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+ servings

Post-Thanksgiving Turkey Vegetable Soup

An easy soup recipe that uses leftover holiday turkey.
Prep Time 15 mins
Cook Time 25 mins
Course Main Course, Soup
Servings 4 servings


  • ½ cup each: celery, carrots and onions (coarsely chopped)
  • 2 tbsp butter AND olive oil (yes, both!)
  • 5 cups gelled turkey broth
  • Salt, pepper, dried herbs – such as marjoram and thyme (to taste)
  • 2 bay leaves
  • 2 tsp ‘Better than Bouillon’ Roasted Chicken Base (optional, but recommended! )
  • ¾ cup dry pasta of choice (orzo, egg noodles, elbows) (uncooked)
  • 2 cups turkey meat (chopped)
  • parsley (chopped, optional for garnish)


  • In a large pot, heat the butter and olive oil. Add the chopped vegetables and sauté, stirring frequently, until softened. Season with a little salt and pepper.
  • Add the gelled broth and allow to thin-out from the heat. Add the dried herbs, to taste, and bay leaves. Bring broth to a boil. Taste to determine if the bouillon needs to be added.
  • Add the uncooked pasta, stirring, so it won’t stick, and cook until the pasta is tender. (Refer to directions on the pasta package for cooking time.)
  • NOTE: You might have to add broth or water, a little at a time, since the pasta will absorb some of the liquid as it cooks.
  • Remove and discard bay leaves. Add 2 cups of turkey tidbits. Simmer soup for 10 minutes. 
  • Garnish with chopped parsley, if you wish.


Serve with a salad for a complete meal!
Tried this recipe?Let us know how it was!