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Creamy Turkey & Farro Soup

Transform your turkey leftovers into a bowl of goodness! 🦃 This recipe is also super versatile and you can use precooked or rotisserie chicken as well!

Try my simple, healthy, and mouthwatering Creamy Turkey & Farro Soup 🍲


- 12 cups chicken broth or homemade turkey stock

- 18oz cooked leftover turkey or chicken

- 12oz diced onion

- 10oz diced carrots

- 12 oz diced celery

- 1 1/2 tsp grassfed butter

- 1 8oz package sliced portabella mushrooms

- 1 cup uncooked farro (use wild rice or buckwheat for GF)

- 1/2 stick light cream cheese (or 1 can light coconut milk for DF)

- 2 cloves garlic, minced


- 1 tsp dried basil

- 1 tsp oregano

- 2 tsp salt

- 1/2 tsp pepper


1. Heat butter in a large skillet. Add onion, carrots, mushrooms, and celery. Cook until softened.

2. Add garlic and cook for an additional minute.

3. In a large pot, bring chicken broth or turkey stock to a boil. Add farro and cook for 15-20 minutes or until done.

4. Lower heat to a simmer. Add cooked veggies, turkey, and seasonings.

5. Cut cream cheese into cubes and stir into the soup.

6. Simmer for another 10-15 minutes to meld flavors and melt cream cheese.

Enjoy! 🍲 Each pot makes 6 large servings (over 1lb each!) Nutrition: 376kcal-42P/30C/9F


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