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+ servings

Leftover Turkey Vegetable Soup

Perfect way to use up that leftover turkey.
Course Soup
Cuisine American
Keyword turkey vegetable soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 servings
Calories 638kcal
Author Joe Boyle


  • 3 thick cut bacon slices , chopped into 1/2" pieces
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 tbsp bacon grease
  • 2 cloves garlic , minced
  • 4 cups turkey stock , (chicken broth can be used as a substitute)
  • 1/4 cup half and half
  • 1 tbsp all purpose flour
  • 2 cups shredded cooked turkey
  • 3/4 cup frozen corn
  • 2 tbsp tomato paste
  • 2 tsp Kitchen Bouquet , (optional)
  • salt and pepper


  • In a dutch oven or heavy sauce pan, cook the bacon on medium high until crisp, 8 to 10 minutes, then remove the bacon from the pan and place on paper towel lined plate.
  • Remove all but 2 tbsp bacon grease from the pan and add the onions, celery and carrots and cook stirring for 5 or 6 minutes to soften slightly.
  • Add the garlic and cook for another minute.
  • Add the turkey stock and bring to a boil, then reduce heat to a simmer, cover the pot and cook until the carrots and celery are done to your liking, 10 to 20 minutes.
  • Mix half and half and flour in a shaker, then add to the stock, and bring to a boil to thicken .
  • Add the tomato paste and Kitchen Bouquet and stir in.
  • Add the turkey, corn, and half of the bacon bits and cook until heated through.
  • Season to taste with salt and fresh ground pepper
  • Serve hot and garnish with the remaining bacon bits


Calories: 638kcal