Leftover Turkey Soup

What You’ll Need

Here’s a look at the simple ingredients you need for this leftover turkey soup, with some notes. Scroll to the recipe card at the bottom of the post for exact amounts.

• Pie Dough: You need dough for a single pie crust. You can make it homemade or pick up a package of dough at the store.
• Olive Oil: Extra virgin olive oil is my choice or you can swap avocado oil.
• Onion: You’ll just need half an onion.
• Celery: If you don’t have celery, add in the other half of the onion.
• Carrots: Feel free to add more sliced carrots if you like a lot of carrots.
• Potato: A large Russet potato is a great choice.
• Salt and Pepper: I use kosher salt and black pepper
• Milk: I used whole milk but 2% or plant-based mild work, too.
• Gravy Mix: I used a package of Gluten Free Turkey Gravy Mix (I use this one from McCormick).
• Broth: Use chicken or turkey stock or broth.
• Frozen Peas: You can substitute with frozen corn if you like.
• Turkey: Pre-cooked turkey or chicken is best here.
• Cheddar Cheese: I like sharp cheddar but any variety works fine.
• Parsley: You can substitute 1 teaspoon of dried parsley if you don’t have fresh parsley.

How To Make Leftover Turkey Soup

As mentioned, you need one pot to make this soup. Here’s a look at how you’ll put it together, with the detailed instructions in the recipe card lower down.

• Roll and cut. Roll out your pie crust to 1/4 inch thick. Then cut the dough into 1-inch strips.
• Bake. Carefully place the crust pieces on a lined baking sheet. Now bake the crust at 425°F, then cool before using.

• Cook veggies. Saute the onion, celery, carrots, potato, salt, and pepper in olive oil for 5 minutes.
• Make gravy mix. Separately, whisk together the milk and gravy mix.
• Combine and simmer. Add the gravy mixture, broth, turkey, and peas to the pot. Bring the soup to a boil then simmer until the potatoes and carrots are soft.

• Add the cheese. Slowly stir in the cheddar just before serving.
• Season and serve! Stir in the parsley and season with salt and pepper to taste. Serve the soup hot and topped with the pie crust crackers.

Tips for Success

• Use frozen veggies. To streamline this recipe even more, use a package of frozen peas and carrots to add to the soup (no slicing required!).
• Make my homemade pie crust. My gluten free pie crust recipe is so great to use in this recipe, and I love that it freezes well. So, you can keep a couple of pie crusts in the freezer to use whenever you need them. Thaw the pie crust in the fridge before rolling it.
• Try a pastry cutter. For the decorative edges you see on my pie crackers, use a fluted pastry cutter or regular pastry cutter. A pizza cutter will also work.
• Save turkey or chicken. If you have leftover chicken or turkey but don’t have immediate plans for it, place it in a freezer-safe bag and store it in the freezer for up to 2 months. This way you can make soup on the spur of the moment.

Proper Storage

To store extras, transfer the cooled soup to an airtight container and store it in the fridge for up to 5 days. I don’t recommend freezing leftovers because of the milk and cheese in the soup which can separate when defrosted, affecting the taste and texture.

Make It A Meal

You can enjoy this filling soup as a one-bowl meal, or round it out with a simple side of bread or other gluten free options. A few ideas include:

• Grilled cheese. Serve a smaller bowl of soup with a cheesy side, like gluten free air fryer grilled cheese, or a pile of melty gluten free Brazilian cheese bread.
• Homemade bread. Soak up this brothy turkey pot pie soup with slices of homemade gluten free sandwich bread. I also love serving this soup with squares of more rustic gluten-free cornbread!
• Biscuits. A batch of flaky gluten free buttermilk biscuits can be served alongside bowls of soup rather than the pie crackers.
• Serve in bread bowls. I love serving homemade soup in bread bowls! My recipe for gluten free bread bowls is a wonderful way to make this turkey soup even more hearty. Plus, it’s fun!
• Add a salad. Use more of that extra meat on the Leftover Turkey Salads or go light with a seasonal Harvest Salad.