Thanksgiving leftovers turkey soup
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5 from 1 vote

Leftover Turkey Soup Recipe

An easy, light, and nourishing soup for an easy day-after-Thanksgiving meal
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Lunch or Dinner
Cuisine: American
Servings: 12 cups
Calories: 198kcal
Author: Katie Wells


  • leftover meat from turkey
  • 2 medium carrots
  • 2 stalks celery
  • 1 medium onion
  • 2 TBSP butter
  • 4 cups chicken or turkey stock
  • 1 tsp each of basil
  • 1 bay leaf
  • 2 cloves garlic
  • 2 medium potatoes or sweet potatoes diced
  • 1 bunch kale
  • 1 cup French lentils
  • salt to taste
  • pepper to taste


  • Dice the leftover turkey, carrots, celery, and onion.
  • In a large stock pot, melt the butter.
  • Saute the carrots, celery, and onion in the melted butter until they are beginning to soften and the onion is translucent.
  • Add all the remaining ingredients.
  • Bring to a boil, then turn heat to low and simmer, covered for about 1 hour or until the potatoes and lentils are tender.


Note: This is a good amount of food, so you will need a larger pan. I used a 5-quart saute pan.

Instant Pot Option:

Since the turkey is already cooked, this is an easy Instant Pot soup:
  1. Saute carrots, celery, and onion for 3-4 minutes in Instant Pot on Saute setting.
  2. Add other ingredients.
  3. Seal pot and set for 4 minutes on Manual high pressure.
  4. Let IP sit on natural release for 5 minutes, then manually release the rest of the pressure and serve soup!


Serving: 1cup | Calories: 198kcal | Carbohydrates: 22.1g | Protein: 17.7g | Fat: 4.2g | Saturated Fat: 1.8g | Cholesterol: 34mg | Sodium: 364mg | Fiber: 6.6g | Sugar: 2.9g