Post-Thanksgiving Turkey Vegetable Soup
An easy soup recipe that uses leftover holiday turkey.
Main Course, Soup
each: celery, carrots and onions
butter AND olive oil
gelled turkey broth
Salt, pepper, dried herbs – such as marjoram and thyme
‘Better than Bouillon’ Roasted Chicken Base
(optional, but recommended! )
dry pasta of choice (orzo, egg noodles, elbows)
(chopped, optional for garnish)
In a large pot, heat the butter and olive oil. Add the chopped vegetables and sauté, stirring frequently, until softened. Season with a little salt and pepper.
Add the gelled broth and allow to thin-out from the heat. Add the dried herbs, to taste, and bay leaves. Bring broth to a boil. Taste to determine if the bouillon needs to be added.
Add the uncooked pasta, stirring, so it won’t stick, and cook until the pasta is tender. (Refer to directions on the pasta package for cooking time.)
: You might have to add broth or water, a little at a time, since the pasta will absorb some of the liquid as it cooks.
Remove and discard bay leaves. Add 2 cups of turkey tidbits. Simmer soup for 10 minutes.
Garnish with chopped parsley, if you wish.
Serve with a salad for a complete meal!
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how it was!