Leftover Turkey Soup

If you are like me, you have a bunch of turkey leftover from Thanksgiving and you want to find something to do with it.  Well, I have a great and easy soup, to use up all of that turkey!

It also happens to be free of the top 8 allergens and corn, which is one of my biggest allergens!  I cook my turkey using olive oil and a non-dairy butter, so the meat is dairy free to begin with! I also add in a little turmeric, which is a great anti-inflammatory!  I hope you enjoy it & find time to make it in this busy holiday season!


Leftover Turkey Soup


-1/4 tsp salt

-1/4 tsp pepper

-2 tbls olive oil

-1 medium onion, diced

-1/2 cup carrots, peeled and chopped

-1 cup celery, diced

-2 cups cooked turkey meat, shredded or chopped (white & dark meat is great to use)

-2 quarts chicken stock

-1 cup shredded carrots

-3/4 cup frozen peas

-1 cup frozen chopped green beans

-1/4 tsp turmeric

-1 bay leaf


  1. In a large dutch oven or stock pot, season onions, chopped carrots, and celery with salt and pepper.  Sauté in olive oil, until tender, about 5 minutes.
  2. Add in turkey meat, chicken stock, shredded carrots, peas, green beans, turmeric and bay leaf.  Bring to a boil.
  3. When it is at a boil, reduce heat and simmer on medium heat for 20 minutes.
  4.  Once all vegetables are cooked through, remove bay leaf.  Serve and enjoy!

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I'm a gal, mama, wife, business owner and my family and I have food allergies! Follow me for allergy free cooking!

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