Turkey Noodle Soup for Leftover Holiday Turkey
Prep time:
Cook time:
Total time:
Serves: 8-10
- 2 Tablespoons Olive Oil
- 1 Yellow Onion
- 4 Cloves of Garlic
- 3 Carrots
- 2 Stalks of Celery
- 1 teaspoon Dried Thyme
- ½ Cup White Wine
- 2-3 Cups Cubed Turkey or Chicken
- 8 Cups Turkey or Chicken Stock
- 1 Bay Leaf
- 1 10 oz. Package Frozen Peas
- 1 16 oz. Box of Corkscrew Pasta (I use the rice pasta)
- Salt and Pepper
- Chop Garlic, Onion, Carrots, Celery.
- Heat Oil in the bottom of a large stock pot. Add Garlic and saute for 1 minute.
- Add Onion and saute for 2-3 minutes until soft.
- Add Carrots, Celery, and Thyme and saute another 3 minutes. Add Wine.
- Add Stock and Turkey or Chicken and Bay Leaf. Cover and bring to a boil. Reduce heat.
- Simmer soup 20-25 minutes until flavors are blended.
- Add Pasta. Continue to simmer until Pasta is al dente.
- Add Peas and continue to simmer until heated through.
- Serve
Recipe by at https://www.thehungrydater.com/turkey-noodle-soup-for-leftover-holiday-turkey/
3.5.3228