Slow Cooker Turkey Cream Cheese Soup

Slow Cooker Turkey Cream Cheese Soup – Enjoy every spoonful of our hearty turkey cream cheese soup filled with leftover turkey breast, mushrooms, cream cheese and all in a garlicky cream base, finally topped with shredded cheddar. Rich and velvety, this creamy turkey soup is delicious and will tantalize your taste buds. Keto friendly, low carb and gluten-free. Enjoy!

Photo credit: © Eatwell101.com

Ingredients list for the slow cooker turkey soup

• 1 lb (450g) leftover turkey or chicken
• 1/2 lb (225g) button mushrooms, quartered
• 7 oz (200g) cream cheese
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon Cayenne pepper
• Salt and fresh cracked black pepper, to taste
• 2 cups (500ml) chicken stock
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Fresh Cilantro leaves, for garnish

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. In a skillet, quickly saute mushrooms in a little butter.

2. In the insert of the slow cooker, add cooked turkey or chicken meat, sauteed mushrooms, cream cheese, onion powder, garlic powder, oregano, Cayenne, salt and pepper to taste, and warm chicken stock.

3. Cover and cook on high 2-3 hours, low for 4-5h. At the end of cooking shred turkey breast using forks.

4. Stir in heavy cream, adjust seasoning and reheat on high for 10 minutes. Divide the slow cooker leftover turkey soup into bowls and top with shredded cheddar or your favorite cheese and fresh cilantro. Enjoy!

Notes:

• You can adapt the recipe for the Instant Pot, put all ingredients into the insert and cook on soup mode for 15 minutes.
• Serve as is or with cauliflower rice or garlic butter keto bread for keto-dieter, and rice or pasta for non-keto.