Martha Stewart Leftover Turkey Soup Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart leftover turkey soup is what I make when the holiday bird is gone but the craving for something warm and homemade isn’t. Shredded turkey simmers in a savory chicken broth with onion, carrots, celery, and wide egg noodles, and a spoonful of tomato paste gives the broth a deeper color and flavor. A splash of heavy cream smooths everything out, while fresh lemon juice and parsley keep each bowl bright rather than heavy. The texture lands right in the middle—thick enough to feel like a meal, loose enough to keep you coming back for another ladle. This version is inspired by Martha Stewart’s classic American home cooking.

From start to finish, it takes about 60 minutes, with 20 minutes of prep and 40 minutes on the stovetop. The method is simple enough for a weeknight but special enough to serve after a holiday, and it scales easily for a potluck. If you have a few cups of cooked turkey waiting in the fridge, this is a relaxed, reliable way to use them up.

Why This Martha Stewart Leftover Turkey Soup Works

Tomato paste is the quiet hero here. Cooking it for a full minute with the garlic until it darkens slightly builds a richer, sweeter base than broth alone can give you, and it takes almost no extra effort.

The finish matters just as much as the start. Heavy cream rounds out the broth, but the lemon juice added at the very end is what keeps the soup from tasting flat after a long simmer. The parsley goes in last so it stays green and fresh.

What You’ll Love About It

• Uses up leftovers — Four cups of cooked turkey disappear into a pot of soup.
• One pot total — Everything cooks in a single Dutch oven, so cleanup is easy.
• Freezer friendly — It keeps for months, ready for a busy night.
• Balanced flavor — Cream adds richness and lemon keeps it bright.

Ingredients

Here is everything you need for this pot of soup.

• 2 tablespoons (30ml) olive oil
• 1 large yellow onion — finely chopped.
• 3 medium carrots — peeled and sliced into 1/4-inch rounds.
• 3 medium celery stalks — sliced 1/4-inch thick.
• 3 garlic cloves — minced.
• 2 tablespoons (30g) tomato paste — this deepens the broth.
• 8 cups (1.9L) low-sodium chicken broth — low-sodium lets you control the salt.
• 4 cups (about 600g) shredded cooked turkey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 dried bay leaf
• 6 ounces (170g) wide egg noodles
• 1/2 cup (120ml) heavy cream
• 2 tablespoons (30ml) fresh lemon juice — fresh juice tastes brighter than bottled.
• 1/4 cup (15g) chopped fresh parsley

Equipment

• Dutch oven — a large 5- to 7-quart pot or other heavy-bottomed pot.
• Chef’s knife — for the onion, carrots, and celery.
• Cutting board
• Wooden spoon — for scraping the browned bits off the pot.
• Measuring cups and spoons
• Ladle — for serving.

How to Make Martha Stewart Leftover Turkey Soup

Step 1: Soften the Vegetables

Heat 2 tablespoons (30ml) olive oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onion, sliced carrots, and sliced celery and cook, stirring occasionally, until softened and the onion turns translucent, about 6 to 8 minutes. Don’t let the vegetables brown—reduce the heat if they start to color, since browned vegetables will darken the broth.

Step 2: Bloom the Garlic and Tomato Paste

Stir in the minced garlic and 2 tablespoons (30g) tomato paste and cook, stirring constantly, for 1 minute, until the paste darkens slightly and smells sweet. Keep the spoon moving the whole time, because garlic burns quickly and a burnt clove will turn the soup bitter.

Step 3: Add the Broth and Simmer

Pour in 8 cups (1.9L) chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add 4 cups (about 600g) shredded turkey, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1 dried bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 15 minutes so the flavors blend.

Step 4: Cook the Noodles

Stir in 6 ounces (170g) wide egg noodles and simmer, uncovered, until they are tender but still firm to the bite, about 6 to 8 minutes. Stir occasionally so the noodles don’t clump together. Since the turkey is already cooked, it just needs to heat through to 165°F (74°C) in the hot broth.

Step 5: Finish with Cream and Lemon

Reduce the heat to low and stir in 1/2 cup (120ml) heavy cream and 2 tablespoons (30ml) fresh lemon juice. Taste and adjust with more salt and pepper if needed, then remove and discard the bay leaf. Keep the heat low here so the cream doesn’t curdle.

Step 6: Garnish and Serve

Ladle the soup into bowls and scatter the 1/4 cup (15g) chopped fresh parsley over the top. Serve hot.

What to Serve With It

• Crusty bread — A thick slice is perfect for soaking up the broth.
• Simple salad — A light green salad balances the creamy base.
• Buttered crackers — Keep it easy on a leftover kind of night.
• Roasted vegetables — A sheet pan of broccoli rounds out the meal.

Tips for the Best Results

Cook the egg noodles right in the pot, but only until al dente, since they keep softening as the soup sits. Taste before you add the lemon, then add it gradually—a little goes a long way. If your turkey is well seasoned, start with less salt and adjust at the end.

Easy Variations

Swap the egg noodles for 1 cup (about 150g) of orzo or small shells and cook them for a few minutes less. Add 1 cup (about 140g) of frozen peas in the last 3 minutes of simmering for a pop of color. For a lighter broth, leave out the cream and add an extra squeeze of lemon.

Storing and Reheating

• Refrigerator — Keep it in an airtight container for up to 4 days.
• Freezer — Freeze cooled soup for up to 3 months, leaving 1 inch of headspace.
• Make ahead — The base keeps 3 days; add noodles and cream when serving.
• Reheating — Warm gently on the stovetop about 10 minutes to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with your ingredients.

FAQs

Where did leftover turkey soup come from?

Turkey soup follows the long American home-cooking habit of stretching a holiday bird into a second meal, using the carcass and leftover meat with vegetables and noodles. The idea is practical: a big pot of broth turns a little meat into a full dinner.

Can I make this Martha Stewart leftover turkey soup recipe ahead of time?

Yes. Make the base without the noodles and cream up to 3 days ahead and refrigerate it, then cook the noodles and stir in the cream just before serving. This keeps the noodles from turning mushy.

What can I use instead of egg noodles?

Use about 1 cup (150g) of orzo, small shells, or broken spaghetti, and adjust the cooking time to the package directions. White rice or a handful of leftover cooked pasta also works well.

Why did my soup turn out bland?

Bland soup usually means it needed more salt or a brighter finish, so taste and adjust before serving. The lemon juice and fresh parsley added at the end are what keep the flavor from tasting flat.

Martha Stewart-Inspired Leftover Turkey Soup

Print Recipe

This comforting soup turns leftover turkey into a rich, savory bowl with tender vegetables, herbs, and egg noodles. The broth is deepened with a touch of tomato paste and finished with a squeeze of lemon for brightness. Inspired by Martha Stewart’s classic American home cooking, it is the perfect way to use up holiday leftovers.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 40
• Total Time: 60
• Yield: 8 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons (30ml) olive oil
• 1 large yellow onion, finely chopped
• 3 medium carrots, peeled and sliced into 1/4-inch rounds
• 3 medium celery stalks, sliced 1/4-inch thick
• 3 garlic cloves, minced
• 2 tablespoons (30g) tomato paste
• 8 cups (1.9L) low-sodium chicken broth
• 4 cups (about 600g) shredded cooked turkey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 dried bay leaf
• 6 ounces (170g) wide egg noodles
• 1/2 cup (120ml) heavy cream
• 2 tablespoons (30ml) fresh lemon juice
• 1/4 cup (15g) chopped fresh parsley

Instructions

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6 to 8 minutes. Do not let the vegetables brown; reduce the heat if they start to color.
2. Add the garlic and tomato paste and cook, stirring constantly, for 1 minute, until the paste darkens slightly and smells sweet. Stirring constantly prevents the garlic from burning, which would make the soup bitter.
3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the shredded turkey, kosher salt, black pepper, thyme, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 15 minutes to blend the flavors.
4. Stir in the egg noodles and simmer, uncovered, until the noodles are tender but still firm to the bite, about 6 to 8 minutes. Stir occasionally to keep the noodles from sticking together.
5. Reduce the heat to low and stir in the heavy cream and lemon juice. Taste and adjust the seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.
6. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will absorb liquid as it sits, so you may need to add a splash of broth when reheating. To freeze, cool the soup completely and transfer to freezer-safe containers, leaving 1 inch of headspace; freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot, about 10 minutes, or in the microwave on high in 1-minute intervals, stirring between each. For make-ahead, the soup base without the noodles and cream can be made up to 3 days ahead and refrigerated; cook the noodles and add the cream just before serving.

Nutrition

• Calories: 371
• Sugar: 4g
• Sodium: 858mg
• Saturated Fat: 7g
• Carbohydrates: 21g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 91mg

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