Cooking Corner

Bowl of turkey soup

Leftover Turkey Soup

This Leftover Turkey Soup recipe offers a delicious way to use leftover turkey or chicken. It's a breeze to make and works for low-carb, diabetic, gluten-free, dairy-free, and nut-free diets.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Author: Anissa Slusher


  • 2 tablespoons butter (ghee or coconut oil may be substituted)
  • 2 ribs celery, sliced
  • 2 ounces yellow onion chopped
  • 1/4 cup carrot, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper, freshly ground
  • 1 teaspoon onion powder
  • 4 cups chicken stock (32 ounces); packaged broth or stock works fine as well.
  • 1 pound cooked chicken or turkey meat (about 2 cups), cut or torn into bite-sized chunks
  • sea salt to taste
  • 1 tablespoon fresh parsley chopped


  1. Heat a dutch oven or soup pot over medium high heat. Add butter. When butter has melted and is no longer foaming, add the celery and onion.
  2. Stir celery, onion, and carrots until they are just beginning to soften. Add the thyme and black pepper. Continue to cook vegetables until they are crisp-tender.
  3. Stir in the onion powder. Stream in the broth, while stirring. Stir in chicken or turkey meat.
  4. Bring soup to a simmer. Simmer, stirring occasionally, until vegetables are tender.
  5. Taste and add salt if necessary. If you used regular broth, you may not need to add any. If you used stock or low-sodium broth, you may need to add 1/2-1 teaspoon, depending on your taste.
  6. Stir in parsley just before serving.

Nutrition Facts: Serving size: 1 1/4 cup. Per serving: Calories: 175, Fat (g): 8, Carbs (g): 5, Fiber (g): 1, Protein (g): 24, Net carbs (g):4

Read on to find more delicious fall recipes!