Creamy Turkey Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 196.5
- Total Fat: 9.0 g
- Cholesterol: 52.3 mg
- Sodium: 614.8 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.1 g
- Protein: 18.9 g
View full nutritional breakdown of Creamy Turkey Soup calories by ingredient
Introduction
This is a great cold weather comfort dish that is also relatively low carb for those who are following a keto or LCHF dietary plan. I make mine without the added pasta, but this can easily be converted to a conventional turkey noodle soup that is definitely worth the work. This is a great cold weather comfort dish that is also relatively low carb for those who are following a keto or LCHF dietary plan. I make mine without the added pasta, but this can easily be converted to a conventional turkey noodle soup that is definitely worth the work.Number of Servings: 12
Ingredients
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4 cup, chopped or diced Turkey (light meat)
12 cup Homemade Turkey Stock (by OPERAMOM)
2 cup, chopped Carrots, raw
1.5 cup, diced Celery, raw
.5 cup, chopped Onions, raw
2 can (10.75 oz) Cream of Mushroom Soup
1.5 cup Half and Half Cream
1tbs salt
1tsp black pepper
1tsp Bells seasoning (recommended if available) If not, add 1/4 ground sage, 1/4tsp ground thyme, 1/4 ground rosemary
Tips
Make the bone broth a day or two ahead in the slow cooker.
Directions
Great way to use up roasted turkey or chicken bones. Use a slowcooker or a pot stovetop and simmer carcass, water, a half of a small onion, couple small pieces of celery, carrot, sage and a tbs of thyme leaves. To make proper bone broth/stock this should simmer a minimum of 5-6hrs. Best advice is to use a slowcooker and have it on for 12-14hrs. This results in a flavorful broth that complements the rest of the ingredients well.
Let the stock sit and cool or about 24hrs before using to allow the flavors to develop. Skim off fat layer.
After the stock has cooled, bone out any remaining meat and add back into stock, along with vegetables seasonings and cream of mushroom soup. You may also add rice or 2c of uncooked rotini pasta if desired.
Let simmer on medium/low until vegetables are tender, then add half and half cream or heavy cream to the pot. Stir in and turn off heat. Let sit for 30 min before serving.
Serving Size: Makes 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MERIHSAAN.
Let the stock sit and cool or about 24hrs before using to allow the flavors to develop. Skim off fat layer.
After the stock has cooled, bone out any remaining meat and add back into stock, along with vegetables seasonings and cream of mushroom soup. You may also add rice or 2c of uncooked rotini pasta if desired.
Let simmer on medium/low until vegetables are tender, then add half and half cream or heavy cream to the pot. Stir in and turn off heat. Let sit for 30 min before serving.
Serving Size: Makes 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MERIHSAAN.
Member Ratings For This Recipe
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BILLTHOMSON
