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Leftover Turkey Vegetable Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 servings
Author Joe


  • 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