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Low-Carb Turkey Soup with Zucchini Noodles

If you want to get back on track after Thanksgiving, use your leftover turkey (or chicken) to make this delicious Low-Carb, Keto, Low-Glycemic, Gluten-Free, Paleo, and Whole 30 Turkey Soup with Zucchini Noodles.  And Happy Thanksgiving everyone! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN this tasty soup with turkey and zucchini noodles!

Low-Carb Turkey Soup with Zucchini Noodles [KalynsKitchen.com]

Tomorrow is Thanksgiving in the U.S., so I hope all my readers who are celebrating will have a wonderful day! 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 Deliciously 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 a 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. 

Edit: Low-Carb Turkey Soup with Zucchini Noodles was featured in the Top Ten New Recipes of 2015 (plus Honorable Mentions).

Low-Carb Turkey Soup with Zucchini Noodles [KalynsKitchen.com]
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. After 30 minutes, add the chopped turkey to the soup and simmer about 10 minutes more. 

Low-Carb Turkey Soup with Zucchini Noodles [KalynsKitchen.com]
While the soup cooks, use the Spiralizer 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. 

Low-Carb Turkey Soup with Zucchini Noodles [KalynsKitchen.com]

Season soup to taste with fresh ground black pepper and serve hot.

Low-Carb Turkey Soup with Zucchini Noodles

(Makes about 6 servings; recipe adapted from my South Beach Diet Friendly Chicken Noodle Soup with Thyme.)

Ingredients:
1 onion, diced small
1 cup diced celery
1 cup chopped carrots (or use less carrots if you want the lowest-carb version)
2 tsp. olive oil
1 tsp. dried thyme
1 tsp. poultry seasoning
1/2 tsp. Spike Seasoning
12 cups stock or broth (use homemade turkey stock, homemade chicken stock, canned chicken broth, or water with Penzey’s Turkey Soup Base)
2-3 cups diced cooked turkey (or chicken)
1 large zucchini (10-12 inches long) made into short, thick noodles
fresh ground black pepper to taste

Instructions:

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 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 a Spiralizer or another method to make zucchini noodles to make short thick noodles. (We used a Spiralizer 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.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

This soup 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.

Find More Recipes Like This One: Use the Recipes-by-Diet Type Photo Index to find more recipes suitable for certain diets.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Delicious Turkey Soup:
Slow Cooker Lemony Turkey (or Chicken) Soup with Spinach and Orzo ~ 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

Low-Carb Turkey Soup with Zucchini Noodles [KalynsKitchen.com]
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13 comments on “Low-Carb Turkey Soup with Zucchini Noodles”

  1. Sounds delicious. I usually add a bag of frozen mixed vegetables to my turkey or chicken soup. About how much turkey did you use? I wish I had a spiralizer!

  2. Sounds delicious. I usually add a bag of frozen mixed vegetables to my turkey or chicken soup. About how much turkey did you use? I wish I had a spiralizer!

  3. Oh my, thank you for catching that mistake! I edited the recipe to say 2-3 cups diced cooked turkey (or chicken). The Spiralizer is pretty great; I keep finding new ways to use it.

  4. I'll definitely give this recipe a try. We love (both) chicken and turkey soup, but we're always leery of the carb-loaded noodles – since we try to limit our carb intake. I love the idea of making it with zucchini noodles (why didn't I ever think of that?) This soup sounds very tasty, but I'll also add some chopped Italian flat-leaf parsley (w/the chopped stems), since it will impart an incredible amount of flavor and aroma to the soup. Happy Thanksgiving to you and your family, Kalyn! (My bird is already in the oven).

  5. So glad you like the recipe,and the idea of adding flat parsley sounds like a winner. Hope you have a wonderful Thanksgiving.

  6. Celery, carrots, and onions, how can you go wrong.

  7. Time to get out my spiralizing gizmo…..

  8. I made this to use up some of my Thanksgiving leftover turkey, but I couldn't find either of the mushroom concentrates. I substituted 1 oz. of dried porcini soaked in 1 cup of boiling water for 30 minutes. Then I chopped the mushrooms and strained the soaking liquid, and added both to the soup when the turkey was added to the soup base. I had already bought vegetable stock and made my own turkey stock so I wanted to use those and didn't buy mushroom stock,
    which I did find in one of the grocery stores in my area. The soup was absolutely wonderful made this way.

  9. Pingback: 150+ paleo thanksgiving recipe roundup for 2017 (links to the best) — PALEO? NO PROBLEM!

  10. Pingback: Dairy Free Thanksgiving Leftover Recipes

  11. Pingback: Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles - Counter Earth

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