Need to use up your leftover Thanksgiving turkey? Make this Turkey Curry Soup! It’s ready in about an hour and is so easy to make!
Creating This Turkey Curry Soup Recipe
If you haven’t already used up all of your Thanksgiving turkey leftovers, I highly recommend this Sweet and Spicy Turkey Curry Soup with Wild Rice.
This recipe is a great way to use up leftover turkey without feeling like it’s the same Thanksgiving meal, just presented in a different way.
The flavor is unique, exciting, and bold. It’s full of vegetables (and a bit of fruit!). And it is a filling meal without being calorie laden for those looking to watch their calorie intake until the next holiday feast.
Soups are a great way to eat healthy without sacrificing flavor or the feeling of satiation!
read more: What to Do with Leftover Turkey
Ingredients in Turkey Curry Soup
To make the turkey soup with leftover turkey, you’ll need the following ingredients:
- Shredded turkey
- Olive oil
- Dried herbs and spices (including yellow curry powder)
- Brown sugar
- Fresh ginger
- Half and half
- Chicken or turkey broth
- Sweet potato puree
- Wild rice blend
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Turkey Curry Soup
This is such an easy turkey soup recipe. It takes about an hour to make, and it’s delicious as leftovers!
- Cook rice according to package instructions. Set aside.
- Heat olive oil in a large dutch oven. When hot, add onions and celery, sauteing until golden and tender.
- Add salt, pepper, allspice, brown sugar, ginger, garlic, curry and cayenne (I only use a couple dashes). Saute until fragrant.
- Deglaze the pan with 1/2 cup chicken broth, scraping any browned bits from the bottom. Stir the remaining broth in with the sweet potato puree.
- Add the carrots, bay leaf, and turkey.
- Bring soup to a boil, then turn heat to low and simmer until vegetables reach desired tenderness.
- Stir in the half and half.
- To serve, place a scoop of rice in a bowl, ladle soup on top, and sprinkle with diced apple.
The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.
Can Pumpkin Puree Be Used Instead?
Yes, you may use canned or homemade pumpkin puree in place of the sweet potato puree called for in this recipe.
Let the yellow curry soup cool to room temperature, then store in the fridge in an airtight container. It will last up to five days.
Leftover soup can also be frozen for up to three months. When ready to eat, reheat from frozen on the stovetop or thaw overnight in the fridge first.
Tips for Making Leftover Turkey Soup
- If you are really watching your calories, feel free to use fat-free half and half or whole milk instead of regular half and half.
- No turkey? Just use chicken instead.
- To make sweet potato puree, I steam the potatoes until tender and then puree in a small food processor. Add some of the soup liquid, if necessary, to thin for a smooth puree.
What Readers Are Saying
“Absolutely delicious!!! It definitely hit the spot and a great use of the turkey. I used pumpkin puree instead due to having it left over 3/4 cup and the flavors were just as nice. I chopped up everything a little finer than picture. A definite keeper for the future.” — Alicia
“I just made this soup and it is excellent. I used a can of coconut milk instead of half and half. Delicious! Thanks!” — Ellen
“My turkey was sitting and sitting and sitting forever in the fridge, because I just couldn’t bring myself to have another dinner of Thanksgiving leftovers. When I made this soup, those turkey leftovers disappeared immediately.” — Erin
“Made this tonight for dinner with leftover turkey and turkey broth. Very good. I didn’t have any wild rice so we had it over mashed potatoes – not anywhere near as healthy, but yummy!” — Amy
More Leftover Turkey Recipes:
In addition to this leftover turkey soup, here are a few more recipes using Thanksgiving turkey that we love!
Green Chile Turkey Tetrazzini takes this traditional Thanksgiving turkey leftover recipe to the next level. This turkey casserole is loaded with flavor thanks to the addition of green chiles, poblano peppers, and spicy pepper jack cheese.
Pumpkin and Turkey Black Bean Chili is a great fall chili recipe with tons of flavor. Even better, it’s super easy to make!
Nothing beats a Thanksgiving Leftover Sandwich the day after Thanksgiving! We like to use sweet potato rolls as the base, but any bread will work.
This recipe for Turkey Vegetable Soup is the perfect way to use up leftover Thanksgiving turkey. This version of the classic Turkey Soup is loaded with vegetables, noodles, and plenty of flavor thanks to fresh thyme and parmesan!
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- 3 cup shredded turkey (or chicken)
- 1 tablespoon olive oil
- 1/2 teaspoon allspice
- 3 - 4 teaspoons yellow curry powder
- a few dashes - 1/8 teaspoon cayenne pepper, optional
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 1/2 teaspoons brown sugar
- 2 carrots, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 2 celery ribs, diced
- 1 bay leaf
- 1 cup half and half
- 4 cups broth, chicken or turkey
- 1/2 - 1 cup water, if needed to reach desired consistency
- 1 cup sweet potato puree
- 1 heaping cup diced gala apple
- 1 cup wild and brown rice blend, uncooked
- Cook rice according to package instructions. Set aside.
- Prepare the vegetables as listed in the ingredients.
- Heat olive oil in a large dutch oven. When hot, add onions and celery, sauteing until golden and tender, about 4 minutes.
- Add salt, pepper, allspice, brown sugar, ginger, garlic, curry and cayenne (I only use a couple dashes). Saute for an additional 2 minutes, until fragrant.
- Deglaze the pan with 1/2 c chicken broth, scraping any browned bits from the bottom. Stir the remaining broth in with the sweet potato puree.
- Add the carrots, bay leaf, and turkey (or chicken).
- Bring soup to a boil, turning heat to low and simmering until vegetables reach desired tenderness.
- Remove the bay leaf. Stir in the half and half.
- To serve, place a scoop of rice (about 1/3 c) in a bowl, ladle soup on top, and sprinkle with diced apple.
Tip: For sweet potato puree, I steam till tender then puree in a small food processor. Add some of the soup liquid, if necessary, to thin for a smooth puree.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 522Total Fat 21gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 167mgSodium 1677mgCarbohydrates 39gFiber 6gSugar 14gProtein 44g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.