We are a little out of sync this week but I wanted to get this recipe to you sooner than later….I am hoping you still have some of your turkey left overs. I have a huge container sitting in my fridge and I am going to make this soup tomorrow…It is such a good and easy recipe and a great way to use up all of your leftovers. I like to cook the pasta and add it afterwards. Not everyone in my house likes pasta in their soup…go figure!!!! Bon Appetit!!!
(adapted from Iheartnaptime.com)
INGREDIENTS
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2 cups carrots , sliced
- 1/2 cup onion , chopped
- 1 cup celery , chopped
- 1 Tablespoon butter
- 1 cup water
- 43.5 ounces chicken broth , or turkey stock (3 cans)
- 1 cup elbow noodles , uncooked
- 2 1/2 cups turkey , cooked and shredded
- 1 teaspoon fresh thyme (1/4 teaspoon dried)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
INSTRUCTIONS
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Combine the carrots, onion, celery and butter in a large pot over medium-heat. Cook for 2-3 minutes, or until onions are soft.
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Add the water and chicken broth to the pot. Bring to a boil and cook for about 10-15 minutes.
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Add the noodles, turkey, thyme, salt, pepper and garlic powder and bring to a boil. Cook for an additional 10-12 minutes or until the noodles are cooked. Add more salt and pepper to taste