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You are here: Home / Course / Soups, Stews, + Chili / Leftover Turkey Soup

Published January 6, 2014. By Alyssa Brantley 12 Comments

Leftover Turkey Soup

  • Gluten free
  • Grain free
  • Paleo
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blue bowl of leftover turkey soup topped with sprig of fresh thyme

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!

blue soup bowl on a wood serving tray with leftover turkey soup inside topped with a piece of fresh thyme

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?

  1. 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″.
  2. Add 2 T apple cider vinegar to pot with turkey and water and let sit (off the heat) for 30 minutes.
  3. 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.
  4. 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).

two blue soup bowls on a wood serving tray with leftover turkey soup inside topped with a piece of fresh thyme

Did you make this recipe? Please give it a star rating below!

Leftover Turkey Soup
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
 

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!

Course: Soup
Cuisine: American
Keyword: gluten free soup, leftover soup, leftover turkey soup, paleo soup, thanksgiving soup, turkey soup, turkey vegetable soup
Servings: 7 servings
Calories: 285 kcal
Author: Alyssa Brantley
5 from 3 votes
two blue soup bowls on a wood serving tray with leftover turkey soup inside topped with a piece of fresh thyme
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Ingredients
  • 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
Instructions
PREP:
  1. 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.

  2. 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.

    placing fresh herbs into a piece of cheesecloth to roll up for leftover turkey soup broth
  3. 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.

COOK:
  1. 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. 

  2. 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.

    pouring broth into large stainless steel soup pot with onion, celery, carrot and herb bundle
  3. 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.

    pouring pureed turkey broth and vegetables back into pot for leftover turkey soup
  4. 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!

Nutrition Facts
Leftover Turkey Soup
Amount Per Serving (2 cups)
Calories 285 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 39mg13%
Sodium 2089mg91%
Potassium 769mg22%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 9g10%
Protein 23g46%
Vitamin A 9435IU189%
Vitamin C 9.9mg12%
Calcium 47mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

 

Filed Under: Christmas, Dairy Free, Egg Free, Fall, Football, Freezer Meals, Gluten Free, Grain Free, Kid Friendly, Nut Free, One Pot Meals, Poultry, Soups, Stews, + Chili, Thanksgiving, Winter

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Reader Interactions

Comments

  1. Cedars says

    November 28, 2020 at 9:00 am

    This is a wonderful basic after Thanksgiving Turkey Soup. Yes, I made the recipe, Yes, I loved the recipe. The best part is is the recipe is very versatile. BTW-I also grew up with stalks and bunches for celery, not ribs and stalks.

    Reply
    • Alyssa Brantley says

      November 30, 2020 at 9:42 am

      Hi Lisa! So happy you loved the soup!! 🙂

      Reply
  2. PattY says

    December 4, 2015 at 1:09 pm

    My husband asked for soup for lunch today and I had everything except the fresh herbs but I used dried and we really enjoyed it. The sweet potatoes are a nice change from white potatoes or carrots.

    Reply
    • EverydayMaven says

      December 5, 2015 at 11:15 am

      So glad you enjoyed it Patty!! Have a great weekend 🙂

      Reply
  3. Jo-Ann says

    December 27, 2014 at 3:02 pm

    I made this after Thanksgiving, absolutely delicious. I substituted the peas and used green beans and added squash and carrots. I froze the left overs (freezes nicely) in one cup containers for lunches. Today my 7 year old grandson asked me to make it again. This going to be a family favorite.

    Reply
    • EverydayMaven says

      December 28, 2014 at 10:59 am

      Thank you so much Jo-Ann and for taking the time to come over and let me know! Nothing more satisfying than kids loving healthy dishes 🙂

      Reply
  4. Brandie (@ Home Cooking Memories) says

    January 8, 2014 at 6:40 pm

    Looks delicious! I’ve only used russet potatoes in a soup like this, but I think this is much more beautiful and nutritious.

    Reply
  5. Norma Chang says

    January 6, 2014 at 3:21 pm

    Great idea with the sweet potato. Never thought of looking for a deal on turkey after Thanksgiving, must remember this tip, thanks.

    Reply
    • EverydayMaven says

      January 7, 2014 at 7:08 pm

      Yes, I get so many great deals like that Norma!

      Reply
  6. [email protected] says

    January 6, 2014 at 7:12 am

    It *is* like a pot pie! A slurpy bowl of wholesome pot pie. Mmm. Leftover turkey in the freezer so I might make this later in the week 😀

    Reply

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