Next Day Turkey Soup recipe

This recipe was adapted from a recipe by Progresso on the allrecipes website. 

Prep 15 minutes              Ready in 45 minutes

  • 2 cloves garlic, crushed and finely chopped (we use more)
  • 2 T. olive oil
  • 1 onion, chopped (we use large ones or more)
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 T. chopped fresh sage leaves
  • 32 ounces (2 large cartons) GF chicken broth
  • 1 bay leaf
  • 2 cups fresh green beans, cut into 1 inch pieces
  • 1 sweet potato diced ( we use a larger bag of frozen chopped)
  • 1/2 c.  cooked GF pasta, we use Barilla rotini
  • 3 cups diced cooked chicken (or turkey)  we use leftover rotisserie chicken, or the frozen grilled chicken strips or chicken breast boiled / sliced


  1. In a large soup pot, heat the garlic in olive oil.  Allow to brown slightly and add onion, celery and carrot. Cover, sweat over medium-low heat until softened, 7-8 minutes.
  2. Add chopped sage to the soup pot, along with broth and bay leaf.  Bring to a simmer. When simmering add the green beans, and sweet potato to the soup.  (If the cooked meat is frozen, I put it in now too.)   Bring it back up to a simmer; lower heat and cook for about 10 minutes or until veggies are tender.
  3. Stir in cooked meat and cooked pasta. We leave turn heat to the lowest setting and leave it on low 5-10 minutes until serving. ( Or turn off heat Cover, and allow to sit and steam for 5-7 minutes.)


So I found this recipe when looking for a recipe to use leftover turkey after a holiday  The original recipe called for 3 cups of dark turkey meat.   My daughter isn’t a fan of turkey and nobody is a fan of dark meat in our house.  We use more onions, carrots, and sweet potato than the original.  We also be sure to use gluten-free broth and we always use the fresh sage which it noted as optional.