Low-Carb Turkey Soup
With Zucchini Noodles
Source: kalynskitchen.com
Ingredients:
• 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
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 and cook about a minute
longer.
5. While the soup simmers, cut turkey into
small bite-sized pieces.
6. 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.
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.)
3. Add the stock or broth and let the soup
start to cook on low heat. 8. Then add zucchini noodles and simmer
20 minutes more, or until the noodles are
as soft as you like them.
4. Once it comes to a low simmer, cook 30
minutes. 9. eason to taste with fresh ground black
pepper and serve hot.
24
November 2018
INSIGHT