‘Tis the season for leftover turkey that you aren't sure what to do with. I mean, we can only eat so many turkey sandwiches, right? Enter my High Protein Creamy Turkey Soup. This recipe is the perfect compliment to a cold winter's day, warming your soul while fueling your body.
This recipe is actually my mom's. Whenever we're together for the holidays, I ask her to make me this soup because it's my favorite. This year, I went ahead and asked her to share the recipe so I could make it and share it with all of you!
3 Reasons Why You'll Love This Recipe
- It's perfect for leftover holiday turkey. No more getting sick of turkey! Dice it up and add it to this soup and you'll be glad for all the excess! I can't tell you how many times I've made a turkey, we've had leftovers for a couple of days and then tossed it because we were sick of it. But with this soup recipe in my back pocket, no turkey goes to waste.
- It's high in protein. Turkey breast is rich in protein and nutrients, add it to a creamy soup base and you get a protein-packed meal that's hardy, filling, and will help you reach your goals.
- It's meal prep friendly. This is the kind of soup recipe that tastes better on day two and beyond. When I make this soup, I eat it for leftovers for a few days and never tire of it.
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“FHM Creamy Turkey Soup”
High Protein Creamy Turkey Soup
Not sure what to do with your leftover holiday turkey? You can only eat so many turkey sandwiches…make this High Protein Creamy Turkey Soup instead! Ready in less than an hour, this hot and hearty soup is a macro-friendly dream with 28g of protein per serving and a serving size that'll fuel your day.
Equipment
- 1 Large pot or dutch oven
- 1 whisk
- 1 Cutting board + knife
Ingredients
- 2 32 oz. cartons Low-sodium turkey or chicken stock
- 1 packet Wild rice with seasoning Something like Uncle Ben's
- 2 cups Cooked turkey breast, chopped or shredded
- 1 cup Celery, chopped
- 1 cup Onion, diced
- 1 cup Carrots, diced
- 1 tsp Poultry seasoning
- 1/4 cup All purpose flour
- Salt & pepper, to taste
Instructions
- Chop celery, onion, carrots, and turkey into small pieces and set aside.
- In a large stockpot, combine the turkey stock, celery, onion, carrots, and poultry seasoning. Bring to a boil over medium-high heat, then reduce to a simmer.
- Stir the wild rice packet (including the seasoning) into the simmering broth. Cover and let it cook for 25–30 minutes, or until the rice is tender.
- In a small bowl, whisk together the flour and 1/2 cup of stock or water until smooth. Slowly pour the mixture into the simmering soup while whisking constantly. Continue to cook for 3–5 minutes, or until the soup thickens to your desired consistency.
- Stir in the chopped turkey and cook for an additional 5–10 minutes, allowing the flavors to meld and the turkey to warm through.
- Add salt and pepper to taste. Adjust seasoning as needed.
Notes
For a creamier texture, stir in 1/2 cup of unsweetened almond milk or heavy cream after thickening.
You can swap the turkey stock for chicken stock if needed.
Add a sprinkle of fresh parsley or thyme as a garnish for extra flavor.
Nutrition
Serving: 400gCalories: 280kcalCarbohydrates: 30gProtein: 28gFat: 6gFiber: 3g
Tried this recipe?Let us know how it was!
