Servings: 4 servings
Prep time: 10 minutes
Cook time: 78 minutes
Total time: 1 hour and 28 minutes
Ingredients
- ½ pound Turkey breast
- 2 cups Chicken broth
- 1 ½ cup Water
- 6 oz Mushroom pieces and stems
- ½ Onion
- 1 stalk Medium celery
- ¼ tsp Garlic – minced
- ¼ cup Pearled barley
- ½ cup Heavy whipping cream
Instructions
- Combine turkey bones (if available from leftover turkey), broth, and water in a soup pot. Bring to a boil, then reduce to a low heat and continue to cook for 30 minutes. Strain and discard the bones, keep the broth, and return to the pot.
- Return the broth to a boil, then add the mushrooms, white onion, celery, garlic, and barley. Simmer for 20 minutes on low heat.
- Scoop 2 cups of soup from the pan into the blender. Blend until smooth while tightly holding the lid down. Pour back into the pot.
- Add in the turkey meat and cream. Cook until heated through,
- Season with salt and pepper. Serve with parsley on top.
Other Keto Turkey Recipes
Nutrition Facts
Calories: 199cal
Fat: 9.3g
Fiber: 1.1g
Protein: 21.6g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Turkey Chowder
Refrigerate cooked turkey soup promptly in covered airtight containers to maximize shelf life for safety and quality. Cooked turkey soup will keep in the refrigerator for 3 to 4 days if properly stored.