No ImageCurried Turkey Soup (with Leftover Turkey)

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  1. Kay

    Excellent recipe. I used only 1 apple (because that is all I had). I added an extra tsp curry powder too (vindalo curry) to make it spicier. It worked out great. Don’t be afraid to us a lot of cauliflower in this recipe. Extra veggies like sweet potatoes and butternut squash work great too.

  2. Nicole

    We all LOVED this soup! Perfect way to utilize leftover stock and turkey from Thanksgiving. We subbed coconut cream for the heavy cream and I think it was a great substitution.


  3. Celia

    This soup is amazing! So delicious. I have made it many times, usually with a Costco rotisserie chicken, which makes a delicious broth following the broth recipe linked above. I recommend this soup to everyone and they are always grateful. This is our family’s favorite soup.


  4. Jackie

    Hi! I’m debating if I should freeze the stock or make the soup. If I make the soup, can I freeze the soup? How do egg noodles do with freezing?

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  5. Ms. Meems

    Quick, easy, delicious. Thanks Elise for the perfect soup to brighten a dreary winter day! I make this with rotisserie chicken or roasted chicken thighs, skin removed. Try gently simmering some chicken or turkey bones in the broth with the veggies for an extra 20-30 minutes to deepen the flavor. To save every drop of the luscious broth, cook the rice separately and pile inneach bowl just before serving. Also squirt each serving with a lemon wedge. Would rate this ten stars if I could. If you like this, also try Elise’s fabulous Mulligatawny Soup.


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