50+ Delicious Thanksgiving Leftover Soup Recipes You Need to Try

Soup is the perfect way to repurpose Thanksgiving leftovers.

Whether it’s turkey, stuffing, sweet potatoes, or even that extra helping of roasted veggies, almost any dish can be transformed into a comforting, flavorful bowl of soup.

Not only do these soups make for an easy meal prep, but they also allow you to enjoy all your favorite holiday flavors without feeling like you’re eating the same meal over and over again.

In this roundup of 50+ Thanksgiving leftover soup recipes, you’ll discover creative and delicious ways to turn your feast into new, exciting dishes.

From turkey noodle soups to sweet potato chilis and even stuffing-inspired chowders, these recipes ensure that no scrap goes to waste.

So grab your pot and get ready to simmer up some post-Thanksgiving magic!

50+ Delicious Thanksgiving Leftover Soup Recipes You Need to Try

Don’t let your Thanksgiving leftovers go to waste! With these 50+ Thanksgiving leftover soup recipes, you can transform your holiday extras into flavorful, heartwarming meals that extend the joy of Thanksgiving long after the holiday is over.

Whether you’re looking for a light and healthy option or something rich and indulgent, these recipes offer plenty of variety to suit every palate.

Plus, soups are easy to store and freeze, making them perfect for quick lunches and dinners during the busy holiday season. So go ahead—get creative with your leftovers and enjoy a whole new round of delicious dishes!

Turkey and Wild Rice Soup

This Turkey and Wild Rice Soup is a hearty, nourishing dish that combines the rich flavors of turkey with the earthy notes of wild rice. It’s packed with vegetables and herbs, making it a wholesome option for a chilly day. This soup is not only a great way to use leftover turkey but also a delightful dish to share with family and friends.

Ingredients:

• 2 cups cooked turkey, shredded or diced
• 1 cup wild rice, rinsed
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or turkey broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup heavy cream (optional)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
2. Add the garlic, thyme, and rosemary, and cook for an additional minute until fragrant.
3. Stir in the wild rice and broth. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, or until the rice is tender.
4. Add the cooked turkey and heavy cream (if using) to the pot. Season with salt and pepper to taste. Simmer for an additional 10 minutes to heat through.
5. Serve hot, garnished with fresh parsley.

This Turkey and Wild Rice Soup is the perfect way to extend the Thanksgiving spirit long after the last slice of pie has been served. It brings a comforting warmth to your table and a delicious reminder of the holiday flavors. Plus, it’s an easy recipe to modify based on your leftover ingredients or personal preferences. Enjoy it with a crusty piece of bread for a complete meal that will satisfy everyone.

Pumpkin and Sage Soup

This creamy Pumpkin and Sage Soup captures the essence of fall with its warm spices and smooth texture. Utilizing leftover pumpkin puree, this soup is both easy to prepare and exceptionally flavorful. The combination of pumpkin and sage creates a comforting dish that is perfect for a light lunch or a cozy dinner.

Ingredients:

• 2 cups pumpkin puree (canned or homemade)
• 1 medium onion, chopped
• 3 cups vegetable or chicken broth
• 1 cup coconut milk or heavy cream
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the pumpkin puree, broth, coconut milk, cumin, ginger, and sage. Bring the mixture to a simmer, cooking for about 15 minutes to allow the flavors to meld.
3. Use an immersion blender to puree the soup until smooth. (Alternatively, you can transfer it to a blender in batches.)
4. Season with salt and pepper to taste. Heat through before serving.
5. Serve warm, garnished with pumpkin seeds.

The Pumpkin and Sage Soup is not only a great way to use leftover pumpkin, but it also serves as a perfect introduction to a cozy meal. Its silky texture and delightful flavors create a comforting experience that feels like a warm hug in a bowl. Whether served as an appetizer or a main dish, this soup is sure to impress your family and friends while celebrating the tastes of the season.

Sweet Potato and Black Bean Soup

This Sweet Potato and Black Bean Soup is a hearty, healthy option that highlights the natural sweetness of leftover sweet potatoes. Combined with protein-rich black beans and a hint of spice, this soup is both satisfying and nourishing. It’s a fantastic way to repurpose your Thanksgiving leftovers while introducing a vibrant, colorful dish to your table.

Ingredients:

• 2 cups cooked sweet potatoes, cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add the cooked sweet potatoes, black beans, broth, cumin, smoked paprika, cayenne (if using), salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Use an immersion blender to puree the soup to your desired consistency (smooth or chunky).
4. Adjust seasoning if necessary and serve hot, garnished with fresh cilantro and lime wedges.

The Sweet Potato and Black Bean Soup not only transforms your Thanksgiving leftovers into a delightful dish, but it also brings a fusion of flavors and nutrients to your dining experience. The sweetness of the potatoes paired with the heartiness of black beans creates a balanced and satisfying meal that can be enjoyed any time of the year. Whether you’re warming up after a chilly day or looking for a quick and nutritious dinner, this soup is sure to be a hit with everyone at your table.

Cranberry and Turkey Soup

This Cranberry and Turkey Soup combines the savory flavors of leftover turkey with the tartness of cranberries, resulting in a unique and refreshing soup. The addition of herbs and vegetables enhances the flavors, making it a delightful choice for lunch or dinner. This soup captures the essence of Thanksgiving while providing a comforting meal for those chilly autumn days.

Ingredients:

• 2 cups cooked turkey, shredded or diced
• 1 cup fresh or canned cranberry sauce
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups turkey or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup spinach or kale (optional)
• Fresh cranberries for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are tender, about 5-7 minutes.
2. Stir in the shredded turkey, cranberry sauce, broth, thyme, parsley, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. If using, add the spinach or kale and simmer for an additional 5 minutes until wilted.
4. Serve hot, garnished with fresh cranberries if desired.

This Cranberry and Turkey Soup is a fantastic way to celebrate the flavors of Thanksgiving while using up your leftovers in a creative and enjoyable way. The combination of savory turkey and tart cranberries creates a refreshing twist that invigorates traditional soup recipes. It’s a quick and easy dish that will please both family and friends, ensuring that no turkey or cranberry sauce goes to waste. Serve it alongside a warm baguette for a complete meal that’s perfect for any occasion.

Loaded Mashed Potato Soup

If you have leftover mashed potatoes from your Thanksgiving feast, this Loaded Mashed Potato Soup is the perfect solution! This creamy and indulgent soup is packed with flavors reminiscent of loaded baked potatoes, featuring cheese, bacon, and green onions. It’s a satisfying way to enjoy your leftovers, making it a go-to comfort food during the colder months.

Ingredients:

• 3 cups leftover mashed potatoes
• 4 cups chicken or vegetable broth
• 1 cup shredded cheddar cheese
• 1 cup cooked bacon, crumbled
• 1/2 cup sour cream
• 1/4 cup green onions, chopped (plus more for garnish)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional toppings: additional cheese, bacon bits, or chives

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chicken or vegetable broth and mashed potatoes, stirring until well combined.
2. Bring the mixture to a simmer, then reduce the heat and stir in the shredded cheese, sour cream, and crumbled bacon. Continue stirring until the cheese is melted and the soup is heated through.
3. Season with salt and pepper to taste, then stir in the green onions.
4. Serve hot, garnished with additional cheese, bacon bits, and chopped chives if desired.

The Loaded Mashed Potato Soup is a hearty and creamy dish that elevates your Thanksgiving leftovers to new heights. It takes the classic comfort of mashed potatoes and transforms it into a warm and filling soup that will keep you cozy during the colder months. The addition of cheese and bacon creates an indulgent flavor profile that is sure to please everyone at the table. Enjoy this soup as a satisfying lunch or dinner, and let its rich and creamy goodness remind you of the holiday season.

Butternut Squash and Apple Soup

This Butternut Squash and Apple Soup beautifully combines the sweet, nutty flavor of butternut squash with the tartness of apples, making for a vibrant and flavorful dish. Utilizing leftover roasted butternut squash, this soup is not only healthy but also a delightful way to enjoy seasonal produce. Its creamy texture and warming spices create a comforting meal perfect for chilly fall evenings.

Ingredients:

• 3 cups roasted butternut squash (or cooked, peeled, and cubed squash)
• 1 medium onion, chopped
• 2 apples, peeled, cored, and diced (such as Granny Smith or Honeycrisp)
• 4 cups vegetable or chicken broth
• 1 cup coconut milk or heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh apple slices or toasted pumpkin seeds for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and apples, sautéing until the onion is translucent and the apples are tender, about 5-7 minutes.
2. Stir in the roasted butternut squash, broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
3. Use an immersion blender to puree the soup until smooth. If desired, stir in the coconut milk or heavy cream for extra creaminess.
4. Adjust seasoning if necessary, and serve hot, garnished with fresh apple slices or toasted pumpkin seeds.

The Butternut Squash and Apple Soup is a perfect way to repurpose your Thanksgiving leftovers while introducing seasonal flavors into your meals. Its balance of sweetness from the squash and apples, combined with warm spices, creates a comforting and aromatic dish that embodies the essence of fall. This soup is not only delicious but also nutritious, making it an excellent choice for lunch or dinner. Enjoy it with a slice of crusty bread for a complete and satisfying meal that will delight everyone at your table.

Creamy Brussels Sprout and Bacon Soup

This Creamy Brussels Sprout and Bacon Soup is a savory dish that transforms leftover Brussels sprouts into a rich and comforting soup. The combination of crispy bacon, creamy texture, and flavorful seasonings makes this soup a delightful option for lunch or dinner. It showcases the often-overlooked Brussels sprouts in a new and exciting way, perfect for those who want to enjoy their leftovers creatively.

Ingredients:

• 2 cups cooked Brussels sprouts, halved
• 4 strips bacon, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh chives for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. In the same pot, add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.
3. Stir in the cooked Brussels sprouts, thyme, and broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and adjust seasoning with salt and pepper.
5. Serve hot, garnished with the crispy bacon and fresh chives.

This Creamy Brussels Sprout and Bacon Soup is a luxurious way to enjoy your Thanksgiving leftovers, turning a humble vegetable into a dish that feels both elegant and comforting. The richness of the cream combined with the smokiness of the bacon elevates the flavors, creating a dish that is satisfying and indulgent. Whether you’re warming up on a cold evening or looking for a quick and hearty meal, this soup is sure to impress and keep you cozy.

Spinach and Artichoke Soup

Inspired by the beloved dip, this Spinach and Artichoke Soup offers a creamy and cheesy twist on Thanksgiving leftovers. Using any leftover spinach and artichokes, this soup is hearty, flavorful, and incredibly easy to prepare. It’s perfect as a starter or a light meal, providing a delightful taste of comfort that is sure to please your palate.

Ingredients:

• 2 cups leftover spinach (cooked or fresh)
• 1 cup canned or frozen artichoke hearts, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• Croutons for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the garlic and cook for an additional minute until fragrant.
2. Stir in the chopped artichoke hearts, spinach, broth, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Use an immersion blender to puree the soup until smooth. Stir in the cream cheese and shredded mozzarella until melted and fully combined. Season with salt and pepper to taste.
4. Serve hot, garnished with croutons if desired.

The Spinach and Artichoke Soup is a wonderful way to breathe new life into your Thanksgiving leftovers, combining flavors that are both comforting and familiar. This creamy and cheesy dish is perfect for those who love the classic dip but are looking for a more filling option. It’s simple to prepare and can easily be adjusted to suit your preferences, making it an excellent choice for a cozy lunch or dinner. Enjoy this delicious soup with a side of crusty bread for a complete and satisfying meal.

Mexican Turkey Tortilla Soup

This Mexican Turkey Tortilla Soup is a vibrant and zesty way to utilize leftover turkey from your Thanksgiving feast. Packed with bold flavors, spices, and topped with crunchy tortilla strips, this soup is a deliciously unique option that brings a fiesta to your leftovers. It’s perfect for warming up during the fall and winter months while adding a little excitement to your meal routine.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 can (14 oz) diced tomatoes (with juices)
• 4 cups chicken broth
• 1 cup corn (frozen or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Tortilla chips for serving
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.
2. Stir in the diced tomatoes, chicken broth, corn, black beans, shredded turkey, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Adjust seasoning to taste, and serve hot, topped with tortilla chips, fresh cilantro, and lime wedges.

The Mexican Turkey Tortilla Soup is an exciting and flavorful way to repurpose your Thanksgiving leftovers. This soup brings together bold Mexican flavors and comforting turkey, making it a perfect dish for warming up on chilly nights. The crunchy tortilla chips and fresh cilantro add texture and brightness, elevating the entire meal. It’s an easy-to-make dish that is sure to be a hit with the family, providing a delightful twist on the classic Thanksgiving turkey dinner. Enjoy it as a fun and flavorful option that brings new life to your leftovers!

Ham and Potato Soup

This Ham and Potato Soup is a creamy, hearty dish that turns leftover holiday ham into a delicious meal. The combination of tender potatoes, savory ham, and fresh herbs makes this soup both comforting and filling. It’s a perfect way to use up that extra ham while creating a dish that the whole family will love.

Ingredients:

• 2 cups leftover ham, diced
• 4 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Chopped green onions or parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
2. Stir in the cubed potatoes, diced ham, broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use a potato masher to slightly mash some of the potatoes in the soup for added creaminess. Stir in the heavy cream and heat through.
4. Serve hot, garnished with chopped green onions or parsley.

This Ham and Potato Soup is a delightful way to utilize your Thanksgiving leftovers, transforming them into a warm, comforting meal that feels like a hug in a bowl. The creamy texture, combined with the savory ham and hearty potatoes, creates a satisfying dish perfect for those cool evenings. Whether served as a main course or alongside a salad, this soup is sure to please your family and make use of any leftover ham.

Creamy Mushroom and Wild Rice Soup

This Creamy Mushroom and Wild Rice Soup is a rich and flavorful option that showcases leftover wild rice from your Thanksgiving meal. The earthy flavors of mushrooms paired with the nutty taste of wild rice create a wonderful depth of flavor. It’s a comforting and hearty soup that’s perfect for chilly days, providing warmth and satisfaction.

Ingredients:

• 2 cups cooked wild rice
• 2 cups mushrooms, sliced (such as cremini or button)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the sliced mushrooms and cook until softened, about 7-10 minutes.
2. Add the minced garlic, thyme, salt, and pepper, and cook for an additional minute until fragrant.
3. Stir in the cooked wild rice and broth, bringing the mixture to a simmer. Allow to cook for 10 minutes.
4. Stir in the heavy cream and heat through, adjusting seasoning if necessary.
5. Serve hot, garnished with fresh parsley.

The Creamy Mushroom and Wild Rice Soup is a fantastic way to give new life to your Thanksgiving leftovers while indulging in a rich and satisfying dish. The combination of earthy mushrooms and nutty wild rice creates a symphony of flavors that perfectly complements the creamy base. This soup is not only delicious but also easy to prepare, making it an excellent option for a cozy family dinner or a quick lunch. Pair it with some crusty bread for a delightful meal that everyone will love.

Roasted Vegetable and Quinoa Soup

This Roasted Vegetable and Quinoa Soup is a healthy, nutrient-packed option that utilizes any leftover roasted vegetables from your Thanksgiving feast. The addition of quinoa provides protein and texture, making this soup a hearty meal that is both filling and delicious. It’s a perfect choice for those looking to enjoy a lighter yet satisfying dish.

Ingredients:

• 2 cups leftover roasted vegetables (such as carrots, Brussels sprouts, and sweet potatoes)
• 1 cup cooked quinoa
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh spinach or kale (optional)
• Lemon wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Stir in the roasted vegetables, broth, quinoa, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes to heat through.
3. If using, stir in fresh spinach or kale and cook until wilted.
4. Serve hot, with lemon wedges on the side for a bright flavor boost.

The Roasted Vegetable and Quinoa Soup is a fantastic way to repurpose your Thanksgiving leftovers into a healthy and hearty dish. Packed with nutrients and flavor, this soup highlights the deliciousness of roasted vegetables while providing a filling meal that is perfect for any time of day. Whether you’re looking for a light lunch or a wholesome dinner, this soup is sure to be a hit. Enjoy it with a squeeze of fresh lemon juice for an extra burst of flavor that brightens up every bite!

Sweet Potato and Sausage Soup

This Sweet Potato and Sausage Soup is a savory and slightly sweet dish that makes excellent use of leftover sweet potatoes. The combination of tender sweet potatoes and smoky sausage creates a well-balanced flavor profile that is both hearty and comforting. This soup is perfect for a quick and satisfying post-holiday meal.

Ingredients:

• 2 cups leftover roasted sweet potatoes, diced
• 1 pound smoked sausage or kielbasa, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
2. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Stir in the diced sweet potatoes, broth, paprika, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Add the browned sausage back into the soup and simmer for an additional 5 minutes until heated through.
5. Serve hot, garnished with fresh parsley.

This Sweet Potato and Sausage Soup is a great way to make the most of your Thanksgiving leftovers while enjoying a flavorful and comforting meal. The smoky sausage pairs perfectly with the natural sweetness of the roasted sweet potatoes, creating a dish that is both hearty and satisfying. It’s an easy and quick option for lunch or dinner, perfect for those busy post-holiday days.

Carrot and Ginger Soup

This Carrot and Ginger Soup is a light and refreshing way to use up leftover cooked carrots from your Thanksgiving feast. The warmth of ginger combined with the natural sweetness of the carrots creates a soothing and flavorful dish. It’s perfect for a healthy, nourishing meal that will warm you up on a cool autumn day.

Ingredients:

• 3 cups cooked carrots, chopped
• 1 medium onion, chopped
• 1 tablespoon fresh ginger, minced
• 3 cups vegetable broth
• 1/2 cup coconut milk (optional for creaminess)
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced ginger and cook for an additional minute.
2. Stir in the cooked carrots, vegetable broth, coriander, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Use an immersion blender to puree the soup until smooth. If desired, stir in the coconut milk for added creaminess.
4. Serve hot, garnished with fresh cilantro.

Carrot and Ginger Soup is a bright, refreshing way to enjoy leftover cooked carrots. The subtle spice of ginger adds warmth and depth to the sweet carrots, creating a well-rounded and comforting dish. With the optional addition of coconut milk, this soup becomes creamy and indulgent while still feeling light and healthy. Serve it with a slice of crusty bread for a nutritious and delicious meal that will bring back memories of your Thanksgiving feast.

Turkey Corn Chowder

This Turkey Corn Chowder is a rich and creamy soup that utilizes leftover turkey in a hearty and flavorful way. With the addition of corn, potatoes, and bacon, this chowder becomes a thick, satisfying meal that’s perfect for cold weather. It’s a great way to transform your Thanksgiving leftovers into something new and exciting.

Ingredients:

• 2 cups cooked turkey, shredded
• 2 cups corn (frozen, fresh, or canned)
• 4 strips bacon, chopped
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh thyme for garnish (optional)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. Add the diced potatoes and onion to the pot and sauté in the bacon fat for 5-7 minutes, until the potatoes begin to soften. Add the garlic and cook for another minute.
3. Stir in the chicken broth, corn, and shredded turkey. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the potatoes are fully cooked.
4. Stir in the heavy cream and cook for an additional 5 minutes, until the chowder is thickened. Season with salt and pepper to taste.
5. Serve hot, garnished with crispy bacon and fresh thyme if desired.

This Turkey Corn Chowder is a creamy, indulgent way to repurpose your Thanksgiving turkey. The combination of tender turkey, sweet corn, and crispy bacon creates a chowder that is rich, filling, and full of flavor. It’s an ideal dish for a chilly day and a great way to transform your leftovers into a warm and hearty meal. Enjoy this comforting chowder with a side of crusty bread or a simple salad for a complete and satisfying meal.

Leftover Turkey and Barley Soup

This Leftover Turkey and Barley Soup is a hearty, nutrient-packed meal that transforms leftover turkey into a warm and satisfying dish. With the addition of fiber-rich barley, fresh vegetables, and flavorful herbs, this soup is perfect for a filling lunch or dinner, providing comfort and nutrition in every bite.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup pearl barley
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken or turkey broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute.
2. Stir in the barley, broth, water, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the barley is tender.
3. Add the shredded turkey and cook for an additional 10 minutes, until the turkey is heated through.
4. Remove the bay leaf, adjust seasoning if necessary, and serve hot, garnished with fresh parsley.

This Leftover Turkey and Barley Soup is an excellent way to turn your Thanksgiving leftovers into a nutritious and hearty meal. The barley adds a satisfying chewiness, while the turkey and vegetables provide comforting flavors that make this soup perfect for a cozy evening. It’s an easy, one-pot dish that’s both wholesome and delicious, making it a great way to enjoy your post-holiday meals.

Leftover Stuffing and Sausage Soup

Transform your leftover stuffing into a savory and satisfying meal with this Leftover Stuffing and Sausage Soup. The combination of stuffing, sausage, and vegetables creates a hearty, comforting dish that’s packed with flavor. It’s a unique and delicious way to give your holiday stuffing a second life in a warming soup.

Ingredients:

• 2 cups leftover stuffing
• 1 pound Italian sausage, casings removed
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh thyme for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned and fully cooked. Remove the sausage and set aside.
2. In the same pot, add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.
3. Stir in the chicken broth, stuffing, sage, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing the stuffing to break down and thicken the soup.
4. Add the cooked sausage back into the pot and heat through.
5. Serve hot, garnished with fresh thyme.

This Leftover Stuffing and Sausage Soup is a brilliant way to repurpose your holiday stuffing into a flavorful and filling meal. The sausage adds a savory richness, while the stuffing helps thicken the soup into a satisfying dish that’s perfect for a cozy evening at home. This soup is a great way to avoid waste while enjoying your holiday leftovers in a delicious new form.

Turkey and Sweet Potato Chili

This Turkey and Sweet Potato Chili is a spicy, hearty twist on your Thanksgiving leftovers. Using leftover turkey and sweet potatoes, this chili combines savory and sweet flavors with a kick of heat from chili powder and cumin. It’s a perfect way to warm up after the holidays, offering a delicious and filling meal that’s sure to please.

Ingredients:

• 2 cups cooked turkey, shredded
• 2 cups roasted sweet potatoes, cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes with green chilies
• 2 cups chicken or turkey broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro and sour cream for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, and cook for 1-2 minutes until fragrant.
3. Add the shredded turkey, sweet potatoes, black beans, diced tomatoes, and broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Adjust seasoning to taste and serve hot, garnished with fresh cilantro and a dollop of sour cream.

This Turkey and Sweet Potato Chili is a delicious and hearty way to enjoy your Thanksgiving leftovers with a bold and spicy twist. The sweetness of the roasted sweet potatoes pairs beautifully with the smoky spices and tender turkey, creating a dish that’s both comforting and exciting. Perfect for a cold evening, this chili is sure to satisfy your craving for something warm and flavorful while making use of your leftover holiday ingredients.

Note: More recipes are coming soon!