Updated: Oct 8, 2019
It's the day after thanksgiving and you have your refrigerator packed with leftovers. What are you going to do with all that leftover turkey?! Make a turkey soup! This recipe is delicious and healthy, rich in minerals from the turkey bones in the broth and full of flavor from all the fresh herbs. This recipe is also gluten-free and Paleo!
For the bone broth:
Leftover turkey bones & carcass
6 cloves smashed garlic
1 large onion, roughly chopped
3 carrots, roughly chopped
3 stalks of celery
2 bay leaves
1 orange peel
fresh dill (added in the last 30 minutes)
2 TBSP Better than Bouillon
For the soup:
Leftover turkey meat in pieces
2 leeks, with white part chopped
4 stalks celery, chopped
4 carrots, chopped
2 sweet potatoes, chopped
6 cloves garlic, minced
bunch of kale
ghee or coconut oil
himalayan salt & pepper
Start by making the turkey broth. In a large pot, add the turkey bones & carcass (it is ok to leave some of the meat still attached).
Roughly chop 2 onions, 3 carrots, 3 celery stalks and add to the pot.
Add fresh parsley stems, 2 bay leaves, 2 sprigs of rosemary and 2 springs of thyme and one orange peel to the pot.
Cover with filtered cold water and add 2 TBSP bouillon and bring to a boil. Turn heat to medium-low and let the broth simmer for 2-3 hours, covered.
While the broth is simmering, mince 6 cloves of garlic, chop the white part of 2 leeks (discard the dark green part), 4 carrots and 3 stalks of celery.
When the turkey broth is done, strain and set aside. In another large pot, heat up 2 TBSP of ghee or coconut oil on medium-high heat. Add garlic, leeks, onion powder, garlic powder, thyme, salt and pepper and sautee for 3 minutes until slightly golden.
Add chopped carrots, celery, sweet potatoes and leftover turkey meat and add in the broth. Bring to a boil and simmer for 20 minutes.
Add fresh dill, fresh parsley and kale and cook for another 5 minutes.
Serve in bowls and enjoy. This recipe is even better tasting the next day!