Creamy Leftover Turkey Soup

{Stovetop, Crockpot, AND Instant Pot Instructions!}

It’s full-on soup season combined with the often plentiful holiday leftovers, this is the perfect storm in my book.

We ADORE soup at our house! It’s warming, filling, nutritious, and ready to eat wherever you are! I love to double my soup recipes whenever possible because soup makes wonderful future meals!

I’m in love with the high protein + veggie combo here! Loads of cozy flavors and variety happening in this pot.

I make soup often for many reasons, but especially because it’s very satisfying and a healthy, economical choice for our large family.

Hope you love it too!

Soup always tastes even better the next day. This turkey soup stays great refrigerated for 3 days or frozen for up to 2 months.

Use ANY unsweetened/plain milk of your choice. My personal favorite for this soup is unsweetened coconut milk or almond milk. Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use what you personally like and have on hand.

Try this with our  Homemade Bone Broth Recipe.

Have LOTS of leftover turkey meat? Try these leftover turkey recipes too:

• Dill & Lemon Turkey Leftover Soup
• Lemon Ginger Leftover Turkey Soup
• Quick Leftover Turkey & Bean Soup
• One Pot Leftover Turkey Soup

6 servings

Ingredients:

• 2 Tbsps olive oil, avocado oil, or grass-fed butter
• 1 large onion, diced
• 3 fresh garlic cloves, pressed
• 8 ozs button mushrooms, sliced
• 3 large carrots, peeled and sliced
• 8 celery ribs, chopped
• 16 ozs or 1 lb. cooked leftover turkey meat, chopped into bite-sized pieces
• 2 tsps dried thyme
• 1/2 tsp chili flakes
• 4 cups chicken bone broth or stock
• 1 cup milk of choice
• 3 Tbsps Arrowroot powder or gluten-free flour
• 1 small head of broccoli, cut into florets
• sea salt and freshly ground black pepper, to taste, about 1/2 teaspoon each
• a handful of fresh parsley, minced

Instructions:

For Stovetop:

Heat your oil in a large stock pot or dutch oven. Add the onion and saute for 2 minutes. Stir in the garlic, mushrooms, carrots, and celery; Cook for about
3-4 minutes.

Add in your thyme, chili flakes, turkey meat, and bone broth.

Simmer over low heat for 20 minutes, or until vegetables are soft.

Meanwhile, in a small bowl, whisk the milk and Arrowroot powder or GF flour, until smooth.

Pour your milk mixture over the soup, and stir in the broccoli. Continue to cook for 5 minutes, stirring constantly, until soup becomes creamy and broccoli is tender.

Season with sea salt and pepper to your taste and garnish with chopped parsley.

For Crockpot/Slow Cooker:

Heat your oil in a large skillet.

Add the onion and saute for 2 minutes. Stir in the garlic, mushrooms, carrots, and celery; Cook for about 3-4 minutes. Add these ingredients to your slow cooker.

Add in your thyme, chili flakes, turkey meat, and bone broth.

Slow cook on LOW for 4-6 hours or HIGH for 2-3 hours.

Meanwhile, in a small bowl, whisk the milk and Arrowroot powder or GF flour, until smooth.

Turn your slow cooker to HIGH.

Pour your milk mixture over the soup, and stir in the broccoli. Continue to cook for 10-20 minutes, stirring frequently, or just until soup becomes creamy and broccoli is tender.

Season with sea salt and pepper to your taste and garnish with chopped parsley.

For Instant Pot:

Press the SAUTE button and add in your oil.

Add the onion and saute for 2 minutes. Stir in the garlic, mushrooms, carrots, and celery; Cook for about 3-4 minutes.

Press the CANCEL button to turn the sauté function off.

Add in your thyme, chili flakes, turkey meat, and bone broth. Stir to combine.

Set the lid and seal the vent of the instant pot. Press the HIGH-PRESSURE button and set the timer for 15 minutes.

Once the time is complete, manually release the pressure.

Press saute again. Adjust Sauté to less for simmering.

Pour your milk mixture over the soup, and stir in the broccoli. Continue to cook for 10 minutes, stirring frequently, or just until soup becomes creamy and broccoli is tender.

Season with sea salt and pepper to your taste and garnish with chopped parsley.

Enjoy!

Rachel

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