Bowl of Keto Leftover Turkey Soup

Keto Leftover Turkey Soup

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Make this creamy, hearty soup with all that leftover turkey meat from Thanksgiving! This Leftover Turkey Soup is keto, high in collagen, and made in no time.

It’s the day after Thanksgiving. What to do with all that leftover turkey meat? Turkey soup, of course! Better yet, a creamy KETO Leftover Turkey Soup!

I love getting ready for Thanksgiving and really enjoy preparing all the menu items. I actually find it sometimes more stressful to figure out what to do with all the leftovers than cooking for that big day itself! If you are like me, make sure to have this recipe close-by for that week AFTER Thanksgiving!

So what’s in this Keto Turkey Soup? Onions and mushrooms (for that irresistible umami flavor), turkey meat (duh!), and collagen-rich bone broth! I love cooking with real bone broth because it is so good for our skin and joints! To make this keto broth super creamy, we will add some heavy cream and blend it all up! This will combine all the flavors, and make this soup nice and frothy!

I enjoy this Keto Leftover Turkey Soup hot with homemade flatbread! YUM!

FIND MY KETO FLATBREAD RECIPE HERE

Tips for making creamy, yummy Keto Leftover Turkey Soup!

Freshly cooked Keto Leftover Turkey Soup in large pan.

Broth. You can either use turkey or chicken broth. I make my own turkey bone broth. It is really easy: Add your Thanksgiving turkey carcass (with the cartilage, bits and pieces of skin and meat, and the neck) to a slow cooker or large pot, cover completely with water, add salt, and 1/4 cup of apple cider vinegar. Bring to boil and then simmer for 24-48 hours. Strain and done!

Or you can buy chicken bone broth, instead. I think most supermarkets now sell chicken bone broth, either in their health section or soup section.

Blend it. To make this turkey soup creamy, you will need to blend it. I use an immersion blender, but a regular blender will work, too. If you use a regular blender, work in batches and be careful not to splash any of the hot soup on yourself! Blend the soup until it looks creamy and frothy.

Spices. The amount of spices and salt you want to add, will depend on the broth you use. I just add a dash of salt, pepper, and garlic powder.

Use more leftovers. If you have other Thanksgiving leftovers, like cooked green beans or some keto gravy, feel free to add it to the soup, as well. It is YOUR soup after all!

Post-Thanksgiving Meal: Keto Leftover Turkey Soup!

Spoonful of Keto Leftover Turkey Soup

MORE EASY KETO RECIPES

Bowl of Keto Leftover Turkey Soup

Keto Leftover Turkey Soup

Make this creamy, hearty soup with all that leftover turkey meat from Thanksgiving! This Leftover Turkey Soup is keto, rich in collagen, and made in no time.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine American, Keto
Servings 4 servings
Calories 404 kcal

Equipment

  • immersion blender or regular blender

Ingredients
  

  • 1 tbsp butter
  • ½ onion chopped
  • ½ cup mushrooms sliced (about 6 mushrooms)
  • 2 cups cooked, leftover turkey meat chopped
  • 4 cups chicken or turkey bone broth homemade* or store-bought
  • 1 cup heavy cream
  • salt, pepper, garlic powder to taste

Instructions
 

  • In a large pot (or deep pan), heat butter over medium heat. Add chopped onions and mushrooms, and cook until tender (about 5 minutes). Add chopped leftover turkey and cook for 3-4 more minutes.
  • Add bone broth and bring to a boil. Scrape the bottom with a spatula and simmer for 10 minutes. Add heavy cream and any desired spices and salt (amount depends on the broth you use).
  • Turn off heat and with an immersion blender, blend the soup until creamy. If you use a regular blender, you may have to work in batches and be careful not to splash hot soup on yourself.
  • Serve warm.

Notes

*You can either use turkey or chicken broth. I make my own turkey bone broth. It is really easy: Add your Thanksgiving turkey carcass (with the cartilage, bits and pieces of skin and meat, and the neck) to a slow cooker or large pot, cover completely with water, add salt, and 1/4 cup of apple cider vinegar. Bring to boil and then simmer for 24-48 hours. Strain and done! 

Nutrition

Serving: 1servingCalories: 404kcalCarbohydrates: 3gProtein: 30gFat: 30gSaturated Fat: 1gFiber: 1gSugar: 1g
Keyword Keto soup, Low-carb soup, Thanksgiving dinner
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