Keto Turkey Soup is packed with flavor and ready in just 30 minutes! It's a healthy and easy dinner recipe and a great way to add extra vegetables and good protein into your diet. Low calorie and low carb for the most delicious soup!
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Check out my Keto Tuna Patties and my Keto Chocolate Chip Bars for more delicious keto recipes.
If you have turkey leftovers, this keto turkey soup is a delicious way to use them! It's hearty, flavorful, & comforting. You can make this keto turkey soup within 30 minutes! It is rich and creamy!
I also love to add low carb noodles to bulk up the soup a little, but it tastes great without any noodles too!
Why You’ll Love This Recipe
- This soup is perfect for those following a low-carb or keto diet as it is made with low carb vegetables and heavy cream.
- The soup is loaded with vegetables like cauliflower, kale, bell pepper, and mushrooms, which provide essential vitamins and minerals to the body. It also has shredded turkey, which is a great source of protein.
- This soup comes together quickly and easily with simple ingredients that are easy to find in any grocery store.
- This soup is warm, comforting, and full of flavor. The combination of vegetables, turkey, and cream create a rich soup that is perfect for cold winter days.
Ingredients You'll Need
- Butter: Used to sauté the vegetables and adds flavor to the soup.
- Onion: Provides a sweet and savory flavor.
- Carrots: Adds a natural sweetness.
- Celery: Adds a nice crunch and flavor.
- Cauliflower Florets: A low-carb and low-calorie vegetable that is used as a substitute for potatoes in this soup.
- Bell Pepper: Adds color and flavor.
- Mushrooms: A good source of protein and add a meaty texture.
- Thyme: An herb that adds a nice earthy flavor.
- Kale: A nutrient-dense leafy green that is added to the soup for extra nutrition.
- Sea Salt: Used to enhance the flavors of the soup.
- Ground Black Pepper: Used to add a mild spice and flavor to the soup.
- Dry White Wine: Used to deglaze the pan and add acidity and flavor to the soup.
- Chicken Stock: The base of the soup and provides a rich and savory flavor.
- Shredded Turkey: Used as the protein source in this soup.
- Heavy Cream: Used to add a creamy texture and rich flavor.
- Parsley: A common herb used to garnish and add flavor.
Step-By-Step Instructions
Step 1: In a large pot or Dutch oven, melt the butter over medium heat.
Step 2: Add diced onion, chopped carrot, and chopped celery stalks. Cook until the vegetables are soft and the onion is translucent, stirring occasionally, for about 5-7 minutes.
Step 3: Add diced cauliflower florets, diced bell pepper, and sliced mushrooms. Cook for 3-5 minutes, stirring occasionally, until the vegetables are slightly softened.
Step 4: Stir in the minced thyme, chopped kale, sea salt, and ground black pepper. Cook for 1-2 minutes, until fragrant.
Step 5: Add dry white wine or additional chicken stock to deglaze the pan, scraping up any browned bits from the bottom of the pot.
Step 6: Pour in 3 cups of chicken stock and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, until the vegetables are tender.
Step 7: Stir in shredded turkey and heavy cream. Cook for an additional 5-10 minutes, until the soup is heated through.
Step 8: Garnish the soup with minced parsley before serving.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Don't overcook the vegetables. To keep the vegetables from turning mushy, be sure not to overcook them. They should be slightly softened but still have some texture.
- Add the heavy cream slowly. When adding the heavy cream, add it slowly and stir constantly.
- Adjust the seasoning. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or thyme if necessary.
- Garnish with fresh herbs. Garnish the soup with fresh parsley or other herbs to add flavor and visual appeal.
- Use leftover turkey. This soup is a great way to use up leftover turkey from a holiday meal. Simply shred the cooked turkey and add it to the soup.
Variations
- Use different vegetables: You can use different low-carb vegetables, such as broccoli, zucchini, or spinach, in place of the cauliflower, bell pepper, mushrooms, and kale.
- Try different herbs: Experiment with different herbs, such as rosemary or sage, to give the soup a different flavor profile.
- Use different protein: Instead of turkey, you can use cooked chicken, ground beef, or ground turkey in this recipe.
- Add cheese: For a creamy and cheesy version of this soup, add shredded cheddar or parmesan cheese before serving.
Storing & Freezing
Storing: Allow the soup to cool completely and store it in an airtight container in the refrigerator for up to 4-5 days.
Freezing: Allow the soup to cool completely and store it in a freezer-safe container for up to 3 months.
Recipe FAQ's
Yes, you can use frozen vegetables, but be sure to thaw them before adding them to the soup.
Yes, you can make this soup in a slow cooker by adding all the ingredients to the slow cooker and cooking on low for 6-8 hours or high for 3-4 hours.
Yes, you can skip the white wine and use additional chicken stock instead.
Other Soup Recipes You’ll Love
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Keto Turkey Soup
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 1 medium carrot chopped
- 2 celery stalks chopped
- 2 cups diced cauliflower florets
- 1 cup diced bell pepper
- 1 cup sliced mushrooms
- 1 tablespoon thyme minced
- ½ cup kale chopped
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup dry white wine or additional stock
- 3 cups chicken stock
- ½ cups cooked turkey shredded
- 1 cup heavy cream
- 1 ½ tablespoons parsley minced
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add diced onion, chopped carrot, and chopped celery stalks. Cook until the vegetables are soft and the onion is translucent, stirring occasionally, for about 5-7 minutes.
- Add diced cauliflower florets, diced bell pepper, and sliced mushrooms. Cook for 3-5 minutes, stirring occasionally, until the vegetables are slightly softened.
- Stir in the minced thyme, chopped kale, sea salt, and ground black pepper. Cook for 1-2 minutes, until fragrant.
- Add dry white wine or additional chicken stock to deglaze the pan, scraping up any browned bits from the bottom of the pot.
- Pour in 3 cups of chicken stock and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, until the vegetables are tender.
- Stir in shredded turkey and heavy cream. Cook for an additional 5-10 minutes, until the soup is heated through.
- Garnish the soup with minced parsley before serving.
Notes
- To keep the vegetables from turning mushy, be sure not to overcook them. They should be slightly softened but still have some texture.
- When adding the heavy cream, add it slowly and stir constantly.
- Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or thyme if necessary.
- Garnish the soup with fresh parsley or other herbs to add flavor and visual appeal.
- This soup is a great way to use up leftover turkey from a holiday meal. Simply shred the cooked turkey and add it to the soup.
- Storing: Allow the soup to cool completely and store it in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: Allow the soup to cool completely and store it in a freezer-safe container for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Lauren Michael Harris
I love this keto turkey soup for using up leftovers! We are going to have a ton of turkey this year and this is one of the healthiest uses of leftovers I've found yet!
Jessica
I'm always looking for new ways to use up my leftover turkey after Thanksgiving. This will be perfect! Thanks so much for sharing!