Snugglebum Leftover Turkey Soup

Warming turkey and vegetable soup made with minimal oils, 0 grains, and lotsa love.

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 10

Ingredients

Turkey Stock

  • 1 leftover turkey carcass from a 12-pound turkey
  • 22 cups of water
  • 2 carrots, broken in half
  • 2 onions, halved
  • 1 head of garlic, skins removed and roughly chopped
  • 8 peppercorns

Soup

  • 2 teaspoons extra-virgin olive oil
  • 1 large yellow onion, sliced
  • 2 cup chopped celery
  • 5 cloves garlic, minced
  • 4 cups cubed cooked/leftover turkey
  • 28 ounces canned stewed tomatoes
  • 3 cups roughly chopped carrots
  • 2 teaspoons sea salt
  • 2 bay leaves
  • 1½ teaspoons dried oregano
  • 1½ teaspoons dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • ¾ teaspoon freshly ground pepper
  • ½ teaspoon ground sage

Roasted Potatoes

  • 3 cups chopped baby potatoes washed
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon each of: dried rosemary, dried thyme leaves, ground sage, marjoram
  • 1/8 teaspoon sea salt

Add-ins

  • 1 package (300 grams) frozen chopped spinach, thawed

Instructions

  1. Remove as much meat as possible from the turkey carcass and place bones in a large stock pot. Cover with stock ingredients and bring to a boil. Skim the foam that comes to the top. As the carcass softens, push down to submerge all bones in the water. Reduce heat to low and simmer for 2-6 hours. Stirring occasionally. Once complete, pour through a strainer, place into a large bowl and refrigerate for at least 24 hours. Then, skim the fat off the top of the bowl and you’re ready to rock!
  2. Saute oil, onion, celery and garlic in a large soup pot. Add turkey, tomatoes, carrots, salt, bay leaves, oregano, basil, pepper, marjoram, thyme and sage. Bring to a boil and cook for 20 minutes.
  3. Meanwhile, preheat oven to 400F and combine all roasted potato ingredients on a medium-sized baking sheet. Roast the potatoes for 30 minutes, flipping halfway through.
  4. When soup is about 1 minute from completion, add in thawed chopped spinach and roasted potatoes. Remove bay leaves and serve.

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Notes

If you don’t have a turkey carcass, no worries. Just use 20 cups of store-bought chicken or turkey broth. Cooked turkey or chicken breast would work for this recipe, too.

Nutrition Information Per Serving

  • Calories: 283
  • Calories from Fat: 94
  • Total Fat: 10.5
  • Saturated Fat: 2.9 g
  • Cholesterol: 58> mg
  • Sodium: 867 mg
  • Carbs: 24.7 g
  • Dietary Fiber: 5 g
  • Net Carbs: 19.7 g
  • Sugars: 7.6 g
  • Protein: 23.7 g