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lc turkey noodle soup

DoughmesticGoddess avatar
Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

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.

yield 6 serving(s)
prep time 20 Min
cook time 4 Hr 30 Min
method Stove Top

Ingredients For lc turkey noodle soup

  • FOR STOCK:
  • 1
    roasted turkey carcass - meat removed
  • 1
    palm full of peppercorns - i just eye ball it
  • 1 md
    onion, quartered
  • 2 stalk
    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

  • 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
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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