Curried Turkey Soup (with Leftover Turkey)

Soup and StewBudgetIndianGluten-Free

Easy one-pot curried turkey soup, a Mulligatawny made with leftover turkey, apples, rice, curry powder, stock, onions, carrots, and celery. Delicious!

Photography Credit: Elise Bauer

This curried turkey soup made with leftover turkey is fashioned on a classic Anglo-Indian curried soup called “mulligatawny“.

It couldn’t be easier to make! you start by cooking some onions, carrots, celery, and yellow curry powder, add stock, apples, rice, cook for a bit, then stir in the chopped cooked turkey.

Drizzle a little cream in at the end. So easy!

Curried Turkey Soup with Leftover Turkey

It’s also one of the best things I have ever eaten in my life.

My father and my sweetheart, two men who for some weird reason have never learned to appreciate the flavors of Indian cuisine, couldn’t stop eating this soup. It was priceless really, looking at the surprise on their faces as they ate the soup and not only liked it, but loved it.

Mulligatawny Curried Turkey Soup

Good stock makes good soup

As with any soup that relies on a stock for a base, the quality of your stock will determine the quality of your soup. Because we were working with turkey leftovers, we happened to have turkey stock made from the carcass of the turkey that created those leftovers.

You could also use chicken stock. And if you don’t have any homemade stock, a product that we use occasionally with good results is Better Than Bouillon.

 

Curried Turkey Soup (with Leftover Turkey) Recipe

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  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4 to 6

Ingredients

  • 2 Tbsp butter
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 4 teaspoons yellow curry powder
  • 4 cups of chicken or turkey stock
  • 1/4 cup raw white rice (we use basmati)
  • 2 green apples, peeled, cored, and diced
  • 1 teaspoon kosher salt (may add more to taste)
  • 2 bay leaves
  • 1/4 teaspoon black pepper
  • 2 cups of chopped cooked turkey meat
  • 1/4 cup heavy cream
  • Sour cream or plain yogurt for garnish
  • Chopped chives for garnish

Method

1 Cook onions, celery, carrots in butter, add curry powder: Melt butter on medium high heat in a large (6 to 8 quart) thick-bottomed pot. Add the onions, celery, and carrots.

Lower the heat and cook until softened, about 8 to 10 minutes.

Add the curry powder and cook for a minute or two more.

2 Add the bay leaves, stock and rice, increase the heat to high and bring the stock to a simmer. Lower the heat to maintain a simmer. Simmer for 5 minutes.

add bay leaves, stock, rice to the base for curried leftover turkey soup

3 Add the chopped apples, salt, and pepper. Simmer for 10 more minutes.

add chopped apples and salt to make curried turkey soup

4 Add the chopped cooked turkey to the soup. Return to a simmer and stir in the cream. Add more salt and pepper to taste.

add turkey for the curried turkey soup

5 Serve: Serve garnished with a drizzle of yogurt or sour cream that has been thinned with a little water and some chopped fresh chives or parsley.

 

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

Links:

The Foods of England, Mulligatawny Soup - historical references to mulligatawny soup

Chicken Mulligatawny here on Simply Recipes

Mulligatawny Turkey Soup

28 Comments / Reviews

No ImageCurried Turkey Soup (with Leftover Turkey)

Did you make it? Rate it!

  • 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?

  • 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.

    xxxxxyyyyy

  • Margo

    As I am working on the slow cooker version of this soup I realized I should be careful to note that I will add the curry in the last half hour so the flavors won’t get muddy.

  • Margo

    I’m thinking of putting this soup together early and use the slow cooker so I can go out for some seasonal visiting and come home to an instant meal. No. I’m not lazy, I am efficient.

  • Sandy S.

    Thanks for this recipe Elise! I am doing a small turkey stove top this year. Basically braising it with lots of veggies. Should have good turkey stock to make this soup the next day! Wish me luck with the turkey! Wishing you and Emily and everyone at Simply Recipes a Happy Thanksgiving!

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Curried Turkey Soup with Leftover TurkeyCurried Turkey Soup (with Leftover Turkey)