Leftover Thanksgiving Turkey Soup
Low Carb, Dairy-Free, Gluten-Free, Paleo, Keto, Minimal Ingredients, Easy
You are wondering what to do with all that extra turkey? Make this creamy Paleo dairy-free leftover Thanksgiving turkey soup!
It was an excellent year for raising turkeys (not so much for the turkeys themselves). In the past, we’ve always purchased a store-bought frozen turkey. So, this year I decided to dig into my primal roots and find the best local pasture-raised turkey I could find.
I didn’t have to look too far to find a local farm that takes pride in their turkeys. Since it was such a good year for raising turkeys nationwide, my request for a 16-pound turkey turned into a 21-pound turkey.
Needless to say, we have an abundance of leftover turkey!! When theres leftovers there is always room of creativity, like this leftover turkey soup, or use leftover turkey in replace of chicken in some of my favorite Paleo dishes here at Mom Eats Paleo. (example below).
Simply, swap out the chicken (and pheasant) for equal parts of leftover turkey!
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d normally by-pass. Or if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your turkey soup turned out, so please leave a comment and share it with your friends and family.
How to Make Leftover Thanksgiving Turkey Soup
Leftover turkey can be used in many different ways, but one of the easiest and delicious ways is in this flavorful turkey soup.
1. In a large stockpot melt butter over medium heat.
2. Whisk in arrowroot for 30 seconds or until a roux (or thick paste) forms.
3. Place cut onions, carrots, celery, garlic, sea salt, and black pepper into the large stockpot and continue to cook over medium heat for 5 minutes or until onions start to soften. Stir frequently to avoid burning the roux.
4. Next, add turkey broth to the stockpot and bring to a boil. Cover and reduce heat to low and simmer for 20 minutes or until vegetables are fork-tender.
5. Add-in almond milk and turkey pieces and continue to heat until turkey is warm.
Tip: Almond milk can be swapped out for equal parts of full-fat coconut milk.
How to Store Leftover Thanksgiving Turkey Soup
Leftovers can be stored in an airtight container for up to 5 days in the refrigerator.
This recipe is an excellent freezer meal! Make this dish and allow it to cool completely before storing it in a freezer-safe and airtight container(s). This will safely keep in the freezer for 3 to 4 months. Defrost in the refrigerator 24 hours before eating.
Essential Equipment to Make Leftover Thanksgiving Turkey Soup
Stockpot – Stockpots are essential when it comes to making large batches of broth and soups!
More Paleo Soups
Carrot Ginger Soup – The perfect blend of fresh ginger and sweet carrots in a coconut milk-based soup.
Root Vegetable Soup – A thick and smooth Paleo soup that features some of my Fall favorite root vegetables with a savory kick of bacon.
Bacon & Brussel Sprout Soup – This is one of my favorite soups. It’s loaded with Brussels soups and a delicious bacon flavor for a creamy textural treat in each bite.
Basic Staples for Making Leftover Thanksgiving Turkey Soup
Arrowroot – You can’t go wrong with Bob’s Red Mill.
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!
Turkey (or Chicken) Broth/Stock –
Almond Milk – Source almond milk that is unsweetened and doesn’t contain unnecessary fillers or additives.
Other Items Needs:
Turkey – Use the leftover turkey from Thanksgiving. The best meat for this dish is dark meat, which should be plentiful since everyone loves white meat.
Onion – Onions have multiple layers, so buying organic isn’t necessary.
Garlic – Garlic is a staple in our household. I use it in just about every meal. We have our own garlic garden, so we are usually set for the year. In cases that I run out (because it has happened), I try and source local or organic garlic heads.
Carrots – Carrots in this dish help bulk up the vegetable content!
Celery – Celery is an excellent addition to this dish for its vibrant green color and crunchy texture.
Grass-Fed Butter – I love Kerrygold butter. If you are unable to tolerate any dairy, swap it out for equal parts of ghee or coconut oil.
Leftover Thanksgiving Turkey Soup
- Large Stockpot
- 1/4 cup grass-fed butter or coconut oil
- 1/4 cup arrowroot flour
- 1 medium white onion, finely diced
- 2 medium carrots, thinly sliced
- 2 celery ribs, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 quart turkey or chicken broth or stock
- 1 cup almond milk (or coconut milk)
- 4 cups leftover turkey, shredded or cut into small pieces
- In a large stockpot melt butter over medium heat.
- Whisk in arrowroot for 30 seconds or until a roux (or thick paste) forms.
- Place cut onions, carrots, celery, garlic, sea salt, and black pepper into the large stockpot and continue to cook over medium heat for 5 minutes or until onions start to soften. Stir frequently to avoid burning the roux.
- Next, add turkey broth to the stockpot and bring to a boil. Cover and reduce heat to low and simmer for 20 minutes or until vegetables are fork tender.
- Add-in almond milk and turkey pieces and continue to heat until turkey is warm.
- Almond milk can be swapped out for equal parts full-fat coconut milk for an allergy-friendly soup.