Low Acid Turkey Soup

This soothing turkey soup is rich in flavor but light on acidity. The broth is smooth and comforting, the vegetables tender, and the turkey adds satisfying protein. It’s a great way to use up leftovers while staying gentle on your stomach. Every spoonful supports digestive comfort, acid reflux relief, and balanced wellness — perfect for lunch or a calm evening meal.

Ingredients Needed:

• 2 tablespoons unsalted butter: for gentle richness
• 1 small leek or green scallion tops, diced (swap for onion): mild and low acid
• 2 ribs celery, diced: soft crunch
• 1 cup carrots, diced: adds sweetness
• 2 teaspoons garlic-infused olive oil (swap for garlic): adds flavor without acid or FODMAPs
• 8 cups low sodium turkey or chicken broth: heart-healthy and soothing
• 1 bay leaf: adds mild flavor
• 3 cups cooked turkey, diced or shredded: lean protein
• 1 cup small pasta (like bowtie, rice, or orzo): gentle and easy to digest
• 1 teaspoon dried parsley: fresh herbal note
• 1 teaspoon dried oregano: mild, aromatic
• ½ teaspoon dried basil: soothing herb
• ¼ teaspoon ground sage: earthy warmth
• ¼ teaspoon white pepper (swap for black): mild spice
• 1 teaspoon mustard powder (optional): skip if sensitive to spice
• Optional: 1 Parmesan rind for mild umami (no tomato needed)

How To Make Low Acid Turkey Soup:

Sauté the Vegetables:
In a large soup pot, melt butter over medium heat. Add diced leek, celery, and carrots. Cook about 5 minutes, until softened and fragrant.

Add Broth and Herbs:
Stir in broth, bay leaf, parsley, oregano, basil, sage, and white pepper. Add garlic-infused oil. Bring to a gentle boil.

Add Turkey:
Stir in cooked turkey. Reduce heat to low and simmer uncovered for about 15–20 minutes to blend flavors.

Cook Pasta Separately:
In another pot, cook pasta until tender. Drain well.

Combine and Serve:
Add cooked pasta to serving bowls and ladle hot soup over top. Garnish with a little parsley if desired.

Recipe Tips:

• Use leeks instead of onions and garlic-infused oil instead of garlic for a low acid, low FODMAP option.
• Skip hot sauce and Worcestershire sauce — both are acidic.
• Cook pasta separately so it doesn’t absorb broth or get mushy.
• Add a Parmesan rind for gentle flavor instead of sharp spices.
• Use white pepper for warmth without irritation.

How to Store & Reheat:

• Room Temperature: Cool no longer than 2 hours before storing.
• Fridge: Store soup and pasta separately for up to 4 days.
• Freezer: Freeze soup (without pasta) for up to 3 months. Thaw overnight and reheat gently on the stove.

Nutrition Facts (approx per serving):

• Calories: ~ 340 kcal
• Sodium: ~ 180 mg
• Protein: ~ 30 g
• Fat: ~ 10 g
• Carbs: ~ 28 g
• Fibre: ~ 2 g
• Sugar: ~ 3 g

FAQs:

Is turkey soup low acid?
Yes, when made without lemon, hot sauce, or tomatoes, turkey soup is gentle and acid reflux-friendly.

Can I make this gluten-free?
Absolutely — just use rice, quinoa, or gluten-free pasta instead of regular pasta.

Can I use chicken instead of turkey?
Yes — this recipe works perfectly with leftover chicken, keeping the same low acid balance.

What adds flavor without acid?
Mild herbs like parsley, basil, and dill add brightness without irritation. Garlic-infused oil gives a gentle savory taste.

Can I add vegetables?
Yes — add mild ones like zucchini or green beans. Avoid tomatoes, peppers, or citrus-based ingredients.

Try More Recipes:

• Low Acid Chicken And Rice Soup
• Low Acid Chicken Noodle Soup
• Low Acid Holiday Punch

Low Acid Turkey Soup

Recipe by Evelyn ReedCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

340

kcal

A gentle, soothing soup made from leftover turkey — easy on digestion and full of comforting flavor.

Ingredients

• 2 tbsp unsalted butter
  

• 1 small leek or scallion tops, diced
  

• 2 ribs celery, diced
  

• 1 cup carrots, diced
  

• 2 tsp garlic-infused olive oil
  

• 8 cups low sodium turkey or chicken broth
  

• 1 bay leaf
  

• 3 cups cooked turkey, shredded
  

• 1 cup small pasta (or rice/orzo)
  

• 1 tsp dried parsley
  

• 1 tsp dried oregano
  

• ½ tsp dried basil
  

• ¼ tsp ground sage
  

• ¼ tsp white pepper
  

• 1 Parmesan rind (optional)

Directions

• Melt butter in a large pot. Sauté leek, celery, and carrots for 5 minutes.
  
• Add garlic-infused oil, broth, herbs, and bay leaf. Bring to a simmer.
  
• Stir in turkey and simmer gently for 15–20 minutes.
  
• Cook pasta separately until tender, then drain.
  
• Add pasta to bowls and ladle soup on top.
  
• Garnish with parsley. Serve warm.