This paleo-friendly leftover turkey soup is hearty, comforting, and full of flavor. It’s the perfect way to use up Thanksgiving turkey without letting a single bite go to waste. A truly nourishing, nose-to-tail meal that comes together in just over half an hour using your Instant Pot.
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Why You’ll Love This Leftover Turkey Soup
There’s something so comforting about a pot of soup simmering after a big holiday meal, or on any chilly evening. And when your fridge is full of leftover turkey, this Instant Pot turkey soup with bone broth is the perfect way to make sure nothing goes to waste.
Comforting and flavorful
This soup is packed with cozy fall flavors: tender turkey, sweet butternut squash, hearty carrots, and rich bone broth. Fresh garlic, sage, rosemary, and green onion bring a savory depth with just a touch of natural sweetness. It’s the kind of flavor combination the whole family will enjoy.
Nourishing, grain-free, and paleo-friendly
This soup is filled with protein, collagen (thanks to the bone broth), colorful veggies, and healthy fats. It’s also grain-free, paleo- and Primal-friendly, and a satisfying low-carb dinner that fuels your body with essential nutrients. The collagen and glycine in bone broth also support gut health, joints, and glowing skin.
Quick and easy to make
Best of all, this nourishing soup comes together in just over half an hour! Simply cook the veggies and broth in your Instant Pot for 15 minutes, stir in the leftover turkey, and let it simmer until the flavors meld together. Garnish with fresh herbs, or if you’re not keeping it strictly paleo, sprinkle with parmesan for extra richness. Dinner is served!
How to Use a Whole Turkey, From Nose To Tail!
In our house, roasting a whole turkey isn’t just for Thanksgiving or Christmas, it’s something we do often. Turkeys often go on sale for just over $1 per pound, making a 20-dollar bird stretch into many meals for our family of four. We actually prefer turkey over chicken, and roasting one is as simple as seasoning it and letting the oven do the work.
Of course, a whole turkey means plenty of leftovers, but nothing ever goes to waste here. After enjoying a fresh roast turkey dinner (usually with roasted root vegetables), I pick the remaining meat off the bones and save the carcass for bone broth. My simple Instant Pot bone broth recipe makes it quick and easy, and once the broth is made, I even reuse those bones again to make bone meal fertilizer for the garden. It’s easier than you think and you can find my step-to-step instructions in this post.
As for the meat, I freeze some of the breast for future quick lunches (perfect in salads, wraps, or reheated with veggies). But our favorite way to enjoy leftover turkey is turning it into this cozy, nourishing soup.
You can make a fresh pot of bone broth with the turkey carcass a day ahead, or use a batch you already have on hand and freeze the bones for next time. Don’t forget about the turkey neck: it adds wonderful flavor and nutrients when simmered in the soup. And for true nose-to-tail cooking, fry up the organs and gizzards on the side. Nothing goes to waste!
Ingredients For This Paleo Leftover Turkey Soup
Tallow. This dairy-free and paleo-friendly healthy, traditional fats is one of my favorite for cooking. It has a high smoke point and a deep flavor that pairs very well with the other ingredients in this soup. You can also use ghee, butter, or avocado oil.
Onion. Adds flavor and sweetness. I used a large red onion, but yellow or white work as well.
Garlic. Add delicious flavor to the soup, as well as health benefits. Fresh garlic is best, but pre-minced garlic works fine.
Carrots. Provide natural sweetness and extra nutrients. Can substitute with parsnips or sweet potatoes for a slightly earthier flavor.
Butternut Squash. Adds creaminess and subtle sweetness. You can use any kind of winter squash (buttercup or kabocha would make this soup even sweeter and more rich), or even pumpkin.
Leftover Turkey. Perfect way to use up Thanksgiving or holiday turkey. Use a combination of shredded dark meat and cubed breast for the best flavor. You can also use leftover chicken instead.
Bone Broth. For the best results, use rich, gelatinous homemade bone broth. You can make a batch with the turkey bones or carcass (plan a day ahead), or use beef and/or chicken bone broth you already have on hand. Find my simple Instant Pot bone broth recipe here.
Fresh Herbs (rosemary, sage, green onion). Classic fall flavors that pair beautifully with turkey. Dried herbs can be used if fresh aren’t available.
Salt. A must in any recipe. I love Redmond Real Salt for its unique flavor and benefits.
Black pepper. Adds warmth and brings out all the flavors. Use just enough, according to your taste.
Turkey Neck (optional). Adds extra flavor and nutrition, truly nose-to-tail.
Parsley. Garnish your soup with fresh chopped parsley before serving for a touch of color and freshness.
Parmesan (optional). If you’re not strictly paleo or dairy-free, sprinkle parmesan cheese over your soup before serving for an extra comforting touch and extra minerals.
Tools you Might Need
Cutting board, knife(s), peeler.
How to Make This Paleo Leftover Turkey Soup
Step 1: Gather and prepare all your ingredients. Peel and chop the onion, mince the garlic (or use a garlic press), peel and cube the carrots and butternut squash, shred or cube the leftover turkey, and chop the fresh herbs.
Step 2: Set your Instant Pot to Sauté mode and add the tallow. Once melted, add the chopped onion and garlic. Cook for a few minutes until softened and fragrant.
Step 3: Stir in the carrots, squash, seasonings, herbs, and bone broth. Place the turkey neck (if using) on top. Close the lid, set the valve to sealing, and cook on High Pressure for 15 minutes.
Step 4: When the cooking time is up, carefully quick release the pressure and open the lid.
Step 5: Stir in the shredded or cubed turkey. Set the Instant Pot to Sauté (or use a few extra minutes on Pressure Cook) and simmer with the lid off until the turkey is warmed through and the soup thickens slightly. Stir occasionally.
Step 6: Ladle into bowls and garnish with fresh parsley. For a non-paleo option, sprinkle with parmesan cheese.
Notes
If you’re making bone broth from the same turkey carcass, plan ahead and make it a day (or at least half a day) in advance. Otherwise, use a previously prepared batch of broth and save the bones for your next pot. (See my post on how to make bone broth in the Instant Pot for step-by-step instructions.)
Store leftover soup in an airtight container in the fridge for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
If you give this recipe a try, I’d love to hear from you! Leave a comment below and let me know how it turned out and any delicious variations you made. And if you enjoyed this cozy soup, please consider leaving a 5-star review!
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Printable Recipe Card
Instant Pot Leftover Turkey Soup with Bone Broth ( Grain-Free, Paleo)
Equipment
- 1 Instant Pot
Ingredients
- 2 tbsp tallow or butter or ghee
- 1 onion chopped
- 3 cloves garlic minced
- 2 large carrots diced
- 3 cups butternut squash cubed
- 4 –5 cups leftover turkey shredded or cubed
- 3 cups bone broth
- 1/2 tsp dry rosemary
- 2-3 fresh sage leaves or 1/2 tsp dry sage
- 2 green onions chopped
- 1 tsp sea salt
- 1/4 tsp black pepper
- Turkey neck(s) (optional)
- Fresh parsley chopped (optional, for garnish)
Instructions
- Gather and prepare all your ingredients. Peel and chop the onion, mince the garlic (or use a garlic press), peel and cube the carrots and butternut squash, shred or cube the leftover turkey, and chop the fresh herbs.
- Set your Instant Pot to Sauté mode and add the tallow. Once melted, add the chopped onion and garlic. Cook for a few minutes until softened and fragrant.
- Stir in the carrots, squash, seasonings, herbs, and bone broth. Place the turkey neck (if using) on top. Close the lid, set the valve to sealing, and cook on High Pressure for 15 minutes.
- When the cooking time is up, carefully quick release the pressure and open the lid.
- Stir in the shredded or cubed turkey. Set the Instant Pot to Sauté (or use a few extra minutes on Pressure Cook) and simmer with the lid off until the turkey is warmed through and the soup thickens slightly. Stir occasionally.
- Ladle into bowls and garnish with fresh parsley. For a non-paleo option, sprinkle with parmesan cheese.
This looks so delicious, and perfect for fall!
Yes! We do turkeys all winter, too. Super economical, and we love leftovers! I’ll be glad to reuse this recipe for easy dinners!
Mmmm. A perfectly cozy fall meal. I wonder if substituting sweet potato for the squash would make it too sweet with the carrot? I usually have sweet potatoes on hand. Thank you for sharing!
I just love all of your recipes & nose-to-tail methodology. This one is good too. Thanks for sharing!
Just in time for our Thanksgiving leftover turkey. This looks delicious.
this looks fabulous and I’m going to try it with our leftover chicken. i never added sage to a chicken soup before. thanks for the inspiration!
Excited to try this recipe this fall! I love a good soup recipe… So warming and nourishing. Thanks for sharing!