Chances are you have some leftover turkey sitting in the fridge from last night’s Thanksgiving dinner. Or, if you celebrated earlier like I do up here in Canada, maybe your leftovers were already eaten weeks ago. Either way, leftover turkey is a great starting point for a fresh, healthy meal.
Instead of defaulting to sandwiches, try turning those leftovers into a vibrant, nourishing soup. This Leftover Turkey, Sweet Potato and Kale Soup is loaded with vegetables, simple to prepare and deeply satisfying. It’s the kind of recipe that makes leftovers feel intentional rather than recycled.
I originally made this with leftover roast chicken, but the method and flavors work exactly the same with turkey. The key is to shred the meat into long ribbons and stir it in at the very end so it quickly warms through and absorbs the broth.
This soup comes together in about 30 minutes and is easy to customize. Use what you have on hand: swap sweet potatoes for regular potatoes or squash, add bacon for extra depth, or use your favorite fresh or dried herbs. The structure is flexible, but the technique matters — it ensures the best texture and flavor.
Start by sautéing the aromatic vegetables — carrot, celery and leeks or onions — to build a flavorful base. Deglaze with a combination of stock and water, then add the starchy vegetables such as sweet potato. Once those are tender, add quick-cooking vegetables like zucchini and the leafy greens, such as kale. Finally stir in the shredded turkey, taste and adjust the seasoning. Following these steps prevents some vegetables from turning to mush and extracts maximum flavor from the aromatics.
Leftover Turkey, Sweet Potato and Kale Soup
10 minutes
30 minutes
40 minutes
4 servings
Ingredients
- 2-3 medium carrots – cut into 1/2” discs
- 2-3 celery stalks – cut into 1/2” discs
- 1 leek – cut into 1/2” slices
- 1 zucchini – cut into 1/4” pieces
- 4 cups kale – finely chopped
- 2 medium sweet potatoes – cut into 1/2” pieces
- 4 cloves garlic – finely chopped
- 2 cooked chicken breasts – shredded into ribbons (substitute turkey breast)
- 1 tsp dried chili flakes optional
- ¼ tsp dried thyme or substitute with oregano or rosemary
- 2 bay leaves
- ¼ cup fresh parsley – finely chopped for garnish
- kosher salt and black pepper – to taste
- 2-3 tbsp Extra virgin olive oil (EVOO)
- 1 litre chicken stock (substitute turkey stock)
- 1 litre water
Instructions
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Warm the olive oil in a stockpot or large sauté pan over medium-high heat. Add the carrots, celery and leeks, season with a pinch of salt, and sweat until the leeks are soft and translucent, about 4–6 minutes. Add the garlic and chili flakes and cook for another 60 seconds.
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Pour in the chicken stock and water, then add the sweet potatoes, thyme and bay leaves. Bring to a boil, reduce the heat to a steady simmer, cover, and cook until the sweet potatoes are fork-tender, about 10–12 minutes.
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Add the zucchini and kale and cook until the zucchini has softened slightly, about 3–4 minutes. Stir in the shredded turkey or chicken and heat through. Taste and adjust seasoning with salt and pepper.
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Remove from the heat, stir in the parsley, and ladle into bowls. Optional: finish each bowl with a drizzle of extra virgin olive oil and a grind of fresh black pepper.