Asian-Inspired Leftover Turkey Soup – a savory, light winter soup that makes the best use of leftover Thanksgiving turkey.
This Asian-inspired leftover turkey soup is a simple, nourishing way to transform cooked turkey into a fresh weeknight meal. It’s light, fragrant, and very adaptable — perfect if you want something warming without being heavy. The flavor depends on a well-made turkey broth, a touch of sesame oil, bright green onions, and tender baby bok choy. The result is an easy soup that’s both comforting and a little different from the usual turkey noodle soup.
Asian-Inspired Leftover Turkey Soup
I always freeze a portion of leftover turkey so I can make soups like this later in the season. This recipe has become a post-Thanksgiving favorite — simple enough to make on a busy evening, yet satisfying and flavorful. If you prefer to add noodles, rice, or extra vegetables, it adapts very well. For a Whole30-compliant bowl, keep it broth-based and skip grains or soy-based sauces.
Homemade broth really lifts this soup above anything canned. If you have homemade turkey broth or turkey stock on hand, use 8–10 cups to build depth of flavor. The sesame oil adds a nutty note that pairs nicely with the bright green onions and tender pieces of turkey. Add bok choy at the end so it stays crisp-tender, and garnish with creamy avocado slices and thinly sliced radish for freshness and texture.
Why this soup works
This soup balances rich, savory broth with fresh, crunchy elements. Warm turkey broth and shredded turkey provide comfort and protein, while sesame oil and garlic add aromatic depth. Bok choy keeps the bowl vibrant, and avocado adds a silky finish. It’s a great way to repurpose leftovers without losing the original turkey flavor.
Tips and variations
- If you like noodles, stir in rice noodles, udon, or your favorite noodle just before serving so they don’t overcook.
- Add sliced shiitake mushrooms or shredded carrots while simmering for extra flavor and texture.
- For more heat, add a pinch of crushed red pepper or a few drops of toasted chili oil when serving.
- Leftovers keep well in the fridge for 3–4 days. Store the avocado separately and add slices just before serving to keep them fresh.
- To make this vegetarian, substitute vegetable broth and omit turkey; add tofu or tempeh for protein.
Other Recipes You Might Like
- Leftover Turkey Wrap
- Leftover Turkey Noodle Soup
- Turkey + Wild Rice Soup
- Leftover Turkey Salad
Hope you’re enjoying the season and finding tasty ways to use leftovers. If you make this soup, tag @thewoodenskillet on social media — I love seeing how readers adapt recipes.
Asian-Inspired Leftover Turkey Soup
Author: Erin Jensen
Prep Time: 10 mins • Cook Time: 20 mins • Total Time: 30 mins
Servings: 12 servings • Course: Soup • Cuisine: American/Asian • Method: Stove Top
A savory, light winter soup built around leftover turkey and rich turkey broth. Quick to prepare and comforting on chilly days.
Ingredients
- 8–10 cups homemade turkey broth or turkey stock
- 2–3 cups shredded or chopped cooked turkey
- 3/4 cup sliced green onion
- 1 bay leaf
- 1 teaspoon sesame oil
- 4 cloves garlic, smashed
- 2 baby bok choy, stem ends trimmed and cut in half
- 2 avocados, sliced (for garnish)
- 2 radishes, thinly sliced (optional garnish)
Instructions
- Pour the turkey broth into a saucepan or Dutch oven and bring it to a gentle simmer.
- Add the shredded turkey, bay leaf, sliced green onion, sesame oil, and smashed garlic to the simmering broth.
- Allow the soup to simmer for 10–15 minutes to let the flavors meld.
- Add the bok choy just before serving and simmer for 1–2 minutes until the leaves are tender but still bright.
- Remove the bay leaf. Serve the soup hot and garnish each bowl with avocado slices and radish.
Notes
Use high-quality turkey broth for the best flavor. If you want a heartier bowl, add cooked noodles, rice, or additional vegetables. Adjust seasoning with salt and freshly ground pepper to taste.