On a cold winter’s day a good hearty, gluten free turkey soup is an American tradition. If you’re watching your weight, choose the white turkey meat, if there’s any left. Otherwise, the dark meat has more flavor, and is what is really needed in a soup. Without enough flavorful meat, salt is the main ingredient that brings the flavor to to any soup recipe. So, after Thanksgiving, kick back and wrap yourself in a nice warm blanket (weather permitting), and enjoy!
This recipe is available to everyone.
Hearty Gluten Free Turkey Soup
A hearty gluten free turkey soup using leftover turkey - a sure heart warmer on a cold winter's day.
- 1 Tablespoon extra virgin olive oil
- 1 cup yellow onion, chopped
- 1 cup celery, chopped finely
- 2 teaspoons fresh parsley, flat leaf or regular, minced (optional)
- 1 cup carrots
- 6 cups gluten-free chicken broth (O Organics, Better Than Bouillon, or Herb Ox)
- Appx. 1 lb. leftover turkey, skinned
- 2 large bay leaves
- Salt and pepper, to taste
- Gluten free pasta, cooked
- Add onion, celery, carrots, and parsley, if using, to a large pot; saute for about 3 minutes; add broth and turkey; bring to a boil; low heat to simmer; cook for 30 - 45 minutes, or until vegetables are tender.
- Add cooked noodles to each bowl, pour soup over the noodles.
Add 1 cup raw cubed potatoes when adding vegetables, and use less pasta when serving.
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