When the feast is over and you’ve got a bunch of bones and good turkey meat to use up, the BEST and tastiest thing to make is keto leftover Turkey Soup.
This leftover turkey soup recipe is LOADED with vegetables. With high fiber kale, a delicious turkey stock, and loads of flavor, not only is this turkey vegetable soup delicious, it’s loaded with keto-friendly nutrition.
Ready to eat? Read on and see how to make this amazing keto leftover Turkey Soup!
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What You Need To Make Keto Leftover Turkey Soup
- A big pot – I love these big pots with lids. This turkey vegetable soup makes about 10 cups of soup so make sure your pot is large enough.
- Good knife – Henckels are my favorite knives for durability, value, and quality.
- Cutting board – you’re going to be doing a lot of chopping. Make sure you’ve got a good, solid cutting board.
- Measuring cup
- Spatula or large stirring spoon
Ingredients to Make Homemade Turkey Vegetable Soup
- Turkey stock – I use the turkey carcass to make a big batch of turkey stock or you can buy it
- Leftover turkey
- Pink salt and pepper
- Cooking oil
How to Make Turkey Soup From Leftovers
Once you’ve got your turkey stock or broth, making the soup is as simple as building flavors.
- Sautee the onion and celery in your soup pot with a touch of cooking oil.
- Add the turkey stock, thyme, carrots, and kale. Cook about 20 minutes until the kale is soft.
- Add the leftover turkey meat and zucchini and heat through.
- Season with salt and pepper and serve!
Chef Jenn’s Tips
- Fresh kale is terrific in this recipe but frozen will work, too, or use spinach.
- If you’re not using baby kale, you’ll need to remove the tough stem from the kale and roughly chop it, after washing it.
- Simmer this soup uncovered to help the flavors condense.
- Both white and dark turkey meat work great in this soup – use what you’ve got!
Is This Keto Leftover Turkey Soup Freezer Friendly?
A big YES! In fact, if I’ve cooked a turkey in the last few months, you can bet I’ve got this turkey soup recipe frozen in my freezer.
To freeze it, thoroughly chill the soup overnight in the fridge. Then, fill freezer-safe containers with the soup and store for up to three months.
My favorite way to thaw soup is in a pot on the stove. Over medium low heat, let the frozen soup melt and then heat up.
Or, plan ahead and take it out of the freezer and pop it into the fridge the night before.
Yes! Loaded with veggies, leftover turkey, and a great broth, there’s tons of fiber from the kale and it is very low in net carbs.
It only takes about 40 minutes, from start to finish, if you’ve got the turkey broth ready to go.
To keep it keto, add spinach, turnips, kale, zucchini, radish, celery, and swiss chard, and go easy on the carrots and onions.
Like This Leftover Turkey Soup? Also Try:
Step By Step Images
Leftover Turkey Vegetable Soup
- 8 cups turkey broth
- 1/2 cup onion diced
- 1 cup celery diced
- 1/2 cup carrot diced
- 4 cups kale stem removed and chopped
- 1 cup zucchini diced
- 3 cups turkey diced
- 1/2 tsp dried thyme
- 2 tbsp cooking oil
- 1/2 tsp salt
- In a large soup pot, sautee the onion and celery in about 2 tbsp of cooking oil or butter. Cook until translucent, about 4-5 minutes.
- Add the diced carrot, chopped kale, and turkey broth to the onion and celery mixture. Simmer, uncovered, over low heat for 30 minutes.
- Add the diced turkey and zucchini to the pot. Add the thyme and season with salt and pepper. Simmer an additional 5 minutes.
- Serve and enjoy!
Love keto recipes? These keto soups & chowders are pretty darn delicious, and if you’re a veggie lover, Crack Cauliflower is a must-try. Meaty favorites include a hearty Tex-Mex casserole, a saucy sausage dish, and for lunch, a beefy beef chaffwich.