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!