Gluten-free Ginger Turkey Noodle Soup

This gluten-free, anti-inflammatory ginger turkey noodle soup is nutritious and makes a great go-to when your immune system is needing a boost. It is flavorful, smooth, and gut-healthy! One of my all time favorite soups.

Remember the classic canned chicken noodle soup? If you’re like me you grew up on that not so healthy version of soup. When I switched over to an anti-inflammatory diet to support my autoimmune illnesses and fertility, I knew I needed to find a go-to soup for immune support. This gluten-free ginger turkey noodle soup is an upgraded version of the classic chicken noodle soup but with a very healthy twist.

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Just a Few of the Many Beneficial Ingredients in this Soup:

• Ginger: Is wonderful at reducing painful inflammation and boosting the immune system.

• Garlic and Onion: These both contain allicin which is antimicrobial and antiviral. This helps the immune system to fight infections. They also both have antioxidants and anti-inflammatory properties.

• Bone Broth: Among many other benefits, bone broth is gut-healing and the collagen in it can help lubricate joints and reduce pain from inflammation. One of my favorite naturopathic doctors told me I should be consuming this daily!

• Cilantro: Is known to help detox the liver, this is especially important if our immune system is stressed. Cilantro also has lots of vitamins and minerals. It is also another anti-inflammatory food.

• Turkey: This lean protein source is rich in nutrients like B vitamins, zinc, and iron.

• Kelp Noodles: These naturally gluten-free noodles are a great source of essential nutrients including iron and vitamin K. If you are wondering, I’ve never noticed a ‘fishy’ taste to them. I love using these in soups and stir-fry meals. I ordered these in bulk on Amazon: ‘Sea Tangle Kelp Noodles’

Gluten-Free Ginger Turkey Noodle Soup Recipe:

You will need:

1 lb ground turkey (ground chicken also works)

1/2 tsp sea salt

1/4 tsp pepper (I like white pepper for this)

1 tbsp coconut aminos

2 tsp fish sauce (optional)

8 cups bone broth (chicken or turkey)

12 oz package of kelp noodles

1/4 head of cabbage (green or napa variety)

1 small sweet onion

1 inch fresh ginger (or more if you prefer)

4-5 cloves garlic

~3 cups of baby spinach

4 green onions

1 bunch of cilantro

Ginger Turkey Noodle Soup Instructions:

In a large bowl, mix together the ground turkey, salt, pepper, coconut aminos, and fish sauce.

From the turkey mixture, form small meatballs and place these on a plate. Set aside for now.

Pour the bone broth into a dutch oven or stock pot and begin bringing it to a boil over medium heat.

Meanwhile, cut the cabbage into small but wide slices. Cut your onion; you want it halved and then thinly sliced. Peel and chop the ginger and garlic. Set aside.

When your broth reaches a boil, turn it down to a simmer. Add the meatballs to the broth, dropping them in one at a time while stirring in a circular motion around the pot.

After you have added all the meatballs to the simmering pot, go ahead and add in the kelp noodles, cabbage, onion, ginger, and garlic. Cover the pot and simmer for around 20 minutes until the meat is thoroughly cooked and the cabbage is slightly wilted.

While that is cooking, slice your green onions 1/4 inch thick using only the tender green parts. Chop your cilantro.

After the soup is done cooking, you will stir in the spinach, green onions, and cilantro.

Enjoy!

Storing Your Ginger Turkey Noodle Soup:

When it’s just my husband and I we usually have several servings of this soup leftover. This will store wonderfully in the fridge for up to 5 days. However, I like to set aside some for our freezer stash of soup. This comes in handy when a cold or flu hits, that way we always have some of this soup on hand ready to reheat.

If storing in a glass jar in the freezer make sure to leave extra space at the top for expansion, cool it completely, and don’t seal the lid until it is all the way frozen. I like to first cool it in the fridge overnight before moving to the freezer. We learned the hard way several years ago when we starting freezing soups and didn’t follow the above tips, we woke up to a freezer with soup jars that had the glass busted open and unfortunately we were not able to salvage the soup from that batch.

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5 from 1 vote

Gluten-Free Ginger Turkey Noodle Soup

This gluten-free, anti-inflammatory ginger turkey noodle soup is nutritious and makes a great go-to when your immune system is needing a boost. It is flavorful, smooth, and gut-healthy!

Author thispurelyjoyfullife.com – Kimberley

Equipment

• Dutch Oven or Stock Pot

Ingredients

• 1 lb ground turkey ground chicken also works
• 1/2 tsp sea salt
• 1/4 tsp pepper I like white pepper for this
• 1 tbsp coconut aminos
• 2 tsp fish sauce optional
• 8 cups bone broth chicken or turkey
• 12 oz package of kelp noodles
• 1/4 head of cabbage green or napa variety
• 1 small sweet onion
• 1 inch fresh ginger or more if you prefer
• 4-5 cloves garlic
• ~3 cups of baby spinach
• 4 green onions
• 1 bunch of cilantro

Instructions

• In a large bowl, mix together the ground turkey, salt, pepper, coconut aminos, and fish sauce.
• From the turkey mixture, form small meatballs and place these on a plate. Set aside for now.
• Pour the bone broth into a dutch oven or stock pot and begin bringing it to a boil over medium heat.
• Meanwhile, cut the cabbage into small but wide slices. Cut your onion; you want it halved and then thinly sliced. Peel and chop the ginger and garlic. Set aside.
• When your broth reaches a boil, turn it down to a simmer. Add the meatballs to the broth, dropping them in one at a time while stirring in a circular motion around the pot.
• After you have added all the meatballs to the simmering pot, go ahead and add in the kelp noodles, cabbage, onion, ginger, and garlic. Cover the pot and simmer for around 20 minutes until the meat is thoroughly cooked and the cabbage is slightly wilted.
• While that is cooking, slice your green onions 1/4 inch thick using only the tender green parts. Chop your cilantro.
• After the soup is done cooking, you will stir in the spinach, green onions, and cilantro.
• Enjoy!

Let me know in the comments below what you love about this recipe.

Pin it for Later:

Make sure you always have this recipe saved for those times when the flu is going around, you are battling an autoimmune flareup, or you’re just craving a nice warm gut-healthy soup.