dinner

Slow Cooker Turkey and White Bean Soup

PostpartumAmericanEasyServes 2375 min

A comforting, batch-friendly broth soup loaded with shredded turkey breast, tender white beans, and carrots.

This gentle, slow-cooked soup is ideal for the immediate days after birth when physical healing is paramount and milk is just arriving. The generous broth provides the warm, comforting hydration needed to support lactation, while the white beans offer soft fiber to ease digestion as your body settles. Lean turkey provides necessary protein for tissue repair, and the greens supply a touch of iron to help rebuild blood stores after delivery.

View Nutrition Facts

One serving≈430 kcal · 55 g protein

Calories430 kcal

Protein55 g

Carbs41 g · 6.3g sugar

Fat4.3 g · 1g sat

Fiber12 g

Sodium2,987 mg

Folate162 mcg DFE

Iron6.1 mg

Calcium186 mg

Choline169 mg

Iodine91 mcg

Vitamin D8.4 IU

Vitamin B120.7 mcg

Zinc3.5 mg

from its ingredients

Ingredients

4 cups chicken broth (or bone broth)
12 oz boneless, skinless turkey breast
1 can cannellini beans, rinsed and drained
2 carrots, peeled and sliced
2 stalks celery, sliced
½ yellow onion, diced
2 cloves garlic, minced
1 tsp dried thyme
½ tsp dried oregano
½ tsp salt, to taste
¼ tsp black pepper, to taste
2 cups spinach, roughly chopped

Method

1Place the chicken broth, turkey breast, cannellini beans, carrots, celery, onion, garlic, thyme, oregano, salt, and pepper into a slow cooker.
2Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the turkey is fully cooked and the vegetables are tender.
3Carefully remove the turkey breast, shred it with two forks, and return it to the slow cooker.
4Stir in the chopped spinach and let it sit for about 5 minutes until wilted.
5Taste, adjust seasoning if necessary, and serve warm.

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