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Turkey Soup

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Ingredients
  

For the Turkey

  • 1 tbsp Olive oil
  • 1.5 lbs Turkey Breast chopped
  • 1 tbsp Garlic powder
  • 1 tsp Chili powder
  • 1/2 tsp Ground black pepper
  • 1 tsp Kosher salt

For the Soup

  • 1 large russet potato peeled & diced
  • 2 large carrots peeled & sliced into coins
  • 2 celery stalks chopped
  • 3 tbsp butter
  • 32 oz Bone Broth or you can just use chicken broth
  • 1 1/2 cups full fat coconut milk or heavy whipping cream
  • Salt & Pepper to taste

Optional

  • Shredded Mozzarella cheese
  • Bacon pieces

Instructions
 

  • In a dutch oven, heat the olive oil on medium heat and add the turkey and spices.
  • Cook until no longer pink, then move from the pan to a bowl and set aside.
  • In the same dutch oven, with all the left over goodness from the turkey, melt the butter and add the potato, carrots, celery and onion. Cook until the onion is soft and translucent.
  • Pour in the bone broth, cover and let simmer on medium for 20 minutes.
  • Add the turkey.
  • Add the coconut milk (heavy whipping cream) and allow to warm through.
  • Ladle into a bowl and it's ready to go.

Notes

This soup is dairy free, gluten free, and paleo.
The Mister doesn't do dairy, so this soup was made dairy free with the coconut milk, but can also be made with the heavy whipping cream which will cancel out the dairy free.
I like to serve it with a sprinkle of mozzarella cheese on top and some bacon pieces.