Turkey Zoodle Soup © | La Cucina di Kerrs
A simple, seasonal soup to make with your Thanksgiving turkey leftovers & zucchini noodles!
Servings: 6 people
Equipment
- Large Stock Pot (or similar)
Ingredients
- 2.5 litres Low-sodium broth (*we used chicken flavour; substitute with homemade turkey stock, if desired*)
- 1.5 cups leftover turkey or pre-cooked turkey strips
- 2 medium spiralized zucchini (*fresh or frozen*)
- 4 tbsp Extra Virgin Olive Oil
- 1 medium Yellow Onion diced
- 1/4 cup fresh or dried chives
Instructions
- Warm oil in pot on medium, add diced onion & chopped turkey and cook until onion turns translucent (about 3-4 minutes with lid on), stirring in between. (*If you'll be adding small shaped pasta, start boiling the water & cook about 1.5 cups of pasta to al dente*).
- Turn temperature to high. Add broth/stock & chives. Bring mixture to a boil, then add spiralized zucchini (cook zucchini only 2-3 minutes). Turn stove off, let soup sit a few minutes then serve immediately (*If you opted for it, add your cooked pasta to the soup right before serving*). Serve with fresh bread or your favourite crackers. Buon appetito! Tag us @House_of_Kerrs on Instagram or comment below if you try!
