Leftover Turkey Soup

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Leftover Turkey Soup is the delicious and nourishing result of Herb-Roasted Turkey and Homemade Turkey Broth. It’s flavored with fresh garlic and herbs, onions, and bay leaves. Throw in your favorite vegetables, or whatever is left in your pantry or crisper drawer, and enjoy this comforting dish! {Paleo}


  • 23 cups leftover Herb-Roasted Turkey
  • 23 cups Homemade Turkey Broth
  • 1 onion, halved or quartered
  • 46 cloves of fresh garlic, thinly sliced or pressed
  • 2 bay leaves
  • Fresh herbs, including sage, thyme, rosemary
  • 12 cups chopped vegetables
  • 1 tablespoon tapioca flour, optional
  • Sea salt and coarse black pepper, to taste


  1. Set a slow cooker to six hours. Then add the turkey broth and leftover turkey, along with onion, fresh garlic, bay leaves, fresh herbs, and vegetables. If desired, add one tablespoon of tapioca flour. If including cauliflower, add it during the latter half of the slow cooking process to prevent it from turning to mush. The same goes for celery.
  2. When the cooking time is complete, remove the slow cooker lid to let the soup cool enough that it is safe to handle. Then remove the bay leaves and any stems from the herbs. Serve in deep bowls and add sea salt and pepper to taste.
  3. Store leftovers in an airtight container for about two to three days.


  • I don’t measure a specific amount of herbs in this recipe because I’m often using, you guessed it, leftovers from the whole turkey used as the base in this soup. Think a few loose handfuls. Nothing too scientific.