Low-Carb Turkey Soup with Zucchini Noodles
Low-Carb Turkey Soup with Zucchini Noodles is a great way to get back on track after Thanksgiving! Or any time you have leftover turkey or chicken use it 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 Diet-Type Index to find more recipes like this one.
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).
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.
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.
Season soup to taste with fresh ground black pepper and serve hot.
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
Low-Carb Turkey Soup with Zucchini Noodles is great any time you have leftover turkey or chicken.
- 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 , 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
- 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.
Recipe adapted from my South Beach Diet Friendly Chicken Noodle Soup with Thyme.
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.
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