Description
Use leftover turkey to make a hearty and delicious keto-friendly soup. This recipe is a great way to reduce waste and enjoy a comforting meal.
Ingredients
Scale
- 6 cups turkey broth
- 2 cups cooked turkey, shredded
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Optional: 1/2 cup chopped kale or spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add celery, carrots, and onion to the pot and cook until softened, about 5-7 minutes.
- Add garlic, thyme, and rosemary to the pot and cook for 1 minute more.
- Pour in turkey broth and bring to a simmer.
- Add shredded turkey, salt, and pepper to the pot.
- If using, add kale or spinach.
- Simmer for 10-15 minutes, or until heated through.
- Serve hot.
Notes
- Adjust seasonings to your taste.
- For a creamier soup, add 1/4 cup of heavy cream before serving.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg