I made turkey stock last week with this soup in mind. It was great timing too because the year’s first official snow storm hit and I’ve been inside sipping on this cozy deliciousness for the last few days looking out at the blanket of snow.
I made this two ways. One with the traditional ingredients of carrots, celery, onion, fresh herbs and some delicious Chickapea Pasta. These noodle are perfect for the soup because they are high in fibre and protein with a slightly nutty taste that adds another depth of flavour.
I had a lot of tomatoes in my fridge so I decided to roast and add them to the soup for some extra deliciousness. It’s If you don’t have time to roast, simply pick up a tin of fire-roasted tomatoes. Green peas and/or spinach would be great with it too.
What do you make with your turkey leftovers – double decker sandwiches? casseroles? gumbos? I’d love to see what you’re up to in your kitchen so share a photo with me on Instagram so I can show the world. Use the hashtag #simplyfreshdinners to brag about your awesome creations. Cheers!
Turkey Noodle Soup
- 1 package of Chickapea Pasta spirals (227 grams/8 ounces)
- 2 Tablespoons olive oil
- 1 small white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, ends trimmed and diced
- 3 cloves garlic, minced or pressed
- 1 bay leaf
- 4 sprigs of fresh thyme
- 8 cups (64 ounces) good-quality chicken stock (turkey stock recipe here)
- 2 cups shredded cooked leftover turkey
- salt and pepper
- Fresh parsley for garnish
- 1 cup frozen green peas
- 2 cups roasted tomatoes (chopped and drizzled with olive oil, salt and pepper. Roast for 25 minutes at 450F)
- Or use a 14 ounce tin of fire-roasted tomatoes
- Handful of fresh spinach, chopped
Heat oil in a large stockpot over medium-high heat. Add onion and garlic; saute for 4 minutes, stirring occasionally.
Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit.
Add chicken (or homemade turkey) stock, bay leaf and thyme. and stir until combined. Reduce heat to medium and simmer for an additional 10 minutes.
Once the broth is fragrant, remove thyme and bay leaf and stir in the Chickapea pasta and turkey. Continue cooking for 8-10 minutes or until the pasta is al dente. (Do not overcook)
Season the soup with salt and pepper to taste.and garnish with parsley.
Leftover, cooked chicken can be substituted for turkey.
If using the option of frozen green peas, add them when you add the turkey and pasta.
If using tomatoes, add them when you add your chicken stock.
Add spinach at the end, placing it in each individual bowl and ladle soup on top.
Serving Size 11 ounces/340 grams
Amount Per Serving
% Daily Value
Total Fat 6.5 g
Saturated Fat 1.3 g
Cholesterol 47 mg
Sodium 610 mg
Protein 14.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.