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 low carb 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.
We all know that after the months of October, November, and December the Thanksgiving and Christmas holidays, you will have leftover turkey and wonder what am I going to do with all this?
This leftover turkey soup keto style is what you will need on those cold days to warm you from the inside out. Filled with juicy turkey, onions, carrots, celery and garlic. Just throw everything in the instant pot or a pot on the stove and enjoy this Keto Turkey Soup for the rest of the week.
🥘 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 flavor and you will 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 flavor.
- 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 flavors 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.
♨️ Recipe variations
Turkey soup recipes can take on a variety of flavors. Here are just a few variations that push the envelope while keeping it low carb and sugar free:
- Cauliflower Rice - add 2 cups of riced cauliflower to the veg to make it a heartier soup.
- Tomato - add a teaspoon of tomato paste to the soup before pressure cooking to give it a tomato flavor
- Creamy - add a cup of heavy whipping cream to make this a creamy keto turkey soup or add 2 ounces of cream cheese.
- Mexican - add a tablespoon of chili powder or taco seasoning to make this a Mexican-inspired soup.
- Cabbage - add some shredded cabbage to this recipe for a delicious take on cabbage soup.
This is a low-carb, gluten-free and dairy-free turkey recipe.
Want more soups? See this creamy Low Carb Butternut Squash Soup recipe.
👨🏻🍳 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 60 minutes 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. The flavor of the turkey stock is rich, savory, and infused with the natural essence of roasted turkey.
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.
💭 Frequently asked questions
Add some crushed tomatoes or a dash of tabasco sauce for a little kick.
Cooked turkey is safe in the fridge for up to 4 days after cooking.
A serving of soup contains roughly 4 grams of total carbs and 3 net carbs.
There are various ways to repurpose this soup. You can use it as a base for a creamy turkey and vegetable casserole, or even as a filling for a keto-friendly pot pie. The leftover turkey soup can be a valuable ingredient in creating a variety of satisfying keto recipes or keto meal plans.
🍽 Other instant pot recipes you might enjoy
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Low Carb Turkey Soup
- 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
- 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.
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.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
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.
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🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines