Low Carb Turkey Soup
A great way to use your turkey leftovers and using the instant pot to make this delicious low carb turkey soup.
Servings: 8 people
Calories: 86kcal
Cost: $8
Equipment
Ingredients
- 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
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. (Refer to the detailed video instructions below if further clarification is needed)
Video
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.
Nutrition
Calories: 86kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Fiber: 1g | Sugar: 2g