Cozy Leftover Turkey Soup (Gluten-Free & Dairy-Free)
- Dr. Stephanie Bartolotti
- Nov 24, 2017
- 3 min read
One of my favorite ways to use leftover turkey is to turn it into a simple, nourishing soup.
Not only does this recipe help reduce food waste, but it's also packed with protein, vegetables, and comforting flavors that make it perfect for chilly days.
Whether you're using Thanksgiving leftovers or simply have extra cooked turkey on hand, this soup comes together quickly and makes excellent leftovers for lunches throughout the week.
Why You'll Love This Soup
Gluten-free
Dairy-free
High in protein
Easy to customize
Great for meal prep
Family-friendly
Freezer-friendly
It's the kind of recipe that tastes even better the next day.
Ingredients:
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 parsley
fresh rosemary
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
dried thyme
onion powder
garlic powder
ginger powder
sea salt & pepper
Directions:
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!
Why Homemade Soup Is One of My Favorite Winter Meals
When the weather cools down, many people naturally crave warm, comforting foods.
From a nutritional perspective, soups can be a great way to increase vegetable intake while providing protein, hydration, and satisfying meals that don't leave you feeling overly full.
I especially love recipes like this because they're simple, budget-friendly, and make healthy eating easier during busy weeks.
Make It Your Own
This soup is incredibly versatile. Try adding:
Zucchini
Green beans
Kale
Parsnips
Mushrooms
Wild rice
Fresh herbs
It's a great clean-out-the-refrigerator recipe and works well with whatever vegetables you have available.
A Bowl Worth Making Again
Some recipes are only made once a year. This isn't one of them.
This turkey soup is simple enough for weeknight dinners, nourishing enough for meal prep, and flexible enough to adapt to whatever ingredients you have on hand. It's one of those recipes that proves healthy eating doesn't have to be complicated to be delicious.
More Recipes You'll Love
Enjoyed this recipe? You'll find even more gluten-free and dairy-free recipes in my cookbook, Allergy-Free Tastes Good to Me. Each recipe is designed to be simple, nourishing, and full of flavor—because healthy eating shouldn't feel restrictive.
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