Pin it
This soup transformed my leftover holiday turkey into pure comfort in a bowl. After years of post holiday cooking I discovered this recipe combines fresh vegetables tender turkey chunks and aromatic herbs into something completely new. Best part? It works perfectly for anyone following Slimming World Keto or gluten free diets just skip the noodles.
My Holiday Leftover Secret
Every year I buy extra turkey just for this soup. The magic happens when those rich turkey flavors meld with garden fresh vegetables creating something even better than the original feast. It's become my family's favorite way to ease back into normal eating after holiday indulgences.
From My Kitchen to Yours
- Good olive oil from my local market
- Sweet yellow onion diced small
- Fresh carrots from my garden
- Crisp celery stalks
- Plump garlic cloves
- A single bay leaf from my herb drawer
- Sea salt and fresh pepper
- Juicy ripe tomatoes or canned in winter
- Rich chicken stock homemade if possible
- Fresh zucchini adds color and nutrients
- Leftover turkey meat roughly chopped
- Herbs from my windowsill parsley chives and dill
- Fresh lemon juice brightens everything
- Tiny pasta optional but delicious
Let's Make Soup
- Start with Veggies
- Warm olive oil in my favorite soup pot add onions carrots celery until they soften and release their flavors
- Layer the Flavors
- Add garlic bay leaf salt and pepper letting them bloom just briefly
- Build the Base
- Pour in tomatoes and stock bring to a gentle bubble then let simmer
- Add the Good Stuff
- Toss in zucchini turkey herbs and that splash of lemon magic
- Noodle Time
- If using pasta add it now cook until just tender
- Final Touch
- Fish out the bay leaf taste and adjust your seasonings serve it steaming hot
Pin it
My Broth Secret
I never throw away the turkey bones. Pop them in your slow cooker with chunky vegetables apple cider vinegar and bay leaves. Let it simmer overnight and wake up to liquid gold for your soup.
Kitchen Notes
This soup stays fresh in your fridge for three days. The pasta soaks up the broth so add a splash more when reheating. Skip freezing this one it changes the texture too much.
Keto Version
My keto friends love this soup with konjac noodles. They look and taste just like regular pasta without the carbs perfect for keeping it keto friendly.
Perfect Pairings
Nothing beats dunking crusty bread in this soup. I love it with my overnight no knead loaf. For keto friends I make a special low carb bread that soaks up the broth beautifully.
Frequently Asked Questions
- → Can I make this ahead of time?
Yes, mix ingredients the night before and refrigerate. Add fried onions just before serving to keep them crispy.
- → What type of green beans work best?
Fresh, frozen, or canned all work well. If using canned, two 14oz cans are perfect.
- → Can I use different cheese?
Yes, while cheddar is traditional, any melting cheese works well. Try monterey jack or gruyere.
- → How do I keep the onions crispy?
Add them in the last 5-10 minutes of baking. They'll brown perfectly without getting soggy.
- → Can I make this lower in sodium?
Use low-sodium cream of mushroom soup and reduce added cheese to lower sodium content.