Healthy Creamy Turkey Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
A healthy turkey soup that's creamy, delicious and a great way to use leftover turkey or chicken. Easily made dairy-free as the creamy base is coconut milk.
  • 1 cup peeled carrots, chopped
  • 2 garlic cloves, chopped
  • 1 cup celery, chopped
  • 2 Tbsp butter (for dairy-free use oil or vegan margarine, or omit and use cooking spray)
  • 2 Tbsp gluten-free all purpose flour (or regular flour if not gluten-free)
  • 3 cups chicken stock, low sodium
  • 3 cups shredded white meat turkey, chopped
  • 1 cup frozen peas
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • Salt & pepper (to taste) *optional
  • 1 can (14oz or 400mL) light coconut milk
  1. In a large pot, melt butter (if using or spray with cooking spray).
  2. Add chopped carrots and celery to the pot, allowing to cook until it starts to soften (about 4-5 minutes). Add in the garlic and continue to stir for 2 min.
  3. Add in the flour, sage and thyme. Then slowly add in the chicken stock, stirring with each addition to avoid clumping of the flour. Once chicken stock is added, sauce should be smooth.
  4. Add in the cooked turkey and peas, allowing to cook for a few minutes until peas start to thaw and cook.
  5. Lastly, add in the can of coconut milk and allow to simmer (with the lid off) until the veggies are tender. About 10 minutes.
  6. Taste and add salt and pepper to taste.
  7. Divide among 4 bowls.
* If you omit the butter or oil, it changes the nutrition to 238 calories and 6.2g fat per serving
Serving size: 1 serving (makes 4) Calories: 289 Fat: 12 g Saturated fat: 7.2 g Carbs: 13.6 g Sugar: 5 g Sodium: 255 mg Fiber: 3.2 g Protein: 32 g Cholesterol: 67 mg
Recipe by Busy But Healthy at