Fall Turkey Soup with Fresh Herbs and Rainbow Chard
Enjoy the season with this cozy fall turkey soup made with lean ground turkey, rainbow chard, potatoes, and fresh garden herbs. Healthy, hearty, and delicious!
Ingredients
- 1 lb ground turkey 93/7
- 4 Tbsp Avocado oil
- 1 cup diced onions
- 1/2 cup finely diced celery
- 2 Tbsp minced garlic
- 4 cups Idaho potatoes cubed
- 1 Tbsp finely diced fresh Hungarian paprika (Optional)
- 6 cups low sodium chicken broth
- 1/4 cup chopped fresh herbs (parsley,sage,rosemay,thyme)
- 4 cups chopped Swiss Chard
- 1/4 cup whole milk
- salt
- pepper
Instructions
- Heat a large pot or Dutch oven over medium-high heat and add 1 Tablespoon of avocado oil. Add the 1 lb ground turkeyand cook for a few minutes, breaking it up with a wooden spoon, until the water released from the meat evaporates.
- Add 3 more tablespoons of avocado oil to the pot with the turkey. Stir in the 1 cup diced onions and 1/2 cup finely diced celery Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. Season with a teaspoon of salt and a quarter teaspoon of black pepper.
- Add 2 Tbsp minced garlic and 1 Tbsp finely diced fresh Hungarian paprika(if using). Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Then, add in 4 cups Idaho potatoes cubed potatoes and 6 cups low sodium chicken broth . Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in 1/4 cup chopped fresh herbs and 4 cups chopped Swiss Chard. Allow the chard to wilt and become tender.
- Finally, add the 1/4 cup whole milk and season generously with salt and pepper to taste. Heat through for another minute or two, then remove from heat.
- Serve with your favorite crusty sourdough bread or croutons.
Notes
- The Swiss Chard will reduce significantly after it cooks so don't worry if 4 cups seems like a lot. You can also substitute with Spinach.
- You can mash some of the potatoes against the side of the pot for a creamier consistency before adding the milk.
- T his soup is even better the next day and you can keep for up to three days in the refrigerator.
Tried this recipe?Let us know how it was!