This Leftover Turkey (or Chicken) Soup recipe offers a delicious way to use leftover turkey or chicken. It's a breeze to make and works for low-carb, keto, Atkins, Paleo, diabetic, gluten-free, dairy-free, and nut-free diets.
Heat a dutch oven or soup pot over medium high heat. Add butter. When butter has melted and is no longer foaming, add the celery and onion.
Stir celery, onion, and carrots until they are just beginning to soften. Add the thyme and black pepper. Continue to cook vegetables until they are crisp-tender.
Stir in the onion powder. Stream in the broth, while stirring. Stir in chicken or turkey meat.
Bring soup to a simmer. Simmer, stirring occasionally, until vegetables are tender.
Taste and add salt if necessary. If you used regular broth, you may not need to add any. If you used stock or low-sodium broth, you may need to add 1/2-1 teaspoon, depending on your taste.
Stir in parsley just before serving.
Serving size: 1 1/4 cup
Per serving:
Calories: 175
Fat (g): 8
Carbs (g): 5
Fiber (g): 1
Protein (g): 24
Net carbs (g): 4
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