Recipes

Keto Turkey and Mushroom Chowder Recipe

Atkins Keto Turkey and Mushroom Chowder
5.4g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 78 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
21.6g

Protein

9.6g

Fat

1.1g

Fiber

199cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 16 oz Turkey Breast Meat (Fryer-Roasters, Cooked, Roasted)
  • 4 cup Chicken Broth, Bouillon or Consomme
  • 3 cup Tap Water
  • 12 oz Mushroom Pieces and Stems
  • 1 small Onions
  • 2 stalk, medium (7-1/2" - 8" long) Celery
  • 0 1/2 tsp Garlic
  • 0 1/2 cup Pearled Barley (Cooked)
  • 0 3/4 cup Heavy Cream

DIRECTIONS

  1. In a soup pot, combine turkey bones (if available from leftover turkey), broth and water. Bring to a boil, lower heat and simmer for 30 minutes. Strain, discard bones and return broth to the pot.
  2. Bring broth back to a boil and add mushrooms, white onion, celery, garlic and barley. Adjust heat and simmer for 20 minutes.
  3. Transfer 2 cups of the soup to a blender. Holding down the lid tightly, blend until smooth. Return to the pot.
  4. Stir in turkey meat and cream and cook until just heated through.
  5. Garnish with parsley, and add salt and freshly ground pepper to taste and serve.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

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