How long is leftover turkey good for in soup?

Once you've made Leftover Turkey Soup , it can be safely stored in the refrigerator for up to 4 days. Be sure to let it cool completely before transferring it to an airtight container. For best taste and texture, reheat only the portion you need instead of the whole batch.

Can you freeze leftover turkey soup?

While you can freeze turkey soup, it’s not always ideal with dairy and potatoes. The milk-based roux and soft Yukon golds can separate or become grainy after thawing. If you plan to freeze, skip the milk and potatoes, then add them fresh when reheating.

What can I use instead of turkey in this soup?

If you’re out of turkey or want to make this year-round, try shredded chicken, rotisserie chicken, or even leftover roasted veggies. For a vegetarian spin, white beans or lentils offer great protein and texture without needing meat.

Can I make this leftover turkey soup gluten-free?

Absolutely! Just replace the flour in the roux with a gluten-free flour blend or use 2 tablespoons of cornstarch mixed into the milk. Stir it in at the end and simmer gently until thickened.

What vegetables go well in leftover turkey soup?

Classic picks like carrots, celery, and onion are perfect, but feel free to add kale, peas, corn, or green beans. Even diced bell peppers or spinach make great additions. It’s flexible and forgiving, so use what’s fresh or already in your fridge.

How do I thicken turkey soup without cream?

You can thicken Leftover Turkey Soup with a butter-flour roux or a cornstarch slurry. Blending a cup of the soup (veggies and all) and stirring it back in also works well and adds a creamy texture without needing any added dairy.

Leftover Turkey Soup – 3 Easy Steps to Creamy, Comforting Meals

Description

This creamy and comforting leftover turkey soup is packed with hearty vegetables, tender turkey, and savory seasonings. It’s the perfect way to make use of post-holiday leftovers while nourishing your body.

Ingredients

2 tablespoons canola oil
2 large carrots (peeled and diced)
2 ribs celery (finely chopped)
1 medium onion (finely diced)
3 cloves garlic (minced)
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
¼ teaspoon black pepper
¼ teaspoon paprika
3 cups turkey stock (or chicken broth)
1 ½ lbs Yukon gold potatoes (cut into ¾” pieces)
2 cups cooked turkey (chopped)
¼ cup salted butter
3 tablespoons all-purpose flour
1 ½ cups milk (any kind)

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Instructions

Heat oil in a large pot over medium heat. Add carrots, celery, and onion. Cook until onions are translucent.
Add garlic, salt, parsley, thyme, pepper, and paprika. Stir and cook for 1 minute.
Pour in turkey stock, scraping the bottom of the pot.
Add potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
In a microwave-safe bowl, melt butter. Stir in flour until smooth.
Whisk in milk until well combined. Microwave in 45-second intervals until thickened.
Add thickened milk and turkey to the soup. Stir and heat through.
Adjust seasoning to taste and serve hot.

Notes

Store in the fridge for up to 4 days. Do not freeze due to the dairy and potatoes.
Use chicken instead of turkey if desired.
Make it gluten-free with cornstarch instead of flour.