Leftover Turkey Vegetable Soup
Filled with lots of keto friendly veggies, tender turkey, and an amazing broth, this keto leftover Turkey Vegetable Soup is the one to look forward to this year!
Servings: 9 cups
Calories: 217kcal
Ingredients
- 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 teaspoon dried thyme
- 2 tablespoons cooking oil
- 1/2 teaspoon salt
Instructions
- 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!
Notes
Recipe Card Tips
- Simmer the soup uncovered, it helps the flavors condense instead of staying diluted.
- Add the turkey and zucchini last, so they heat through without overcooking.
- Save the turkey carcass for homemade stock rather than throwing it out, it makes a real difference in flavor.
Nutrition
Serving: 11/2 cups | Calories: 217kcal | Carbohydrates: 10g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 74mg | Sodium: 460mg | Fiber: 3g | Sugar: 3g | Net Carbohydrates: 7g