This Keto Turkey Soup is an easy way to use leftover turkey after Thanksgiving or any holiday meal. It’s made with cooked turkey, cauliflower rice, vegetables, and a simple broth base for a quick low-carb soup that’s ready in about 30 minutes.
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)
Notes
Use cooked turkey: This recipe works best with cooked shredded or chopped turkey. Leftover turkey breast, tenderloin, thighs, or wings all work.
Add the turkey near the end: Since the turkey is already cooked, it only needs a few minutes to warm through. This keeps it from getting tough.
Fresh or frozen cauliflower rice works: Frozen cauliflower rice can go straight into the soup without thawing.
Taste before adding salt: Turkey, bouillon, broth, stock, and drippings can all add salt. Taste the soup once the broth comes together, then adjust.
Make it thinner or heartier: Add more broth or water for more liquid. Add more turkey or cauliflower rice for a fuller bowl.
Freezer note: Let the soup cool completely before freezing. The cauliflower rice may soften after reheating, but the soup still works well for meal prep.