Leftover Slow Cooker Turkey Soup

For Thanksgiving we bought the smallest turkey we could find, which was 15 pounds! Too much for two people, even though that’s all we ate for days! We invited a few people over to share the day with us, but they weren’t able to come by, so I had to find something to do with the leftover turkey. After four days of eating the same thing, it’s time to move on but of course it doesn’t make sense to throw away perfectly good food because you’re tired of it.  It just needs to be re-invented in such a way where it feels like something new!  What to do with a Thanksgiving leftovers?  Since turkey was all we had leftover, I decided to make soup because it’s rainy and cold here. Not to mention, soup is kind of my go-to easy meal. I can simply dump the ingredients in a pot or the slow cooker, let it cook, and have a delicious healthy meal with minimal effort.

This soup is very similar to my slow cooker chicken soup. The hardest part about it was chopping the turkey into small pieces. Even with the time it took to cut the turkey, this was super simple to make. That’s the way I to cook, though: quick, easy, and healthy. I’m such a creature of habit! I can eat the same thing all week & it doesn’t bother me at all. Right now I need to focus on my upcoming ebook anyway, so the last thing I need is to spend all day in the kitchen. We had the chopped frozen veggies on hand, the turkey was left over, and we had plenty of broth on hand. When I’m feeling ambitious, I like to chop up mixed veggies, put them in a plastic bag & stick them in the freezer. Doing this has made my life much easier on many occasions!  Like this week – I wasn’t feeling ambitious, at least not in the kitchen anyway!  My ambition is focused on finishing my ebook – which is a guide to nontoxic living where I share the insights I’ve gained over the years of living a nontoxic lifestyle.


  • Leftover turkey, chopped into bite sized pieces (we had approximately 4 cups)
  • 3 32 oz boxes organic vegetable broth
  • 2 cups chopped organic celery, carrot, onion & garlic mixture
  • 1 cup cooked brown rice
  • 1 tbsp salt (I used pink Himalayan sea salt)
  • 1 tbsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp sage
  • Note:  you may need to adjust amounts of ingredients to compliment the amount of turkey you have leftover


  • Dump everything in the slow cooker
  • Let cook on low all day (about 8 hours)
  • Cook rice separately & add just prior to serving

You probably already know this, but to make it Vegan, skip the turkey & add more veggies and/or a grain.  To make it Paleo, leave out the rice.  Rice & quinoa are two of the few grains I still eat & my husband really likes a heartier n soup, so I added.  If you have a house divided, I suggest storing the grain in a separate container and those in the house who want it can add it to their bowls. I’ve said it before but it’s worth repeating:  use organic food whenever possible!

This recipe is clean eating approved.  Hope you enjoy it!  Thanks for taking the time to read!

Slow Cooker Pork Loin

As I mentioned in my post from Monday, I have been dealing with allergies off and on for the past two weeks.  Yesterday was a day where I didn’t feel very well.  I woke up with sinus pain in the left side of my face – to the point where even my teeth hurt!  I ran out of the chicken soup that I made at the end of  last week, didn’t feel like having it again, but wanted to make something similar with lots of broth.  Healthy comfort food was basically what I was craving, and boy did this deliver!

When I bought groceries last week I had an idea that I wanted to make this soon so I bought a few of the things I knew I would need (like broth & pork loin).  Our freezer is fairly small, but if I had the room I would keep one of these on hand at all times, especially during the fall!

Back to this particular meal.  I didn’t have much energy or motivation (other than wanting to have food for my husband and I for the rest of the week).  It didn’t take much time or energy to put this together, and then I was able to leave it unattended for the rest of the day, so it was perfect!


  • 1 medium sized Organic Pork Loin (beef would work as well)
  • 1 1/2 – 2 32 oz boxes of Organic Vegetable broth (depending on the size of the loin & how much broth you want – for this particular batch I used 1 & 1/2 boxes because that’s what I had on hand).
  • 1 medium red onion, roughly chopped
  • 4 small garlic cloves, sliced
  • 4 medium sized red potatoes, diced into approximately 1 inch cubes
  • 4 large carrots, sliced
  • 2 tsp pink Himalayan sea salt (may need to be adjusted depending on how much broth you use & what size pork loin you have)
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp rosemary
  • 2 tsp sage


  • Place the pork loin in a 6 quart slow cooker
  • Pour in the vegetable broth
  • Add the dry seasonings & turn the cooker on high while you chop the other vegetables
  • Add in each vegetable as you chop or slice (in whichever order you prefer)
  • This may sound silly, but I like to start with the quickest ones first because it makes me feel like I’m accomplishing more!
  • If you’re home during the day, leave on high for 3-4 hours, turn to low heat for a few more hours.
  • If you put this on and leave the house for the day, I would leave it on low the entire day.
  • If you don’t like the idea of leaving the slow cooker unattended all day, you could always start this at night on low & it will be ready by the morning.  Then you’ll have lunch & dinner taken care of!
  • When everything was cooked all the way through, I used a large fork and a pair of tongs to pull the pork loin apart.
  • Word of caution – if you have a large dog, make sure they can’t get to the kitchen!  Back when I had my Boxer/Great Dane mix we had several incidences oh him getting up on the counter.

As always, I stress the importance of using organic ingredients as much as possible.  That’s one of the dietary changes I made when I was making lifestyle modifications in order to find relief from my hypothyroid symptoms.   Since starting clean eating in the middle of 2013 I have noticed a dramatic improvement in my health.  I don’t get sick as often (unless I don’t follow my diet), and it’s definitely helping reduce the severity of my allergy symptoms right now.  It doesn’t have to be difficult to eat clean.  The prep time on this meal was probably 30 minutes, then I was able to leave it unattended.  30 minutes of prep time which yields multiple meals is not  bad at all if you ask me!

Please feel free to share your thoughts below.  I’d love to hear how this goes if you decide to make it, so please leave a comment with your experience.  And as always, thanks for taking the time to stop by!