The perfect meal to use leftover turkey from the holidays! Packed with fresh veggies, this leftover Keto Turkey Soup recipe is so comforting!
Soup is such a fun way to eat on the Keto diet during the cold season. Some of my other favorite low carb soups are Taco Soup, Egg Drop Soup, Broccoli Cheddar Soup, Cream of Mushroom Soup, and White Chicken Chili.
You can make this leftover turkey with cooked turkey after Thanksgiviung. I know we always have so much turkey leftovers we don’t know what to do with it all.
It is like a chicken soup, but skipping the noodles using low carb veggies to make it a great Keto soup for lunch, dinner, or snack throughout the day. You can prepare this gluten free delight it in about 30 minutes.
What is the carb count on this leftover turkey soup?
This recipe makes 5 servings with 7 grams of carbs per serving. To get the net carbs, you can subtract the 2 grams of fiber from the 7 carbs making it 5 total net carbs per serving.
Left Over Keto Turkey Soup Recipe
Here are the ingredients that are in this low carb turkey soup. You can get the amounts in the recipe card below.
- Extra virgin olive oil
- Green Onions
- Celery
- White Mushrooms
- Left over turkey
- Italian seasoning
- Crushed red pepper flakes
- Garlic powder
- Onion powder
- Salt and Pepper
- Chicken broth, preferably organic
- Heavy cream, tempered*
- Riced cauliflower
- Italian blend cheese
- Fresh parsley, finely chopped
NOTE – *To prevent curdling, add a small of hot liquid from skillet to heavy cream before adding it to the soup.
Chicken Stock or Turkey Stock
You can use whatever stock of broth you have on hand to make this low carb soup recipe. I like to use bone broth, but if you have turkey or chicken broth feel free to use that instead.
Chicken or Turkey
Sometimes we make chicken instead of turkey. This recipe will work with leftover turkey or chicken.
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Tools & Supplies
- Large Skillet
- Soup Bowls
- Soup Spoons
Here are some of my favorite KETO Kitchen Tools and Gadgets that you have to check out!
You can also make this recipe in the slow cooker by adding all the ingredients except the heavy cream, fresh parsley, and leftover turkey into the crockpot and set it to high for 4 hours or low for 8 hours.
Then, add the heavy cream and left over turkey at the end for 30 minutes of slow cooking on low or 15 minutes slow cooking on high.
How to Make Keto Turkey Soup?
Start by heating olive oil in a large skillet over medium-high heat.
Then, add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.
Next, add the mushrooms, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet.
Season with salt and black pepper, to taste.
Cook, stirring frequently, until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5 minutes.
Then, add the left over turkey. Cook for 1 minutes until the meat is heated back up.
Next, reduce the heat to medium and add chicken stock.
Simmer for 2-3 minutes or until heated through.
Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the skillet, as well.
Stir to combine and simmer for another 1-2 minutes.
Add frozen cauliflower rice and 1/2 of the shredded cheese to skillet and stir to combine.
Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted.
Taste and adjust seasonings, as desired.
Remove from heat and transfer to individual soup bowls.
To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
Left Over Keto Turkey Soup
Ingredients
- 2 Tbsp extra virgin olive oil
- ½ cup green onion diced small
- 1 cup celery diced small
- 1 cup white mushrooms chopped
- 1 pound urkey
- 1 Tbsp Italian seasoning
- ½ tsp crushed red pepper flakes
- ½ tsp garlic powder
- ½ tsp onion powder
- Sea salt and black pepper to taste
- 6 cups bone broth preferably organic
- ½ cups heavy cream tempered
- 12 oz cauliflower riced
- 2 cup Italian blend cheese shredded, divided
- 3 Tbsp fresh parsley finely chopped
Instructions
- Start by heating olive oil in a large skillet over medium-high heat.
- Then, add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.
- Next, add the mushrooms, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet.
- Season with salt and black pepper, to taste.
- Cook, stirring frequently, until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5 minutes.
- Then, add the left over turkey. Cook for 1 minutes until the meat is heated back up.
- Next, reduce the heat to medium and add chicken stock.
- Simmer for 2-3 minutes or until heated through.
- Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the skillet, as well.
- Stir to combine and simmer for another 1-2 minutes.
- Add frozen cauliflower rice and 1/2 of the shredded cheese to skillet and stir to combine.
- Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted.
- Taste and adjust seasonings, as desired.
- Remove from heat and transfer to individual soup bowls.
- To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!
This is such a great idea for using left over turkey!