Leftover Thanksgiving Dinner Soup

I know, I know—it’s not even Thanksgiving yet, and I promise I’m not trying to rush past the holiday. But let’s be real: sometimes, the best part of Thanksgiving is what comes after the feast. I’m talking about the leftovers! Whether your fridge is packed with turkey, mashed potatoes, or a little bit of everything, I’ve got the perfect recipe to turn those holiday staples into a comforting and delicious meal. This Leftover Thanksgiving Dinner Soup is cozy, easy, and the perfect way to enjoy those flavors all over again. Let’s get ready to make your leftovers the star of the show!

Leftover Thanksgiving Dinner Soup

Servings: 6-8 | Prep Time: 15 minutes | Cook Time: 30 minutes

Ingredients

• 2 tbsp olive oil or butter

• 1 medium onion, diced

• 2 carrots, sliced (or if you did glazed carrots, go for it)

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 1/2 tsp dried thyme

• 1/2 tsp dried rosemary

• 1/4 tsp ground sage (optional)

• 8 cups turkey or chicken stock (homemade or store-bought)

• 2 cups leftover turkey, shredded or chopped

• 1 cup leftover green beans or mixed vegetables (optional)

• 1 1/2 cups cooked rice, noodles, or stuffing (choose your favorite!)

• 1 cup leftover mashed potatoes (to thicken, optional)

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Instructions

1. Sauté the vegetables:

   • Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and cook for 1 minute more.

2. Season:

   • Stir in thyme, rosemary, and sage (if using). Cook until fragrant, about 30 seconds.

3. Add the stock:

   • Pour in the stock and bring to a boil. Reduce heat to simmer for 10 minutes to let flavors meld.

4. Add turkey and leftovers:

   • Stir in shredded turkey, leftover vegetables, and rice/noodles/stuffing. If using mashed potatoes, whisk them in to thicken the soup slightly. Be adventurous, I've even thrown in a little leftover pumpkin pie!

5. Simmer and adjust seasoning:

   • Simmer for another 10 minutes. Add salt and pepper to taste.

6. Serve:

   • Ladle into bowls, garnish with fresh parsley, and serve warm.

Notes:

• This recipe is flexible—add or swap in any Thanksgiving leftovers! Cranberry sauce pairs well as a tangy topping, and sweet potatoes can replace carrots.

• For a creamy version, stir in 1/2 cup heavy cream or milk at the end.

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Enjoy this comforting bowl of Thanksgiving memories turned into a brand-new meal! 🍂

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