Do you still have some post-holiday turkey lurking in your freezer?  Here’s a tasty way to use it up.  Back in the day, I would have made a fabulous turkey pot pie using a Pillsbury pie crust…but our new way of eating doesn’t call for wheat.  I do have a mighty good low carb pot pie recipe, but a turkey pot pie soup is yummy and less work, and it’s definitely soup weather here.

This soup has no potatoes or flour to thicken it, and I don’t use cauliflower, that darling of the low carb community, because my husband kind of hates it.  I use the standard frozen veg mix with carrots, peas, green beans, and corn, but only two cups so the carbs are spread out over several servings.  If you don’t want even a tiny bit of corn, peas, or carrots, you can substitute low carb veggies of your choice.  Homemade turkey broth, butter, and heavy cream bump up the fat content to make this creamy, satisfying, and keto friendly as well.  I put in a half teaspoonful of xanthan gum to thicken–this is completely optional.  The state of your broth is very important to a good soup, so you will need to taste it and adjust the salt and other spices so it isn’t bland.  Be sure to taste BEFORE you add the salt.  A word of caution, be sure it’s cool enough to taste.  Burned tongues are no bueno.

I hope you enjoy it!