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Creamy Leftover Turkey Soup

Ingredients

  • 2 Tbsps olive oil avocado oil, or grass-fed butter
  • 1 large onion diced
  • 3 fresh garlic cloves pressed
  • 8 ozs button mushrooms sliced
  • 3 large carrots peeled and sliced
  • 8 celery ribs chopped
  • 16 ozs or 1 lb. cooked leftover turkey meat chopped into bite-sized pieces
  • 2 tsps dried thyme
  • 1/2 tsp chili flakes
  • 4 cups chicken bone broth or stock
  • 1 cup milk of choice
  • 3 Tbsps Arrowroot powder or gluten-free flour
  • 1 small head of broccoli cut into florets
  • sea salt and freshly ground black pepper to taste, about 1/2 teaspoon each
  • a handful of fresh parsley minced

Instructions

For Stovetop:

  • Heat your oil in a large stock pot or dutch oven. Add the onion and saute for 2 minutes. Stir in the garlic, mushrooms, carrots, and celery; Cook for about 3-4 minutes.
  • Add in your thyme, chili flakes, turkey meat, and bone broth.
  • Simmer over low heat for 20 minutes, or until vegetables are soft.
  • Meanwhile, in a small bowl, whisk the milk and Arrowroot powder or GF flour, until smooth.
  • Pour your milk mixture over the soup, and stir in the broccoli. Continue to cook for 5 minutes, stirring constantly, until soup becomes creamy and broccoli is tender.
  • Season with sea salt and pepper to your taste and garnish with chopped parsley.

For Crockpot/Slow Cooker:

  • Heat your oil in a large skillet.
  • Add the onion and saute for 2 minutes. Stir in the garlic, mushrooms, carrots, and celery; Cook for about 3-4 minutes. Add these ingredients to your slow cooker.
  • Add in your thyme, chili flakes, turkey meat, and bone broth.
  • Slow cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  • Meanwhile, in a small bowl, whisk the milk and Arrowroot powder or GF flour, until smooth.
  • Turn your slow cooker to HIGH.
  • Pour your milk mixture over the soup, and stir in the broccoli. Continue to cook for 10-20 minutes, stirring frequently, or just until soup becomes creamy and broccoli is tender.
  • Season with sea salt and pepper to your taste and garnish with chopped parsley.

For Instant Pot:

  • Press the SAUTE button and add in your oil.
  • Add the onion and saute for 2 minutes. Stir in the garlic, mushrooms, carrots, and celery; Cook for about 3-4 minutes.
  • Press the CANCEL button to turn the sauté function off.
  • Add in your thyme, chili flakes, turkey meat, and bone broth. Stir to combine.
  • Set the lid and seal the vent of the instant pot. Press the HIGH-PRESSURE button and set the timer for 15 minutes.
  • Once the time is complete, manually release the pressure.
  • Press saute again. Adjust Sauté to less for simmering.
  • Pour your milk mixture over the soup, and stir in the broccoli. Continue to cook for 10 minutes, stirring frequently, or just until soup becomes creamy and broccoli is tender.
  • Season with sea salt and pepper to your taste and garnish with chopped parsley.
  • Enjoy!