This gluten free Leftover Turkey Soup with sweet potatoes and peas is naturally gluten free and the perfect way to use up that leftover turkey and carcass!
This gluten free Leftover Turkey Soup with sweet potatoes and peas is a great way to use up leftover turkey and bones!
CAN I MAKE LEFTOVER CHICKEN SOUP?
Easy answer. YES. Just sub leftover chicken meat and chicken stock. It’s that easy!
WHAT DOES LEFTOVER TURKEY SOUP TASTE LIKE?
In some ways, this tastes like Pot Pie Soup; it’s rich and creamy (without any cream or dairy!), loaded with chunks of white meat turkey, cubes of sweet potatoes and studded with some green peas.
The broth is laced with onion, thyme, parsley and simple spices.
A cinch to make and perfect for the freezer, if you love turkey soup or pot pies, this soup is a must!
DO I HAVE TO USE THE TURKEY BONES?
Nope. You can use a high-quality packaged turkey bone broth. However, if you would like to make a quick homemade turkey stock, here are simple instructions:
HOW TO MAKE TURKEY STOCK?
- Take a large soup or stock pot and place turkey carcass and any other large leftover bones in the pot. Add filtered water to cover bones by 2″.
- Add 2 T apple cider vinegar to pot with turkey and water and let sit (off the heat) for 30 minutes.
- Now, add 2 T kosher salt and bring to a boil. Once boiling, skim off any skum that floats to the top, cover and simmer for 6 to 8 hours on low.
- Strain, adjust salt if necessary, allow to cool a bit and store in glass containers or use to make this soup (or any other soup).
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This gluten free Leftover Turkey Soup with Sweet Potatoes and Peas is naturally gluten free and the perfect way to use up that leftover turkey and carcass!
- 2 T extra virgin olive oil
- 2 mediuum yellow onions finely chopped
- 2 medium celery stalks finely chopped
- 1.5 tsp kosher salt divided
- 1 pound sweet potatoes peeled and cut into 1/2" cubes
- 4 sprigs fresh parsley
- 2 sprigs fresh thyme
- 8 cups turkey stock see NOTES in post for easy instructions
- 1/2 tsp ground black pepper
- 1.5 pounds cooked turkey breast meat cut into 1/2" cubes
- 3/4 cup frozen sweet peas
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If you have a food processor, place celery (roughly cut) into bowl fitted with chopping blade. Process until finely chopped.
Add chunks of onion and pulse until finely chopped, taking care not to over-process (you don't want the onion to be watery).
Alternately, chop both celery and onion by hand.
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Place fresh parsley and thyme on top of cheesecloth and fold over sides. Roll until tightly sealed and secure with a silicone rubberband or piece of string.
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Peel sweet potatoes and cut into 1/2" cubes.
Cut cooked turkey breast into 1/2" cube sand measure 3/4 cup of frozen peas.
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Heat a large soup pot over medium heat.
Once hot, add oil and then chopped celery, onion and 1 teaspoon kosher salt. Cook, stirring occasionally, for 10 to 12 minutes.
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Add cubed sweet potatoes, herb bundle and turkey stock.
Stir to combine and raise heat to medium high. Bring to a boil.
Once boiling, lower heat to a simmer and cook 8 to 10 more minutes until sweet potatoes are fork tender.
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Remove approximately 1 cup of soup chunks with just a little liquid to a high speed blender or food processor.
Process until smooth and return to pot.
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Add freshly ground black pepper and remaining kosher salt if necessary (the saltiness of your turkey stock will determine if need additional salt or not).
Toss in cubed turkey meat and frozen peas.
Continue cooking for 3 to 4 minutes until turkey and peas are warmed through.
Remove herb packet, serve and Enjoy!
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