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Why we love this recipe
When I first came up with this idea, I thought that it was either going to be a soupy disaster, or one of my best brainstorms EVER, and happily for all of us it was the second one!
This is not the classic leftover turkey soup that you make slowly and lovingly with the turkey carcass, although that is a great one.
Nope, this is a speeded up version! Leftover gravy and chicken broth make an amazing soup base, leftover mashed potatoes thicken it up just the right amount, and shredded turkey and whatever leftover side dishes (yes, including stuffing!) make for a thick and hearty soup, full to the brim of Thanksgiving flavor.
And almost as good is the fact that it comes together in ten short minutes so that you can luxuriate in the deliciousness of Thanksgiving as quickly as humanly possible. So make sure you get your fair share of leftovers and let’s do this thing!
Ingredients for this recipe
Ingredient notes and substitutions
- Turkey: Both light and dark meat will work just fine for this recipe.
- Gravy: This is important for the taste, so if you didn’t nab some after the Big Meal, the jarred kind is perfectly okay.
- Leftover Veggies: You can use whatever you have on hand – carrots, peas, Brussels sprouts, etc etc. Get creative!
- Mashed Potatoes: These are ESSENTIAL to the flavor and texture, so if you didn’t get your fair share, you can either make them or pick up some already prepared mashies in the dairy section of your grocery store.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Put the gravy, mashed potatoes, stuffing, chicken broth and poultry seasoning in a medium pot and stir until combined.
STEP 2: Heat the soup over medium high heat until it is simmering, smooshing the mashed potatoes and stuffing with the back of a wooden spoon to break them up. Don’t worry if you have a few stuffing or potato lumps here and there – they are like little dumplings!
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STEP 3: Stir in the veggies and turkey and continue to simmer until heated through. Taste and season with salt and pepper as needed. Ladle into bowls, serve it up and re-live your Thanksgiving supper!
Recipe FAQs
I wouldn’t put any cranberry sauce in this soup (but I would definitely have it on the side, maybe slathered on a butter biscuit!)
It will last as long as the leftovers do, which is about 5 days or so after The Day. But I’m guessing this soup goes the first day you make it!
Pop your question in the comments section below and I will answer pronto!
It’s a Thanksgiving miracle! As long as you are sure to nab all the necessary ingredients before they go into someone else’s Tupperware, if you know what I mean.
Oh, and if you went for ham instead of turkey this year, I’ve got you covered – try this recipe for ham steaks with apples instead!
Want to round out your meal?
Other Thanksgiving leftovers recipes we love
Looking for more Thanksgiving inspiration? Here is our complete collection of Thanksgiving recipes!
We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Thanksgiving Leftovers Soup
Enjoy the holiday feast all over again with this quick and hearty Thanksgiving leftovers soup. It’s comfort food to the max!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup leftover gravy
- 1 cup leftover mashed potatoes
- 1 cup leftover prepared stuffing
- 2 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 cup leftover vegetables (carrots, peas, etc)
- 2 cups leftover cooked turkey, shredded into bite sized pieces
- Salt and pepper
Instructions
- Put the gravy, mashed potatoes, stuffing, chicken broth and poultry seasoning in a medium pot and stir until combined.
- Heat the soup over medium high heat until it is simmering, smooshing the mashed potatoes and stuffing with the back of a wooden spoon to break them up. Don’t worry if you have a few stuffing or potato lumps here and there – they are like little dumplings!
- Stir in the veggies and turkey and continue to simmer until heated through.
- Taste and season with salt and pepper as needed. Ladle into bowls, serve it up and re-live your Thanksgiving supper!
Notes
-
- Turkey: Both light and dark meat will work just fine for this recipe.
-
- Gravy: This is important for the taste, so if you didn’t nab some after the Big Meal, the jarred kind is perfectly okay.
-
- Leftover Veggies: You can use whatever you have on hand – carrots, peas, Brussels sprouts, etc etc. Get creative!
-
- Mashed Potatoes: These are ESSENTIAL to the flavor and texture, so if you didn’t get your fair share, you can either make them or pick up some already prepared mashies in the dairy section of your grocery store.
Robin says
Wonderful idea, we love this soup. It’s flexible too – I had less gravy leftover so I used more chicken stock, and it was still delicious. I especially liked using mashed potatoes as thickener – much more appealing texture than corn starch. Served it with biscuits right out of the oven. I’ll definitely be making this again next year!
Hi Robin and I know! It’s almost as good as Thanksgiving dinner itself (and a lot calmer – ha!) Good thinking on the chicken broth, and of course biscuits are the best thing to have with this soup. Hope your holidays are merry ones! :)
Maria Ladd says
Holy cow, I didn’t realize other people do this! Great idea, thanks for posting this one – there isn’t anything that was on the TDay table that can’t land into a pot of soup!
Hi Maria and hurray! As much as I love Thanksgiving, I love the leftovers the best, especially in this soup! :)
PamD says
Very good. I may try to freeze the leftovers, thicken the mix, and use it for a turkey pot pie.
Hi Pam and thanks for this note. I love the idea of using it for a turkey pot pie. :)