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4.56 from 9 votes

Leftover Turkey Soup

This soup is so hearty and nourishing, it will quickly become a cold weather staple. Don't have turkey? No problem, use some leftover rotisserie chicken and broth for an easy swap!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: soup + stew + chili
Cuisine: American
Servings: 6 servings
Calories: 358kcal
Author: Dani Spies


  • 1 tbsp olive oil
  • 1 cup chopped onion (1/2 of an onion)
  • 1/2 cup chopped carrots (2 carrots)
  • 3/4 cup chopped celery (2 large stalks)
  • 2 cloves minced garlic
  • 8 ounces diced mushrooms
  • 1/2 cup wild rice
  • 8 cups turkey stock
  • 1 tbsp tamari or liquid aminos
  • 1 bay leaf
  • 1/2 cup coconut milk
  • 2 cups leftover turkey chopped
  • 4 cups kale stemmed and slice into thin ribbons
  • salt and pepper to taste


  • Heat olive oil in a large dutch oven over medium-high heat.
  • Add in the onions, celery, carrots and a pinch of salt. Sauté for ten minutes or until the veggies are fragrant the onions are translucent.
  • Stir in mushrooms and garlic and cook for another five minutes.
  • Once all of the veggies are just tender, add in the wild rice, turkey stock, tamari, and bay leaf.
  • Bring everything up to a boil and then reduce to a simmer and cook for forty minutes or until the wild rice is tender.
  • Stir in coconut milk, turkey and kale ribbons and season to taste with salt and pepper.
  • Simmer for another five to ten minutes or until the kale has wilted (but is still vibrant) and the soup is heated through. Serve + Enjoy!



If you don't have any leftover turkey or turkey broth, swap in some rotisserie chicken and chicken broth.


Serving: 1.25cup | Calories: 358kcal | Carbohydrates: 31g | Protein: 28g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 708mg | Potassium: 993mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6329IU | Vitamin C: 59mg | Calcium: 106mg | Iron: 3mg