Turkey Noodle Soup

A few weeks back I was so sick, and craving a hot bowl of chicken noodle soup.  This was the recipe I used and it was so delicious.  Since I am calling this a leftover recipe, I will be using Turkey.  But note that you can use chicken should you decide to use this recipe at another time.

Turkey Noodle Soup

Ingredients:

1 tbsp Extra Virgin Olive Oil

2 Quarts of Chicken or Turkey Broth (that would be 2 32oz boxes)

3 or 4 large carrots, peeled and sliced

2 celery stalks, diced

1 large onion, diced

3 cups cooked turkey

½ pound whole wheat pasta (I used penne)

½ cup grated parmesan

Salt and pepper to taste

Directions:

In a Dutch Oven or Stock Pot drizzle the olive oil.  Saute the onions, celery and carrots until tender.  Add the stock and bring to a boil.

Stir in the turkey and the uncooked noodles.  Cover the pot and turn it down to a simmer.  Simmer for 15-20 minutes until the noodles are tender.  Stir in the parmesan cheese.

Garnish with more parmesan.

This recipe was even better the next day because the starches from the noodles caused it to thicken.  It was like a homestyle noodle dish, without all the heavy cream.