E.A.T. # 25 Soup Lovers Leftover-Turkey Noodle Soup

I love soup…cold soup in the summer, chili at the first sign of fall and hearty hot soups all winter long. Soups make me feel cozy and safe. Healthy and homey.

It’s as easy as this to make a “soup” lunch or dinner in under an hour. Leftover holiday turkey meat, some vegetables, noodles, broth and herbs are all you need. Gruyere cheese melted on slices of bread round out the meal.

Any noodles you like will work fine. Long spaghetti noodles, or macaroni or you can even break up a few lasagna noodles to toss into the pot. I used some Strozzapreti I picked up at Eataly the last time I was in Chicago. These noodles, somewhat like Cavatelli,  are short, sturdy, rolled and are good for holding juices and sauce.

A leftover over roasted turkey breast from Thanksgiving, a few cans of tomatoes, carrots and onions, broth and herbs are the other basic ingredients.

One of my favorite winter lunches is enjoying a good bowl of hot soup while catching up on my reading or looking at art books or magazines. We all need some time to be quiet and alone,  letting our thoughts wander and weave about randomly. I find this is when I work things out in my head or absorb and develop new ideas for projects. Try it.

This is more of an “idea of soup” than an actual “must follow” recipe. Use what you like and what you have on hand. No rules, just tasty ingredients. It really is as Easy as This….Stay warm.

Soup Lovers Leftover-Turkey Noodle Soup

  • Servings: 8
  • Difficulty: very easy
  • Print

Ingredients:

  • 2-4 cups chopped or shredded turkey or chicken meat
  • a splash of olive oil
  • 1 small onion, chopped
  • 4 carrots, peeled and chopped or sliced
  • 3 cans fire-roasted tomatoes with juice
  • 4 cups low sodium/fat chicken broth
  • fresh thyme leaves or any herbs you prefer
  • Salt and freshly ground black pepper to taste
  • 2 cups short pasta noodles such as cavatelli, macaroni or strozzapretti

Directions:

  1. Cook the pasta noodles very al dente in a pot of salted water, drain and set aside.
  2. Add a splash of olive oil to a soup pot and heat over medium high heat. Toss into the pot the chopped  onion and carrots. Cook until onions are transparent.
  3. To the pot add the tomatoes and chicken broth, turkey or chicken meat, fresh thyme leaves and other herbs, salt and black pepper. Bring to a low boil. Taste and adjust seasoning to your liking.
  4. Right before serving add the al dente pasta noodles to the hot soup. Serve with slices of good bread toasted with Gruyere cheese on top.

Stay cozy and warm.

teresablackburnfoodstyling.com    foodonfifth.com

 

 

 

2 thoughts on “E.A.T. # 25 Soup Lovers Leftover-Turkey Noodle Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s