Creamy Turkey Soup

Not sure what to do with your Thanksgiving day leftovers?  I wasn’t sure either until this morning.  My husband and I whipped up this creamy turkey soup in about 45 minutes! It was so easy and so incredibly delicious.   I knew I wanted to use coconut milk in this recipe and not heavy cream or half and half and it turned out to be a great choice.  There is no hint of coconut, just a traditional savory turkey soup flavor.  If you over indulged a bit on Thanksgiving day this soup is a great choice to get you back on track.  This soup recipe contains chicken broth made from chicken stock which is actually a  fantastic healer.  The reason chicken soup became a staple when we get sick is because chicken contains cysteine which thins mucus. It’s also been proven to heal the lining of the stomach. The method in home made chicken stock is to not let any of the chicken (or turkey) go to waste and boil the carcass (or the whole chicken/turkey) and letting it simmer with spices and vegetables for about four hours. This process produces one of the most healing foods there is. If you don’t have time to create your own stock look for brands like Saffron Road that do it for you!  Delicious and healing comfort food!  Is there a better combination?

Creamy Turkey Soup

Erin Porter

Not sure what to do with your Thanksgiving day leftovers?  I wasn’t sure either until this morning.  My husband and I whipped up this creamy turkey soup in about 45 minutes! It was so easy and so incredibly delicious.

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Course Main Dishes

Ingredients

  

• 1 lb Turkey cut into cubes (fully cooked)
• 1 Medium onion
• 1 bag Carrots diced
• 6 Stalks of celery
• 1 Garlic clove
• 2 3/4 cups Chicken broth I used Saffron Road - it does not contain yeast
• 8 oz Coconut milk
• 2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 tsp Garlic powder
• 1/4 tsp Parsley
• 1/4 tsp Thyme
• 1/4 cup Flour (see notes for other options)
• 2 tbsp Butter
• 1 tbsp Olive oil

Instructions

 

• Chop the onion and garlic in a food processor.
• Sauté in 2 tbsp butter and 1-2 tbsp of olive oil. Stir occasionally until translucent and slightly golden.
• Add chopped celery and carrots and add just enough chicken broth to cover vegetables. Sauté for an additional fifteen minutes.
• Add flour and stir. Add all spices and stir.
• Add remaining chicken stock and coconut milk to a large pot. Pour the sautéed vegetables in the large pot and allow to simmer on medium-low for approximately 30 minutes or longer.
• Add cooked turkey the last 5 minutes of cooking. Enjoy!

Notes

Instead of 1/4 cup of flour, you can use 2 tbsp. brown rice flour and 2 tbsp. arrowroot flour.  You can make this Kaufmann 2 Diet (Kaufmann phase II) by substituting the Namaste flour with:

• ½ cup almond flour
• ½ cup brown rice flour
• ½ cup tapioca flour