Low-Carb Turkey Soup with Zucchini Noodles (Video)
Low-Carb Turkey Soup with Zucchini Noodles is a great way to use leftover turkey (or chicken) and this soup is so tasty you won’t miss the carbs!
Watch how to make Low-Carb Turkey Soup with Zucchini Noodles!
Tomorrow is Thanksgiving, and some of you lucky ones are going to have leftover turkey after the big feast is over. Even though I have a huge collection of Healthy Leftover Turkey Recipes, it seems like every Thanksgiving I end up creating just one more idea for leftover turkey.
This year I’ve been infatuated with the idea of using zucchini noodles for low-carb soup (like this and this). And doesn’t everyone love turkey noodle soup, so the idea of a lower-carb version with zucchini noodles sounded like a winner.
And let me tell you that at the end of a long day of testing recipes when were definitely not that hungry, both Jake and I gobbled up this Low-Carb Turkey Soup with Zucchini Noodles. If you use your turkey carcass and make Homemade Turkey Stock, the soup will be even more amazing, but even if you have to use chicken stock from a can or carton (or water with some Penzey’s Turkey Soup Base), this soup will still taste great.
Want More Turkey Soup Ideas?
Check out Low-Carb and Keto Turkey Soup Recipes for lots more ideas for tasty soups with turkey, chicken, or ground turkey!
How Do You Make Zucchini Noodles?
If you’re new to zucchini noodles you might want to read my post about How to Make Zucchini Noodles. I love using the Spiralizer (affiliate link) for vegetable noodles, but there are a number of less-expensive gadgets that also work.
Easy Instructions for Low-Carb Turkey Soup with Zucchini Noodles:
(Scroll down for complete printable recipe.)
- Chop up onion, celery, and carrots, then heat the olive oil and saute vegetables in the soup pot with the herbs.
- Add the turkey or chicken stock and simmer 30 minutes.
- Chop up leftover turkey to make about 3 cups diced turkey.
- Add the chopped turkey to the soup and simmer about 10 minutes more.
- While the soup cooks, use the Spiralizer (affiliate link) or another method to make zucchini noodles to make short thick noodles. We used the medium Spiralizer blade and then cut the noodles into shorter pieces with kitchen scissors.
- Add the zucchini noodles to the soup and simmer 20 minutes more, or until noodles are as soft as you like them.
- Season soup to taste with fresh ground black pepper and serve hot.
I promise no one will think of low-carb when they’re eating this delicious turkey soup!
More Delicious Turkey Soup:
Slow Cooker Turkey (or Chicken) Soup with Spinach and Lemon ~ Kalyn’s Kitchen
Turkey Enchilada Verde Soup ~ Homesick Texan
Coconut-Lime Turkey (or Chicken) and Rice Soup ~ Kalyn’s Kitchen
Turkey Soup with Black Beans, Corn, and Green Chiles ~ The Perfect Pantry
Slow Cooker Turkey (or Chicken) Soup with Kale and Sweet Potatoes ~ Kalyn’s Kitchen
The Best Slow Cooker and Instant Pot Turkey Soup Recipes ~ Slow Cooker or Pressure Cooker
- 1 onion
- 1 cup diced celery
- 1/2 cup chopped carrots
- 2 tsp. olive oil
- 1 tsp. dried thyme
- 1 tsp. poultry seasoning
- 1/2 tsp. Spike Seasoning (see notes)
- 12 cups stock (see notes)
- 3 cups diced cooked turkey (or chicken)
- 1 large zucchini made into short, thick noodles (see notes)
- fresh ground black pepper to taste
- Chop up the onions, celery, and carrots into small pieces, less than 1/2 inch across.
- Heat olive oil in the soup pot and saute the veggies for a few minutes, then add the thyme, poultry seasoning, and Spike Seasoning (affiliate link) and cook about a minute longer.
- Add the stock or broth and let the soup start to cook on low heat.
- Once it comes to a low simmer, cook 30 minutes.
- While the soup simmers, cut turkey into small bite-sized pieces.
- Use your preferred method to make zucchini noodles to make short thick noodles. We used a Spiralizer (affiliate link) on the medium blade, cutting a slit halfway through the zucchini lengthwise so we would get short half moon noodles; then we cut noodles into smaller pieces with kitchen scissors.
- When the vegetables and broth have simmered about 30 minutes, add the turkey pieces and simmer about 10 minutes more. (Depending on how high of a temperature you’ve used, you may want to add a little water at this point.)
- Then add zucchini noodles and simmer 20 minutes more, or until the noodles are as soft as you like them.
- Season to taste with fresh ground black pepper and serve hot.
Amount Per Serving: Calories: 367Total Fat: 13gSaturated Fat: 3gUnsaturated Fat: 8gCholesterol: 88mgSodium: 914mgCarbohydrates: 6.5gFiber: 2gSugar: 10gProtein: 33g
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Turkey Soup with Zucchini Noodles is a great choice for any phase of the South Beach Diet or most other types of Low-Carb eating plans, including Paleo or Whole 30.