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Creamy Leftover Turkey Soup

Creamy Leftover Turkey Soup

Big birds have a lot of meat on them, so whether you’ve just cooked up a large turkey or an enormous, flavorsome goose, you may have bitten off more than you can chew – at least at once. When the leftover turkey blues have you down, here are a bunch of tasty recipes to cure turkey boredom. Not only does it save money and meal prep time, eating (and enjoying!) your leftovers also prevents food waste. Why work twice for the same meal, when it is so easy to add tomatoes and bell peppers to your leftover turkey, turning it into a delish pot of turkey chili? Here’s a hint: you can then freeze the chili for a later date, and eat when the desire to eat turkey kicks in again.

Let’s say that your leftover turkey is just a day or two old. In that case, a creamy vegetable soup is in store. In some ways it is more sophisticated than a holiday meal, because we are adding all sorts of vegetables to revitalize the turkey, never mind that there aren’t any noodles. We’re all grown ups here and are beyond that. However if the kid in you still wants zoodles in your soup, go ahead and spiralize your carrots, you can even toss in a zucchini too.

We hope this helps you get out of your leftover rut, and inspires you to get back in the kitchen to use up anything and everything you have on hand.

Creamy Leftover Turkey Soup Recipe

Serves: 4Prep: 25 minCook: 30 min
Notice

Protein: 40g / %

Carbs: 22g / %

Fat: 25g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 3 cups turkey meat, cooked & shredded
  • 2 cups cauliflower, riced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 2 cups spinach, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken stock
  • 1 cup full-fat coconut milk
  • 2 tsp. fresh sage, minced
  • 1 tsp. fresh thyme, minced
  • 1 tsp. fresh rosemary, minced
  • 2 tbsp. ghee
  • Sea salt and freshly ground black pepper

Soup Preparation

Preparation

  1. Melt the ghee over medium heat in a large pot.
  2. Add the onion, carrots, celery, cauliflower and garlic.
  3. Let everything cook 3 to 4 minutes, or until carrots are soft.
  4. Pour in the chicken stock, mix everything, and let boil 15 to 20 minutes.
  5. Add the shredded turkey, fresh herbs, and season to taste.
  6. Pour in the coconut milk, reduce to a light simmer, and cook another 8 to 10 minutes.
  7. Add in the spinach, mix well, and let cook 2 to 3 minutes longer.
  8. Adjust the seasoning and serve the soup warm.