Low FODMAP Leftover Turkey & Potato Soup
This creamy Low FODMAP Leftover Turkey & Potato Soup is the perfect use for Thanksgiving leftovers. With carrots, celery, and herbs, it is gluten-free and lactose-free.
Servings 4 people
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.
Notes
*Don't have any stock made? Just use FODY Chicken Soup Base. However, be sure to omit or reduce the salt since the base already contains salt.