Grains for Your Brain is sponsoring this post on behalf of the Grain Foods Foundation, a joint venture of members for the baking and milling industries and allied suppliers. The site is full of recipes and packed with information about all varieties of whole grains.
When your holiday leftovers are begging to be morphed into something new, this soup is your answer! It’s packed with vegetables (the ones you are likely to have on hand) and you can use any protein you have leftover – turkey, chicken, ham or beans. We used Thanksgiving turkey breast to make our soup, and added whole wheat pasta shells for a hearty spoonful.
You’ll need just 12 ingredients. On the first day of Christmas my recipe gave to me…
Now that you have the ingredients, here’s the recipe:
Holiday Turkey Soup
Ingredients (Serves 4-6)
- 5 slices leftover turkey breast or other meat (about 1.5 cups)
- 4 carrots, chopped
- 9 stalks of celery, chopped
- 10 big mushrooms (any kind) chopped, about 2 cups
- 4 cloves of garlic, crushed or minced (to taste)
- 2 sprigs of fresh thyme (or about 1 tsp dried)
- 1 tablespoon cooking oil
- 7 cups of broth of your choice
- 8 ounces pasta shape of your choice
- Salt + pepper to taste
- Parmesan cheese for garnish
Heat cooking oil in a stock pot over medium high.
Add carrots and celery and cook for about 7 minutes, stirring occasionally.
Add garlic, turkey and mushrooms and cook for about 5 more minutes, stirring occasionally.
Add broth and bring to a boil.
Add pasta and reduce to a simmer for about 12 minutes, until pasta is done.
Stir in fresh herbs.
Season with salt and pepper to taste.
Spoon into bowls and garnish with freshly grated Parmesan cheese.
This post was sponsored by the Grain Foods Foundation.