Leftover Thanksgiving Turkey Soup

About

This Keto soup is a great way to use up any leftover turkey meat from thanksgiving. Our Keto thanksgiving soup is prepared with a simple, aromatic broth loaded with fragrant herbs, low carb veggies and shredded turkey, topped with crispy pancetta. This easy Keto soup is perfect for the days following thanksgiving to use up all that extra turkey and holiday veggies.

Can I Blend the Soup?

We have kept our Keto soup simple and fuss-free. The vegetables, herbs, and turkey are simply simmered in stock and topped with a drizzle of olive oil and crispy pancetta to serve. If you would prefer to have a thicker soup, you may simmer the vegetables until cooked and then blend them using a handheld or free-standing blender. You can then add the turkey and heat through.

Can I Add Cream?

We have used butter and olive oil to give our soup a boost of Keto friendly fats. If you would like to add further fats, you can add a swirl of cream to the soup if desired when serving. Please be sure to adjust your macros to account for any changes made to the recipe.

Ingredients

15 oz turkey retail parts breast meat only cooked roasted
6 cup chicken broth, bouillon or consomme, ready-to-serve can
3 tablespoon olive oil
3 ounce diced pancetta by waitrose
3 tablespoon, chopped shallot
2 cup kale
2 teaspoon, chopped thyme, fresh
1 tablespoon unsalted butter
1 clove garlic
1 teaspoon rosemary, fresh
¾ cup brussels sprouts

Instructions

Heat the olive in a large saucepan or Dutch oven over a medium heat. Add the pancetta and cook through until golden brown. Remove from the pan with a slotted spoon and set to one side.
Thinly slice the shallot and garlic and finely chop the rosemary. Add the shallot, garlic, rosemary, and thyme to the Dutch oven/saucepan used to cook the pancetta. Add the butter. Sweat gently over a low/medium heat for a few minutes until tender and fragrant.
Add the stock and bring to a gentle boil. You may use an alternative stock if preferred, such as vegetable. You may also add salt and pepper if desired. This will depend on the strength of seasoning already in your stock. Reduce the stock to a simmer for five minutes.
Roughly shred the cooked turkey into bite-sized chunks. Cut the tough bases from the sprouts and remove any tough or wilted outer leaves. Add the Brussels sprouts and shredded turkey to the stock. Simmer for 5/6 minutes to heat the turkey through and cook the sprouts.
Add the kale to the saucepan and stir to combine. Simmer for a minute or two until the kale has just wilted. The turkey should be piping hot through.
Divide the soup between four serving bowls. Top each bowl with a scattering of the crispy pancetta. Drizzle each bowl with 1/2 a tablespoon of olive oil to serve.