Gluten Free Cream Of Turkey Soup Recipes

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TURKEY WITH DUMPLINGS SOUP



Turkey with Dumplings Soup image

This soup is a perfect recipe for Thanksgiving leftovers. My husband and I love dumplings, and this mild-tasting, homey dish has flavorful dumplings floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days.

Provided by jamanleyx

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 19

½ cup butter, cubed
8 medium carrots, cut into 1-inch chunks
4 stalks celery, cut into 1-inch chunks
1 cup chopped onion
4 ⅔ cups water, divided
2 (10.5 ounce) cans condensed beef consomme
2 teaspoons salt
¼ teaspoon ground black pepper
3 cups cubed cooked turkey
2 cups frozen cut green beans
½ cup all-purpose flour
2 teaspoons Worcestershire sauce
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons minced parsley
⅛ teaspoon poultry seasoning
¾ cup 2% milk
1 egg

Steps:

  • Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes.
  • Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
  • For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 28.8 g, Cholesterol 76.4 mg, Fat 12.7 g, Fiber 3.2 g, Protein 18 g, SaturatedFat 7 g, Sodium 1161.4 mg, Sugar 5 g

KETO TURKEY SOUP



Keto Turkey Soup image

Leftover turkey soup is hearty, flavorful, and comforting. You can easily throw this homemade turkey soup together within 20 minutes! Adults and kids will devour it and be asking for seconds.

Provided by Taryn

Categories     Main Course

Time 20m

Number Of Ingredients 14

1 tbsp butter
1 tbsp olive oil
1/2 cup onion (chopped)
1/2 cup celery (chopped)
1/4 cup carrot (chopped)
16 oz cauliflower rice
1 quart chicken or turkey stock
4 cups dark cooked turkey meat (shredded)
1 tbsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp dried dill
1/2 cup heavy cream
1/2 cup crumbled bacon

Steps:

  • Heat the butter and olive oil over medium heat in a large stock pot. Add the onions, celery, and carrots and cook until softened. Add the cauliflower rice, reduce the heat to low, and cover the pot with a lid. Steam the cauliflower for 5 minutes.
  • Add the stock, turkey, and seasonings. Simmer for 5 minutes. Stir in the cream and bacon. Adjust the seasoning if needed.

Nutrition Facts : Calories 286.7 kcal, Carbohydrate 6.8 g, Protein 26.5 g, Fat 17.2 g, SaturatedFat 7.2 g, Cholesterol 107.4 mg, Sodium 1144.7 mg, Fiber 1.6 g, Sugar 2 g, TransFat 0.1 g, UnsaturatedFat 9 g, ServingSize 1 serving

GLUTEN-FREE TURKEY NOODLE SOUP



Gluten-Free Turkey Noodle Soup image

This is the perfect recipe for a cold winter weekend or a good way to use up those Thanksgiving turkey leftovers. An easy stove-top recipe that uses gluten-free noodles!

Provided by Kari @ The Savory Celiac

Categories     Main Dish

Time 1h25m

Number Of Ingredients 11

2 Tablespoons Butter ((or non-dairy alternative))
½ Cup Chopped Onion
1 Cup Chopped Carrots
1 Cup Chopped Celery
1 Clove Chopped Garlic
10 Cups Chicken Broth
2 Cups Shredded Turkey Meat
½ Teaspoon Dried Basil
½ Teaspoon Dried Oregano
½ Cup Finely Chopped Fresh Basil
1 Package Gluten-Free Noodles

Steps:

  • In a large pot, melt butter over medium heat. Cook onion, celery, carrots, and garlic in butter until just tender (about 5 minutes).
  • Pour in chicken broth and bring to a simmer. Stir in chicken, season with salt and pepper to taste and then add dried basil and oregano.
  • Simmer the soup about 1 hour.
  • While the soup is simmering, cook the gluten-free noodles (separately) according to package directions until just tender. Don't overcook. Drain and rinse well. Set aside.
  • After soup is done simmering, add in cooked noodles and parsley. Simmer for another 5 minutes. Serve immediately. This also freezes well.

GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER



Gluten-Free Cream of Chicken Soup Replacer image

The following recipe will replace one can of soup in recipes calling for condensed cream of chicken soup. If your recipe calls for two cans of soup, just double all ingredients. Use in your recipes exactly as you would canned soup.

Provided by LADYSLEW

Categories     Soups, Stews and Chili Recipes

Time 15m

Yield 1

Number Of Ingredients 3

¾ cup gluten-free chicken stock
¾ cup whole milk
3 tablespoons cornstarch

Steps:

  • Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 589.6 mg, Sugar 8.7 g

GLUTEN FREE CREAM OF MUSHROOM SOUP RECIPE



Gluten Free Cream Of Mushroom Soup Recipe image

Cream of mushroom soup is a cinch to make and ready in just 30 minutes. Enjoy a cupful or use it as an ingredient in your favorite casserole or skillet meal.

Provided by Barbara Bianchi

Categories     Soup

Number Of Ingredients 9

4 tablespoons of butter
¾ cup of thinly sliced mushrooms
¼ cup of diced bell pepper
¼ cup of finely chopped onions
¼ cup of gluten free flour
2 ½ cups of milk
¼ cup of minced fresh parsley
1 teaspoon of salt
a dash of pepper

Steps:

  • Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Add mushrooms, peppers, onions, and cook, stirring occasionally until tender, about 5 minutes.
  • Stir in gluten free flour and cook for 1 minute. Cooking the flour keeps your soup from tasting like raw flour.
  • Turn off the flame and whisk the milk in. Turn the flame back on and cook, whisking, until the soup comes to a boil and is thickened, about 10 minutes. The mixture will thicken as it heats. Just keep stirring over medium low heat. Make sure to scrape the bottom of the pot so the flour doesn't stick.
  • Add parsley, and season with salt and pepper.
  • Serve garnished with parsley and shredded cheese if you like. Or save in your fridge to use as an ingredient in a casserole or skillet meal.

Nutrition Facts : Calories 214 kcal, ServingSize 1 serving

GLUTEN-FREE CREAM OF MUSHROOM SOUP



Gluten-Free Cream of Mushroom Soup image

Homemade gluten-free cream of mushroom soup is easy to make and so creamy delicious with fresh mushroom flavor.

Provided by Teri Gruss, MS

Categories     Side Dish     Soup

Time 20m

Yield 6

Number Of Ingredients 10

8 ounces fresh mushrooms (sliced)
1/4 cup sweet onions (finely diced)
2 garlic cloves , minced
3 tablespoons butter
4 tablespoons gluten-free sweet rice flour
1 cup low sodium gluten-free chicken broth
1 cup light cream (or whole milk)
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
Optional garnish: fresh basil (sliced)

Steps:

  • Gather the ingredients.
  • Sauté mushrooms, onions, and garlic with butter in a 3-quart saucepan over medium heat for about 3 minutes.
  • Sprinkle gluten-free sweet rice flour over vegetables and stir to blend the rice flour into the mixture. Continue to cook vegetables with sweet rice flour while stirring for 2 minutes.
  • Gradually stir in gluten-free chicken broth and stir to blend.
  • Add cream or milk and continue to cook over medium heat until soup thickens.
  • Season with salt and pepper to taste. Sprinkle basil over the top, if using, and serve. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Nutrition Facts : Calories 168 kcal, Carbohydrate 9 g, Cholesterol 40 mg, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, Sodium 406 mg, Sugar 3 g, Fat 14 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g

CREAM OF TURKEY VEGETABLE SOUP



Cream of Turkey Vegetable Soup image

"This is a great, satisfying soup, perfect for a chilly night. This also makes the best of leftover turkey!" Stephanie Moon, Boise, Idaho.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 cup chopped fresh carrots
1/2 cup chopped celery
1/3 cup chopped onion
2 tablespoons butter
2 cups diced cooked turkey
2 cups water
1-1/2 cups diced peeled potatoes
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk, divided
3 tablespoons all-purpose flour

Steps:

  • In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the turkey, water, potatoes, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. , Stir in 2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. ,

Nutrition Facts : Calories 357 calories, Fat 14g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 901mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.

CREAMY TURKEY SOUP



Creamy Turkey Soup image

My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 large onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon each dried thyme, savory and parsley flakes
1-1/2 cups milk
4 cups cubed cooked turkey
5 medium carrots, cut into 1/4-inch pieces
1 to 2 cups turkey or chicken broth
1 package (10 ounces) frozen peas

Steps:

  • In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.

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