Low-Carb Turkey Soup

This warm and comforting Low-Carb Turkey Soup recipe is made in the instant pot or stovetop using up that leftover turkey and is slurp worthy after all the big holiday feasts. A delicious keto turkey soup recipe that is great for meal prep so you can have a rest after making all those holiday dinners. It's also gluten free and dairy free.

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• 🥘 Ingredients used for this low carb turkey soup recipe
• Other low carb soup recipes you might enjoy
• 👨🏻‍🍳 Steps by step instructions
• 👨🏻‍🍳 Recipe tips
• ♨️ Recipe variations
• 🥣 Equipment used to make this low-carb-turkey soup
• 💭 Frequently asked questions
• 🍽 Other instant pot recipes you might enjoy
• Low Carb Turkey Soup

🥘 Ingredients used for this low carb turkey soup recipe

I used a lot of the leftover turkey which I chopped in a food processor but you can also use shredded turkey for this recipe. In fact, I made it a second time with the shredded turkey. Throw in a bunch of veggies to add depth of flavour and you have a rich and delicious low carb turkey soup.

• Leftover Turkey: chopped or shredded leftover turkey are the star of the show for this recipe, I also threw in a whole turkey leg with the bone in for added flavour.
• Mirepoix: is simply a combination of onion, carrot and celery generally cut to the same size. I just wanted to feel fancy and call it mirepoix. I pulsed them in the food processor
• Garlic: adding the nutty flavours of garlic gives this soup extra warmth and depth.
• Bay Leaf: herbal, slightly floral and similar to oregano or thyme

See the recipe card for the full ingredients and quantities.

👨🏻‍🍳 Steps by step instructions

How to make the Low Carb Turkey Soup

Instant Pot Method

STEP 1: Add the olive oil to the instant pot and set to saute on normal heat. Then add the pulsed or diced carrot, celery, onion, and minced garlic. Salt to taste, stir and Saute until all the vegetables have softened. You may need to set the instant pot to low heat.

STEP 2: Once the veggies have softened add the water, shredded or chopped leftover turkey and remaining ingredients, including the optional turkey leg, give it a stir to combine the ingredients. If you have any turkey broth you can add about a cup as well to give it more turkey flavors.

STEP 3: Place lid on the instant pot and set to sealing, set to pressure cook on low for 1 hour. Do a quick release after 1 hour and remove the lid once all the pressure has been released.

• STEP 4: Salt and pepper to taste and serve the leftover homemade turkey soup in your favorite bowls with a side of toasted low carb bread or crackers and enjoy.

Stovetop Method

Using a heavy bottom pot place it on the stove over medium heat. Add the olive oil and then saute the vegetables until softened.

Next, add the turkey, water, and remaining ingredients, place the lid to cover and simmer for 1 hour on low-medium heat. Salt and pepper to taste.

👨🏻‍🍳 Recipe tips

This turkey soup recipe is as easy as it looks. The only time-consuming part is the chopping of the veggies and waiting for them to work their magic in the instant pot.

Top Tip: if you have a food processor it makes it much quicker to chop all the veggies and pulse the turkey. However, you can also chop by hand and cut the veggies into larger pieces to save time. I made this recipe twice and tried it both ways.

Tip #2: If you are planning to freeze this soup, make sure to let it cool completely before freezing.

• Serving: serve with a toasted and buttered low carb bread or some tasty low carb crackers. A side low carb sandwich or wrap also goes well with this soup.
• Storage: store in an airtight container or mason jar in the fridge up to 5 days.
• Freeze: allow the soup to completely cool and then transfer to a large Ziploc bag, remove the air, seal it and lay flat in the freezer. Freeze soup for up to 3 months.
• Thaw: thaw the soup in the fridge overnight or if it can't wait throw it in a warm water bath until thawed.
• Slow Cooker: you can make this leftover turkey keto soup in the slow cooker on low heat for 3 hours.

Low Carb Turkey Soup

Oscar

A great way to use your turkey leftovers and using the instant pot to make this delicious low carb turkey soup.

5 from 40 votes

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Prep Time : 10 mins

Cook Time : 1 hr 10 mins

Total Time : 1 hr 20 mins

Course : Soup

Cuisine : American

Diet : Diabetic, Gluten Free

Servings : 8 people

Calories : 86

Equipment

• Instant Pot
• Food Processor

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 3 medium carrots chopped or diced
• 2 celery stalks chopped or diced
• 1 medium onion chopped or diced
• 2 garlic cloves minced
• ⅛ teaspoon salt
• 3 cups leftover turkey chopped or shredded
• 1 bay leaf
• 1 teaspoon dry thyme
• 8 cups water
• 1 turkey leg optional

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Instructions

 

• Set the instant pot to saute on normal heat. Add the olive oil and once warmed add the carrots, celery, onion and garlic with the salt. Stir and saute until softened.
  1 tablespoon olive oil, 3 medium carrots, 2 celery stalks, 1 medium onion, 2 garlic cloves
• Add the turkey and 8 cups of water and stir in the remaining ingredients.
  ⅛ teaspoon salt, 3 cups leftover turkey, 1 bay leaf, 1 teaspoon dry thyme, 8 cups water, 1 turkey leg
• Place lid on the instant pot and set to sealing. Pressure cook on low for 1 hour. Do a quick release after the hour.
• Salt and pepper to taste.

Notes

Top Tip: if you have a food processor it makes it much quicker to chop all the veggies and pulse the turkey. However, you can also chop by hand and cut the veggies into larger pieces to save on time. I made this recipe twice and tried it both ways.

Tip #2: If you are planning to freeze this soup, make sure to let it cool completely before freezing.

This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.

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Nutritional Information

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Calories: 86kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Fiber: 1g | Sugar: 2g

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