This creamy leftover turkey soup is a delicious, comforting way to use up extra turkey. Tender diced turkey combines with fresh vegetables, cauliflower rice, and a rich, cheesy broth to make a satisfying low-carb meal the whole family will enjoy.
When you want a hearty, flavorful soup that still fits a low-carb or keto approach, this creamy leftover turkey soup delivers. It’s packed with vegetables, bite-sized turkey pieces, and cauliflower rice. The broth is made rich with heavy cream and shredded cheese, and a small amount of xanthan gum gives it a silky thickness without adding carbs.
Let’s talk turkey!
Turkey is a versatile protein, and leftover turkey is perfect for soups. I often roast a turkey for Thanksgiving and keep extra cooked meat for later recipes. For this soup I used about 3 cups of cooked, diced turkey—roughly 2 cups white meat and 1 cup dark meat—but you can use any mix you prefer. Cut the turkey into bite-sized pieces, or shred it if you like a more rustic texture. If you make turkey bone broth from the carcass, that homemade stock makes an excellent base for even deeper flavor.
How to make a rich, low-carb broth
To keep the soup rich and low in carbs, use a mix of chicken broth and heavy whipping cream for the liquid base. Season thoughtfully with Italian seasoning, garlic powder, salt, and pepper to build flavor. To thicken the soup without starches, sprinkle a small amount of xanthan gum while whisking—the powder works quickly and a little goes a long way. If you prefer not to use xanthan gum, you can leave it out and simmer a bit longer or rely on the shredded cheese to add body. Finishing the soup with shredded cheddar not only boosts flavor but also helps create a creamy texture.
Serving suggestions
This soup is substantial enough to be a complete meal. Top bowls with extra shredded cheese and chopped fresh parsley for brightness. If you want to serve something on the side, try a simple green salad, a slice of keto bread, low-carb biscuits, or a quick keto-style English muffin. The soup also pairs well with lettuce wraps or as part of a brunch spread alongside appetizers.
More keto-friendly soup ideas
If you enjoy this recipe, try other low-carb soups such as creamy ham soup, hamburger vegetable soup, taco soup, or an unstuffed cabbage soup. These ideas follow a similar approach—plenty of protein, vegetables, and a creamy, low-carb broth.
Helpful Hints:
- You can use fresh or frozen riced cauliflower—both work well in this soup.
- This soup reheats nicely on the stovetop or in the microwave; rewarm gently to avoid separating the cream.
- If you omit the xanthan gum, expect a thinner broth; the cheese will still add richness.
- Make this soup ahead and refrigerate for up to 3–4 days, or freeze portions for longer storage.
Main Kitchen Equipment and Utensils:
- Large stockpot
- Measuring spoons
- Measuring cups
Creamy Leftover Turkey Soup — Recipe Card
Creamy Leftover Turkey Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup diced celery
- ½ cup diced green peppers
- ½ cup diced red peppers
- ¼ cup diced onion
- 6 cups chicken broth
- 3 cups cooked and diced turkey
- 12 ounces riced cauliflower
- 1 cup heavy whipping cream
- 1 tablespoon tamari
- ¼ cup chopped fresh parsley
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 1 teaspoon xanthan gum
- 2 cups shredded cheddar cheese
- Optional: additional shredded cheese or chopped parsley for topping
Instructions
- In a large stockpot over medium heat, add the butter and olive oil.
- Add the diced celery, green and red peppers, and onion. Sauté about 5 minutes until the vegetables begin to soften.
- Stir in the chicken broth, diced turkey, riced cauliflower, heavy whipping cream, tamari, parsley, Italian seasoning, salt, garlic powder, and pepper.
- Raise heat to high and bring to a boil. Reduce heat and simmer until the cauliflower rice is tender.
- Sprinkle the xanthan gum evenly over the soup and whisk quickly to combine and thicken. Use sparingly—one teaspoon is enough.
- Add the shredded cheddar cheese and whisk until melted and fully incorporated.
- Ladle into bowls and top with extra cheese or chopped parsley if desired.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 383
Total Fat: 27g
Carbohydrates: 5g
Fiber: 1.5g
Protein: 28g
Nutrition info is an estimate and may vary based on ingredients and brands used. Net carbs are total carbs minus fiber.
Splash of Encouragement:
***For the LORD is righteous, He loves righteousness; His countenance beholds the upright. Psalm 11:7***