Ground Turkey Soup

My ground turkey soup packs in veggies, spices, and aromatics and yields a healthy and hearty soup that warms you right up. It's so easy to make and keeps you full and satisfied. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 395kcal

Author Arman Liew

Ingredients

1 pound ground turkey
5 slices bacon chopped
1 yellow onion diced
2 cloves garlic minced
2 large carrots peeled and diced
2 stalks celery chopped
3 Yukon Gold potatoes chopped
1 medium zucchini chopped
14 ounces coconut milk canned
4 cups chicken broth
1 teaspoon thyme fresh
1 teaspoon oregano fresh
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

In a large soup pot, cook the chopped bacon over medium heat until it's crispy. Remove the bacon and set it aside on a plate lined with paper towels.
In the same pot, using the bacon fat, add the onion and sauté until it becomes translucent. Push the onion to the side and add the ground turkey to the pot. Cook the turkey, breaking it apart with a spoon, until it's no longer pink.
Stir in the garlic, carrots, celery, potatoes, and zucchini. Cook for a few minutes until the vegetables start to soften.
Pour in the coconut milk and the chicken broth. Stir to combine all the ingredients. Add the thyme and oregano to the pot. Season with salt and pepper.
Bring the soup to a gentle simmer and let it cook for 20 minutes or until the potatoes are fork-tender.

Video

Notes

Ground turkey: I use lean ground turkey, but extra-lean or full-fat ground turkey works as well.
Leftovers: Keep in the fridge for up to 5 days or in the freezer for 3 months.

Nutrition