LC Turkey Noodle Soup

9
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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make LC Turkey Noodle Soup

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

Printable Recipe Card

About LC Turkey Noodle Soup

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




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