Cozy Thanksgiving Leftovers Soup

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So when it comes to Thanksgiving leftovers, I’m a “they need to go as soon as possible” kind of chick. There is no reason to be eating that leftover Turkey for 4 days. So, what I like to do is turn those leftovers into a whole new dish so it’s more fun and enjoyable. And, of course, there’s nothing better than a warm bowl of soup on a chilly winter night.

What I love about this Thanksgiving leftovers soup is that you can store some in the freezer for a rainy day. Because most of the ingredients in this soup are leftovers from your Thanksgiving spread, you may not want to eat this right away. It’s the perfect freezer-friendly recipe to have on hand for those cold winter nights. I like using my Rubbermaid TakeAlongs Containers to store the rest of the soup for those nights when I don’t feel like cooking.

Rubbermaid TakeAlongs Containers are BPA-free, microwave, dishwasher, and freezer safe. So they will be your best friend in the kitchen whether you are prepping, storing, reheating, or freezing. The TakeAlongs Containers come in multiple sizes, so you have many options for storing all of your Thanksgiving leftovers. And the QuikClik seal on the lids clicks audibly into place, so your food is always safe and secured.

Ingredients needed to make Thanksgiving Leftover Soup

  • Turkey – In my family, the breast of Turkey is usually what’s leftover, and it’s perfect for this soup. But you can use whatever parts of the turkey you have left over.
  • Roasted Vegetables – Whatever combination you have will work. I like roasted butternut squash, bell peppers, red onion, zucchini, yellow squash, and broccoli stalks (I saved it when I made broccoli casserole. Love when I can find ways no be less wasteful)
  • Other leftover vegetables – mushrooms and spinach
  • Shallots
  • Garlic
  • Chicken broth
  • Fish sauce – No, it won’t taste fishy. It just adds a rich, umami flavor.

Whether you make this deliciously cozy soup or not, one thing you should do is grab some Rubbermaid TakeAlongs Containers to store all your Thanksgiving Leftovers.

Let’s get cooking

Let’s get cooking

Thanksgiving Leftovers Soup

A cozy soup using up all those Thanksgiving leftovers. Make a batch and freeze it for easy ready-to-eat dinners on those chilly winter nights.
5 based on 1 reviews
A cozy soup using up all those Thanksgiving leftovers. Make a batch and freeze it for easy ready-to-eat dinners on those chilly winter nights.
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Yields:4 -6


  • 1

    tbsp butter

  • 1

    tbsp olive oil

  • 1

    shallot, finely chopped 

  • 2

    cloves garlic, finely minced 

  • 3.5

    ounces mushrooms, sliced

  • Salt and pepper 

  • 1/2

    white wine

  • 2 cups

    shredded Turkey breast

  • 4

    cups chicken broth

  • 1

    cup water

  • 1

    tbsp fish sauce

  • 2

    cups roasted vegetables 

  • 2

    handfuls of fresh spinach

  • 1

    tsp adobo or seasoning salt 

  • greens of 2 scallions to garnish 


  1. To begin, add the butter and olive oil to a large Dutch oven or soup pot over medium-high heat. Once the butter melts, add the shallot and garlic and sauté until the shallot starts to soften about 2-3 minutes. Add the mushrooms to the pot, season with a couple of pinches of salt and pepper, and sauté for a few minutes until the mushrooms are tender.
  2. Add the wine to the pan and stir to deglaze, and lift up all the brown bits from the bottom of the pot. Once the wine has almost completely evaporated, add the turkey breast, broth, water, and fish sauce to the pot. Stir and bring to a boil. Lower the heat to medium and simmer the soup for about 7 minutes.
  3. Add the roasted vegetables and spinach to the pot and season with adobo or your favorite seasoning salt. Simmer the soup for another 5 minutes to warm up the vegetables. Remove from the heat, add the scallions and serve.
  4. If you want to make the soup and freeze it, let it cool, transfer it to freezer-friendly bowls like Rubbermaid TakeAlongs Containers and freeze the soup for up to 6 months.


* Feel free to use whatever vegetables/ingredients you have on hand, or substitute vegetables to your liking. Roasted potatoes, broccoli, or most squash will work in this soup. If you don’t like mushrooms (I’m not judging you but I kinda am lol), you can go with carrots and celery instead. And you can use kale or any greens you have on hand in place of spinach if you don’t have any. The goal of this recipe is to get you to use what you have on hand to create a new meal.

Nutrition Facts

Serves 4


Thanksgiving leftovers soup, easy healthy soup

5 based on 1 reviews

What do you think of this recipe?

Wow. Made this yesterday and it was incredible. I added in some smoked paprika chicken broth and total game changer. Love all the veggies too. Felt like it was needed after turkey dinner lol.