-friendly variation (omit turkey meat and use mushrooms for umami). Quantities can be adjusted depending on how many leftovers you have and the desired thickness of the soup.
Prep: stock, chopping, and time-saving tips
Prep work is the step that separates a good soup from a great one. Start by stripping as much meat as possible from the turkey carcass; keep meat in bite-sized pieces and save them in the refrigerator until the end of cooking. Break the carcass into smaller sections if needed so it fits in your stockpot. Roughly chop your mirepoix — dice the onion, slice carrots into rounds, and cut celery into similar-sized pieces so they cook evenly. Crush or roughly chop garlic; add it later in the sauté phase to avoid burning. If you're making stock from bones, roast the carcass and any leftover bones at 400°F for 20–30 minutes until browned to deepen flavor, then transfer to the pot. Place bones and any skin into a large stockpot, cover with cold water (8–10 cups for 4–6 servings), and bring to a gentle simmer; avoid a rolling boil which can cloud the stock. Skim foam during the first 20 minutes for a clearer broth. Add aromatics — bay leaves, peppercorns, thyme — and simmer uncovered for 1.5 to 3 hours depending on how concentrated you want the stock. If time is limited, use store-bought low-sodium stock and skip the long simmer. While the stock simmers, sauté the mirepoix in butter or oil until softened and lightly caramelized; this adds sweetness and depth to the final soup. Keep the sautéed vegetables aside to add later. Strain the stock through a fine sieve, discard solids, and return the liquid to the pot for finishing the soup.
Cooking process: building the soup
Cooking the soup is where the flavors marry and the leftover turkey becomes the star again. Begin by returning your strained stock to a clean pot and bringing it to a gentle simmer. If you used store-bought stock, start with it in the pot. Add the sautéed mirepoix to the simmering liquid and let the vegetables mingle for 10–15 minutes so their flavors marry with the broth. If using potatoes, barley, or raw pasta, add them early enough to cook through: potatoes and barley will need 20–30 minutes, while most dried pasta requires only 8–12 minutes. For egg noodles, add toward the end to prevent them from becoming mushy. Taste and season gradually — add a teaspoon of kosher salt at a time and adjust after the starches have softened, because they absorb salt. Fold in diced cooked turkey in the last 5–10 minutes just to warm through; simmering too long dries the meat. If you want to thicken the soup slightly, mash some potatoes or use an immersion blender on a portion and stir back in for body. To finish, add a splash of acid — lemon juice or vinegar — to brighten the flavors, and stir in chopped parsley or a few sprigs of fresh dill. For a creamier finish, whisk in heavy cream or a spoonful of crème fraîche off the heat. Always keep a ladle handy for skimming excess fat from the surface if desired. Serve hot with freshly ground pepper and optional crusty bread.
Variations and add-ins to customize the soup
Variations let you tailor leftover turkey soup to your household's tastes and dietary needs. For a Mediterranean twist, add diced tomatoes, oregano, and a handful of orzo; finish with lemon and chopped basil. To create an Asian-inspired soup, stir in ginger during the sauté, use sliced shiitake mushrooms, add a splash of soy sauce or tamari, and finish with scallions and cilantro. For a low-carb option, swap in cauliflower rice or spiralized vegetables instead of pasta or potatoes. To boost protein and make the soup heartier, add cooked beans (cannellini or chickpeas) or lentils during the simmer. If you prefer a thicker, stew-like texture, increase the ratio of vegetables and potatoes, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 1–2 tablespoons cold water) to thicken at the end. Herb-forward versions work beautifully with rosemary and sage; pair sage with richer additions like cream or roasted squash. Spice lovers can introduce smoked paprika, ground cumin, or a pinch of cayenne for warmth and depth. For a creamy, indulgent take, purée half the soup smooth and mix back in; this provides body without cream. Vegetarian adaptation: sauté mushrooms, add white beans for protein, and use vegetable stock in place of turkey. For kid-friendly bowls, keep flavors simple and noodles small; reserve herbs on the side for picky eaters. These variations help you reinvent leftovers multiple ways, keeping the soup interesting across seasons and meals.
Serving, presentation, and final touches
Presentation and serving elevate a simple bowl into an inviting meal. Choose a deep bowl to keep the soup warm and to showcase layers of color — bright orange carrots, green herbs, and golden broth signal freshness. Garnishes matter: chopped parsley or cilantro adds a fresh pop, while a small drizzle of high-quality olive oil or a pat of butter gives sheen and richness. For texture contrast, scatter toasted pumpkin seeds, crushed crackers, or a spoonful of crispy fried shallots on top. If you used noodles, serve them in the bowl before ladling the broth to keep them from soaking too long; for barley or potatoes, ladle generously to highlight the hearty elements. Consider accompaniments: crusty sourdough, warm cornbread, or simple buttered toast are classic partners. For a lighter pairing, serve a crisp green salad with a lemon vinaigrette to cut through the soup’s savoriness. If serving family-style, keep bowls warm in a low oven and offer garnishes in small bowls so guests customize their plates. For a photogenic finish, wipe the rim of the bowl clean, add a sprig of herb, and photograph near a window with natural light; shallow depth-of-field highlights steam rising from the bowl and makes an appealing visual. When plating for meal prep containers, cool the soup to room temperature quickly (see storage tips) and portion into airtight containers with the garnish separate to prevent wilting. Thoughtful presentation makes the meal feel special — even when it's made from leftovers — and encourages everyone at the table to appreciate the comfort and care behind the bowl.
Storage, reheating, and troubleshooting
Proper storage and reheating are essential to keep leftover turkey soup safe and delicious. Cool the soup quickly after cooking: divide it into shallow containers and place uncovered in the refrigerator once it reaches a warm-but-not-hot temperature. Store soup in airtight containers for up to 3–4 days in the fridge; for longer storage, freeze portions for up to 3 months. When freezing, leave 1 inch of headspace to allow for expansion. Label containers with the date and main ingredients so you can rotate your freezer meals. To reheat, thaw frozen soup overnight in the refrigerator or use the defrost setting on your microwave. Gently rewarm on the stovetop over medium-low heat until it reaches an internal temperature of 165°F (74°C), stirring occasionally; bringing soup quickly to a boil can break down delicate noodles or soft vegetables, so low-and-slow is best. If the soup thickened in storage, add a splash of water or stock when reheating and adjust seasoning. For meal-prep safety, avoid reheating more than once; only reheat the portion you plan to eat. Common troubleshooting tips: if the broth tastes flat, brighten it with a teaspoon of acid (lemon juice or vinegar) and a pinch of salt; if too salty, add peeled potato chunks while reheating to absorb some sodium (discard the potatoes before serving), or dilute with water and fresh aromatics. FAQs: Can children eat the soup? Yes, just chop ingredients finely and avoid too much salt or spice. Can you freeze with noodles? For best texture, freeze the soup without pasta and add cooked or freshly boiled noodles when reheating. These practices ensure your leftover turkey soup remains flavorful, safe, and ready for quick meals.
Leftover Turkey Soup 🦃🍲
Turn holiday turkey leftovers into a rich, nourishing soup with easy steps, time-saving tips, and storage advice. Serves 4–6.
total time
30-40
servings
6
calories
250 kcal
ingredients
- 2 cups cooked turkey, shredded or diced 🦃
- 2 tbsp olive oil or butter 🧈
- 1 small onion, diced 🧅
- 2 carrots, peeled and sliced 🥕
- 2 celery stalks, chopped 🌿
- 3 garlic cloves, minced 🧄
- 1 tsp dried thyme 🌿
- 1 tsp dried rosemary 🌿
- 6 cups turkey or chicken broth 🍗
- 1 cup cooked rice, pasta, or egg noodles 🍚🍝
- 1 cup frozen peas (optional) 🟢
- Salt and pepper, to taste 🧂
- Fresh parsley, chopped (for garnish) 🌿
instructions
- 1. Heat olive oil or butter in a large pot over medium heat. Add diced onion, sliced carrots, and chopped celery, sautéing until the vegetables are tender, about 5 to 7 minutes.
- 2. Stir in the minced garlic, dried thyme, and rosemary, cooking for an additional 1 to 2 minutes until fragrant.
- 3. Pour in the turkey or chicken broth and bring the mixture to a boil. Reduce heat to low and let it simmer for approximately 10 minutes to allow the flavors to blend.
- 4. Add the shredded or diced cooked turkey and your choice of cooked rice, pasta, or egg noodles. Allow the soup to simmer for another 5 to 10 minutes until heated through. If desired, stir in the frozen peas during the last 2 minutes of cooking.
- 5. Season the soup with salt and pepper to your taste. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.
- ✨ Pro Tip: For extra creaminess, stir in a splash of heavy cream just before serving or add a squeeze of fresh lemon juice to brighten the flavors. Freeze any leftovers for a quick and comforting meal on a cold day!
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