This is my go-to after Thanksgiving leftover turkey soup recipe. Since all of my Canadian friends will be celebrating their Thanksgiving on Monday, I thought I’d share this recipe a little early!
We all run into the issue of having loads of leftover turkey meat after the holidays, and this simple, wholesome soup recipe is the perfect way to use it up. While many soup recipes call for noodles or potatoes, this one is simply made with vegetables and some zucchini noodles. The lack of carbs and starches make it light, lean and delicious.
While you could use a spiral slicer to create your zucchini noodles, I went a bit rustic on this one and just used a simple veggie peeler to peel long flat strips of zucchini. I also left the green skin on my zucchinis, increasing the fiber content of the soup. If you would like to make your noodles look more like traditional, white noodles, then peel your zucchini and run it through a spiral slicer.
I demo how to use spiral slicers in this video.
I hope that your holiday celebration is festive and full of love and laughter. Enjoy the soup!
*Note: This soup is also awesome when made with leftover chicken!
1 tablespoon olive oil
2 cloves Garlic, minced
4 carrots, sliced
1 onion, chopped
6 cups chicken broth
salt and pepper
¼ cup fresh parsley, chopped
3 Green Zucchinis, peeled into noodles with a vegetable peeler
2 cups chopped, cooked turkey meat
Heat the oil in the bottom of a soup pot. Add the garlic, carrots, celery and onion. Sauté for 5 minutes, until tender.
Add the broth and season with salt and pepper.
Bring to a simmer, then add the parsley, zucchini noodles and turkey. Continue to simmer for 5 minutes, until fully warmed. Enjoy!
Calories: 242
Fat: 7g
Carbohydrates: 16g
Sodium: 347mg
Fiber: 5g
Protein: 27g
Sugar: 1g