One of my favorite things about Thanksgiving or Christmas is the leftovers, and this leftover turkey vegetable soup is such a comforting and healthy way to use up all that turkey! The recipe is SCD, paleo, whole30, gluten free, grain free, dairy free, and soy free.
This easy soup is filled with hearty vegetables and I love, love, love that every part of the turkey gets put to use in this recipe!
The carcass, bones, and any leftover meat are all used to create this healthy and comforting soup recipe.
How to make turkey stock
After your Thanksgiving or Christmas meal is over, place the turkey carcass and bones in a slow cooker along with a couple of carrots, celery stalks, half an onion, a bay leaf, a little apple cider vinegar, and a few peppercorns.
Fill the slow cooker with water, cover with the lid, and cook on low for 8 to 12 hours.
Strain the liquid through a fine mesh sieve and discard the bones and veggies.
Allow the stock to cool on the counter before transferring to the refrigerator to cool completely.
Before using the stock in the soup, scoop out any fat that has solidified on top of the stock.
NOTE: Use my Slow Cooker Stock recipe to make the turkey stock.
Ingredients
Turkey Stock - Chicken stock can be used instead.
Leftover Turkey - Dark and/or white meat can be used, just be sure to remove any skin as it adds too much grease to the soup.
Mushrooms - Use your favorite or whatever you have leftover.
Turmeric - This spice is added to the soup not only for its flavor but also for its anti-inflammatory properties.
Pumpkin Puree - I never use a whole can of pumpkin for my pies, so any leftovers go right into this soup. It adds a bit of body to the broth while enhancing the flavor. The addition of pumpkin puree however is completely optional.
Other vegetables to add
- green beans
- broccoli florets
- cauliflower florets
- sliced zucchini
- cubed butternut squash or other squash
- peas
- chopped tomatoes
Directions
In a large pot over medium-high heat, saute the onions until just softened.
Add the mushrooms, garlic, and salt, cooking for an additional 8 to 10 minutes or until the mushrooms have softened (photo 1).
Pour in the turkey stock before adding the carrots, celery, and rutabaga (photos 2 and 3).
Bring the soup to a boil before reducing the heat to low and simmering while covered for 30 minutes.
Add the herbs, spices, pumpkin, and turkey to the soup giving a good stir (photo 4).
Simmer an additional 20 minutes or until all of the vegetables have softened.
Serve hot and enjoy.
How to store the soup
The soup can be stored in an airtight container in the refrigerator for 3 to 5 days.
It will keep in the freezer for up to 3 months and can be defrosted in the refrigerator before reheating on the stovetop or in the microwave.
Here are more homemade healthy soup recipes to try!
- 10 Vegetable Soup
- Butternut Squash Apple Soup
- Tex-Mex Chicken Soup
- Roasted Cauliflower Red Pepper Soup
- Easy Carrot Ginger Soup
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Leftover Turkey Vegetable Soup
Ingredients
- 5 cups turkey stock
- 2 Tablespoons olive oil
- ½ large onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 8 ounces sliced mushrooms
- 4 stalks celery, diced (about 1 cup)
- 4 large carrots, peeled and sliced (about 2 cups)
- 1 small rutabaga, peeled and cubed (about 1 to 2 cups)
- 5 cups shredded or cubed turkey
- ½ cup pumpkin puree
- 2 Tablespoons dried thyme
- 1 Tablespoon dried parsley
- 1 teaspoon fine sea salt
- 1 teaspoon turmeric
- ½ teaspoon ground black pepper
Instructions
Turkey Stock
- The turkey stock will need to be made about 24 hours before the leftover turkey vegetable soup. See the NOTES below for a link to the recipe for the turkey stock.
Leftover Turkey Vegetable Soup
- In a large pot, heat the olive oil over medium-high heat. Add the diced onions and saute for about 5 minutes until just softened.
- Add the garlic to the pot and saute for about 1 minute before adding the sliced mushrooms and ½ teaspoon of the sea salt. Cook for 8 to 10 minutes or until the mushrooms are soft.
- Pour the turkey stock into the pot and stir in the carrots, celery, and rutabaga. Bring the mixture to a boil before reducing the heat to low and covering the pot with a lid. Allow to simmer for 30 minutes.
- Add the turkey, pumpkin puree, herbs, and spices to the pot. Stir well and allow to simmer an additional 20 to 30 minutes or until the soup is heated through and the vegetables are tender.
- Serve hot and enjoy.
Notes
- Recipe for Slow Cooker Stock.
- Feel free to add any additional vegetables that you'd like to the soup.
- Leftovers can be stored in an airtight container for 3 to 5 days in the refrigerator or up to 3 months in the freezer.
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