Slow Cooker Turkey Soup with Kale and Sweet Potatoes
This Slow Cooker Turkey Soup with Kale and Sweet Potatoes is a perfect idea for using leftover turkey, but it can also be made with leftover rotisserie chicken.
Slow Cooker Turkey Soup with Kale and Sweet Potatoes was inspired by leftover turkey breast cooked in the slow cooker, but you can certainly use leftover rotisserie chicken to make this delicious soup if you don’t have any turkey. The day I brainstormed this recipe I also had sweet potatoes and kale that I needed to use, two of my favorite soup ingredients.
I loved how this veggie-loaded soup turned out, and sweet potatoes and kale are two of The World’s Healthiest Foods, so this is a soup that’s loaded with nutrition. I was home so I cooked my soup on high, but you can cook the broth and veggies all day on low, then turn your slow cooker to high and add the turkey and kale when you get home from work. Either way, if you like these ingredients this will be a tasty soup!
How to Make Slow Cooker Turkey Soup with Kale and Sweet Potatoes:
(Scroll down for complete recipe with nutritional information.)
- Chop up a large onion and about a cup of chopped celery and add to the slow cooker.
- Add the poultry seasoning, dried thyme, 10 cups turkey or chicken stock (or about 6 cans of broth), and fresh ground black pepper. If your stock or broth isn’t that flavorful I’d add a couple of teaspoons of turkey base (affiliate link) or chicken base (affiliate link).
- Let this start to cook while you cut up the sweet potatoes. I cut up two medium sweet potatoes to make about 3 cups small sweet potato cubes, but a little more or less won’t hurt.
- Add sweet potatoes to the soup mixture in the slow cooker and cook 4 hours on high (or 8-9 hours on low if you’re not going to be home.)
- I only had about 2 cups of chopped leftover turkey, but you could use a little more if you have plenty.
- Cut away the ribs of the kale and chop the leaves into small pieces to make 4 cups (packed) of kale.
- Add the turkey and kale to the slow cooker, turn to high if you had been cooking on low, and cook 1-2 hours more.
- Here’s how mine looked after the kale and turkey had cooked in the soup for nearly two hours.
- Stir in the balsamic vinegar and serve hot. (I’d start with the smaller amount of balsamic vinegar; then taste to see if you want a little more.)
More Tasty Soup with Kale or Sweet Potatoes:
Ground Turkey Soup with Rice, Kale, Mushrooms, and Butternut squash ~ Kalyn’s Kitchen
Creamy Ham and Sweet Potato Soup ~ The Nourishing Gourmet
Slow Cooker Vegetarian Cannellini Bean and Kale Soup ~ Kalyn’s Kitchen
Kale, Sweet Potato, and Lentil Soup ~ The Chic Life
Turkey, Sweet Potato, and Black Bean Soup ~ Kalyn’s Kitchen
Lots More Slow Cooker and Pressure Cooker Soups:
- 1 large onion, chopped fairly small
- 1 cup chopped celery
- 10 cups homemade turkey stock (see notes)
- 1 T teaspoons turkey soup base or chicken base (optional, but recommended especially if you use canned broth)
- 1 tsp. poultry seasoning
- 1 tsp. dried thyme
- fresh ground black pepper to taste
- 2 medium sweet potatoes, peeled and cut into 3/4 inch cubes (see notes)
- 2 cups chopped cooked turkey (see notes)
- 4 cups finely chopped kale (packed into measuring cup)
- 2-3 T balsamic vinegar
- Peel and chop the onion and chop enough celery to make one cup chopped celery; add onion and celery to the slow cooker. Add the poultry seasoning, dried thyme, 10 cups turkey or chicken stock (or broth), and fresh ground black pepper, turn on the slow cooker and let it start to cook while you chop the sweet potatoes.
- Peel sweet potatoes and cut into 3/4 inch cubes. Add to the slow cooker with the chicken (affiliate link) or turkey (affiliate link) soup base (if using) and cook for 4 hours on high or 8 hours on low.
- Chop up enough turkey or chicken to make 2-3 cups bite-sized pieces.
- Cut away the ribs from the kale leaves and finely chop enough kale to make 4 cups packed kale.
- Add the turkey and kale to the slow cooker, and turn to high if you’ve been cooking on low.
- Cook for 1-2 hours more on high, or until the kale is done to your liking.
- Add balsamic vinegar and stir into the soup. (I would start with 2 tablespoons and taste to see if you want to add more.)
- Serve hot. This would probably freeze okay, but the sweet potatoes will be starting to fall apart after this long cooking time and freezing will make them even softer.
If you don't have homemade turkey or chicken stock you can use about 6 cans chicken broth, but homemade stock is more flavorful. I used about 3 cups sweet potato cubes, although a little more or less won’t hurt. You can use more than 2 cups of chopped turkey if you have plenty. Use chopped rotisserie chicken if you don't have turkey.
I used this Crock-Pot 5-Quart Programmable Smart-Pot Slow Cooker (affiliate link) for this recipe. (A slightly smaller model would also work.) If you’re cooking all day, this type of slow cooker is a good choice because you can set it to cook 8 hours on low and then it switches to “warm” after 8 hours.
Recipe created by Kalyn.
Amount Per Serving: Calories: 263Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 524mgCarbohydrates: 25gFiber: 3gSugar: 10gProtein: 22g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using sweet potatoes would make this Slow Cooker Turkey Soup with Kale and Sweet Potatoes limited to Phase 2 or 3 for the original South Beach Diet. To make this soup lower in carbs, omit sweet potatoes or use a smaller amount.
Find More Recipes Like This One:
Use Soup Recipes for more tasty ideas for soup! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.