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Low FODMAP Leftover Turkey & Potato Soup

Low FODMAP | Recipe

Ingredients

  • 2 teaspoons butter
  • 2 teaspoons FODY Garlic Oil
  • 1 cup thinly sliced carrots
  • 1 rib celery, thinly sliced
  • 1/2 bunch scallions (green parts only), thinly sliced
  • 3 cups Low-FODMAP Chicken Stock (made using turkey bones*)
  • 2 cups diced cooked turkey
  • 2 cups diced potatoes
  • 1 teaspoon salt*
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried crushed rosemary
  • 1/2 teaspoon ground black pepper
  • 1 cup lactose-free milk (I used 2%)
  • 2 tablespoons gluten-free flour
  • 8 oz. jar sliced champignon (button) mushrooms, drained
  • fresh parsley for garnish

Instructions

  • Melt butter and garlic oil together in a large stock pot or Dutch oven over medium heat. Saute the carrots, celery and scallions in the butter and oil until softened.
  • Add the stock, turkey, potatoes, salt, basil, rosemary, and pepper. Bring to a boil. Reduce heat and simmer 15 minutes.
  • Whisk the gluten-free flour into the milk, stirring until there are no lumps. Add the milk mixture and mushrooms to the pot and bring back to a simmer. Cook until the soup is thick and bubbly and the potatoes are tender, about 5 minutes more.
  • Serve garnished with parsley, if desired.
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