If you’ve got leftover turkey from a big family dinner, or maybe a holiday celebration, this is the perfect way to use it.
A comforting bowl of noodle soup, made with zucchini noodles, of course. Shredded chicken works just as well here, so feel free to make the swap if that’s your thing.
This maaaaay not be as good as your grandma’s recipe that was passed down through the generations, but it’s a close second! And – bonus – it’s got all the ingredients to make you feel amazing.
Loaded Turkey Noodle Soup
- 4 slices bacon chopped
- 3 tablespoons olive oil
- 1 onion diced
- 2 stalks celery diced
- 1 small carrot diced
- 1/2 cup mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 2 medium zucchinis cut into noodles on a spiral slicer
- 2 cups cooked and shredded turkey breast
- Sea salt and fresh ground pepper to taste
Heat a large pot over medium heat. Add the bacon and cook until crumbled. Remove from pot and add the oil. Add the onions, celery, carrots, and mushrooms. Cook until soft and add the garlic. Cook for an additional minute and add the thyme and broth. Bring to a boil, reduce to a simmer and add the noodles and turkey breast. Simmer for 5 minutes, and serve immediately.
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