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Turkey Root Veggie Soup

Bone broth is the pandemic ingredient you need to have and there are many ways to make it but I love Minimalist Baker’s recipe – instead of chicken, I used turkey bone. We get the butcher to do us turkey breast on the bone – there will be plenty of meat leftover for meals, and to throw in the soup. I let my bones sit for 30 hours in a large saucepan on the stove, but I have used my crock pot too.

The onion-veggie combo really is sensational – feel free to add cauliflower, green beans or other veggies if you want to jazz it up with even more vegetables. The protein in this soup keeps me full longer.


  • 1 tbsp olive oil
  • 1 onion, finely diced.
  • 2 large carrots, sliced
  • 1 sweet potato, diced
  • 2 stalks celery, diced
  • 1 glove garlic
  • 1 tsbp thyme
  • 2 tsp garlic power, basil and oregano
  • Turkey Stock
  • Pulled Turkey Meat (2 cups)


Sautée the veggies in the olive oil over medium heat, tossing frequently until tender, about five minutes.  Cover the veggies with stock, and simmer for 15 minutes, adding the pulled chicken at the end. Serve immediately.

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