Ingredients
Step-by-Step Instructions
- In a large pot or Dutch oven over medium heat, melt the butter. Add the onion, celery and carrot and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Add the turkey, cauliflower rice, green beans, salt, Italian seasoning, poultry seasoning, red pepper flakes and black pepper. Pour in the turkey or chicken stock and stir to combine.
- Bring the soup to a boil, then reduce the heat to medium-low and simmer for 10 minutes, until the green beans are tender. (If using raw turkey, simmer until it is cooked through, see notes.)
- Stir in the heavy cream and let the soup simmer gently, without boiling, for 5 more minutes. Taste and add more salt and pepper if needed.
- Ladle into bowls and serve hot.
Nutrition
Notes
Using raw turkey: dice about ¾ lb raw turkey breast or tenderloin and add it with the stock. Simmer until cooked through (165°F), 12 to 15 minutes, before adding the cream.
Dairy free: use olive oil instead of butter and canned coconut cream instead of heavy cream.
Storage: refrigerate for 3 to 4 days. Freeze for up to 2 months; thaw overnight in the fridge and reheat gently, stirring well.
Nutrition: calculated with regular boxed stock. Net carbs are total carbs minus fiber.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
