Keto Turkey Soup

Introduction

When the weather cools down, there’s nothing quite as comforting as a bowl of soup, especially when it’s keto-friendly! This Keto Turkey Soup is hearty, flavorful, and packed with low-carb goodness. It’s a fantastic way to use up leftover turkey and incorporate fresh vegetables, all while keeping it perfectly aligned with your keto goals. Whether you’re meal prepping for the week or simply need a cozy, nutritious dinner, this soup delivers on all fronts.

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Why You’ll Love Keto Turkey Soup

• Perfect for Leftovers: Transform leftover turkey into a new, exciting meal that’s satisfying and delicious.
• Low-Carb Comfort: Enjoy all the warmth and heartiness of traditional soup without the carbs.
• Quick and Easy: Minimal prep work and simple ingredients make this a go-to recipe for busy days.
• Packed with Flavor: With a rich, savory broth and perfectly seasoned turkey, every spoonful is a delight.
• Keto-Friendly: Only wholesome, keto-approved ingredients to keep you on track.

My Personal Experience

I created this soup on a chilly Sunday when I was staring at leftover turkey from Thanksgiving and wondering how to make something different yet satisfying. This recipe turned out to be an absolute winner! The aroma of simmering turkey and herbs filled my kitchen, and the first sip instantly warmed me up. I’ve since made it countless times, tweaking it with seasonal veggies or spices, and it never fails to impress. It’s my go-to comfort dish that’s both indulgent and guilt-free.

Required Equipment

1. Large Stockpot or Dutch Oven
   This is the star tool for the recipe. A heavy-duty pot ensures the soup simmers evenly and the flavors meld beautifully. I love how mine gives the soup that rich, homemade taste.
2. Ladle
   Scooping out portions becomes so satisfying with a sturdy ladle. It’s perfect for serving the right balance of broth and turkey in every bowl.
3. Sharp Chef’s Knife
   Essential for chopping the vegetables and slicing the turkey. A sharp knife makes the prep work quick and enjoyable.
4. Cutting Board
   A stable cutting board is key when you’re dealing with multiple ingredients. I always choose one with a non-slip base for safety and convenience.
5. Measuring Cups and Spoons
   Precise measurements are crucial for perfect seasoning and broth balance. I never skip these to ensure the flavors are spot on.
6. Mixing Spoon
   A long-handled spoon is great for stirring without splashing. It’s also handy for tasting the soup as it cooks—my favorite part!

Ingredients & Substitutions

Ingredients:

• 2 cups cooked turkey, shredded or diced
• 4 cups chicken or turkey broth (unsalted preferred)
• 1 cup heavy cream
• 1 small onion, finely chopped
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup cauliflower florets
• 2 garlic cloves, minced
• 2 tbsp olive oil or butter
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Substitutions:

• Turkey: Replace with cooked chicken if needed.
• Broth: Use vegetable broth for a slightly lighter flavor.
• Heavy Cream: Swap with unsweetened almond milk and a bit of cream cheese for a dairy-free option.
• Vegetables: Add spinach, kale, or mushrooms for variety.

How to Make Keto Turkey Soup

1. Prepare the Vegetables:
   Dice the onion, celery, and zucchini. Mince the garlic.
2. Sauté the Aromatics:
   Heat olive oil or butter in a large stockpot over medium heat. Add the onion, celery, and garlic. Sauté until fragrant and translucent, about 3 minutes.
3. Add the Turkey and Broth:
   Stir in the shredded turkey and pour in the broth. Bring to a gentle boil.
4. Incorporate the Vegetables:
   Add the cauliflower florets, zucchini, thyme, parsley, and smoked paprika. Reduce heat to low and let it simmer for 15–20 minutes.
5. Finish with Cream:
   Stir in the heavy cream, adjust the seasoning with salt and pepper, and simmer for another 5 minutes.
6. Serve Hot:
   Ladle into bowls, garnish with fresh parsley if desired, and enjoy!

Tips for This Recipe

• Always taste and adjust the seasoning as the soup simmers.
• Cut vegetables into even sizes for consistent cooking.
• Use leftover turkey within 3 days for the best flavor and safety.

Optional Additions

• A handful of shredded cheese for extra creaminess.
• A sprinkle of red chili flakes for a spicy kick.
• A squeeze of lemon juice for added freshness.

Serving Ideas

• Serve with a side of keto breadsticks or garlic knots.
• Pair with a fresh green salad for a light yet filling meal.

Storage Recommendations

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop or microwave, adding a splash of broth if it thickens.

Frequently Asked Questions

Can I use raw turkey for this recipe?
Yes, but you’ll need to cook it fully in the broth before adding the vegetables.

Can I make this dairy-free?
Absolutely! Substitute heavy cream with coconut cream or unsweetened almond milk and cream cheese.

Is this soup spicy?
Not at all! However, you can add chili flakes if you prefer some heat.

Nutritional Breakdown (Per Serving)

• Calories: 250
• Total Carbs: 6g
• Net Carbs: 4g
• Protein: 20g
• Fat: 18g

We’d love to hear how your recipe turned out! 💬 Share your thoughts in the comments below! 😊 Craving more delicious keto recipes and tips? Join our Facebook group for daily low-carb inspiration. Don’t forget to bookmark our site to easily access all your keto favorites. New to keto? Jumpstart your journey with our Keto Diet Plan for Beginners: Step-by-Step Guide and take the first step toward a healthier, happier lifestyle!