low carb turkey carcass vegtable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10 cup (8 fl oz) Water, tap 16 oz turkey, white and dark meat, roasted 2 1tsp Olive Oil 1 tsp Thyme, ground 1 tsp Poultry seasoning 1 tsp Salt 196 gram VEGETABLE-Zuchini- 1 medium (by ANIA0422) 1 small Onions, raw 1 cup, diced Celery, raw 1 cup, chopped Carrots, raw
add water to a large soup pot and put turkey carcass and any leftover meat into the pot. Bring to a boil, reduce to a simmer and put a lid on the pot. simmer for about 2 hours.
remove from heat and let pot cool to a temperature that you can separate the carcass meat from the bones.
stain out the bones and skin from the stock. dice up any large pieces of meat into bite size pieces. you want about a pound of meat (about 3 cups).
cool the stock in a refrigerator over night and skim off any fat.
the next day saute the onions, carrots and celery in a skillet using the olive oil. add the thyme, salt and poultry seasoning to the saute and mix for about a minute.
put the saute into the turkey stock and bring to a simmer. simmer for about 30 minutes.
while the soup is simmering, use a spiralizer and make zucchini noodles. you want the noodles to be short, about 2 to 3 inches.
add the noodle to the soup and simmer for about 20 minutes or until the noodle are soft but not mushy.
Serving Size: makes 6 12 ounce servings
Number of Servings: 6
Recipe submitted by SparkPeople user KCBECKER1.
remove from heat and let pot cool to a temperature that you can separate the carcass meat from the bones.
stain out the bones and skin from the stock. dice up any large pieces of meat into bite size pieces. you want about a pound of meat (about 3 cups).
cool the stock in a refrigerator over night and skim off any fat.
the next day saute the onions, carrots and celery in a skillet using the olive oil. add the thyme, salt and poultry seasoning to the saute and mix for about a minute.
put the saute into the turkey stock and bring to a simmer. simmer for about 30 minutes.
while the soup is simmering, use a spiralizer and make zucchini noodles. you want the noodles to be short, about 2 to 3 inches.
add the noodle to the soup and simmer for about 20 minutes or until the noodle are soft but not mushy.
Serving Size: makes 6 12 ounce servings
Number of Servings: 6
Recipe submitted by SparkPeople user KCBECKER1.
Nutritional Info Amount Per Serving
- Calories: 138.6
- Total Fat: 2.3 g
- Cholesterol: 62.7 mg
- Sodium: 470.1 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.6 g
- Protein: 23.7 g
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