Leftover Turkey Soup - Cook For Your Life- anti-cancer recipes

Leftover Turkey Soup

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 14 ingredients
In the UK, we eat our turkeys at Christmas. As a kid, turkey soup was one of the things I used to look forward to after the holiday. Dad always bought a humungous bird,...


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 celery rib, cut into a small dice
  • 1 medium carrot, cut into a small dice
  • 1 (15-ounce) can whole peeled tomatoes, drained and chopped
  • 6 cups Turkey Bone Stock or chicken broth
  • ¼ cup whole wheat macaroni
  • 2 cups diced leftover turkey meat
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 cups packed spinach leaves, washed and roughly chopped
  • Parmesan cheese, as needed (optional)

Nutrition Facts


303 cals


10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


27 g


11 g


4 g


28 g


752 mg


  1. Heat oil in a stockpot over medium-high heat.
  2. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, thyme, celery, and carrot and cook until tender, about 7-10 minutes. Do not let the vegetables brown.
  3. Add the broth and bring to a boil. Lower the heat and let simmer for 20 minutes.
  4. 10 minutes before serving, add the pasta and continue to simmer for 5 minutes.
  5. Stir in the turkey, lemon juice and lemon zest, and cook for 3 minutes until heated through. Add the spinach leaves and cook until wilted and bright green, about 2 minutes. Serve immediately topped with freshly grated Parmesan cheese.

Chef Tips

If you cook a turkey for the Holidays, using its carcass to make Turkey Bone Stock is easy enough to do, and well worth the effort. Bag and freeze it in quart bags to add to wonderful flavor to soups and stews over the winter months.

Equal amounts of chicken can be substituted for turkey in this recipe without too much change in flavor.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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