Name
Soup
Leftover Thanksgiving turkey soup
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Time:
20 minutes
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Servings:
6-8
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Difficulty:
Easy
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 large carrots, sliced 1/2 inch thick
- 5 stalks celery, sliced 1/2 inch thick
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 2 bay leaves
- 2 quarts chicken broth
- 1 tablespoon chicken base
- 3 cups leftover roasted turkey or chicken, chopped into chunks
- Juice of 1/2 a lemon
- 3-4 cups wide noodles, uncooked (Martie prefers the No Yolks Extra Wide)
Instructions
- Heat the olive oil in a large pot over medium high heat.
- Add the onion, carrots, and celery. Cook 3-4 minutes or until slightly softened.
- Add the salt, pepper, thyme, marjoram, and bay leaves. Stir to mix together.
- Add the broth and the chicken base. Stir to combine and turn up the heat to high. Bring the stock to a simmer and add the noodles.
- Cook for 8-10 minutes or until the noodles are cooked.
- Add the roast turkey or chicken and heat through. Add the lemon juice. Check the seasoning before serving.