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Turkey Soup

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Turkey Soup

Phase 2, I-Burn | Serves 6

Prep time: 15 minutes | Total time: 20 minutes

This recipe is easy to adapt for I-Burn: Omit the green chiles, and substitute 3 cups cooked quinoa for the shirataki noodles.


3 bags shirataki noodles
5 cups low-sodium chicken broth
1 1/3 cups chopped onion (about 1 onion)
1 cup sliced mushrooms
1 tablespoon diced green chilies
1 1/2 teaspoons chopped garlic
1/8 teaspoon cayenne pepper, or more to taste
5 cups of leftover cooked turkey breast, cubed (about 1 1/2 pounds)
1 tablespoon fresh lime juice
1/2 cup chopped fresh cilantro, divided
Sea salt and black pepper
Crushed red pepper flakes
Lime wedges


  1. Use a strainer to rinse and drain the shirataki noodles well. Cut the noodles into smaller pieces with kitchen scissors and set aside.

  2. In a medium-large pot combine the next 6 ingredients (broth through cayenne) and set to medium-high heat.

  3. Stir occasionally and cook until the onion is soft (about 5 minutes).
  4. Add the turkey and simmer for 5 minutes.

  5. Stir in the noodles, lime juice, and 1/4 cup of the cilantro. Continue to simmer until the noodles are hot, about 2 minutes.

  6. Season to taste with sea salt, black pepper, and additional cayenne pepper or crushed red pepper flakes.

  7. Evenly top each serving with the remaining 1/4 cup cilantro, and serve with lime wedges.