Have you had enough turkey sandwiches and looking for another way to finish the leftover Thanksgiving turkey? This soup is simple and delicious. Plus, it is a good way to fight off any colds or infections. My son has another fever so this should help him.
I made a turkey stock by using the small bits of meat and bones, some vegetables and fresh herbs but you can buy chicken stock at your grocery store. I highly recommend making stock though for all the nutrients. You use every part of the bird which I love.
Instead of egg noodles I used brown rice macaroni elbows from Tinkyada. They are easier for kids to eat and are eggless and gluten free. You choose what is best for your family.
1) Mince one large or three small garlic cloves. Chop half one large yellow onion, 3 celery stalks, and 2 large carrots.
2) Heat 2 or more tablespoons of olive oil in a large sauce pan. Add the vegetables and 1 bay leaf. Cook until the vegetables are soft. You will smell them as they soften.
3) Add several pinches of Rosemary French Grey Salt and Oregano and Sage French Grey Salt and 7 to 8 cups of chicken or turkey stock. Stir and bring to a boil.
4) Add the turkey chunks and one bag of pasta. Cook the pasta per the instructions on the bag.
5) Taste and see if you need more herb salt. Turn to a simmer and serve when you are ready.
I highly recommend adding some freshly sliced Parmesan on top of the soup. The Grating Sarvecchio Parmesan is excellent. Toast a Rosemary baguette and give a large piece to everyone to dip in the broth. Enjoy!
This recipe was adapted from the Chicken Noodle Soup recipe by Tyler Florence.