• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Life of Happenstance
  • Home
  • Recipe Index
  • Blog
    • Lifestyle
    • Favorite Products
  • About Me!
    • Contact Me
    • Terms & Disclosures
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Blog
  • About Me!
  • Contact Me
  • Terms & Disclosures
  • Privacy Policy
×

Home » Soup Recipes

Leftover Turkey Vegetable Soup

Published: Nov 18, 2021 · Modified: Nov 18, 2021 by Jennifer Brown · This post may contain affiliate links · Leave a Comment

Share this recipe with others!
Jump to Recipe Print Recipe

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.

A large pot of soup on a white table.

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

Ingredients for the soup on a white table; stock, turkey, rutabaga, carrots, onions, celery, garlic, mushrooms, turmeric, salt, black pepper, dried parsley, dried thyme.

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).

A four photo collage showing how to make the soup. Photo one; cooking the onions, garlic and mushrooms. Photo two; adding turkey stock to the pot. Photo three; adding celery, carrots, and rutabaga to the pot. Photo four; adding herbs, spices, and turkey to the pot.

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.

Two bowls of leftover thanksgiving turkey soup.

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

If you’ve made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

Follow me on facebook and instagram . Tag @alifeofhappenstance and #alifeofhappenstance so I can see your yummy creations!

Taking a spoonful of soup from a white bowl.

Leftover Turkey Vegetable Soup

by: Jennifer Brown
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.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 d
Course dinner, Main Course, Main Dish
Cuisine American
Servings 6
Calories 294 kcal

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. 
The nutritional information calculated in this recipe are just an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

Nutrition

Calories: 294kcalCarbohydrates: 21gProtein: 26gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 66mgSodium: 827mgPotassium: 930mgFiber: 4gSugar: 9gVitamin A: 11427IUVitamin C: 16mgCalcium: 98mgIron: 4mg
Keyword homemade turkey vegetable soup, leftover thanksgiving turkey soup recipe, leftover turkey vegetable soup
Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

Pin it for later!

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.

Share this recipe with others!
« Mini Pumpkin Cheesecakes
Honey Cranberry Sauce »

Reader Interactions

Leave a Comment! Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe!




Primary Sidebar

Welcome! Years ago I was diagnosed with an autoimmune disease and found symptom relief by following the specific carbohydrate diet (SCD). Here you'll find deliciously healthy, whole food recipes that can be enjoyed by all!

More about me →

Most Popular Recipes

  • Almond Flour Crackers
  • Almond Flour Coconut Cake
  • Zucchini Carrot Muffins
  • Vanilla Almond Flour Cake

Summer Recipes

  • Lemon Almond Flour Cake
  • Strawberry Almond Flour Cake
  • Paleo Lemon Tart
  • Dairy Free Vanilla Ice Cream

Footer

↑ back to top

About

  • About Me
  • Privacy Policy
  • Terms & Disclosures
  • Accessibility Policy

Newsletter

Sign up!

Contact

  • Contact

A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate I earn from qualifying purchases.

COPYRIGHT © 2021 A LIFE OF HAPPENSTANCE