🧡 Creamy Turkey, Veggie & Herb Soup (GF, DF, Paleo)

If your home is anything like ours, the week of Thanksgiving is equal parts excitement and chaos. There are school events, last-minute grocery runs, family flying in, and the kids asking every 15 minutes when the pies will be ready.

And between all that?
Everyone still needs to eat.

But the last thing you want to do is roast another turkey or prep a meal that requires a mountain of dishes.

Enter: Creamy Turkey, Veggie & Herb Soup — my go-to Thanksgiving week dinner that tastes like a warm hug and smells like the holiday itself. It’s cozy, creamy (without any dairy), loaded with veggies, and layered with those nostalgic holiday herbs that instantly make your house feel festive.

Think of it as the calm before the Thanksgiving storm.

🍁 Why We Love This Soup

• Fast & fuss-free: Ready in under 30 minutes.

• Wholesome & filling: Turkey, veggies, herbs — everything your body wants this time of year.

• Dairy-free + Paleo: Creamy thanks to coconut milk, not heavy cream.

• Perfect for leftover turkey: But rotisserie chicken works beautifully too.

• Kids love it: The sweetness from the carrots + sweet potato wins every time.

Plus, it makes your house smell like you’ve been simmering Thanksgiving all day… without actually doing that.

🥣 The Recipe

Creamy Turkey, Veggie & Herb Soup (GF, DF, Paleo)

Serves 4–6

Ingredients

Base

• 1 tbsp olive oil

• 1 yellow onion, diced

• 3 celery stalks, sliced

• 3 carrots, sliced

• 3 garlic cloves, minced

• 1 medium sweet potato, peeled + diced small

• 3 cups shredded cooked turkey breast (or chicken)

• 4 cups chicken broth

• 1 cup full-fat coconut milk

Seasonings

• 1 tsp dried sage

• 1 tsp dried thyme

• 1/2 tsp dried rosemary

• 1/2 tsp sea salt (more to taste)

• Black pepper to taste (omit for AIP)

• Fresh parsley for topping

Instructions

1. Sauté the veggies
   Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook until softened, about 4–5 minutes.

2. Layer in the flavor
   Add garlic and sweet potato. Cook another 2–3 minutes, until fragrant.

3. Add herbs + broth
   Stir in sage, thyme, rosemary, salt, and pepper. Pour in the broth and bring to a boil.
   Reduce heat and simmer 12–15 minutes, until sweet potatoes are tender.

4. Make it creamy
   Add the shredded turkey and coconut milk. Simmer another 5–7 minutes to warm through and let the flavors blend.

5. Finish + serve
   Garnish with fresh parsley and serve warm with (gluten-free) bread or alongside a fresh fall salad.

🍂 The Perfect Thanksgiving Week Dinner

This soup checks all the boxes:
✔ Cozy
✔ Easy
✔ Nourishing
✔ Great for leftovers
✔ Perfect for meal prep
✔ Packed with holiday flavor

Whether you make it the night before the big feast, or the weekend after when you never want to see another casserole dish again, this recipe is one you’ll want in your back pocket every November.

And if your family is like ours — you might just see a bowl of this floating around while we curl up on the couch after our Thanksgiving movie night in our brand-new Christmas pajamas.