Holiday Turkey Soup
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.
Servings 4 Servings
- 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.