Leftover turkey is a staple in our house, mostly because we save the turkey for last and fill up on everything else first. 😉 That means we have leftover turkey soup and sandwiches for the week following the holidays. It rarely lasts longer than that around here!
Weight Watchers Leftover Turkey Soup
Turkey is zero points on the Blue and the Purple plan, and this soup makes 8 large servings so with the rest of the ingredients having negligible points, this is a ZERO POINT SOUP on the Blue and Purple Plans.
The points for the beans add up FAST on this one and makes it 4 points per large serving.
Keep in mind if you're using leftover turkey, chances are it won't truly be 0 points because of the fat it's usually cooked in, the skin, the leftovers of other pieces besides the breast, etc. If you're overly cautious, count this at 2 points for the Blue and Purple Plans just to be on the safe side. 🙂
Serve this soup with our homemade
sugar-free cranberry sauce.
Low Point Mix-Ins for Turkey Soup
There are so many zero-point and low-point mix-ins for this leftover turkey soup. It doesn’t matter if you want it spicy, chunky, or just plain unique, we’ve got you covered.
Remember: Zero Points does not equal zero calories or carbs. Check out the calorie counts for all zero point foods over at Smiley's Points.
Beans are zero points on the Blue and Purple plans, plus they're packed full of nutrients, so pile them on! Beans also fill you up faster than empty carbs (like potatoes), meaning you can eat less and feel full sooner.
White beans would go well in this turkey leftover soup, especially if you wanted to add a little kick to it with some Rotel with habaneros.
Black beans would work well with any meat, veggies, and stock.
Add in leftover veggies from holiday dinners, or you can add in a few fresh carrots and potatoes and cook your soup in the crock pot on low for a few hours.
Many vegetables are high in carbs, so keep an eye on portions when adding them to your soup. If you want potatoes, then have them by all means, but don't load up on 10 parts potatoes and 1 part protein. 😉
You can mix in cabbage, spinach, or any of your favorite root vegetables to make a unique turkey soup. If you're a fan of turnips or beets, this soup could take on a great flavor most people haven't tried!
Seasonings and Spices
We use a lot of seasonings and spices in all of our recipes, and it's no different when we are cooking for the holidays. Everyone knows our dishes are always going to have a nice kick to them.
To make your leftover turkey soup spicy, use one or more of these mix ins:
- cayenne pepper
- red pepper flakes
- black pepper
- hot sauce
- peppers of any kind – the hotter, the better!
Low Carb Leftover Turkey Soup
You can easily make your leftover turkey soup low carb by keeping all ingredients' carb counts in mind before adding them in.
Weight Watchers and low carb are basically opposite diets, but they actually work well together. Smiley's Points has the carbohydrate count for all Zero Point foods, so use that list while pulling ingredient ideas. Obviously you'll want to avoid potatoes and the like, but you can double up on the heavy cream. 😉
How to Make Creamy Leftover Turkey Soup
You can make your soup creamy a number of ways, with nonfat greek yogurt being the least in points – Zero on the Blue and Purple Plan.
If you have some extra points and want to use a few tablespoons of heavy cream, you can do that if you have it in your Points Budget.
Looking for a non-dairy creamy soup? Use full-fat coconut milk from the can.
Slow Cooker Leftover Turkey Soup
You can cook this soup on the stove, in the Instant Pot, or in the slow cooker. It's a dump-it-and-forget-it soup, no matter how you cook it, but the stove will be more hands-on as you'll want to stir it more often so it doesn't stick to the pan.
Our preferred method for this soup is low and slow: in the crock pot.
How to Store Leftover Soup
Leftover soup keeps in the fridge for up to a week, but we doubt it’ll stick around that long. Place soup in air-tight tupperware type containers by serving. We put points on the outside of the container with masking tape or permanent marker, so we can grab a container of the soup and go, knowing it's exactly 6 points (or however much it is).
Weight Watchers Cooking Tips
Don't use the broth from cooking the turkey, it's WAY too high in fat to be worth it. Instead, use fat-free chicken, turkey, or beef broth. Measure it out and count the points.
Don't freak out if some of the turkey meat isn't from the breast, or you got a little fat or skin in the soup. For the most part, this soup will be loaded with veggies and spices so the minimal amount of points that may be added won't matter much. With that being said, don't eat a ton of this along with rolls etc or you may find yourself gaining (or stalling) in the coming weeks. The holidays are no excuse to fall off from healthy eating.
If you have ham instead of turkey, you can use it but be sure to count the points. Speaking of counting points, it’s important to keep tracking even during the holidays. Tracking doesn’t mean you have to say “no”, it means you’re honoring your body by tracking what – and how much – fuel you are providing it.
Our Mom taught us to use food for fuel long ago (when we were vegetarians), and it stuck with us through our teen years and we hope it will stick until we are parents as well.
Leftover Turkey Soup Ingredients
1 T. extra virgin olive oil
4 cloves garlic, minced
1 medium onion, diced
4 carrots, peeled and diced
1 pepper (we used jalapeno), diced
Salt and pepper, to taste
½ t. cayenne pepper
Other dried herbs to taste: oregano, parsley, basil
4 c. fat-free chicken stock
3 c. water
2 15-oz. cans beans, rinsed and drained
2 c. cooked turkey, shredded
2 c. baby spinach, coarsely chopped
How to Make Leftover Turkey Soup
Combine ingredients in slow cooker and cook on low for 2 hours. All ingredients are already cooked, but you need to allow time for flavors to simmer together.
Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, carrots, and pepper. Cook, stirring occasionally, until vegetables are soft ( 6 – 8 minutes). Season with salt and pepper.
Add dried herbs and cayenne pepper and cook for another 2-3 minutes.
Add chicken stock, water, and beans to the pot. Increase heat to high and bring the soup to a rolling boil. Once it boils, reduce heat to medium low and simmer, uncovered, for 20-25 minutes.
Add shredded turkey and spinach to the pot and cook for another 3-5 minutes, or until the spinach wilts and the turkey is heated through. Remove from heat. Taste and adjust seasonings, as desired.