Low-Carb Turkey Soup with Zucchini Noodles
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Category
Main Dish
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Cusine
Low-Carb
What do you need?
How to make?
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
1 large zucchini made into short, thick noodles
fresh ground black pepper to taste
Directions
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 your preferred 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. 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.