Looking for a keto turkey leftovers soup that doesn't rely on rice or pasta to give it heft? Look no further. This one is a delicious chowder made with Havarti cheese, a lovely complement to turkey, and you can use leftover cauliflower rice stuffing or green bean casserole so you don't have to cut up a bunch of extra veggies.
Ingredients:
- 3 tablespoons unsalted butter
- ½ cup diced yellow onion
- 3 cloves garlic, minced
- 2.5 cups diced turkey breast
- 3 cups turkey or chicken bone broth
- 1½ cups heavy cream
- 2 tablespoons arrowroot flour
- ½ teaspoon Himalayan pink sea salt
- ½ teaspoon white pepper
- ¼ teaspoon cayenne powder
- 8oz shredded havarti cheese
- 2½ cups leftover cauliflower sausage walnut stuffing and/or green bean casserole (almost any leftover veggie side dish will do really)
- 3 tablespoons fresh parsley, chopped
Directions:
In a large soup pot, saute onion and celery over medium heat, adding minced garlic a couple of minutes later. Saute until tender. Add arrowroot flour and mix well.
Gradually stir in 1 cup of broth and cream. Cook and stir until thickened.
Stir in remaining broth and remaining ingredients except the stuffing and fresh parsley. Simmer for 5 minutes, stirring occasionally.
Stir in stuffing and heat through. Remove from heat. Top with fresh parsley and serve. Serves 4.
I'm always looking for other creative ways of using up turkey dinner leftovers. What's your favourite? Please share in the comments. Also let me know what you think of this recipe if you give it a try. If you share pics of your creation on Instagram, be sure to tag me so I can see your work. :)
