This Slow Cooker Turkey Soup with Kale and Sweet Potatoes is a perfect idea for using leftover turkey, but it can also be made with rotisserie chicken if you prefer. This soup is pretty low in net carbs, but see tips in the recipe for making this an even lower-carb soup.

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Slow Cooker Turkey Soup with Kale and Sweet Potatoes was inspired by leftover turkey breast that I cooked in the slow cooker, but you can certainly use leftover rotisserie chicken to make this delicious soup if you don’t have any turkey. The day I brainstormed this recipe I also had sweet potatoes and kale that I needed to use, two of my favorite soup ingredients.

I loved how this veggie-loaded soup turned out, and sweet potatoes and kale are both healthy foods so this is a soup that’s loaded with nutrition. I was home the day I made this slow cooker turkey soup, so I cooked my soup on high, but you can cook the broth and veggies all day on low, then turn your slow cooker to high and add the turkey and kale when you get home from work.

And did you know that any soup that’s made with leftover turkey can also be made with rotisserie chicken? Either way you make it, if you like these ingredients this will be a tasty soup!

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What ingredients do you need for this recipe?

• onion
• celery
• homemade turkey stock or chicken broth (see notes)
• Turkey Soup Base (affiliate link) or chicken base, optional, but recommended especially if you use canned broth)
• Poultry Seasoning (affiliate link)
• Dried Thyme (affiliate link)
• fresh ground black pepper to taste
• sweet potatoes
• chopped cooked turkey
• kale
• balsamic vinegar

What if you don’t have homemade turkey stock?

I’m a huge fan of homemade turkey stock, and I’d always use that in any recipe for turkey soup if I had some in the freezer. But if you don’t have turkey stock, you can still make a tasty soup using canned chicken broth (affiliate link) and adding a little Penzeys Turkey Soup Base (affiliate link) or another type of turkey soup base of your choice.

How can you make this Slow Cooker Turkey Soup lower in carbs?

This recipe as written has 12.1 net carbs, which is pretty low for a soup with sweet potatoes. But if you want to make it even lower in carbs, just replace the sweet potatoes with one cup frozen cauliflower rice which will make a soup with only 7 net carbs in a serving!

Can you use other types of greens in this soup?

There’s no doubt that I love Kale in soup! But if you’re not a fan you could use Swiss Chard, Collards, or Spinach in the slow cooker turkey soup. Spinach is softer and will cook more quickly than the other greens.

Want more tasty slow cooker or Instant Pot Soups with Turkey?

This recipe was featured in Slow Cooker or Instant Pot Turkey Soup Recipes on my Slow Cooker or Pressure Cooker site!

How to Make Slow Cooker Turkey Soup with Kale and Sweet Potatoes:

(Scroll down for complete printable recipe with nutritional information.)

1. Chop up a large onion and about a cup of chopped celery and add to the slow cooker.
2. Add the Poultry Seasoning (affiliate link), Dried Thyme (affiliate link), 10 cups turkey or chicken stock (or about 6 cans of broth), and fresh ground black pepper. If your stock or broth isn’t that flavorful I’d add a couple of teaspoons of turkey base (affiliate link) or chicken base (affiliate link). 
3. Let this start to cook while you cut up the sweet potatoes. I cut up two medium sweet potatoes to make about 3 cups small sweet potato cubes, but a little more or less won’t hurt.
4. Add sweet potatoes to the soup mixture in the slow cooker and cook 4 hours on high (or 8-9 hours on low if you’re not going to be home.)
5. I only had about 2 cups of chopped leftover turkey, but you could use a little more if you have plenty.
6. Cut away the ribs of the kale and chop the leaves into small pieces to make 4 cups (packed) of kale.
7. Add the turkey and kale to the slow cooker, turn to high if you had been cooking on low, and cook 1-2 hours more.
8. Here’s how mine looked after the kale and turkey had cooked in the soup for nearly two hours.
9. Stir in the balsamic vinegar and serve hot. (I’d start with the smaller amount of balsamic vinegar; then taste to see if you want a little more.)

More Tasty Turkey Soup Recipes from Kalyn:

Want More Slow Cooker and Pressure Cooker Soups?

If you love making soup in the slow cooker or the Instant Pot, check out the index page for Soups or Stews on my Slow Cooker or Pressure Cooker site for more tasty ideas!

Try This Next Keto Short Rib Chili

Ingredients

• 1 large onion, chopped fairly small
• 1 cup chopped celery
• 10 cups homemade turkey stock (see notes)
• 1 T teaspoons turkey soup base or chicken base (optional, but recommended especially if you use canned broth)
• 1 tsp. poultry seasoning
• 1 tsp. dried thyme
• fresh ground black pepper to taste
• 2 medium sweet potatoes, peeled and cut into 3/4 inch cubes (see notes)
• 2 cups chopped cooked turkey (see notes)
• 4 cups finely chopped kale (packed into measuring cup)
• 2-3 T balsamic vinegar

Instructions

1. Peel and chop the onion and chop enough celery to make one cup chopped celery; add onion and celery to the slow cooker.  Add the poultry seasoning, dried thyme, 10 cups turkey or chicken stock (or broth), and fresh ground black pepper, turn on the slow cooker and let it start to cook while you chop the sweet potatoes.
2. Peel sweet potatoes and cut into 3/4 inch cubes. Add to the slow cooker with the chicken (affiliate link) or turkey (affiliate link) soup base (if using) and cook for 4 hours on high or 8 hours on low.
3. Chop up enough turkey or chicken to make 2-3 cups bite-sized pieces.
4. Cut away the ribs from the kale leaves and finely chop enough kale to make 4 cups packed kale.
5. Add the turkey and kale to the slow cooker, and turn to high if you’ve been cooking on low.
6. Cook for 1-2 hours more on high, or until the kale is done to your liking.
7. Add balsamic vinegar and stir into the soup.  (I would start with 2 tablespoons and taste to see if you want to add more.)
8. Serve hot. This would probably freeze okay, but the sweet potatoes will be starting to fall apart after this long cooking time and freezing will make them even softer.

Notes

If you don’t have homemade turkey or chicken stock you can use about 6 cans chicken broth, preferably with a little Penzeys Turkey Soup Base (or other turkey base.)

3.6.9I used about 3 cups sweet potato cubes, although a little more or less won’t hurt. You can use more than 2 cups of chopped turkey if you have plenty. Use chopped rotisserie chicken if you don’t have turkey.

I used this Crock-Pot 5-Quart Programmable Smart-Pot Slow Cooker (affiliate link) for this recipe. (A slightly smaller model would also work.)  If you’re cooking all day, this type of slow cooker is a good choice because you can set it to cook 8 hours on low and then it switches to “warm” after 8 hours.

Recipe created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 263Saturated Fat: .9gTrans Fat: 0gUnsaturated Fat: 1.9gCholesterol: 43mgSodium: 1240mgCarbohydrates: 15gFiber: 2.9gSugar: 5.8gProtein: 14g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Slow Cooker Turkey Soup with Kale and Sweet Potatoes is relatively low in net carbs, but replace the sweet potatoes with about a cup of frozen cauliflower rice for a soup that’s even lower in carbs. Using sweet potatoes would make this soup limited to phase 2 or 3 for the original South Beach Diet.

Find More Recipes Like This One:
Use Soup Recipes for more tasty ideas for soup! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

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Keto Short Rib Chili

Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.

There’s a definite chill in the air. Can you feel it? Well, maybe not in some parts of the country, but here in the Pacific Northwest, autumn is on its way, if not already here.

The best part of fall is the comfort food and there is no food more comforting than this short rib chili. Well, maybe my Shrimp and Bacon Chowder. Or perhaps my keto Cream of Mushroom Soup. And my Buffalo Chicken Soup is also pretty darn spectacular.

But this keto chili recipe definitely makes the short list.

Chili is and always has been one of my favorite foods, because even not very good chili is pretty darn comforting when you’re cold and hungry. How can you go wrong with meat cooked slowly in rich spices and a thick tomato broth? You can’t, that’s all. You can’t go wrong.

And the crazy part is that while I make chili all. the. time, I don’t actually have a good keto chili recipe here on All Day I Dream About Food. Until now, that is.

What makes the best keto chili?

Well, what really makes good chili is a matter of opinion and taste. And probably a few feuds as well. Everyone has their own take on the best way to make chili.

In my experience, a slow simmered chili recipe is best, as it allows the flavors to develop and intensify over time. So don’t be fooled by promises of “fast and easy”. Good chili is usually easy to make but it takes time to cook.

Keto chili should be devoid of any higher carb items like beans, though. That goes almost without saying, because beans are high in carbs and many consider them inflammatory. Onion needs to be kept to a minimum as well, since it’s surprisingly high carb.

Tomato sauce, paste, and puree can also send the carb count up if used too liberally. I like to keep my chili to less than 5g total carbs per serving, so I use a single can of diced tomatoes. Fire roasted tomatoes help bring out the best flavor.

But the focus of a good keto chili recipe should always be the meat and the spices. Use beef with a high percentage of fat for a satisfying meal, and be generous with the chili, cumin, and garlic.

Can you make keto chili ahead of time?

I find myself wanting to answer this question with a smart ass comment like “Is the pope Catholic?”. Because chili is perhaps the best make ahead meal on the planet.

It’s one of those dishes that seems to actually get better when it’s eaten the next day or even a few days later. And one of the benefits of keto chili is that there are no beans to get mushy as they sit and soften. So it’s just as good or better than the day you made it.

So go ahead and make a huge pot of this short rib chili. This particular recipe serves 10 people. Let it cool to room temperature and then split it up however you see fit. You can do individual servings, or portion it out for your family size.

The chili can be refrigerated for up to 4 days or frozen for up to 3 months. We froze our leftovers back in May and I just fed my family the second portion about a month ago!

Because it contains acidic ingredients like tomatoes, I recommend storing in glass containers if you have them. If not, good BPA-Free tupperware works too.

Tips for making Short Rib Chili

Short ribs are ideal for comfort food dishes like this, because they are fatty and rich, and become incredibly tender with slow braising.

Always brown the ribs first: This step adds 10 minutes or so, but it’s worth it. Browning the meat in lard or oil helps bring out the best flavor, before the liquids are added. Otherwise, you are essentially just eating stewed meat. Transfer the ribs to a plate while making the rest of the chili.

Sweat the onions and other veggies: While I do keep the onion to a minimum, it definitely helps add flavor. So add the onion and green pepper to the pot and sauté in the oils and fats with a little bit of salt. This will help them release their juices and flavor.

Add the spices into the hot oil: Before adding any liquids into the pot, you want to briefly sauté the garlic, jalapeño, and spices in the hot oil. This enhances and intensifies the flavor.

Adjust the heat to your liking: My husband and I like our chili pretty spicy but our kids have more tender palates. So we keep the heat at a medium level. I always add the seeds from the jalapeño but you can leave them out if you want less spice. You can also leave out the cayenne. Or you can add more jalapeño and cayenne too.

Now add the liquids and the meat: Once the spices and garlic are fragrant, stir in the diced tomatoes and broth and bring to a simmer before adding the meat.

Slow braise in the oven: You’re looking at a good two to three hours of cooking, but this time is completely inactive. You can be doing lots of other things during this time. Slow braising makes the meat from the short ribs fall off the bone and shred more easily.

Doesn’t this keto short rib chili sound like the perfect comfort food? 

Check out my Keto Soups & Stews cookbook for more delicious comfort food recipes.

Keto Short Rib Chili

Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.

Popular Recipe Cream of Asparagus Soup – Dairy Free Keto Recipe

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Course: Main Course

Cuisine: American

Keyword: keto chili, keto chili recipe, short rib chili

Prep Time: 15 minutes

Cook Time: 3 hours 25 minutes

Total Time: 3 hours 40 minutes

Servings: 10 servings

Calories: 428kcal

Ingredients

• 3 lb bone in short ribs
• Salt and pepper
• ¼ cup bacon fat, lard, or other high-heat oil
• ½ cup chopped onion
• 1 large green pepper chopped
• 2 cloves garlic minced
• 1 medium jalapeno pepper minced (leave the seeds in for more heat)
• 2 tablespoon chili powder
• 1 tablespoon cumin
• ½ teaspoon cayenne
• 15 ounce can fire roasted tomatoes
• ⅓ cup beef bone broth

Instructions

• Preheat the oven to 300F and season the short ribs all over with salt and pepper.

• In a large dutch oven over medium heat, melt the bacon fat or lard. Once hot, add half the short ribs and brown on all sides. Remove to a plate and brown the remaining short ribs. Transfer to the plate.

• Add the onion and pepper to the pot, sprinkle with salt, and saute until tender, about 5 minutes. Add the garlic, jalapeno, chili powder, cumin, and cayenne, and cook another minute, until fragrant.

• Stir in the roasted tomatoes and bone broth and bring to a simmer. Add the short ribs back into the pot, cover and transfer to the oven.

• Cook 2 to 3 hours, until the meat is very tender. Remove the ribs, shred the meat and return the meat to the pot. Adjust salt and pepper to taste and serve with your favorite chili toppings.

Nutrition Facts

Keto Short Rib Chili

Amount Per Serving (1 serving = about 1 cup)

Calories 428
Calories from Fat 319

% Daily Value*

Fat 35.4g54%

Carbohydrates 4g1%

Fiber 1.2g5%

Protein 22.6g45%

* Percent Daily Values are based on a 2000 calorie diet.

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