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Low Carb Turkey Soup:


For the turkey broth if making homemade:

1 left over tukey bones
1 tsp whole peppercorns

For the soup:

8-10 cups broth (either homemade or store bought. I used 10 cups of homemade.)
2 napa cabbage leaves
2 stalks celery
1/4 cup red onion, diced small
1 tsp dried thyme
1 tsp poultry seasoning
1/4 tsp dried sage
sea salt & pepper
2 bay leaves
3 cups diced cooked turkey


If making the broth homemade put your whole left over turkey bones into your slow cooker and fill to max line with water and add peppercorns and cook overnight. Strain out the bones and keep the broth to use in your soup.

Add your diced onion, cabbage, and celery to a large pot and add your thyme, poultry seasoning, sage, and salt and pepper and cook just until fragrent. Add your broth and 2 bay leaves and bring to a boil and reduce to a smimmer for 20 to 30 minutes. Add your diced cooked turkey and heat until warmed through. Remove the bay leaves, season with salt and pepper to taste and serve.

Serves 12.

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