Leftover Turkey Corn Soup

Leftover Turkey Corn Soup – comforting and healthy dish
Leftover Turkey Corn Soup

This Leftover Turkey Corn Soup is rich, hearty, and hits the spot on a winter day. If you have no idea how to use up your turkey leftover, this Turkey Corn Soup is to the rescue!
The evaporated milk along with corn adds a subtle sweetness to this soup, and the chili flakes with herb seasoning make it hot and so flavorful! Plus, the evaporated milk slightly thickens the soup without the need for cream what causes to light and healthier version of the soup.

Leftover Turkey Corn Soup Recipe

This slightly creamy easy Leftover Turkey Corn Soup comes together in about 30 minutes and tastes so delicious without extra fat and calories. This soup loaded with protein and vegetables is nutritious, so good for your healthy eating and such a filling comforting dish!

Leftover Turkey Corn Soup – comforting and healthy dish
Leftover Turkey Corn Soup

And if you don’t have any turkey leftovers on hand, you can make this soup anytime using chicken instead! And what are your ideas to make with leftovers? Leave me a comment below!

Serving: Prep time:  Cook Time: Total Time:
for 4-5 10 min 20 min 30 min

Ingredients for Leftover Turkey Corn Soup

  • 2 ½ cups (220 g.) leftover turkey or chicken breast (shredded)
  • 1 medium (100 g.) yellow onion, diced
  • 1 medium (130 g.) red bell pepper, diced
  • 1 medium (100 g.) carrot, sliced into rings
  • 2 cups (160 g.) sliced mushrooms
  • 3 cloves garlic, minced
  • 2 tbsp. (20 g.) olive oil
  • 2 cups (500 ml.) low sodium chicken broth
  • ½ cup (300 ml.) water
  • 1 can (354 ml) evaporated milk, skimmed
  • 2 cups (200 g.) frozen corn
  • ¼ – ½ tsp. chili flakes
  • 1 tsp. thyme
  • ½ tsp. oregano
  • salt and pepper, to taste
  • fresh parsley for garnish
Leftover Turkey Corn Soup – comforting and healthy dish
Leftover Turkey Corn Soup

How to Make Leftover Turkey Corn Soup

  1. In a large pot or Dutch oven (I used skillet pan) heat the olive oil over medium heat. Add the chopped onions and sauté until softened.
  2. Add carrots, bell pepper, mushrooms, and garlic and sauté, stirring occasionally about 3 minutes.

    Leftover Turkey Corn Soup – comforting and healthy dish
    Leftover Turkey Corn Soup
  3. Pour the chicken broth (I used homemade) and water into the pot and mix with sautéed vegetables. Bring to a boil, cover with a lid and simmer on medium-low for about 10 minutes.
  4. Add the evaporated milk, shredded turkey (or chicken) and corn to the pot. Season with all of the seasonings. Stir and let simmer over medium heat for another 5 to 10 minutes.

    Leftover Turkey Corn Soup – comforting and healthy dish
    Leftover Turkey Corn Soup
  5. Garnish with fresh parsley and enjoy hot!
Leftover Turkey Corn Soup – comforting and healthy dish
Leftover Turkey Corn Soup

How Many Calories in Leftover Turkey Corn Soup

Calories (per 100 g): 67 cal Calories (per 1 serve, 360 g): 240 cal
Fat: 1.8 g Fat: 6.3 g
Carbohydrates: 7.2 g Carbohydrates: 26.1 g
Protein: 5.3 g Protein: 19.1 g

Leftover Turkey Corn Soup

This slightly creamy easy Leftover Turkey Corn Soup comes together in about 30 minutes and tastes so delicious without extra fat and calories. This soup loaded with protein and vegetables is nutritious, so good for your healthy eating and such a filling comforting dish!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Keyword: leftover turkey,creamy soup,easy leftover turkey corn soup,in 30 minutes,delicious soup,without fat,low calories,protein soup
Calories: 67kcal

Ingredients

  • 2 ½ cups 220 g. leftover turkey or chicken breast (shredded)
  • 1 medium 100 g. yellow onion, diced
  • 1 medium 130 g. red bell pepper, diced
  • 1 medium 100 g. carrot, sliced into rings
  • 2 cups 160 g. sliced mushrooms
  • 3 cloves garlic minced
  • 2 tbsp. 20 g. olive oil
  • 2 cups 500 ml. low sodium chicken broth
  • ½ cup 300 ml. water
  • 1 can 354 ml evaporated milk, skimmed
  • 2 cups 200 g. frozen corn
  • ¼ - ½ tsp. chili flakes
  • 1 tsp. thyme
  • ½ tsp. oregano
  • salt and pepper to taste
  • fresh parsley for garnish

Instructions

  • In a large pot or Dutch oven (I used skillet pan) heat the olive oil over medium heat. Add the chopped onions and sauté until softened.
  • Add carrots, bell pepper, mushrooms, and garlic and sauté, stirring occasionally about 3 minutes.
  • Pour the chicken broth (I used homemade) and water into the pot and mix with sautéed vegetables. Bring to a boil, cover with a lid and simmer on medium-low for about 10 minutes.
  • Add the evaporated milk, shredded turkey (or chicken) and corn to the pot. Season with all of the seasonings. Stir and let simmer over medium heat for another 5 to 10 minutes.
  • Garnish with fresh parsley and enjoy hot!

Notes

How Many Calories in Leftover Turkey Corn Soup
Calories (per 100 g): 67 cal Calories (per 1 serve, 360 g): 240 cal
Fat: 1.8 g Fat: 6.3 g
Carbohydrates: 7.2 g Carbohydrates: 26.1 g
Protein: 5.3 g Protein: 19.1 g

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