This keto turkey soup is creamy, packed with flavour and ready in just 30 minutes! A steamy bowl of low carb soup is just the winter comfort food we all need right now. Perfect for any leftover turkey from Thanksgiving and Christmas.
Table of contents
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!
What to do with leftover turkey
I actually always look forward to the day after a feast. I spend an afternoon in the kitchen (my happy place!), removing all the leftover turkey meat from the bird. Then, I cook the bones for a good few hours with some herbs, veggies and spices to make bone broth.
How to make bone broth
Apart from the fact that it makes any low carb soup taste 100% better, bone broth is a wonderful way to increase your collagen intake. Collagen, as we all know, is great for gut health, hair, skin and nails. So I feel it’s well worth my time to cook up some broth instead of spending lots of money on expensive collagen supplements! Here is a basic bone broth recipe.
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!
I like to use a dutch oven for this keto turkey soup because it has a large bottom that’s good for frying. If you don’t have a dutch oven, just use a large pot with shallow sides that you can comfortably sauté vegetables in.
Shall I show you how I do it?
How to make keto turkey soup
Here are all the ingredients I use for this low carb soup recipe. Do use fresh herbs if at all possible – I think it makes a huge difference to the quality of the soup.
And for any of you who DON’T think they can face making homemade bone broth: You can totally use chicken stock cubes as well. Tip – if you have any leftover turkey gravy, add it to the soup too!
You start by cooking the onion, carrot, celery and cauliflower until softened and golden, about 7 – 8 minutes.
Then, add the garlic, mushrooms, thyme and parsley. Season with salt and pepper and cook until the mushrooms are beginning to brown, another 2 – 3 minutes.
Now, add the white wine and stock. Bring to the boil and simmer for 10 minutes.
Time to add the cooked, shredded turkey (or substitute with chicken if that’s what you have!). Also, pour in the heavy cream (that’s double cream here in the UK) or, if you’re dairy free, use coconut cream. Heat through, adjust seasoning and serve!
What vegetables can go in low carb soup?
You can use almost any vegetables you like for this keto turkey soup. I recommend that you definitely use the basic vegetables for a mirepoix – onions, carrots and celery. Plus garlic, for taste.
Here are a few other vegetables you can add if you don’t have cauliflower or mushrooms:
- bell peppers
- green beans
- cavolo nero
Which herbs can I add for flavour?
Leftover turkey soup is forgiving and there’s a million ways you can make it. Here are some more herbs that would taste GREAT in this soup:
Keto soup with and without cream
I made my soup with cream this time, but I have used coconut cream before when I had a friend over who cannot tolerate dairy. It makes it taste a little exotic and was wonderful with some additional coriander (cilantro).
If cream is not your jam, simply omit it! You’ll get a flavour that’s more similar to a classic chicken (or turkey) soup. Equally good!
How to store keto turkey soup
Store this soup in the fridge for up to 4 days. And if you need a break from turkey for a while – no problem! Simply freeze this soup for up to 3 months.
More low carb soup recipes
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Keto Low Carb Turkey Soup
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- 2 tbsp butter ghee or olive oil
- 1 small onion diced (70g)
- 2/3 cup / 85g medium carrots chopped
- 2 celery stalks chopped (about 1 1/2 cup / 140g)
- 2 cups / 200 g cauliflower florets diced
- 2 garlic cloves minced
- 1 cup / 90g mushrooms sliced
- 1/2 tbsp fresh thyme minced
- 1 tbsp parsley minced (4g)
- 1/2 tsp – 1 tsp sea salt to taste
- 1/3 tsp freshly ground black pepper or to taste
- 1/4 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 tbsp 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.
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