Low-Carb Turkey Soup with Zucchini Noodles is a great way to use leftover turkey and this Keto-friendly turkey soup is so tasty! And of course you can make the soup with leftover chicken as well.

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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 Recipes for Leftover Turkey, it seems like every Thanksgiving I end up creating just one more leftover turkey recipe!

This year I’ve been infatuated with using zucchini noodles for low-carb soup (like this and this). And doesn’t everyone love turkey noodle soup, so a low-carb version with zucchini noodles sounded like a winner. When we tested this Low-Carb Turkey Soup with Zucchini Noodles, we absolutely gobbled it up, even though it was the end of a long day of recipe testing and we weren’t really that hungry! 

What ingredients do you need?

How can you make this Low-Carb Turkey Soup even better?

If you use your turkey carcass and make Homemade Turkey Stock, the soup will be even more amazing, so I highly recommend that if you have a turkey carcass. 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.

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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.

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! Or if you’d like to make turkey soup in the slow cooker or the Instant Pot there are good ideas in this collection of Slow Cooker and Instant Pot Turkey Soup Recipes on my Slow Cooker or Pressure Cooker site.

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Instructions for Low-Carb Turkey Soup with Zucchini Noodles:

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

  1. Chop up onion, celery, and carrots, then heat the olive oil and saute vegetables in the soup pot with the herbs.
  2. Add the turkey or chicken stock and simmer 30 minutes.
  3. Chop up leftover turkey to make about 3 cups diced turkey.
  4. Add the chopped turkey to the soup and simmer about 10 minutes more.
  5. 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.
  6. Add the zucchini noodles to the soup and simmer 20 minutes more, or until noodles are as soft as you like them.
  7. Season soup to taste with fresh ground black pepper and serve hot.
  8. I promise no one will think of low-carb when they’re eating this delicious turkey soup!

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More Delicious Turkey Soup:

Slow Cooker Turkey Soup with Spinach and Lemon

Coconut-Lime Turkey and Rice Soup

Slow Cooker Turkey Soup with Kale and Sweet Potatoes

close-up photo for Low-Carb Turkey Soup with Zucchini Noodles
Yield: 6 servings

Low-Carb Turkey Soup with Zucchini Noodles

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Low-Carb Turkey Soup with Zucchini Noodles is great any time you have leftover turkey or chicken.

Ingredients

  • 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

Instructions

  1. Chop up the onions, celery, and carrots into small pieces, less than 1/2 inch across.
  2. 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.
  3. Add the stock or broth and let the soup start to cook on low heat.
  4. Once it comes to a low simmer, cook 30 minutes.
  5. While the soup simmers, cut turkey into small bite-sized pieces.
  6. 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.
  7. 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.)
  8. Then add zucchini noodles and simmer 20 minutes more, or until the noodles are as soft as you like them.
  9. Season to taste with fresh ground black pepper and serve hot.

Notes

I use homemade turkey stock,  homemade chicken stock , or water with Penzey’s Turkey Soup Base.

Use any all-purpose seasoning blend if you don't have Spike.

Choose a zucchini that's about 10-12 inches long, or use two smaller ones.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

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.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Turkey Soup with Zucchini Noodles is a great choice for low-carb or Keto diets or any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for certain diets.

Historical Notes for this Recipe:
This recipe was posted in 2015. It was updated with more information in 2021.

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