+Turkey & Vegetable Soup

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Turkey & Vegetable Soup

Course: Soup/Stew
Keyword: dairy-free, gluten-free, grain-free
Calorie: 100-200, Under 200
Protein: 10-20g
Servings: 6
Calories: 131kcal


  • 1 1/2 tsps Extra Virgin Olive Oil
  • 1 Yellow Onion (chopped)
  • 3 Garlic (clove, minced)
  • 1 tsp Dried Thyme
  • 1 tsp Sea Salt
  • 1 Sweet Potato (peeled, cut into 1/2-inch cubes)
  • 1 Carrot (peeled, chopped)
  • 2 stalks Celery (chopped)
  • 10 1/2 ozs Turkey Breast, Cooked (roughly chopped)
  • 6 cups Bone Broth
  • 1 cup Parsley (chopped)


  • Heat the oil in a large pot over medium heat.
  • Add the onion and cook until it begins to soften, about 5 minutes. Add in the garlic, thyme and salt and continue cooking for one minute more.
  • Add the sweet potato, carrots, celery and turkey. Stir to combine then add the chicken broth to the pot along with the parsley.
  • Bring soup to a gentle boil then reduce the heat to low and cover with a lid. Simmer for 40 to 45 minutes or until the vegetables are very tender. Season with additional salt if needed. Serve and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is approximately 1 1/2 cups of soup.
  • More Flavor

    Add a bay leaf or some red pepper flakes.
  • No Turkey

    Use chicken breast instead.
  • Additional Toppings

    Serve the soup over top of cooked rice, cauliflower rice, or cooked chickpea or edamame pasta.


Serving: 6g | Calories: 131kcal | Carbohydrates: 9g | Protein: 20g | Fat: 2g | Cholesterol: 35mg | Sodium: 1061mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5697IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 2mg

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