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A close up shot of turkey and vegetable soup

Leftove turkey and vegetable soup

Course Soup
Cuisine British
Keyword leftover turkey soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Author Nickki Thompson


  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 2 sticks celery, finely chopped
  • 2 leeks, chopped
  • 3-4 carrots, peeled and chopped into dice
  • 1 tsp freshly chopped rosemary
  • 2 tbsp freshly chopped parsley
  • 1 tbsp freshly chopped sage leaves
  • 50 g barley or white long grain rice
  • 1.5-2 Litres hot turkey or chicken stock
  • 150-200 g leftover turkey, shredded into bite size pieces
  • salt and freshly ground black pepper


  • Gently heat the butter and oil in a large saucepan. When the butter has melted, add the leeks, celery and carrots, add a little salt and pepper, place a lid on and sweat the vegetables over a very low heat for about 10 minutes, or until they have softened
  • Once the vegetables have softened, pour in the hot stock, add the barley or rice, fresh herbs and leftover turkey, pop a lid on the pan and simmer on a low-medium heat for 1 - 1 1/2 hours.  
  • Check the soup for seasoning before serving.