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Creamy Turkey Soup

We are getting into the season of soups, stews, and anything warm and comforting. I love a good chicken soup, but now that it’s Fall, I find myself craving more roast turkey, and a turkey soup sounded pretty delicious to me last week.

 

 

This is a great recipe to utilize your left over turkey from Thanksgiving. If you are making this recipe prior to Thanksgiving, you can use fresh turkey breast, which you can usually find at the grocery store. Or you can roast a whole breast, and use what you have left to make this soup.

 

 

For this recipe I wanted to use flavors that I include in my gluten free stuffing recipe, so I started with diced celery, onion, and mushrooms, and added carrots because carrots are always wonderful in soup. I seasoned the soup with out Super Gyro seasoning. Although this is our Greek spice blend, it makes for a great poultry seasoning. It’s our first choice when roasting a chicken or turkey.

 

 

Our local grocery store started carrying Bare Bones shelf stable broths, and I was able to grab their turkey broth for this soup. I was so excited about that, because I completely forgot that our Giant Eagle Market District had their broths!

 

 

 

Once the soup was finished cooking on the stove, I added some organic heavy cream to this recipe. I was really craving a creamy soup that day, but this soup is fantastic on it’s own if you are avoiding dairy.

 

 

The other thing I did for this recipe, was I baked the Simple Mills Artisan Bread mix, with the idea of cubing it like you would for stuffing. I baked the bread, allowed it to cool, then cubed it, tossed it with olive oil and our Adobo Seasoning, and popped it back in the oven at 400 degrees to toast a bit. It was delicious. Bill really enjoyed that part of the soup!

This soup was tasty, easy to make, and a great way to use Thanksgiving left overs!

-Hayley

 

Creamy Turkey Soup

This comforting soup is the perfect way to utilize your left over turkey from Thanksgiving. Creamy, yet still light enough to enjoy after indulging on Thanksgiving. Top with homemade croutons made from Simple Mills Artisan Bread if desired.

Serves: 4

Serves: 4decrease servingsincrease servings

Used in this recipe

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large soup pot, warm the olive oil over medium heat.
  2. Add the diced celery, carrot, and onion, and saute until the onion becomes soft and translucent, and all of the vegetables are fragrant, about 10 minutes.
  3. Season the vegetables with the Super Gyro seasoning, and add the mushrooms to the pot. Stir to combine, and allow to continue to cook for another 5 minutes.
  4. Pour the turkey broth over the vegetables, and then add the turkey breast.
  5. If you are using left over turkey, you can shred it and then add it to the soup. If you are using raw turkey breast, allow it to cook in the soup, and then shred it before adding the cream.
  6. Bring the soup to a boil, then reduce the heat to simmer, and place a lid on top. Allow to simmer for one hour.
  7. After an hour, shred the turkey if needed, and then add the cream to the soup.
  8. Bring the heat back up to medium/medium-low, and allow the soup to bubble.
  9. Allow the soup to bubble for 20 minutes, and then turn the soup back down to low to simmer until serving.
  10. Serve topped with croutons made from Simple Mills Artisan Bread if desired.

Notes

For the croutons, I made the Simple Mills Artisan Bread according to the instructions on the package. Once it cooled, I cubed it, and tossed the cubes with olive oil and our Adobo Seasoning, and popped it back in the oven at 400 degrees until lightly golden and crispy at the edges. About 15 minutes.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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