Low-Carb Turkey Soup with Zucchini Noodles

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
• 12 cups stock
• 3 cups diced cooked turkey, or chicken
• 1 large zucchini made into short, thick noodles
• Fresh ground black pepper to taste

Directions

1. Cut the onions, celery, and carrots into small bits, each less than 1/2 inch. Warm the olive oil in your soup pot, add the vegetables, and cook them for a few minutes. Stir in the thyme, poultry seasoning, and Spike Seasoning, and let everything cook for about a minute more.
2. Pour in the stock or broth and bring the soup along gently over low heat. When you see a soft simmer, let it cook for 30 minutes.
3. As the soup bubbles quietly, chop the turkey into small, bite-sized pieces. Make the zucchini into short, thick noodles using whatever method you like. A Spiralizer on the medium blade works well; cut a slit halfway through the zucchini lengthwise to make short half-moon noodles, then snip the noodles smaller with kitchen scissors.
4. After the vegetables and broth have cooked for about 30 minutes, stir in the turkey and continue simmering for about 10 minutes. Depending on how warm your burner has been, you may want to splash in a little water at this stage.
5. Add the zucchini noodles and simmer for 20 minutes more, or until the noodles are softened to your liking. Finish with fresh ground black pepper to taste, and serve the soup hot.