Creamy Turkey & Vegetable Soup
This creamy turkey and vegetable soup is a nourishing and delicious cool-weather dish. It’s paleo, whole30, and AIP.
There’s nothing like a warm bowl of soup on a cold evening to nourish you! I absolutely love eating and making soup. It’s typically fairly easy to make, and always delicious to eat. It’s easy to pack tons of nutrients into soup with bone broth, vegetables, herbs, and a healthy protein.
This creamy turkey & mushroom soup is an easy way to use up leftover turkey (or chicken) and vegetables that you probably already have on hand during this time of year. It’s made with turkey, celery, onion, carrots, cauliflower rice, mushrooms, and a creamy base for a yummy and nourishing soup.
The Ingredients for this recipe
- Shredded turkey. You can use both white or dark meat (or one or the other)! You can use leftovers from a whole turkey, or you can also use shredded chicken instead.
- Carrots, celery, mushrooms, and kale. These veggies add lots of flavor and nutrients!
- Cauliflower rice. This recipe is somewhat a take on chicken and wild rice soup, so I wanted to use cauliflower rice as an alternative.
- Broth and coconut milk. You can use either chicken or turkey broth for the base. Coconut milk helps make the soup a creamy! You can easily use any other dairy-free milk alternative of your choice.
How to Make Creamy Turkey & Vegetable Soup
- Cook the vegetables: Using a large dutch oven or stockpot, heat the oil over medium heat. Add the onions and garlic to the pot and cook for 4-5 minutes or until the onions are translucent. Add the carrots, celery, mushrooms, and cauliflower rice, and stir. Saute for 4-5 minutes or until the vegetables lightly fork tender.
- Stir in the broth: Pour in broth, coconut milk, turkey, thyme, rosemary, and salt. Stir well to combine. Bring to a medium simmer and simmer for 25-30 minutes or until the vegetables are cooked and the flavors are combined.
- Thicken: Spoon out about 3/4 cup – 1 cup of broth and whisk in the arrowroot starch. Pour back into the soup and mix well to combine and thicken.
- Finish and serve: Stir in the kale and cook for 2-3 minutes to allow to soften. Serve warm.
Can you use leftover Thanksgiving turkey for this recipe?
Yes! That’s really why I wanted to make this recipe. Personally, I love eating turkey by itself, but this recipe is a great way to totally reinvent your Thanksgiving turkey.
Can you use chicken instead of turkey?
You totally can! You can easily use either shredded turkey breast or a whole rotisserie chicken for a shortcut.
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Creamy Turkey & Vegetable Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This creamy turkey and vegetable soup is a nourishing and delicious cool-weather dish. It’s paleo, whole30, and AIP.
Ingredients
- 2 tbsp avocado oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, chopped
- 4 stalks celery, chopped
- 2 cups baby bella mushrooms, sliced
- 1 1/2 cup cauliflower rice
- 4 cups chicken broth (sub turkey broth)
- 1 cup coconut milk
- 14–16 oz shredded or cubed turkey, cooked (sub chicken)
- 2 tsp thyme, fresh
- 2 tsp rosemary, chopped, fresh
- 1 tsp sea salt
- 1 tbsp arrowroot starch
- 1 cup kale, chopped
Instructions
- Using a large dutch oven or stockpot, heat the oil over medium heat.
- Add the onions and garlic to the pot and cook for 4-5 minutes or until the onions are translucent.
- Add the carrots, celery, mushrooms, and cauliflower rice, and stir. Saute for 4-5 minutes or until the vegetables are lightly fork tender.
- Pour in broth, coconut milk, turkey, thyme, rosemary, and salt. Stir well to combine. Bring to a medium simmer and simmer for 25-30 minutes or until the vegetables are cooked and the flavors are combined.
- Spoon out about 3/4 cup – 1 cup of broth and whisk in the arrowroot starch. Pour back into the soup and mix well to combine and thicken.
- Stir in the kale and cook for 2-3 minutes to allow to soften. Serve warm.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 40
- Category: one pot meals
- Method: stove top
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 414
- Fat: 28.8g
- Carbohydrates: 14.6g
- Fiber: 3.8g
- Protein: 28.1g
AIP
Low Carb
Paleo
Whole30
Perfect yummy soup used my leftover ThanksgivingTurkey. My non AIP family loved it too.
★★★★★
Is it possible to expand the definition of a serving size. For example, the recipe that I am reading says serving size: one serving. It does not tell you how much a serving is. Is it a cop? It would be very helpful for everyone who posts recipes to really give a detailed description of what a serving size is. Thank you so much
Serving size is hard because it varies greatly depending on a variety of factors such as how much a single person chooses to eat, what exact ingredients and their quality that the person is using, the amount of heat applied which determines how much liquid will reduce, etc. One can make the same recipe in their kitchen multiple times and still have a bit of a different yield… it’s just different with home cooking than with packaged food. All of the nutrition facts on my website are estimates, and the serving sizes are based on a general estimate of how much the average person would eat as well. So when something is 4 servings, it’s really just roughly 1/4th of the recipe… but again, home cooking will always vary 🙂
Are the measurements of thyme and rosemary for dried or fresh?
Thank you for this recipe! Does it use canned coconut milk?
I’m pretty new to AIP and was given Unbound Wellness by my nutritionist..This Turkey Vegetable soup was amazing! I can’t wait to make it again..Thank you..
★★★★★