Turkey and Mushroom Soup

About

This delicious Keto soup is packed with protein and tender low carb veggies. Our tasty soup is prepared with a base of aromatic onion, garlic and celery, chicken stock, cooked turkey, and tender cremini mushrooms. Once the soup is just cooked through, zucchini ribbons are added to create a noodle-like texture. Perfect for a low carb lunch or light Keto dinner on cold days.

What Turkey Can I Use?

We have used leftover cooked turkey for our warming Keto soup recipe. You can use any cut of turkey you prefer, but you will get more fats and flavor from the thigh meat. You can also use leftover cooked chicken from a whole roast bird or store-bought rotisserie chicken if desired. Please be sure to adjust your macros to account for any changes made to the recipe.

Can I Make This Dairy-Free?

We have used butter in our Keto turkey soup to sauté the low carb vegetables. If you would like to make the recipe dairy-free, you can swap this for an alternative Keto-friendly fat. Olive oil, coconut oil or animal-based fat such as goose fat would all be suitable replacements.

Ingredients

15 oz turkey thigh roasted meat only
6 cup chicken broth, bouillon or consomme, homemade
2 cup brown mushrooms (italian or crimini mushrooms), raw
2 teaspoon, chopped thyme, fresh
1 clove garlic
1 large – stalk – 11" to 12" long celery stalks
1 tablespoon unsalted butter
1 medium zucchini
½ small white onion

Instructions

Finely dice the onion and thinly slice the celery and garlic. Melt a generous tablespoon of butter in a large saucepan or Dutch oven over a low/medium heat. Add the onion, garlic and celery. Stir well and sweat gently for 2-3 minutes until tender and fragrant.
Add the stock and fresh thyme to the saucepan. Stir well and bring to a gentle boil. Reduce to a simmer for 5-6 minutes to infuse the flavors. You may add salt and pepper to season as desired. This will depend on the strength of seasoning already in your stock.
Roughly shred the cooked turkey and clean and quarter the mushrooms. Add the turkey to the pan and stir well. Heat through for 2 minutes. Then, add the mushrooms. Heat through, simmering gently for a further five minutes. The mushrooms should be cooked through and the turkey piping hot.
While the mushrooms are simmering, peel the skin from the zucchini and trim the tops and tips. Peel the zucchini flesh into wide ribbons with a vegetable peeler. Add the zucchini ribbons to the saucepan and cook through for just a minute or so until tender. Divide between individual serving bowls and serve the soup hot.