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
• 1 large zucchini made into short, thick noodles
• fresh ground black pepper to taste

Directions

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.