Turkey Soup

Story by Holly
Turkey Soup
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Early last week I sent out a spontaneous text inviting a few handfuls of dear friends over for a last-minute friendsgiving. Much to my delight, most everyone was able to make it (we missed you Luke and Emily) and the night was truly magical. Because there was less than a week in between our meal together and Thanksgiving proper, we took a vote and opted for an untraditional menu. Natalie was there, of course, and everyone else who attended was a mutual friend as well, so the evening became a bit of an unofficial TMP Thanksgiving. We have so many friends who are talented in the kitchen (I mean like next level, actual award winning talent) that the meal became something of a showcase. From prime rib, to roasted Brussels sprout and grapefruit salad, potato, celery root and truffle puree, salted trout, and one friend even made our pistachio & olive oil lemon cake, it was a meal I won't soon forget. There was just one problem...our unconventional menu meant no leftover turkey. No good.

This Asian-inspired turkey soup is rich and flavor packed and will keep things interesting at the dinner table until every last bit of turkey is gone.

Turkey Soup

If you’re at all curious why I love leftover turkey so much, I’ll let you in on a little secret...it’s one of the easiest types of leftovers to repurpose into something new without feeling like you are eating the same thing on repeat. Last year, TMP featured the most delicious Turkey Pozole Rojo recipe, and I plan to make that dish again this year. It’s everything I want in a mid-november dinner. It’s so cozy, with a nice hint of freshness from the cabbage and avocado. But this year, I’m going BIG and making extra (extra, extra) turkey so I can try out leftover turkey in enchiladas, tacos, and a shredded turkey version of our pumpkin turkey chili. A lot of these dishes are great for freezing too, so it’s looking to be a great winter with these comforting meals all ready to go.  

Turkey Soup

This year I am adding this turkey soup recipe to my leftovers arsenal in hopes that it becomes another favorite way to repurpose leftover turkey. Rather than going classic and sticking with a traditional chicken noodle flavor profile, we switched it up a bit went with an Asian flare, and oh em yum! The broth is so rich and flavorful and pops thanks to a bit of fresh ginger. My husband tried it and instantly fell in love, saying that he could eat it for every meal. If that’s not high praise I don’t know what it. So go ahead, buy the EXTRA BIG turkey, because you’ll want to feel secure in your leftovers to people ratio so you can try this stunning turkey soup recipe. If you’re still looking for some Thanksgiving recipe inspiration, look no further. We’ve rounded up our favorites right here.

Herb Buttered Turkey

Forbidden Rice Stuffing

Brown Buttered Glazed Carrots

Holiday Bread Basket

Mushroom Leek Bread Pudding

Shaved Brussels Sprout Salad

Turkey Soup

Serves 8


1 tbsp sesame oil
1 small shallot, finely diced
3-4 garlic cloves, minced
1 tbsp ginger grated
8 cups turkey or chicken stock
3 cups leftover turkey, shredded
2 baby bok choy, quartered or cut into eighths lengthwise
4-6 oz mushrooms (we used oyster and white)
1 lime, juiced
1 tbsp fish sauce
Salt to taste
10-14 oz rice noodles (we used Pad-Thai style)
Green onion
Red pepper flakes
Sesame seeds
Extra lime


  1. In a large soup pot (5 quart), heat the sesame oil over medium-high heat. Add the shallots and sauté for 3 minutes. Add the garlic and grated ginger and sauté for 2 minutes longer. 
  2. Once the ginger is fragrant and the shallots are softening, add the stock. 
  3. Bring to a boil, then add the turkey, bok choy and mushrooms. 
  4. Season with the juice of one lime and the fish sauce. Check for saltiness. Depending on how salty your stock was you may want to add more salt to taste. 
  5. Add the rice noodles to the soup. Once the rice noodles soften, you are ready to garnish and serve. 
  6. Garnish with cilantro, green onion, red pepper flakes and sesame seeds.