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Turkey Curry Soup

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Turkey Curry Soup is a flavor packed, hearty soup that is the perfect way to use leftover turkey. And it is a great way to warm up on a cold day!

Thanksgiving leftovers don’t always have to be a just a reheat of the big day. Yes, another plate is always sure to be delicious. But sometimes it’s fun to take those same turkey day leftovers and transform them into something else entirely.

If you’re looking for a great way to use up leftover turkey, you are going to want to try this Turkey Curry Soup. Like a traditional Chicken Noodle Soup, this is a savory broth based soup loaded with fresh veggies and tender shredded turkey. It comes together quickly too!

Let’s talk about what you’ll need to make it:

Turkey Curry Soup Ingredients:

Turkey curry soup ingredients.

You’ll find all of the usual suspects that you find in most soup recipes, most of which you’ll have on hand.

  • COOKED TURKEY: You can chose to dice the turkey or shred it, it’s up to you! Try to remove as much of the skin as possible because the texture gets weird if left in the soup.
  • CHICKEN BROTH: I prefer to use low-sodium broth whenever I make soup. Broths can be pretty salty, using low-sodium will allow you to control the final saltiness of the dish.
  • CELERY/CARROTS/ONIONS: Called a mirepoix is the classic foundation for many soups.
  • GARLIC
  • OIL: To saute the veggies.
  • CURRY POWDER: You can buy curry powder at most grocery stores or you can make your own Homemade Curry Powder.
  • JASMINE RICE: I always have jasmine rice on hand so that is what I used in this recipe. You can use any long grain white rice you have. Brown rice will not work.

Step by Step Photos and Instructions:

Turkey Curry Soup Is really easy to make. Follow along with these step by step instructions to see just how easy it is.

  • STEP #1: Heat oil in a large pot over medium heat. Add celery, carrots, onions and garlic. Cook just until the veggies start to soften, about 3 minutes. Add in the curry powder and cook 1 more minute.
  • STEP #2: Pour in chicken broth. Bring to a boil and add rice. Reduce heat and allow to simmer until the rice is cooked 15 – 20 minutes. Add in shredded turkey and cook just until warmed through.
  • STEP #3: Ladle into soup bowls and serve. Garnish with fresh parsley if desired.

Storage and Leftovers:

This soup will keep for a few days. As it sits the rice will start to absorb some of the broth resulting in a thicker soup. You can thin it out a bit with some more chicken broth or water.

Turkey curry soup in white bowl.

My family loved this Turkey Curry soup! My kiddos even asked for seconds. Living in a house with people that don’t eat a lot of leftovers, that is huge. And a big win in my book! I’m sure you and your family will love it too!

Looking for more ways to use your leftover turkey?

An Open Face Turkey Sandwich is pure comfort food!

Turkey Salad is chock-full of all kinds of goodies like dried cranberries, celery and pecans tossed in a creamy rosemary dressing. A great lunch idea!

Easy Turkey Tetrazzini is a retro classic! This version is made from scratch (no condensed soup!) and is SO delicious.

Want more curry recipes? Try these:

Chicken Curry was a childhood favorite and now one I make for my children on an almost weekly basis. It’s a favorite for sure!

Crispy Curried Chickpeas are one of our favorite snacks!

Curry Chicken Salad is another great way to use leftover chicken or turkey.

Turkey Curry Soup

Turkey Curry Soup is a flavor packed, hearty soup that is the perfect way to use leftover turkey. And it is a great way to warm up on a cold day!
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine American, Indian
Servings 6
Calories 221 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 yellow onion diced
  • 3 celery stalks diced
  • 2 carrots peeled and diced
  • 4 – 6 cloves garlic minced
  • 3 teaspoons curry powder
  • 10 cups low-sodium chicken broth
  • 1/2 cup jasmine rice
  • 2 1/2 cups shredded turkey
  • salt and pepper

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion, celery, carrots and garlic and cook just until the vegetable start to soften about 3 minutes. Add in curry powder and cook 1 more minute.
  • Pour in chicken broth. Bring to a boil and add rice. Reduce heat and cook 15 – 20 minutes or until rice is done. Add in shredded turkey and cook until warmed through.
  • Season to taste with salt and pepper and ladle into soup bowls. Garnish with fresh parsley if desired.

Notes

If you don’t have turkey you can substitute shredded chicken. 
Only use long grain white rice in this recipe. Brown rice won’t work. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 221kcalCarbohydrates: 20gProtein: 23gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 39mgSodium: 194mgPotassium: 555mgFiber: 1gSugar: 1gVitamin A: 497IUVitamin C: 3mgCalcium: 44mgIron: 2mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: curry, leftovers, soup

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Des

Hey! I'm Des!

Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

Read more »

Have new recipes emailed to you.