This Healthy Turkey Zoodle Soup can be made in less than 20 minutes, has less than 150 calories per serving, and is so flavorful! I used Zucchini to replace the noodles with for this Low Carb, Gluten Free soup!
I know what you guys are thinking… using Zucchini to make ‘noodles’ for this soup? Trust me, it works!
I don’t know about you, but I had a carb overload this last Thanksgiving weekend. I am in serious detox mode this week. Ugh!
I was looking for a way to use up all of my leftovers too, which is why I used Turkey to make this classic comfort soup. But you could use Chicken if you wanted, it would be just as good. Or you could keep it vegetarian and leave out the meat, it’s totally up to you!
Since the Turkey was already cooked, this soup came together really fast. Seriously, this took less than 20 minutes to make!
In 6 Qt Dutch Oven heat EVOO over med-high heat. Add Onion, Carrots, Celery and saute 2-3 minutes. Add Garlic and saute 1 minute.
Add Chicken Broth or Turkey Broth if you prefer. Then add the Turkey, Thyme, Bay Leaf, Salt and Pepper. When soup begins to boil, reduce heat to med-low.
Simmer about 15 minutes, stirring occasionally, until Carrots have softened. Remove Bay Leaf and discard. Add in Zucchini noodles and simmer 3 minutes.
It’s best to serve immediately so the Zoodles don’t get to soggy.
You guys!!! This Turkey Zoodle Soup is pure comfort food!
Go ahead and whip up a batch of this tonight! Put on some slippers, wrap yourself up in a cozy blanket, and wrap your hands around a big bowl of this warm delicious soup!
Check out some of my other yummy soup recipes below!
Spicy Sausage and White Bean Soup with Spinach
Creamy Chicken and Wild Rice Soup (Dairy Free)
Slow Cooker Chicken and Rice Soup with Lemon
Lemon Chicken Quinoa Soup with Spinach
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up.
Cheers!
Healthy Turkey Zoodle Soup
Ingredients
- 2 Tbs EVOO extra virgin olive oil
- 1 Yellow Onion finely chopped
- 3 cloves minced Garlic
- 3 Carrots peeled and chopped into ½ inch pieces about 1 cup
- 3 Celery Stalks chopped into ½ inch pieces about 1 cup
- 1 Tbs Thyme
- 4 cups Chicken Broth
- 2 ½ cups cooked Turkey
- 1 Bay Leaf
- ½ teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 2 large Zucchini’s spiralized
Instructions
- In 6 Qt Dutch Oven heat EVOO over med-high heat
- Add Onion, Carrots, Celery and saute 2-3 minutes
- Add Garlic and saute 1 minute
- Add Chicken Broth
- Add Turkey
- Add Thyme, Bay Leaf, Salt and Pepper
- When soup begins to boil, reduce heat to med-low
- Simmer about 15 minutes, stirring occasionally, until Carrots have softened
- Remove Bay Leaf and discard
- Add Zucchini noodles and simmer 3 minutes
- Serve immediately
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