Leftover Turkey and Quinoa Soup

Use leftover turkey to make this nourishing and filling soup perfect for the holiday season


Are you still in a food coma?

I hope not…

But if you have leftovers and/or still feel bloated from yesterday’s feast, I have the absolute perfect soup for you!

You know me and my soups… I just can’t get enough. And, y’all, this one is really good.


I ate it 4 meals in a row {lunch, dinner, breakfast, and lunch}. And if I wasn’t on my way out of town, I totally would have made another batch.

If you have Black Friday plans, you could put this in a thermos {does anyone still own thermoses? ha} and take it with you to stand in line in the cold. Or just shop online and eat this soup while you peruse all the sales from the comfort of your own home.

If you don’t have leftover turkey, then just cook some chicken or use a rotisserie chicken.

I love this soup because it’s light but really filling, and it’s really good for you.

So whether you’re nursing your food hangover or not, I highly recommend this soup

Oh and this soup can be completely allergy free – just use cornstarch instead of flour {see note}

Turkey and Quinoa Soup
Nutrition Information
  • Serves: Serves 4
  • Serving size: 1¾ cup
  • Calories: 247
  • Fat: 3g
  • Saturated fat: 0.5g
  • Carbohydrates: 34.1g
  • Fiber: 5.2g
  • Protein: 18.8g
Recipe type: Entree
Use leftover turkey to make this nourishing and filling soup perfect for the holiday season
  • 1 TBSP olive oil
  • 1 onion, diced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 TBSP flour {I used whole wheat pastry flour - see note}
  • 4 cups chicken broth or water
  • 4 cups water
  • ⅔ cup uncooked quinoa
  • 6 oz. (1½ cups) cooked turkey or chicken
  • ¾ tsp salt
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tsp salt-free seasoning
  • 1 TBSP dried parsley, crumbled
  1. Heat oil in a large soup pot over medium-high heat. Add onions, carrots, and celery. Sauté until tender, about 7 minutes. Stir in garlic and flour, and completely coat vegetables in flour.
  2. Slowly whisk in 1 cup of chicken broth {or water}. Make sure the flour is completely incorporated and there are no lumps. Stir in remaining chicken broth & water.
  3. Reduce heat to medium-low and stir in quinoa. Cover and simmer for 15 minutes, stirring occasionally.
  4. Stir in remaining ingredients, and simmer {partially covered} for 10-15 minutes. Take herb sprigs out of soup and serve. Enjoy!
*Use 1.5 TBSP cornstarch in place of flour for gluten free soup.

This recipe was shared on Michelle’s Tasty Creations

Have a great weekend!



  1. Meme,
    I love soup! I also love finding new ways to use up leftovers so this recipe is a definite win-win. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful rest of the week

  2. nikita379 says:

    Can this be made in the slow cooker instead? Can tomatoes be added somehow? Ive never made soup before but i want to try

    • I’m sure you could find a way to make this in the slow cooker. However, it probably isn’t necessary because it’s pretty quick!
      I think tomatoes would be a yummy addition :)


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