Nov 24, 20172 min read

After-Thanksgiving Turkey Soup

Updated: Jul 10, 2020

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!

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
himalayan 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.