Light & Nourishing Leftover Turkey Soup (and homemade bone broth)

A simple, cozy recipe to balance the days after the feast!

If you’re here in the U.S., you’re probably already thinking through your Thanksgiving plans, the grocery list, the guest list, and where that extra serving platter ended up. Thanksgiving is one of my favorite holidays. I love having family gathered around the table, spending time together, and enjoying all the comforting foods that only come around once a year.

But here’s my little secret: my favorite part of the holiday happens after the feast. For more than a decade of hosting, my family knows the routine: when dinner is over, everyone scrapes their turkey bones straight into the crockpot. By morning, the kitchen smells like homemade bone broth simmering away, and I’m already thinking about how to use it for my Light & Nourishing Leftover Turkey Soup.

This soup is perfect for the days after Thanksgiving when you want something lighter but still full of flavor. It’s simple, packed with protein and produce, and gentle on digestion, exactly what your body needs after a big meal.

Plan Ahead and Nourish Well

Save this recipe now so it’s ready when you’re staring at those leftovers. Making a pot of soup like this is one of the simplest ways to care for your body after the holidays, full of nourishing ingredients, rich in minerals, and easy on digestion.

Inside my coaching, I help women build the same kind of ease into their everyday lives through simple meal planning, balanced nutrition, and intentional living. Whether your goal is to improve energy, manage weight, or simply feel better in your body, these small steps add up to big results.

Leftover Turkey + Lots of Veggies + Bone Broth = Perfection in a Pot!

How to Make Homemade Turkey Bone Broth

Start by picking the turkey carcass clean of meat. Set the leftover turkey aside to use in wraps, stir-fry, to top salads, and, of course, for this nourishing soup.

Then, gather your broth ingredients:

• Turkey bones and carcass pieces

• 1 large onion, chopped

• 2-3 carrots, chopped

• 2-3 celery stalks, chopped

• 2 bay leaves

• 1 teaspoon black peppercorns

• 1 tablespoon apple cider vinegar

Place everything into a large piece of cheesecloth and tie it up to make a “broth packet.” Set the packet in your 7-quart crockpot, fill the pot nearly to the top with water, cover with the lid, and set to medium heat for 12–18 hours.

When it’s done, remove the packet and strain out any remaining solids. Measure out 4 cups right away for your soup, and portion the rest into freezable containers for later use. Be sure to let the broth cool completely before freezing. It’ll keep beautifully for months and make a wonderful base for soups, stews, or grains all winter long. 

Light & Nourishing Leftover Turkey Soup

Ingredients

• 1 tablespoon olive oil

• 1 large yellow onion, chopped

• 2 large carrots, peeled and chopped

• 3 celery stalks, chopped

• 5–6 baby potatoes (red or Yukon gold), diced — skins on for nutrients

• 4 cups cooked turkey, chopped or shredded

• 1 cup frozen corn, thawed

• 1 cup green beans, chopped into 1–2" pieces

• 1 teaspoon salt (to taste)

• 1 teaspoon black pepper (to taste)

• 2 teaspoons dried thyme

• 4 cups turkey or chicken broth (use your homemade broth if you can!)

Directions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery; sauté 3–4 minutes until softened.

2. Add potatoes and cook another 3–4 minutes.

3. Stir in turkey, corn, green beans, salt, pepper, thyme, and broth.

4. Bring to a gentle boil, then reduce heat, cover, and simmer for 20 minutes.

Notes

• Swap or add veggies you have on hand. Leftover green beans or roasted carrots work great.

• For a heartier soup, stir in ½ cup cooked whole grain rice or quinoa at the end.

• Herbs: thyme is classic; rosemary or Italian seasoning works too.

• Also great with leftover chicken!

• Store leftovers in an airtight container for up to 3 days, or freeze for later.

*Remember to print, pin, or save this recipe.

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