Friday, June 8, 2012

For Real! Zoodles: Turkey Zoodle Soup

Is your freezer packed so full that when you open the door every item in there shouts, "Pick me, Pick me"? Well, that's what I'm facing......So I simply do ennie-meenie-minie-mo (don't know if I have that spelled right, but you get the picture, right?)
When I picked the item that was "IT", I ended with a package of turkey breast fillets, or turkey breast strips as it said on the package. There was three in the package. I have been so hungry for chicken noodle soup, so my direction for the turkey was soup.

I had just picked up a package of three small zucchini. I love using zucchini in stir-fries, but this time I decided to turn the zucchini into zoodles. The julienned zucchini takes the place of the starchy noodles that would normally go into soup.
All you have to do is take your trusty julienne tool (I was lucky and received one for Christmas last year from a wonderful brother and sister-in-law). Nope, not married, but I sure do appreciate them considering me part of the family. At Christmas time when we make out our lists for name drawing, mine always consists of two words....Anything Kitchen. And then I end up with cool gadgets like the julienne tool.

But anyway, it's summertime, why am I talking about Christmas? Right?

To julienne a zucchini for zoodles you can leave the skin on. Wash real good chop the ends off and start julienning.....just don't get the seeds. You can throw that part away or keep it and throw it into some stir-fry.

Three small zucchini gave me a bowl full of zoodles.

This is what I did to create this soup....and the reviews in the household were magnificent. Even a soup hater loved it.

Turkey Zoodle Soup

1 TBS olive oil
3 turkey breast fillets or strips, cut into bite sized pieces
1 chopped vidalia onion (small)
4 stalks celery hearts, chopped
2 large cloves garlic sliced
Lots of crushed black pepper
10 c. water
5 tsp. chicken soup base with parsley
1 small package baby carrots, chopped
3 small zucchini, julienned

Add the olive oil to the bottom of a dutch oven. On medium high heat, brown the turkey, onion, celery, and garlic all together until turkey is fully cooked. Sprinkle crushed black pepper over the meat and veggies while they are cooking. Add 10 c. water and chicken soup base. Add the carrots and simmer for about 10 minutes (until carrots are fork tender). Add the zucchini zoodles and stir into soup for about three to five minutes. You don't want them mush so keep an eye on them.



  1. Hi Angie,
    I the idea of zucchini zoodles, sort of like spaghetti squash. I can't wait to try these.
    thank you for stopping by my bkog and your kins words.

  2. YUM! What an ingenious way to add zoodles! Leave it to you. =)

  3. That looks interesting! Love the zucchini as noodles! Enjoy your weekend!

    1. Thanks for stopping by Lois. I am featuring you next Friday for Foodie Friends Friday. I'm going to make your Ricotta Stuffed Tomatoes this week so I can really talk you up.....


I look forward to and appreciate any comments.
Thank you for stopping by.


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