Gluten-Free Turkey Soup Recipe

By lakecar

Ingredients

• 1 1/2 lb. fresh turkey breast, skin on
• 3-4 cloves garlic, chopped
• Half a red onion, finely dived
• 2 ribs of celery, trimmed and chopped
• 4 large carrots, sliced (I plan on one carrot per person)
• Half a medium-large winter squash, peeled and cubed (butternut, banana, etc)
• Sea salt and fresh ground pepper, to taste
• Italian style herbs, to taste (basil, rosemary, thyme, marjoram)
• 1 tablespoon balsamic vinegar
• Fresh cold water, as needed
• Fresh chopped parsley, for serving

Details

Servings 1
Adapted from glutenfreegoddess.blogspot.com

Preparation

Step 1

Turn the slow cooker on High.

Rinse the turkey breast in cold water and place it in the bottom of the slow cooker. Top with chopped garlic, onion, celery, carrots, squash. Season the goodies with sea salt, pepper and Italian herbs. Add the vinegar. Pour fresh cold water over the turkey and veggies until submerged.

Cover and cook on high until the turkey falls apart using a fork. This could be anywhere from 4 to 5 hours, depending upon the size of your Crock Pot and the size of your turkey breast.

Remove the piece of skin and discard. Pull apart the the cooked turkey into pieces, using two forks or a big spoon.

Stir and taste test. Does it need a pinch of sugar to offset the saltiness? How about a little more vinegar to brighten the flavor? Tweak the broth gently with small amounts of sweet, sour and salty until the balance is the way you like it.

If you like your turkey soup spicy, add some hot red pepper flakes!

Serve with a sprinkling of fresh chopped parsley.

Serves four.