Creamy Turkey Soup (Very Low Fat and Gluten-free)
This delicious creamy turkey soup has a secret ingredient that gives it its creaminess—and it’s not cream or flour! Curious?
If you’re anything like me, you’re probably searching for low-fat recipes to help counteract the overindulgences of the past month. Perhaps that’s not the case for you, and you have more discipline than I do—no need to point that out! However, if you are looking for a recipe that is both very low in fat and gluten-free, I have a fantastic option for you.
This recipe uses the turkey stock mentioned in this post, but any turkey stock will work. I also prepare it using the turkey carcass stock I make the day after Thanksgiving.
I made several quarts of stock for our Thanksgiving turkey gravy and had 2 quarts leftover. Honestly, I am not a huge turkey lover, but I absolutely love this soup and the stock.
Table of Contents
I always make extra stock so I have it for soup, it is so incredibly rich in flavor and nutrition, but you could surely use purchased turkey or chicken stock if you’re not keen on making your own.
This recipe will also clean the last bits of leftover turkey in your fridge or freezer, in addition to the stock.
Making this soup was a great way to continue the clean-up of my freezer. But, if you don’t have turkey stock or turkey in your freezer, by all means, make it with fresh or frozen chicken breasts and chicken stock.
The Secret Ingredient
So the secret ingredient, the thing that puts the ‘creamy’ in Creamy Turkey Soup, is white bean puree. It creates a creamy and rich soup without added fat but with added protein and fiber.
My daughter, who is an avowed ‘I DON’T LIKE BEANS. PERIOD’ kind of gal, loved this soup and was really quite surprised at the secret ingredient that made it so creamy. Now that I’m on to this secret ingredient, I am anxious to try it in other recipes—cream of mushroom soup to start with!
The sauteed onions, celery, and carrots combined with the delicious and nourishing stock and bean puree make a creamy, flavorful, and nourishing soup.
While it is so low-fat, this creamy turkey soup is really filling due to the bean puree and the turkey. Often, soup just doesn’t fill me up enough, but this one does.
Storing Leftover Creamy Turkey Soup
Any leftover soup can be stored in the fridge for 3-4 days or in the freezer for 2-3 months.
Food Storage Favorite
Some of these links may be Amazon affiliate links, and I may earn a small commission from the sale of these products to help defray the costs of operating this site. The price you are charged is not affected. You can see my full disclosure policy here.
I’ve been using Souper Cubes Freezer Storage Cubes and Pods for years! We use the 1 cup, 1/2 cup, and two tablespoon trays.
The 1 cup is perfect for lunch portions of soup, chili, and beans.
The 1/2-cup size is great for freezing buttermilk and cream. We also portion out 1/2-cup portions of our seasoned meat for our weekly nachos.
The 2-tablespoon trays are an excellent size for tomato paste and chipotle in adobo.
Creamy Turkey Soup (very low fat and gluten-free)
Equipment
Ingredients
- 3 carrots chopped
- 2 celery stalks chopped
- 1 medium onion chopped
- 2 TB oil
- 1/2 tsp thyme
- 2 quarts turkey stock
- 2-3 cups chopped turkey
- 2 cups pureed white beans
For the Pureed White Beans
- 2 cups white beans with liquid.
Instructions
- Saute onions, carrots and celery in olive oil until soft.
- Add broth and thyme and bring to a gentle boil.
- Whisk in pureed beans.
- Add turkey and heat through.
For Pureed White Beans
- Drain and rinse the beans.
- Puree the beans and slowly add back the liquid until it’s the consistency of sour cream.
Nutrition
So, I know you will love this Creamy Turkey soup as much as my whole family does. Pin it for your future reference.
I’m looking for some additional healthier and lower-fat recipes. Do you have any good ones? If so, please pass them on. I’d love to see them.
Thanks so much for spending a few minutes of your busy day with me!
To ensure you don’t miss future content, pop your email in the pale green box on the right or click here. I usually send one email weekly, so I won’t inundate your inbox. I’m sensitive to an overflowing email inbox!
We will only use your email address to send you emails, no more than 1-2 weekly. In addition, you will have access to my growing library of knit & crochet patterns and other printables. Check back often as this library will continue to grow. You can unsubscribe anytime by emailing me or clicking on the “unsubscribe” link at the bottom of all emails.
And you can access many of the products I refer to on my Nourish and Nestle Amazon Page. You can access it here.
So, if you’d like to participate in the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle here or use the form on the right sidebar. It’s slightly towards the top.
I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, let me know.
Until next time…
Ahhh, white beans, of course. Healthy, healthy. Going to make your turkey soup when it snows this weekend 🙂
We are suppose to get freezing weather this weekend and this recipe will be good! I love that it is gluten free.
MMMMM this looks good Lynn! I love to make soup in the winter, and this weekend will be perfect for it!
Hi Nicki…do you have your pot of soup on the stove yet? It’s a good one…the whole fam loved it.
Stay warm my friend….Lynn