Leftover Turkey Spinach Noodle Soup
With homemade stock, fresh lemon flavor, and spinach, this Leftover Turkey and Spinach Noodle Soup is a tasty and healthful way to use up leftover turkey or chicken from the holidays! Better still? Thirty minutes is all it takes!
Yield: 6
Materials
- 1 tablespoon olive oil
- 1 medium onion diced about 2 cups
- 4 cloves garlic minced
- 2-3 carrots diced about 1 1/2 cups
- 3 stalks celery diced about 1 cup
- 4 cups leftover turkey cubed or chicken
- 6 cups turkey stock or chicken stock
- 6 oz fresh baby spinach
- 4 oz egg noodles
- 1/2 teaspoon dried thyme
- 1 teaspoon oregano
- 1 bay leaf
- 1/2 teaspoon celery salt
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- fresh ground pepper to taste
Instructions
- In a big stock pot or Dutch oven, heat the olive oil over medium heat. Add carrots, celery, onions, and garlic. After 3–4 minutes, sauté.
- Stir in the celery salt, oregano, thyme, and salt and pepper. After adding the stock, increase the heat to medium-high and boil it.
- To cook the noodles, add the turkey and noodles, lower the heat, bring to a simmer, cover, and simmer for 10 minutes.
- Mix in the spinach well by adding it along with the lemon zest and juice. Simmer for a further five minutes.
- Present and savor!
Notes
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