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This Keto Turkey Soup recipe is a simple yet delicious dish that uses less than 10 ingredients and takes about 30 minutes to prep and cook. It’s freezer-friendly so you can make more than one portion and freeze it for meal prep. Learn how to make low carb turkey soup with cauliflower rice and freshly cooked or leftover turkey for the whole family to enjoy.
Why Make Leftover Turkey Soup Recipe
- Option for using leftover turkey: If you have leftover Thanksgiving turkey or recipes like my air fryer turkey tenderloin, turkey thighs, or pressure cooker turkey breast, your turkey leftovers shouldn’t go to waste.
- Great for meal prep: If you’re busy but want something delicious and healthy that fits a keto diet (low-carb friendly), you can make enough soup to last 3-4 days in the fridge or months in the freezer.
- Easy and Quick: This easy turkey soup recipe is as simple as 1,2,3. The best part is the 4-step process requires no special cooking skills and takes less than 30 minutes. Enjoy this as an easy dinner recipe, or as a lazy weekend lunch on those cold days in the winter.
Ingredients Needed
- Air fryer turkey tenderloin: Shred about half of the air fryer tenderloin. You can also use any leftover turkey meat like my air fryer turkey thigh or slow cooker crockpot turkey tenderloin.
- Olive oil
- Carrots: Chopped
- Garlic: Minced
- Chicken Better than Bouillon: Low in sodium, flavorful. If you don’t have better than bouillon, you can use chicken broth, turkey broth, turkey bone broth, chicken bone broth like I do in my chicken bone broth soup, chicken stock, or turkey stock.
- Water
- Bay leaves
- Cauliflower rice: Fresh or frozen works well in this recipe
How To Make Keto Leftover Turkey Soup
- Add the carrots, celery, garlic, and olive oil to the center of the pot. Cook for 3 minutes to get the vegetables tender.
- Add the bouillon and bay leaves to the pot, then stir until the bouillon is incorporated. Cover the pot and cook on medium-low for 10-15 minutes.
- Shred the turkey using a hand shredder or dough attachment on a stand mixer.
- Add the turkey and cauliflower rice to the pot. Cook for an additional 2-3 minutes. (That’s enough time for the cauliflower to heat through).
Recipe Tips & FAQs
- Buy chicken Better than Bouillon: Better than Bouillon is low in sodium and more flavorful than regular bouillon or broth.
- You can use fresh or frozen cauliflower: If you don’t have fresh cauliflower rice, frozen cauliflower will do. No need to thaw it in this low carb turkey rice soup recipe.
- Use a hand shredder or dough attachment on a stand mixer: Use any of these two tools to shred your turkey and make the soup richly meaty.
- Optional ingredients: If you’re looking for a little extra flavor, you can try adding minced bell peppers, green beans, and sautéed mushrooms. Also, if you’re looking for a more creamy soup, try adding a little heavy whipping cream (heavy cream). This is a delicious way to help give you a creamy turkey soup.
- Optional seasonings: Poultry seasoning, garlic powder, onion powder, black pepper, and red pepper flakes.
- Replacing turkey with chicken: If you’re not a fan of turkey and you prefer chicken instead, you can use chicken meat and this keto soup recipe to make a delicious chicken soup.
Storage & Leftovers
If you have leftovers of this low-carb turkey soup recipe, the best way to store it is in an airtight container for next time (up to 4 days).
Immediately. There is no need to wait.
To keep this soup flavorful, I use spices and herbs as well as better than bouillon.
You can use flour or cornstarch. If you need a gluten-free or low-carb thickener option, try xanthan gum. I personally don’t use a thickener for this homemade turkey soup recipe.
The main ingredient is turkey meat. My recipe uses turkey meat, a bouillon substitute, vegetables, herbs, and spices.
Yes. You can use it as a substitute for some of the water and bouillon in this recipe.
It can last 3-4 days in the fridge.
Yes. It contains lots of proteins, vitamins, and minerals.
Recipes to Enjoy This With
More Leftover Turkey Recipes
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Leftover Turkey Soup
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
- 2.5 cups leftover turkey, shredded, This amounts to about half of the air fryer turkey tenderloin
- 2 tbsp Olive Oil
- 3/4 cup carrots, chopped
- 1 cup celery, chopped
- 5 cloves Garlic, minced
- 4 tsp Chicken Better than Bouillon, low sodium
- 4 cups Water
- 3 bay leaves
- 1 cup Cauliflower Rice, frozen
Instructions
- Add the olive oil, garlic, carrots and celery to the center of the pot. Cook for 3 minutes (to get the vegetables tender)
- Add bouillon, water, and bay leaves to the pot. Stir until the bouillon is incorporated.
- Cover the pot and cook on medium low for 10-15 minutes.
- Shred the turkey using a hand shredded or dough attachment on a stand mixer.
- Add the Turkey and cauliflower rice to the pot. Cook for an additional 2-3 minutes (enough time for the cauliflower to heat through)
Recipe Notes
- Buy chicken Better than Bouillon: Better than Bouillon is low in sodium and more flavorful than regular bouillon or broth.
- You can use fresh or frozen cauliflower: If you don’t have fresh cauliflower rice, frozen cauliflower will do. No need to thaw it in this low carb turkey rice soup recipe.
- Use a hand shredder or dough attachment on a stand mixer: Use any of these two tools to shred your turkey and make the soup richly meaty.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
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