Keto Leftover Turkey Soup
About This Recipe
If you're on the ketogenic diet journey and wondering what to do with your leftover turkey, look no further than this delectable Keto Leftover Turkey Soup. Rich and comforting, this soup combines the succulent turkey with the earthy goodness of mushrooms, the fragrant heap of onion and garlic, and the unexpected kick of cayenne pepper. The smooth cream cheese and heavy cream work together to create not just a heart-warming soup, but a soul-soothing experience. What's more? The earthy touch of cilantro, coupled with the right balance of sea salt and pepper rounds off the soup perfectly, leaving you with a velvety, deliciously satisfying dish that caters to the keto guidelines.
What makes our Keto Leftover Turkey Soup even more appealing is its versatility. Whether you need a quick and hearty weeknight supper, a cozy lunch, or a healthy, comforting pick-me-up on a cold day, this soup fits the bill perfectly. And if you want to track the macros, our 'Keto mobile app' has got you covered. Toss all your ingredients, let them simmer away to meld beautifully and unleash the flavors. The result? An absolutely guilt-free, keto-friendly turkey soup that tastes like it's straight out of a gourmet kitchen.
With the Keto Leftover Turkey Soup, you can enjoy a well-balanced, delicious meal while sticking to your ketogenic lifestyle. The punch of spices adds depth and richness to the soup, the leftover turkey provides a satisfying "chew", and the creamy texture is surprisingly filling. Every spoonful carries a delightful explosion of flavors, inviting you back for more. Plus, it's an excellent way to use up the remnants of your holiday bird in a healthy, hearty, and keto-friendly manner. So, grab your ladle and get started on this soup. It's a taste adventure you wouldn't want to miss!
Ingredients











Directions
In a skillet, saute mushrooms in butter.
In a large pot add cooked turkey or chicken meat, sauteed mushrooms, cream cheese, onion powder, garlic powder, oregano, Cayenne, salt and pepper to taste, and chicken stock.
Heat to boil then reduce to simmer while the cream cheese melts. Simmer for 30 minutes then shred the turkey breast.
Stir in heavy cream and heat on high for 10 minutes. Enjoy!
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