Hydrating Away the Flu With This Thanksgiving Turkey and Cranberry Soup Recipe (Keto, Paleo)

I am notorious for not hydrating enough when I’m sick. My Freshman year in college, I came down with a bug that ended with my parents having to drive 2 hrs to take me to the emergency room for fluids. To this day, I remember how embarrassing it was to have the doctor ask me the year – and I came up with a number that most certainly was not correct.

Since then, I’ve made a concerted effort anytime I get sick to take in more fluids than I do even when I’m bright eyed and bushy tailed. How so? Here are a couple tried and true methods for drowning yourself during a sickness.

  • Keep a water bottle on hand that is always full to make drinking water more accessible.
  • Buy a couple of your favorite teas, and drink a cup every couple of hours.
  • Stay away from sodas, coffee, and juices as much as possible.
  • Track the liquids you consume in an app like MyFitnessPal or water tracker. Aim for at least half your bodyweight in fluid ounces.
  • Inhale soup like it’s nobody’s business.

This year at Thanksgiving, I was lucky enough to come down with the flu. You know the flu shot everyone touts as a life-saver? Turns out if you have a compromised immune system, you can still get this icky bug despite already having had the shot. The Thanksgiving holiday was spent on my couch, binge-watching The Crown, and taking countless naps.

On Thanksgiving day, I decided to make a huge pot of soup to help bring back my appetite, use up all of the Turkey Day themed food in my fridge, and give me something to do that did not involve touching a TV remote. It was an exhausting task, but well worth the effort. Want a look at a soup recipe that is half Thanksgiving dinner and half fridge purge? Look no further.

Thanksgiving Soup

  • 1 lb ground turkey
  • 1 butternut squash, seeded and diced into small cubes
  • 1 bag carrots, diced
  • 1 bunch radishes, cut in thin quarters
  • 1 bag parsnips, halved and sliced lengthwise
  • 1 yellow onion, cut in half and thinly sliced
  • 2 bunches celery, diced
  • 1/2 bag cranberries, cut in half
  • Ginger root, 1-2 inch long knobs diced (amount depends on taste)
  • Garlic, 3-4 cloves diced (amount depends on taste)
  • 16 oz of chicken bone broth
  • 3 TB apple cider vinegar
  • 1 can (12-16 oz) coconut milk
  • 1/2 can pumpkin puree
  • Spices: Ginger, Thyme


  1. In a large stock pot or dutch oven, cook the ground turkey. When nearly browned, add the onion, butternut squash, garlic, and ginger (root).
  2. Once brown and fragrant, add the remainder of vegetables to the pot to sauté. This includes the carrots, radishes, and parsnips. Allow these to simmer for 5 – 10 minutes to cook before adding liquids.
  3. Add the bone broth, apple cider vinegar, coconut milk, pumpkin puree, and spices to the turkey and vegetable mixture.
  4. Add water to pot to cover the ingredients and give enough room for the soup to simmer properly. Stir to combine everything.
  5. Simmer covered for 30 – 40 minutes on medium heat, checking on it and stirring occasionally. This can cook for as long as 1 hour or more depending on how soft you wish the vegetables to become.

Dietary Notes:

  • Paleo friendly.
  • Keto friendly.
  • Compatible with the Autoimmune Protocol (AIP) diet.
  • Gluten-free.
  • Ginger is an anti-inflammatory food.
  • Bone broth, apple cider vinegar, and pumpkin help to promote gut health.

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