Jump to Recipe· 5 from 2 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: one pot meals
  • Method: stove top
  • Cuisine: Global
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Description

This creamy turkey and vegetable soup is a nourishing and delicious cool-weather dish. It’s paleo, whole30, and AIP.

Ingredients

Units Scale
  • 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

  1. Using a large dutch oven or stockpot, heat the oil over medium heat.
  2. Add the onions and garlic to the pot and cook for 4-5 minutes or until the onions are translucent.
  3. Add the carrots, celery, mushrooms, and cauliflower rice, and stir. Saute for 4-5 minutes or until the vegetables are lightly fork tender.
  4. 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.
  5. 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.
  6. 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.

Nutrition

  • Serving Size: 1 serving
  • Calories: 414
  • Fat: 28.8g
  • Carbohydrates: 14.6g
  • Fiber: 3.8g
  • Protein: 28.1g