LC Turkey Noodle Soup

Tammy Brownlow

By
@DoughmesticGoddess

There are few things as comforting as chicken noodle soup. I used turkey, but you can easily use chicken. My low carb version has no carrots or traditional noodles. I don't think you will miss either one.

You are cutting a ton of carbs with this dish...

Traditional chicken noodle soup has a shocking 69g net carbs (based on using 8oz of pasta)

My version has 3.4g net carbs!

I decided to try using pork rind as the noodles - it turned out wonderful. The pork rinds add there own unique flavor from being fried. I hope you enjoy it.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

4 Hr 30 Min

Method:

Stove Top

Ingredients

FOR STOCK:

1
roasted turkey carcass - meat removed
1
palm full of peppercorns - i just eye ball it
1 medium
onion, quartered
2 stalk(s)
celery, halved
4 clove
garlic, crushed slightly
a few sprigs of fresh parsley
2
dried bay leaves

FOR SOUP:

1/2 c
onion, diced
1/2 c
celery, diced
1 c
zucchini, peeled and diced
1/2 c
sliced baby portabella mushrooms
6 tsp
chicken bouillon
1/8 - 1/4 tsp poultry seasoning
3/4 tsp
garlic powder
ground black pepper and salt to taste
2" sprig of fresh rosemary
1/2
lemon - to squeeze over soup before serving
pork rinds (yep - trust me on this- these are your "noodles")
1/2 lb
roasted turkey breast
2
roasted turkey drumsticks

Directions Step-By-Step

1
Add all of your ingredients to your dutch oven and cover with water. Turn heat to medium high and cook until it begins to boil. Reduce heat to a simmer and cook for 4 hours. Your home will smell amazing - memories of Thanksgiving will come to mind. (:
2
Speaking of Thanksgiving - the reason I have a turkey carcass is because I always save it in a freezer food sealer bag. For soups and stocks - it is so much better than what you purchase in cans at the store.
3
About 30 minutes before you strain your stock - get all of your veggies prepped.
4
Using tongs, remove the larger bones to another bowl for disposal. Then in another dutch oven or heat proof bowl place a fine sieve or strainer over the pot.
5
Pour your stock over the sieve to remove the rest of the bones, veggies, etc.
6
Now to start your soup:

Place your strained stock back on the stove. Add your veggies and spices. Cook on medium low heat for 30 minutes.
7
Dice turkey breast and skin and dice drumsticks. Add to the pot to warm through. Add a good squeeze of lemon. This really brings out the flavors.
8
To serve:

Ladle into a bowl. Top with broken pork rinds and stir. It will remind you of eating rice crispies as a kid - "snap-crackle-pop"!
9
I know it sounds very unusual to some of you but in Mexican Cooking - folks have been adding pork rinds or chicharrones, to their dishes for decades. The texture changes and they add a wonderful flavor.
10
Nutrition Info:

Calories 270
Calories from Fat 71
Total Fat 7.9g 12%
Saturated Fat 2.3g 11%
Cholesterol 80mg 27%
Sodium 1287mg 54%
Potassium 778mg 22%
Carbohydrates 7.3g 2%
Dietary Fiber 2.7g 11%
Sugars 2.5g
Protein 39.6g

About this Recipe

Course/Dish: Turkey Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: For Kids, Healthy