Keto Turkey and Mushroom Chowder Recipe

Name: Keto Turkey and Mushroom Chowder
Prep time: 10M
Cook time: 78 min
Total time: 88 min
Yield: 8
Ingredients: 16 Turkey Breast Meat (Fryer-Roasters, Cooked, Roasted); 4 Chicken Broth, Bouillon or Consomme; 3 Tap Water; 12 Mushroom Pieces and Stems; 1 Onions; 2 Celery; 0.5 Garlic; 0.5 Pearled Barley (Cooked); 0.75 Heavy Cream

5.4g
Net Atkins Count ^TM

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

How to Calculate Atkins Net Carbs

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

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.
Bring broth back to a boil and add mushrooms, white onion, celery, garlic and barley. Adjust heat and simmer for 20 minutes.
Transfer 2 cups of the soup to a blender. Holding down the lid tightly, blend until smooth. Return to the pot.
Stir in turkey meat and cream and cook until just heated through.
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.