Leftover Turkey Soup With Stuffing Croutons
The day after a big Thanksgiving dinner, I give myself one last push to make this leftover turkey soup, packed with veggies and noodles and topped with croutons made from savory leftover stuffing. So worth it!
As I am slicing the turkey for the main event, I always turn my thoughts to tucking the carcass into the fridge, ready for making soup the next day – hands down, my favorite thing about Thanksgiving leftovers.
What to expect
This leftover Thanksgiving turkey soup is a full meal that includes carrots, celery, onions, spinach, parsnips, noodles and leftover turkey.
Topping the soup with crispy croutons made from leftover stuffing (my favorite) adds a delicious twist. The croutons taste just like the stuffing which I make with my homemade stuffing recipe every year.
Bottom line: The turkey soup is the perfect way to use leftovers. Plus, it’s like a reward for all the work from the days before. Comforting, hearty and super tasty.
Ingredients – tailored to your taste
Turkey bones: Use leftover bones from the whole turkey – the wings, drumsticks, skin (for flavor) or whatever you have. A turkey carcass can stay in the fridge for up to 3 days in a sealed bag.
Vegetables: I always use onions, carrots, and celery. And, if I have some on hand, I also add parsnip, turnip and baby spinach or frozen spinach.
Broth: Use can use water, chicken broth or vegetable broth.
Stuffing croutons: These are made with leftover stuffing. If already seasoned well, all you have to do is bake them until crispy. So good!
Noodles: Orzo or fine egg noodles are my favorite, but any small pasta will work.
Variations to consider:
- Bones: If you don’t have a leftover turkey carcass, use bones from a roasted chicken instead.
- Extra vegetables: If you have any leftover roasted vegetables, dice them and toss them into the soup at the end.
- Broth: For a richer soup, you can use homemade or store-bought chicken stock instead of broth. If you prefer a creamy soup, you can add a little heavy cream to the turkey broth as it simmers.
- Herbs: I use thyme, parsley, and a bay leaf. Other fresh herbs options are fresh sage, rosemary or chives.
- Rice: Instead of pasta, add leftover white rice, brown rice or wild rice.
Step by step instructions
Tips for a richer broth
If the broth lacks depth and flavor after cooking, try one of these fixes:
- Add a can of concentrated undiluted chicken broth (e.g. Campbell’s in a can). Don’t add a can of ready-made broth that contains water.
- Add 1-3 teaspoons or cubes of chicken bouillon or paste such as Better Than Bouillon base.
- Remove the turkey and vegetables, leaving the broth in the pot. Simmer the soup, uncovered, on medium heat to reduce and concentrate the broth.
- Add salt. It can make a big difference.
Shortcut
- Some grocery stores sell peeled and cut celery sticks and carrots.
- If you are planning to add spinach, you can get prewashed baby spinach or frozen spinach.
Make Ahead
- This homemade turkey soup can be made up to 3-4 days ahead and kept in the fridge in an airtight container.
- The stuffing croutons would have to be kept in the fridge so it’s best not to crisp them up ahead as they will become soft in the fridge.
- Reheat the soup in the pot or microwave and make the stuffing croutons while you are reheating the soup.
What to serve with turkey soup
This soup is a meal on its own and doesn’t need much else with it. Normally, I would suggest some crusty bread or biscuits, but with noodles and croutons, they are not necessary.
You can, of course, complement the soup with a salad or a simple sandwich if you like such as an egg salad or chicken salad sandwich. Swap the chicken with leftover turkey if you have any.
More delicious soup recipes
- instant pot turkey soup
- homemade chicken soup
- egg drop soup with vegetables
- wonton vegetable soup
- vegetable barley soup
Want more ideas? Check out our full list of soup recipes.
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Leftover Turkey Soup with Stuffing Croutons
Ingredients
For the Basic Soup
- bones from leftover cooked turkey, broken up wings, legs, back etc (with skin is good)
- 3 celery ribs, diced
- 4 carrots, peeled and diced
- 1 onion, peeled
- 1 garlic clove, peeled
- handful of fresh parsley
- 2 bay leaves
- sprinkle of thyme or a few fresh sprigs
- 6 peppercorns
- water or chicken broth to cover bones and veggies about 8 cups, broth will make a richer soup
- salt to taste (don’t add salt initially if turkey has been brined)
Enhancements for finishing soup
- 1 cup leftover turkey meat, cut into bite size pieces
- 3 cups fresh baby spinach (or 1 cup frozen, microwaved for 2 minutes and drained)
- 1 cup cooked noodles (from 1/2 cup/70 grams dry) (I use orzo or fine egg soup noodles)
Stuffing Croutons
- 1 cup leftover stuffing
- 1 tablespoon olive oil or melted butter
Instructions
- HEAT OVEN TO 425F/218C to make croutons. Line a baking sheet with parchment paper.
- SIMMER SOUP: In a large pot, add turkey bones, onion, celery, carrots, garlic, seasonings and parsley. Add just enough water or broth to cover all ingredients (about 8 cups/2 liters of broth). Heat to boiling, then lower heat to medium low. Cover partially and simmer for about an hour. Taste. If depth of flavor is not there yet, see Note 1. Adjust seasonings with salt and fresh herbs if desired. Strain soup through a sieve, reserving carrots and celery. Place back into pot. Taste and adjust seasonings, adding salt .
- MAKE CROUTONS: While soup is simmering, place the stuffing in a single layer on a foil or parchment lined pan. Drizzle oil on stuffing and toss to cover evenly. Bake stuffing croutons for about 12 minutes, shaking halfway through, until golden brown and crispy. Watch they don't burn. If stuffing pieces are very small, you might need less time.
- ASSEMBLE SOUP: Combine broth, carrots, celery, noodles and turkey in the pot and heat to medium. Add spinach if using and stir until wilted for a minute. Ladle into individual bowls and top with a few tablespoons of stuffing croutons.
Recipe Notes
- To enhance broth flavor/depth: The trick to a rich turkey soup is the ratio of turkey bones to water or broth. So don’t put in too much water – just enough to cover the veggies and bones. If you find the soup is not flavorful enough, cook it longer (uncovered) for another 15-30 minutes. Or add a can of undiluted chicken broth e.g. Campbells or chicken bouillon cubes.
- Make Ahead:
- The soup can be made up to 3-4 days ahead and kept in the fridge in an airtight container.
- The stuffing croutons have to be kept in the fridge so it’s best not to bake them ahead as they will become soft in the fridge.
- Reheat the soup in the pot or microwave and make the stuffing croutons while you are reheating the soup.
- The soup can be frozen for up to 3 months, but the noodles will get quite soft (I don’t mind that). Defrost before reheating.
