Turkey Soup
|
Servings |
2 |
|
Preparation Time |
1 hour 15 minutes |
|
Per Serving |
216 Calories; 8.1g Fat; 6.8g Carbs; 25.2g Protein; 2.1g Fiber |
Ingredients:
- 1/2 pound turkey thighs
- 1 cup cauliflower, broken into small florets
- 1 large-sized leek, chopped
- 1 teaspoon Turkish spice mix
- 1 whole egg
Instructions:
- Place the turkey thighs in a heavy-bottomed pot over medium-high heat; add in 2 ½ cups of water bring the mixture to a boil.
- Then, reduce the heat to medium-low and continue to cook for about 35 minutes; shred the meat with two forks, discarding the skin and bones.
- Stir in the cauliflower, leeks, and spices. Continue to cook an additional 30 minutes.
Afterwards, fold in the egg and whisk until it is well mixed into the soup.
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