Every Thanksgiving I am convinced we are not going to have enough turkey. And every Thanksgiving there is so much leftover turkey that we end up eating it for a week. Growing up leftover turkey meant turkey and mayo sandwiches.
But this year will be different. Enter the incredible crockpot turkey soup.
Not only is this soup super easy to make, but it is also low carb. So, if you are like me and you want to stay on the healthier side this holiday season, check out this soup.
Not post-Thanksgiving? No problem, you can make this soup year-round with chicken too!
Turkey isn’t the only leftover ingredient you’ll need for this soup – carrots, celery, onion and herbs (stuffing, anyone?) will also come into play, making it feel like Thanksgiving dinner for at least a few more days. I didn’t use them here, but feel free to add more veggies like kale or broccoli to make your soup extra hearty.
Perhaps you are coming across this post and it’s not post-Thanksgiving. Chicken works just as well! Simply cube or shred a store-bought rotisserie chicken.
Get the super simple crockpot turkey stock recipe HERE.
Need more options? This soup has them for sure! Add these low carb veggies to your soup.
- 2 tablespoons butter
- 1 carrot, sliced
- 2 celery stalks, sliced
- 1 small onion, diced
- 4 cups homemade turkey stock
- 2 bay leaves
- 1 tsp thyme
- 1tsp sage
- 3 cups shredded turkey or chicken
- 2 cups cauliflower, fresh or frozen
- 1 cup halved radishes
- 1 cup green beans, fresh or frozen
- 1 cup chopped kale or spinach
- 1 cup heavy cream (or milk of your choice)
- salt and pepper to taste
- In large crockpot, add in turkey, carrots, celery, cauliflower, radishes, green beans, kale, and onion.
- Pour in broth, spices, and bay leaves.
- Cover; cook 5 to 6 hours on Low heat setting or until radishes are tender.
- Increase heat setting to High; stir in cream until fully incorporated.
- Cover; cook about 15 minutes.