I actually think leftover turkey is one of the best parts about Christmas. There's always that moment a day or two after Christmas when you open the fridge and you feel a bit overwhelmed by the amount of leftover food and a lot of turkey still sitting there, even after everyone has had sandwiches, salads, and other plates of leftovers. I really don't like wasting food, so I usually freeze whatever we aren't going to eat and then turn it into a soup later.

Turkey is such a good soup meat because it's lean, high in protein, and already cooked. Half the work is pretty much done for you. And if you've made a good homemade stock from the turkey bones, even better.

I always try to get as much use out of the bones as I can before they go anywhere near the bin. A good stock in the freezer is one of those things that makes cooking during the week so much easier.

1) Classic Turkey and Wild Rice Soup

This is probably the first soup I'd make after Christmas if I had a decent amount of leftover turkey. It reminds me of the sort of soup I love making when the weather is a little bit cooler because it feels like a proper meal without being too heavy. Wild rice gives a lovely nutty texture and makes the soup much more filling than just having turkey and veggies floating around.

I always start with onion, carrots, and celery because that combination makes such a good soup base. Then I add my homemade stock and wild rice and let that cook before adding the turkey towards the end. I learned a while ago not to cook leftover turkey to death.

It's already cooked, so it doesn't need another 20 minutes of boiling. Add it near the end and let it warm through.

If you made turkey stock from the Christmas carcass, use it here. That is where you'll get the really deep homemade flavor. But if you don't have that, that's also fine.

You can use stock cubes. And don't throw the celery leaves away either. Chop a few into the soup.

They're full of flavor, and it's one less thing going into the bin.

2) Creamy Turkey and Potato Soup

My husband loves a really good potato soup, but there's one very specific thing he insists on. It has to be completely smooth. No little chunks of potato floating around pretending to be rustic.

When I make a creamy turkey and potato soup, I tend to blend the potato base until it's silky and then add the turkey afterward.

Potatoes are really good for making a soup feel creamy without having to load loads of cream in it. You can use milk and a little bit of cream or even just rely on the potatoes themselves to thicken it.

This is also good soup if you've got leftover roast potatoes. I wouldn't deliberately cook roast potatoes just for soup, but if Christmas has left you with a container of them in the fridge, chop them up and use them. A little bit of thyme, garlic, and black pepper works really well with this one.

And always taste before adding lots of salt. Turkey and stock can already have quite a bit, especially if you've seasoned the turkey heavily before.

3) Turkey Noodle Soup with Egg Noodles

I really enjoy a simple chicken noodle soup, and this one takes me back. It's simple food, but it's the kind of soup I find myself making when someone in the house wants something easy. I just find it very comforting.

Egg noodles make it feel much more substantial than a basic broth. And my kid really doesn't argue too much about noodles. He loves them.

With noodle soups, you need to be careful about cooking the noodles directly in the pot if you're planning on leaving leftovers because they do continue soaking up the broth, and you can end up with a container of noodles with almost no soup left the next day. So if I'm making a big batch, I sometimes cook the noodles separately and then add them into individual bowls. Turkey, carrots, celery, spring onion, and a good homemade stock are all you really need here.

If you've got some left of turkey skin that's gone crispy from roasting, don't put it into the soup. Chop it up and use it as a little crunchy topping instead.

4) Slow Cooker Turkey Vegetable Soup

I love my slow cooker for exactly this reason. You can put vegetable stock and seasoning in earlier in the day, get on with your life, and then come back to something that smells like you've been cooking for hours. With leftover turkey, I add the cooked meat later rather than putting it in at the beginning because it does tend to become dry and a bit stringy.

I like to use carrots, celery, zucchini, onion, and then pretty much whatever veggies need using. I'm particularly fond of recipes where I don't have to make another trip to the shops because one ingredient is missing.

This is also where those little bags of frozen vegetables in the freezer come in handy. I don't think every soup needs to start with perfectly chopped fresh veggies. Sometimes you just need dinner.

And if you've got homemade stock frozen in portions, this is almost ridiculously easy.

5) Turkey and Dumpling Soup

There is something so satisfying about lifting the lid and seeing those little dumplings sitting on top of the soup. Ben is also far more interested in eating soup when there is something doughy floating around in it.

I like making the dumplings quite small because they swell as they cook. The first time I made them, I made them far too big and ended up with what looked like tennis balls in a pot. It wasn't ideal.

And then the turkey goes in towards the end, and then I like using thyme, parsley, and plenty of black pepper in the broth. If you're short on time, you can make very simple dumplings rather than anything complicated. They don't need to be perfect.

This is also one of those soups where I wouldn't make it in a tiny pot. I wouldn't make it in a tiny pot. The leftovers are almost better the next day.

Although you may need to add more stock because the dumplings do suck up quite a bit of it.

6) Roasted Turkey and Butternut Squash Soup

I learned to roast butternut for soup after getting tired of boiling it and then wondering why it tasted a bit flat. Roasting takes longer, but you get those crispy edges, caramelized edges, and a much deeper flavor. For this one, I roast the butternut with onion and a few cloves of garlic, then blend it in with homemade turkey stock.

Once it's smooth, I add the shredded leftover turkey. I don't add lots of cream here because I think the butternut gives you all the richness you need. But sometimes I'll add a little bit at the end.

It's not essential. A few sprigs of thyme are really good here, and if you've got fresh sage, even better.

This freezes really well. I freeze it without the cream and then add that when I'm reheating, if I feel like it needs it. And if you've got a couple of tired-looking carrots in the fridge, roast these also with the butternut.

No one will ever know.

7) Turkey Tortellini Soup

I made this soup the first time because I had a packet of tortellini in the fridge that needed using and a container of leftover turkey. It turned out so well that it's now something that I make deliberately. I like a tomato and herb broth with turkey, spinach, and tortellini.

Parmesan over the top is delicious too. Although I don't think you need much because the tortellini really brings plenty of flavor.

The one thing I would change if you're making this for leftovers is the pasta. Tortellini absorbs a surprising amount of liquid. I've opened the fridge the next day and thought, where did all my soup go?

Now I cook the tortellini separately if I'm making a big batch, and then I add it to each bowl. It's a small thing, but it means you actually still have soup the next day. But if you don't mind a pasta-and-veggie situation, it's just as good.

8) Turkey Barley Soup with Carrots and Celery

My grandmother was very much a make-a-big-pot-of-something-and-feed-everyone kind of cook, and barley soup always reminds me of that style of cooking. There's nothing fancy about it. Barley, carrots, celery, onion, turkey, and a good stock.

It's really delicious. It has that old-fashioned quality I really like.

The sort of food that doesn't need dressing up. And I usually make a big pot because barley makes soup really filling. It's also very economical, especially when the turkey is already cooked and sitting in the fridge.

Just remember that barley soaks up the liquid after you've turned the stove off. So don't add too much because you'll get a shock once it's all finished. If you reheat it the next day and it looks more like a stew, just add another mug of stock or water.

That's another reason why I never throw away homemade stock.

9) Smoky Turkey Black Bean Soup

After days and days of Christmas leftovers, I'm usually ready, and everyone is usually ready for something that doesn't taste anything like Christmas. And that's when I make this soup.

The turkey goes into a smoky tomato broth with black beans, corn, peppers, onions, and spices. Smoked paprika does a lot of work here, and I like adding cumin and a little bit of chili too. Then I use avocado, coriander, and lime when I'm serving it.

I don't worry too much about exact quantities. If I've got half a pepper, it goes in. If there's some corn in the freezer, I'll use that.

This is one of those meals where the leftovers become almost unrecognizable, which is really awesome at the end of the day.

10) Turkey and White Bean Kale Soup

I remember buying kale years ago because everyone was talking about it and then having absolutely no idea what I was supposed to do with this enormous bunch sitting in my fridge or how to use it. But I figured, let me put it in a soup, and now I use it all the time. White beans make this one filling and give the broth a lovely texture, while the kale adds loads of color and nutritious value.

I like using cannellini beans because they're soft and creamy and you don't need to blend anything. You could just squash them up against the pan with a wooden spoon.

The turkey gets shredded and stirred through right at the end. Fresh rosemary or thyme from the garden is good here, but I wouldn't go overboard. Kale and beans have quite a lot of flavor already.

If you've got spinach instead of kale, use it.

11) Turkey Orzo Soup with Lemon

Fresh lemon is what makes this soup really good. I've made lots of leftover turkey soups where everything is right, but the finished bowl tastes a little bit dull. A good squeeze of fresh lemon just changes everything.

I use turkey, orzo, carrots, celery, and spinach with a good stock, then add lots of lemon right at the end.

If I'm using lemons from my tree, which I always do, I'll grate in some zest too. You get so much more flavor from the peel. Fresh dill or parsley is great here also.

Don't overcook the orzo. I've learned that after leaving a pot in the fridge overnight and discovering the next day that orzo also really sucks up every drop of stock. If you're freezing portions, leave the orzo out and cook some fresh when you're reheating the soup.

12) Turkey Corn Chowder

Corn chowder always makes me think of eating something out of a big bowl with a spoon in one hand and a piece of bread in the other. It's not fancy food, but damn does it taste good.

I use potatoes, sweet corn, onion, and turkey with enough stock to make it spoonable rather than watery. Sometimes I blend a portion of the potato and corn into the soup, and sometimes I don't even bother. It depends on how lazy I'm feeling.

A little bit of smoked paprika is delicious on this soup with some fresh chives.

If you've got corn leftover from Christmas lunch, this is an excellent place for it. Cut it off the cob and throw it in. I've even added leftover roast potatoes before.

They make the soup thicker and mean one less container of leftovers sitting in the fridge.

13) Turkey and Lentil Soup

A good lentil soup is one of those meals where you can eat a bowl and feel like you've actually done something sensible with your day. I make mine with onion, carrots, celery, garlic, tomatoes, and turkey stock. Then add lentils and let everything cook slowly.

The turkey goes in towards the end, so you still get proper pieces of meat rather than little shreds that have disappeared into the soup. And then I usually add cumin and smoked paprika, but rosemary works really well too, and I make a lot. There's something very satisfying about opening the fridge the following day and realizing lunch is there.

14) Herby Turkey and Rice Soup

My herb garden gets slightly out of control, particularly in spring and summer. I'll go outside for one thing and come back with a handful of dill, chives, thyme, parsley, whatever else I happen to notice that needs cutting.

And this is the perfect soup for it. Turkey and rice are the base, then carrots, celery, onion, and homemade stock. And then right at the end, I just throw in tons of fresh herbs.

Dill is probably my favorite because it makes the whole soup taste super fresh and slightly different from the usual chicken or turkey soup.

Then I use a big squeeze of lemon. A little zest and juice at the end make a big difference. It's the kind of soup I make when I want something light rather than another rich leftover meal.

15) Turkey Minestrone with Pasta

There are very few things I enjoy more than a big pot of homemade minestrone with tons of parmesan on top. And for this version, I like the turkey with cannellini beans, tomatoes, carrots, celery, and zucchini.

The pasta makes it feel like a proper meal rather than something you're having as a starter. I usually use small pasta here because they make every spoonful feel like a bit of everything. Turkey, beans, veggies, and pasta.

I wouldn't skip the parmesan. A little freshly grated parmesan at the table makes a huge difference. And if you have basil, please put this in.

It's not particularly glamorous for food, but I think that's part of the appeal. You get a huge bowl of something nourishing and filling, and it feels like a proper home-cooked meal.

16) Creamy Turkey Mushroom Soup

I absolutely love the smell of mushrooms cooking with butter, garlic, and thyme. And for the soup, I keep the flavor quite simple because mushrooms don't need a lot of competition. Onion, garlic, thyme, turkey, and a good stock are all you really need before adding a little bit of cream.

I then add a splash of white wine while the mushrooms are cooking, especially if I'm making this for adults. It gives the soup another layer without making it taste strongly of wine. You've just got to make sure you cook the alcohol off.

And I like using a mixture of mushrooms when I can find them. Ordinary mushrooms mixed with a few of the more interesting ones.

This is one I'd serve with really good crusty bread and tons of butter.

17) Turkey Sausage and White Bean Soup

I like slicing turkey sausages into chunky pieces and cooking them with white beans, onions, garlic, and tomato. A little rosemary works really well, and plenty of black pepper. I definitely think the sausage makes the soup much more substantial.

And Roger would happily have this with a chunk of crusty bread and call it dinner. I wouldn't make the veggies too delicate either. You want chunky carrots and beans that still have some texture rather than everything disappearing into the broth.

It's a proper bowl of soup for dinner kind of meal.

18) Turkey Pho-Inspired Soup with Rice Noodles

After Christmas and all of that eating, I am very happy to swap gravy and roast potatoes for ginger, lime, and coriander. This is my shortcut version rather than an authentic pho. I think getting some flavor into the broth before the turkey goes anywhere near it is the trick.

I simmer ginger, garlic, spring onion, and a few spices in the stock first, then strain it if I want to clear the broth. After that, the turkey only needs warming through.

And then when I'm serving this, I put the rice noodles in a bowl and then arrange coriander, spring onion, lime wedges, bean sprouts, and chili around the bowl. That makes it very easy to cater to different people. My husband can add plenty of chili, and Ben can have a plain bowl without it.

19) Turkey and Sweet Potato Chili Soup

I learned really quickly as a mum that mild and spicy are two completely different meals when you're feeding a six-year-old. With this one, I keep the main pot mild and put the chili on the table. The sweet potato gets cooked with onion, garlic, tomatoes, turkey, black beans, and corn.

Then I use cumin and smoked paprika for flavor. And then Ben loves this with grated cheese. For my husband, I'll add extra toppings and the chili.

And for myself, I go for avocado, coriander, and lime. Sweet potato also makes this quite a clever way of stretching the turkey. You don't need a huge amount of meat because you've got beans and vegetables doing most of the work.

If you're trying to get your kids to eat more vegetables, cutting the sweet potato fairly small helps because it becomes part of the soup rather than a big, obvious chunk on the spoon.

20) Turkey Vegetable Soup with Homemade Stock

The carcass is where I get quite serious about food waste. If you've gone to the trouble of roasting a whole turkey, don't throw the bones away with half the flavor still sitting on them. I put the carcass into a large pot with onions, garlic, celery, parsley stalks, and herbs.

It doesn't have to be beautiful. The veggies are there for flavor, and everything gets strained out anyway. Don't bother trying to cut them all perfectly.

I don't even peel my vegetables.

Once it's finished, cool the stock and then remove the fat from the top if there is a lot with a spoon. Then freeze it in useful portions. That's the part that saves so much time.

I can pull out enough stock for two bowls of soup instead of defrosting an enormous container.

And then for the actual soup, I use whatever veggies I have and add the turkey near the end. This is probably the most useful recipe here if your main goal is making Christmas leftovers work harder.

21) Turkey Soup with Garlic Herb Biscuits

I've made this with biscuits that were so big they looked like dumplings from a cartoon. They were edible, but the middle wasn't properly cooked. It was a bit of a disaster.

Now I'll make much smaller biscuits and don't pile them all over the top.

The soup underneath can be very simple. Turkey, onion, carrots, celery, and stock. The biscuits bring the garlic, herbs, and richness.

For the dough, I use flour, baking powder, butter, milk, garlic, and herbs. Chives and thyme are the ones that I normally go and cut.

If you're making these for your kids, don't make the garlic too strong. Ben will happily eat something with herbs in it. And he loves garlic, but I know that some kids don't really like garlic that much.

And don't worry about making perfect little rounds. Just drop spoonfuls of dough onto the soup and then wait for that lovely rustic look.

22) Turkey and Gnocchi Soup

Gnocchi is one of those things where homemade really does make a difference. I trained as a chef, so I don't mind making it from scratch, but I know that's not something everyone wants to do on a Wednesday night.

Good shop-bought gnocchi is absolutely fine. I think the important thing is not to make the soup itself too heavy. I use turkey, stock, garlic, spinach, and herbs, then add the gnocchi towards the end.

A small amount of cream is enough if you want it creamy. Roger's the gnocchi fan in our house.

I found a huge bowl quite rich, so I'd rather have plenty of spinach and turkey and a small amount of gnocchi. And when you're buying it, check the size. Some gnocchi are enormous.

The smaller ones work much better in a soup.

23) Spicy Turkey Taco Soup

I have a weakness for anything with Mexican-style flavors because you can make a really simple meal taste like you've put way more effort into it. And with this soup, I start with onion and garlic, then add cumin, paprika, and a little bit of oregano and chili before the tomatoes and stock go in. I want the spices to cook into the base rather than just taste like they've been sprinkled on at the end.

Then I add the turkey, black beans, and corn.

The amount of chili is completely up to you. If my child is eating, I keep the pot mild and add fresh chili to the adult's bowls. That'll save me from making two separate dinners more times than I can count.

I also like adding a spoonful of sour cream and a squeeze of lime when serving. The lime is important. It cuts through the smoky spices.

And if you have a few tortilla chips left in the cupboard, crush them over the top. That little bit of crunch makes a huge difference.

24) Turkey and Cabbage Soup

My grandmother was very much a cook who used what she had, and cabbage always reminds me of that old-fashioned style of cooking. The mistake with cabbage is overcooking it until it becomes completely limp and sulfurous.

For soup, I cut it into big chunky pieces and add it later than the carrots and celery, so it keeps a little bit of texture. Turkey, cabbage, carrots, celery, onion, and homemade stock are really a good combination. I also like adding dill here, which is probably because I grow so much of it.

Fresh parsley also does work really nicely in the soup. And if your cabbage has a few outer leaves that look perfectly healthy, use them. There's no reason just to throw them away.

25) Turkey Pozole Verde

This is not something I grew up eating, so I'm not going to pretend this is from my grandmother's recipes or an authentic Mexican family recipe. It's just my turkey version inspired by the traditional dish.

Pozole is made with hominy, which is a large corn kernel that's quite different from ordinary sweet corn. In a verde version, you get that fresh green flavor from ingredients like tomatoes, green chilies, and herbs. For Christmas leftovers, I think it's a brilliant direction because the turkey gets surrounded by completely different flavors.

I make the broth with tomatoes, coriander, green chili, garlic, and onion. Then add the hominy and shredded turkey. The toppings are where we all like to have fun.

Cabbage, radish, avocado, coriander, and then lots of lime. And then I'll put the chili on the table rather than making the whole pot too fiery.

After a few days of Christmas leftovers, this is the point where I'd stop trying to make the turkey feel festive and just take it somewhere completely different.