Leftover Turkey Soup

For the last couple of years, I have bought an heirloom turkey from a local farm.  They have been the best tasting turkeys I have ever eaten.   I guess it’s similar to how a homegrown tomato tastes a million times better than a grocery store tomato.   So, because the turkey tastes so good and because I can actually see the turkey that I ate, I want to make sure I use every single part of the turkey and none of it goes to waste.

So once I roast the turkey, I pick it clean and save the bones and make stock exactly how I make chicken stock.  Turkey stock has a much richer flavor, so I use it in a heartier dishes like chili or in this turkey soup recipe where the flavors are the same.

Then, after we have had a few leftover turkey sandwiches, I make Turkey Soup.  We eat some soup for a couple a days and I freeze the rest in individual portions.

This soup is so yummy!  I love that it has kale in it. I have a hard time eating kale if I just saute it as a side dish, but if it is hidden in a soup, I love it.

Leftover Turkey Soup

Leftover Turkey Soup


  • Leftover meat from turkey
  • 2 medium carrots
  • 2 stalks celery
  • 1 medium onion
  • 4 cups chicken stock ( I used turkey stock)
  • 1 teaspoon each of basil, thyme and oregano
  • 1 bay leaf
  • 2 cloves garlic
  • 2 medium potatoes
  • 1 bunch kale
  • 1 cup french lentils
  • salt and pepper to taste


  1. Saute the mirepoix (carrots, celery and onion) in butter
  2. Add everything else
  3. Bring to a boil for a few minutes, then turn heat to low
  4. Cover and simmer until veggies are tender, about an hour

This is a good amount of food, so you will need a larger pan, the one I used was a 5 quart saute pan.  And just fyi, simmering is a great way to keep the meat tender and get the most nutrients from the vegetables.

What do you do with left over turkey?

About the Author

Hiya! I'm Stephanie. Mama and Baby Love is all about helping mothers on their own personal health and healing journey and enjoying life along the way. You can learn more about me and what I'm all about. Sign up for my newsletter for more tips, info and inspiration!


  1. we love turkey tetrazinni at our house. it’s a great little dish that freezes well. and you can pretty much use whatever you have on hand vegetable-wise–even the pickiest eaters in my house love it.

    i do a variation of this recipe, substituting spinach or kale for the bell pepers, homemade turkey stock a la mbl for the chicken stock, 2 percent milk for the cream, and herbed breadcrumbs with shredded cheese for the potato chip topping. my hubs prefers the lighter version. c’est la vie.


  2. I made turkey stock last week using your recipe for chicken stock. I have been looking for a good turkey soup recipe ever since. What a coincidence that you posted on that very topic today!

    How do you modify the recipe for a slow cooker? I would like it to cook while I am at work and come home to turkey soup for dinner and then freeze the leftovers.

    • I would just dump it all in the slow cooker! If you really wanted to you could take your slow cooker insert and put it on the stove top, and saute the veggies first and then put it in the slow cooker to simmer.

  3. We made this last night and loved it. We used leftover chicken instead of turkey, but it was still delicious. The spice combination was just perfect. Thank You!

Speak Your Mind