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. I’m going to show you my best and favorite turkey soup recipe, so read on!
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!
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 – see below
- Leftover turkey
- Pink salt and pepper
- Cooking oil
How to Make Turkey Stock
Once you’ve removed the majority of the meat from the turkey carcass, save the bones for the soup pot! Get the biggest pot you have and add the turkey bones plus a quartered onion, 2-3 cloves of garlic, a carrot, and 2 stalks of celery plus a bay leaf to the pot. Fill the pot with water and set it to simmer on your stovetop for about 4 hours on the lowest heat that’ll maintain a simmer.
Strain the bones and veggies and voila, you’ve got a simple turkey stock that works beautifully in this recipe!
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.
My favorite way to freeze saucy and soupy recipes is by using Souper Cubes! These amazing freezer-safe cubes are perfect for freezing portions of all my favorite soups, stews, and other saucy meals. I freeze them then pop them out and put the rectangular frozen blocks into a zipper-top freezer bag. It makes storing them SOOOO much easier!
Where can you find these Soup Cubes? You can order them from Souper Cubes – how cool is this?
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:
And if you need to nibble on something crunchy with your soup, check out these crispy keto Chaffle Chips!
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!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
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.