If you want to get back on track after Thanksgiving, use your leftover turkey (or chicken) to make this delicious Low-Carb, Gluten-Free, and Paleo Turkey Soup with Zucchini Noodles. And Happy Thanksgiving everyone!
Tomorrow is Thanksgiving in the U.S., so I hope all my readers who are celebrating will have a wonderful day! And some of you lucky ones are going to have leftover turkey after the big feast is over. Even though I have a huge collection of Deliciously Healthy Leftover Turkey Recipes, it seems like every Thanksgiving I end up creating just one more idea for leftover turkey.
This year I've been a infatuated with the idea of using zucchini noodles for low-carb soup (like this and this). And doesn't everyone love turkey noodle soup, so the idea of a lower-carb version with zucchini noodles sounded like a winner.
And let me tell you that at the end of a long day of testing recipes when were definitely not that hungry, both Jake and I gobbled up this Low-Carb Turkey Soup with Zucchini Noodles. If you use your turkey carcass and make Homemade Turkey Stock, the soup will be even more amazing, but even if you have to use chicken stock from a can or carton (or water with some Penzey's Turkey Soup Base), this soup will still taste great.
Click to continue reading