AIP Friendly Turkey Vegetable Soup with Dill & Chive
Healing, nourishing, and deeply satisfying, this soup is exactly the kind of meal that makes sticking to an elimination-style protocol feel genuinely sustainable rather than like a sacrifice. A generous base of bone broth carries cubes of tender turkey breast alongside carrots, parsnips, celery, and zucchini — a lineup of vegetables that's as colorful as it is comforting. The seasoning leans on dried thyme, oregano, turmeric, and ginger, so every spoonful has real warmth and depth without relying on any of the nightshades, grains, or legumes that can make soups like this tricky to pull off. A bright finish of fresh dill, chives, and a squeeze of lemon juice lifts the whole pot right before serving, adding that fresh-herb pop that makes homemade soup taste so much better than anything from a can. Everything comes together in one Dutch oven with straightforward steps, and the recipe makes six servings — ideal for meal prepping a few lunches or feeding the whole family on a weeknight. It's the kind of bowl that feels restorative without tasting like you're eating around restrictions.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 2 medium parsnips, peeled and cut into ½-inch pieces
- 2 medium zucchini, cut into ½-inch half-moons
- 1 ½ lb boneless, skinless turkey breast, cut into ¾-inch cubes
- 8 cups bone broth
- 1 tsp fine sea salt, plus more to taste
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ cup fresh dill, roughly chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- ¼ cup fresh chives, thinly sliced
- 1 tbsp fresh lemon juice
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- 2
Add the carrots, celery, and parsnips to the pot and stir to coat with the oil. Cook, stirring occasionally, until the vegetables begin to soften at the edges, about 4 minutes.
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