Spicy Soup with Leftover Turkey: A Cozy Post-Holiday Favorite

Spicy Soup with Leftover Turkey might just become your new post-Thanksgiving favorite. You know that feeling when you open the fridge after the holidays and see piles of turkey staring back at you? Instead of another round of sandwiches, this spicy soup swoops in to save the day.

With a kick of gochujang and a hint of sesame oil, it transforms humble leftovers into a deeply flavorful, comforting bowl that warms you from the inside out. Plus, it’s a great way to make the most of that turkey carcass sitting in the fridge—turning it into rich, golden broth. Whether you’re feeling a little chilly or just craving something that wakes up your taste buds, this spicy soup with leftover turkey is a cozy, zesty fix you’ll want on repeat.

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What is Spicy Soup with Leftover Turkey?

Spicy Soup with Leftover Turkey is a Korean-inspired comfort dish made to revive your leftover turkey in the most delicious way possible. Think of it as a hug in a bowl—packed with shredded turkey, mushrooms, scallions, and crunchy bean sprouts, all swimming in a savory, chili-rich broth. The gochugaru (Korean red chili flakes) brings that signature smoky heat, while gochujang (red chili paste) adds a deep umami punch.

Sesame oil ties it all together with a nutty fragrance that lingers in the kitchen. Traditionally served with a bowl of rice, it’s hearty enough for dinner yet light enough to make you feel good afterward. If you’ve ever had Korean soups like yukgaejang, this is its turkey-filled cousin—bold, comforting, and totally satisfying.

Reasons to Try Spicy Soup with Leftover Turkey

You’ve got leftover turkey—why not give it a spicy, soul-soothing twist? This spicy soup is not just another “use up your leftovers” recipe; it’s an experience. First, it’s super flavorful thanks to the combination of chili flakes, garlic, and gochujang. Second, it’s nourishing, loaded with lean protein, veggies, and homemade broth that’s good for your gut and soul.

Third, it’s budget-friendly—you’re stretching those leftovers into a whole new meal. And finally, it’s easy to customize—dial the spice up or down, toss in your favorite veggies, or swap in chicken if that’s what’s in your fridge. Plus, this soup reheats beautifully, making it perfect for meal prep. For more cozy bowl ideas, check out Easy Thai Chicken Curry Soup or Healthy Turkey Rice Soup.

Ingredients Needed to Make Spicy Soup with Leftover Turkey

For the Soup:

• 8 cups turkey or chicken stock
• 2 cups cooked turkey or chicken meat, shredded into bite-sized pieces
• 1–2 bunches scallions
• 8 ounces mung bean sprouts
• 5 fresh shiitake mushrooms (or 3 soaked dried ones)

For the Seasoning:

• 2 tablespoons sesame oil
• 2 tablespoons gochugaru (Korean red chili flakes)
• 1 tablespoon gochujang (Korean red chili paste)
• 3 tablespoons guk ganjang (soup soy sauce)
• 1 tablespoon minced garlic
• Salt and pepper to taste

For the Stock:

• Turkey or chicken carcass
• 1 medium onion, halved
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 5–7 garlic cloves
• 1–2 bay leaves

Instructions to Make Spicy Soup with Leftover Turkey

This Step-by-Step guide will walk you through making the most flavorful, soul-warming Spicy Soup with Leftover Turkey — from simmering homemade broth to serving that perfectly balanced spicy-sesame finish. Take your time, enjoy the process, and get ready to fill your kitchen with the kind of aroma that makes everyone ask, “What’s cooking?”

Step 1: Make the Flavorful Turkey Stock

Let’s start from the heart of any good soup — the stock. This Step-by-Step process ensures you build a deep, savory base without any fuss. Grab your turkey carcass (or chicken bones if that’s what you have left), and place them in a large pot. Add half an onion, chopped carrot, celery, a few garlic cloves, and a bay leaf or two. Fill your pot about three-quarters of the way with water.

Bring it to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the top — that keeps your broth clear and clean-tasting. Let it simmer for about 1 to 2 hours until the liquid turns golden and aromatic. Once done, strain out the solids and set the rich broth aside. For a deeper dive into making flavorful broths, check out Easy Lemon Ginger Turmeric Chicken Soup — it’s full of tips for building layers of flavor naturally.

Step 2: Prep and Chop with Care

Now that your base is ready, it’s time to prepare your add-ins. In this Step-by-Step stage, shred about two cups of leftover turkey meat into bite-sized pieces — nothing too perfect, rustic is good here. Rinse your mung bean sprouts and give them a quick blanch (a minute or two in boiling water) to keep them crisp and fresh. If you’re short on time, you can skip this part — no judgment. Slice the shiitake mushrooms thinly and cut your scallions into 4-inch pieces. This is the perfect time to lay everything out in small bowls so the cooking process flows smoothly — a little kitchen organization goes a long way!

Step 3: Create the Chili Oil Magic

Here’s where the flavor party begins. In a large skillet, heat two tablespoons of sesame oil over low heat until it’s hot but not smoking. Add the gochugaru (Korean red chili flakes) and immediately turn off the heat. Stir gently as the oil turns a gorgeous deep red and becomes fragrant — this is your homemade chili oil base, and it gives the soup its signature warmth.

Be careful not to burn the flakes; that’s an easy mistake to make and can make the soup bitter. This Step-by-Step chili oil method is simple but makes all the difference. If you love this kind of flavor-building, you’ll also enjoy the bold spice in my Spicy Tom Yum Noodle Soup, which uses a similar heat-infused technique.

Step 4: Marinate for Deeper Flavor

Now, take that chili oil and toss in your shredded turkey, mushrooms, bean sprouts, garlic, and a tablespoon of soy sauce. Mix everything until coated in the spicy oil. Let it sit for 10–15 minutes so the flavors can meld beautifully. This quick marination infuses every bite of turkey and mushroom with a nutty, peppery kick. It’s a small step, but trust me — it’s what gives your Spicy Soup with Leftover Turkey that restaurant-level flavor at home. For a little twist, you can also add a splash of lime juice for brightness or swap the soy sauce for tamari if you need a gluten-free option — similar to what I suggest in the Next Level Thai Green Curry recipe.

Step 5: Combine and Simmer to Perfection

With your broth ready and your ingredients marinated, it’s time to bring it all together in this Step-by-Step cooking stage. Pour your turkey stock into a large pot and bring it to a boil. Add in the marinated turkey and veggies, stirring gently to distribute everything evenly. Stir in the gochujang and remaining soy sauce. The soup should turn a beautiful reddish-orange color that just screams “flavor.” Let it simmer over medium-high heat for about 5 minutes, allowing all the spices, stock, and turkey to blend harmoniously. You’ll notice the aroma deepen and the broth thicken slightly — that’s when you know it’s coming together perfectly.

Step 6: Finish Strong and Serve Hot

To wrap up this Step-by-Step recipe, toss in the scallions and cook for another 3–4 minutes. Taste your soup and season with salt and pepper as needed. If you want an extra layer of richness, drizzle in a bit more sesame oil before serving. Ladle it into bowls and enjoy it hot, ideally with a scoop of warm jasmine rice or even a crusty bread roll if you’re feeling fusion-y. This final step is pure comfort in a bowl — spicy, hearty, and nourishing.

For more cozy soup ideas that pair beautifully with this dish, you can browse Healthy Turkey Rice Soup, Turkey Corn Chowder, or even my ultra-comforting Healing Warming Soup for those extra chilly nights.

What to Serve with Spicy Soup with Leftover Turkey

This soup shines on its own, but if you want to make it a full meal, serve it alongside a bowl of steamed jasmine rice or kimchi for a bit of tang. For a comforting dinner spread, pair it with a side like Easy Roasted Tomato Soup or a refreshing Veggie Tortellini Soup to balance the spice. If you want to keep the Thanksgiving theme going, you can even pair it with a crisp salad made from leftover cranberry sauce and greens—surprisingly good!

Key Tips for Making Spicy Soup with Leftover Turkey

1. Don’t rush the stock. The longer it simmers, the deeper the flavor.
2. Watch your chili oil. Burnt chili flakes can turn your soup bitter. Keep the heat low.
3. Adjust spice levels. Add more or less gochugaru depending on how spicy you like it.
4. Add texture. If you like crunch, don’t overcook the bean sprouts.
5. Make it ahead. This soup tastes even better the next day after the flavors meld.

Storage and Reheating Tips for Spicy Soup with Leftover Turkey

Store any leftover soup in an airtight container in the fridge for up to 4 days. When reheating, warm it gently over medium heat on the stove to preserve flavor. If it thickens too much, just add a splash of broth or water. This soup also freezes beautifully—just skip the bean sprouts before freezing (they can get mushy) and add fresh ones when you reheat. For more make-ahead-friendly ideas, try Turkey and Dumplings Soup or Turkey Pumpkin White Bean Chili.

FAQs

Can I use chicken instead of turkey? Absolutely! The flavors work beautifully with chicken too.
What if I can’t find gochujang or gochugaru? You can substitute sriracha and a pinch of smoked paprika for a similar kick.
Can I make it vegetarian? Yes—swap the turkey stock for vegetable broth and use tofu instead of meat.
How spicy is it? Medium-hot, but you control the heat by adjusting the chili paste and flakes.

Final Thoughts

Spicy Soup with Leftover Turkey is proof that leftovers don’t have to be boring. It’s warm, bold, and packed with personality—just what you need when you’re tired of cold turkey sandwiches. Whether you’re winding down after the holidays or craving something with a kick, this soup will hit the spot every single time. Give it a go, and don’t be surprised if it becomes your new post-feast tradition.

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