This keto turkey soup is creamy, packed with flavor and ready in just 30 minutes. A steamy bowl of low carb soup is the winter comfort food we all need right now. Perfect for any leftover turkey from Thanksgiving and Christmas.
Thanksgiving has just passed and I know many of you are in exactly the same situation I will be on Boxing Day in just a few weeks. You'll probably have a huge turkey carcass in the fridge, with plenty of meat still on it!
And after that, I spend an afternoon in the kitchen (my happy place!), removing all the leftover meat from the bird. Then, I cook the bones with some herbs, veggies and spices to make bone broth.
And with the bone broth, I then make this keto turkey soup recipe!
I like to use a dutch oven because it has a large bottom that's good for frying. If you don't have a dutch oven, just use a large soup pot with shallow sides that you can comfortably sauté vegetables in.
Shall I show you how I do it?
Here are all the ingredients I use for this low-carb turkey soup.
Vegetables: Onion, carrots, celery, cauliflower florets, garlic, mushrooms. Option to use cauliflower rice instead of florets.
Herbs and spices: Parsley, thyme, pepper, salt. Use fresh herbs if at all possible - I think it makes a huge difference to the quality of the soup.
Soup base: Turkey bone broth or turkey / chicken broth, white wine, cream. You can replace the wine with more soup stock.
Protein: Shredded turkey.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Cook the onion, carrot, celery and cauliflower until softened and golden.
Step 2: Add the garlic, mushrooms, thyme and parsley. Season with salt and pepper and cook until the mushrooms are beginning to brown.
Step 3: Add the white wine and stock. Bring to the boil, then turn down to a simmer.
Step 4: Add the cooked, shredded turkey and pour in the cream. Heat through, adjust seasoning and serve!
If you have any keto turkey gravy leftovers, add it to the soup too! It adds oodles of flavor.
Use coconut cream instead of the heavy cream. It makes the soup taste a little exotic. It is wonderful with some additional coriander (cilantro).
No. You can use cream cheese and a little grated parmesan cheese. Or, simply omit it! You'll get a flavour that's more similar to a classic keto chicken soup.
Here is a basic bone broth recipe. Homemade bone broth tastes delicious and is a wonderful way to increase your collagen intake.
There are many things you can do with leftover turkey meat. You can simply re-heat it. You can use it in sandwiches (it's very good with some sugar free cranberry sauce on my 90 second keto bread!) Or you shred it and use it in stews, stir-fries and low carb soups!
Below are ideas how you can change up the recipe:
Add herbs. You can use rosemary, sage, oregano, majoram or tarragon.
Use different vegetables. You can use almost any vegetables in keto turkey soup.If you don't have cauliflower or mushrooms, add the following:
- bell peppers
- green beans
- cavolo nero
Don't omit the onions, carrots and celery. You'll also need garlic, for taste.
Use leftover chicken. Chicken works in place of turkey!
Refrigerator: Store keto turkey soup in the fridge for up to 4 days.
Freezer: You can freeze any turkey recipes (just like this low carb chili) for up to 3 months. Defrost overnight or re-heat in the microwave.
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Keto Low Carb Turkey Soupfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 2 tablespoon butter ghee or olive oil
- 1 small onion diced (70g)
- ⅔ cup / 85g medium carrots chopped
- 2 celery stalks chopped (about 1 ½ cup / 140g)
- 2 cups / 200 g cauliflower florets diced
- 2 garlic cloves minced
- 1 cup / 90g mushrooms sliced
- ½ tablespoon fresh thyme minced
- 1 tablespoon parsley minced (4g)
- ½ tsp - 1 tsp sea salt to taste
- ⅓ teaspoon freshly ground black pepper or to taste
- ¼ cup / 60 ml dry white wine
- 3 cups / 720 ml turkey or chicken stock + additional stock if it's too thick
- 10.5 oz / 300 g cooked turkey shredded (or chicken!)
- 1 cup / 240ml heavy cream or coconut milk
- 1.5 tbsp / 6g parsley minced
- Heat the butter, ghee or olive oil in a large saucepan or dutch oven over a medium heat.
- Add the onion, carrot, celery and cauliflower and cook until softened and golden, about 7 - 8 minutes.
- Add the garlic, mushrooms, thyme and 1 tablespoon of parsley. Season with salt and pepper and cook until the mushrooms are beginning to brown, another 2 - 3 minutes.
- Add the white wine and stock.
- Bring to the boil and reduce to a simmer. Cook for 10 minutes.
- Add the cooked turkey. Stir in the heavy cream or coconut milk. Simmer until heated through, about 2 minutes. Adjust the seasoning to taste and serve in bowls topped with fresh chopped parsley.