Turkey soup is a classic way to use leftover turkey after Thanksgiving, turning the holiday's centerpiece into a comforting, frugal dish that stretches the celebration into the post‑holiday weeks.

In the South, turkey soup often includes okra or collard greens; in the Midwest, dumplings may be added; while West Coast versions might feature fresh herbs like cilantro or lime for a brighter profile.

It is usually served hot in a bowl with crusty bread or a simple side salad, often as a light lunch or dinner to balance richer holiday meals.

Beyond post‑Thanksgiving leftovers, turkey soup is popular during the winter months, cold rainy days, and as a comforting meal during holiday travel or family gatherings.

It embodies the American comfort‑food ethos of using leftovers creatively, emphasizing simplicity, warmth, and nourishment while showcasing classic flavor bases like mirepoix.

Traditional ingredients include leftover turkey, carrots, celery, onion, potatoes, thyme, bay leaf, and low‑sodium broth. Substitutes can be chicken broth, sweet potatoes, or dried thyme if fresh isn’t on hand.

Serve with a side of cornbread, a simple mixed green salad, or a grain‑based side like wild rice pilaf to round out the meal.

Its focus on minimal ingredients, quick one‑pot preparation, and the use of fresh herbs like parsley give it a bright, clean flavor that stands out from richer, cream‑based soups.

Originally a frugal way to stretch holiday meat, modern versions incorporate healthier broth choices, fresh herbs, and often lean toward low‑sodium and meal‑prep friendly methods, as shown by Downshiftology’s recipe.

Many think turkey soup must be heavy and creamy; however, a light broth with vegetables and fresh herbs creates a low‑fat, refreshing soup that’s perfect for winter.

Overcooking the turkey, under‑seasoning the broth, and not simmering the potatoes long enough are frequent errors. Add turkey only at the end and taste the broth before serving.

Insert a fork into a potato cube; it should slide in easily without the potato falling apart. This indicates the potatoes are fork‑tender and ready.

Yes, the soup stores well in airtight containers for 4–5 days in the refrigerator or up to 3 months in the freezer. Reheat gently on the stove, adding a splash of broth if needed.

Downshiftology, hosted by Lisa, specializes in wholesome, whole‑food recipes that focus on clean eating, meal‑prep efficiency, and balanced nutrition for busy home cooks.

The channel emphasizes simple, ingredient‑driven dishes, minimal waste, and health‑focused cooking, often using leftover ingredients and offering tips for meal‑prepping and batch cooking.