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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!
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.
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.
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.
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.
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.
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.
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!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.