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!
I always look forward to the day after a feast. First of all, there is still some turkey, keto gravy, keto stuffing and Brussels sprouts to enjoy for lunch.
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. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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 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 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 turkey chili) for up to 3 months. Defrost overnight or re-heat in the microwave.
Tried this recipe? Give it a star rating below!
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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. ***As an Amazon Associate I earn from qualifying purchases.
- 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.
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This was delicious - it’s winter in NZ and I’ve just returned from the U.K. where it was warm so needed some soul food and this hit the spot !! I used coconut cream and sub’d the wine for half water half vinegar mix.
I also used a low carb high protein vegetarian chicken substitute we have available in NZ and fried that up and then mixed it into the soup- it breaks down like shredded chicken and app worked really well 🙂
Could I use almond milk in place of heavy cream ?
You can, but the soup will be thinner. The fat in the cream adds taste as well.
This is the best turkey soup I've had! the wine and the cream gave it has such a nice taste. I used Riesling because that is what I had. I am looking forward to making this with chicken during the year.
This was delicious. I substituted broccoli for cauliflower and used mixed dried herbs. The only problem is I didn't read that it made 8 cups and I ate half of it for one meal!
My kids loved this!! They ate EVERY PIECE of vegetable in the recipe!! I was just wondering what the nutritional info was if the cream was omitted? I'm lactose intolerant and coconut cream is just too weird for me.
Thank you for the recipe. I've saved for every soup I'm going to make.
Delicious!! I omitted the wine (didn't have any on hand) and cauliflower (not a fan) but added chopped yellow, red, and orange peppers. I also added a 1/4 t. of smoked paprika because I like a little kick. Paired this with some keto biscuits and it was perfect dinner for a cold night.
Hi Dawn, I'm glad you made this recipe your own. Thanks for your comment!
Do I have to use wine
Not at all. You can use more chicken or turkey stock.
This is the most amazing food I have ever had!
This is a truly wonderful soup recipe. Turkey stock makes all the difference.