Keto Turkey Soup
Keto turkey soup is is packed with flavor and ready in just 30 minutes! It's the perfect low carb soup for leftover turkey. It's a healthy and easy dinner recipe and a great way to add extra vegetables and good protein into your diet.
Special Equipment
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
Calories: 207kcalCarbohydrates: 8gProtein: 7gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gCholesterol: 48mgSodium: 253mgFiber: 2gSugar: 1g
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.
Tried this recipe?Give it a star rating and leave a comment below!