This delicious soup is filling and nourishing and full of gut loving nutrients. It’s a great way to use leftover turkey.

Serves 2


6 Cups of Chicken Bone broth
One pound of cooked turkey meat, sliced or shredded
1/2 leek, sliced
4 small mushrooms, sliced
1/2 bulb of garlic. Peel and crush all the cloves
10 springs of thyme – strip tiny leaves from the stem, or ½ teaspoon dried rosemary
1/2 bunch of parsley, finely chopped
2 large stalks of celery, sliced
1 medium sweet potato, chopped
Salt and pepper, to taste


Combine leek, garlic, broth, thyme or rosemary and sweet potato in a stock pot. Simmer for 10 minutes.
Add the turkey, celery, mushrooms, salt and pepper and half of the parsley. Cook over a low heat until the vegetables are soft.
Add the rest of the fresh parsley to the top of the soup as you are serving it up.