Chicken noodle soup warms the soul! And so does turkey noodle soup! And even better, turkey noodle soup is great for using up Thanksgiving leftovers. Hah. Normally KB is not the biggest fan of turkey noodle soup, therefore, I usually only make it once a year after Thanksgiving. He’ll eat it when I make it for dinner, but this year, I wanted to make something I knew he’d like. And I did. And I made it twice. And we ate the whole pot the day I made it. Both times. I think it was a combination of the fact that I used a different kind of noodle (ditalini) and the fact that I stirred in pesto (store bought) at the end that made it that much more delicious. And I used my leftover turkey from Thanksgiving, but you could surely use a rotisserie chicken or even raw chicken and cook it in the soup.
Start with your onions, carrots and celery. Saute in olive oil.
Add diced leftover cooked turkey (or shredded rotisserie chicken or just plain raw chicken breasts). Cook for about 5 minutes.
Add chicken broth and water. You can add more chicken broth to make a bigger pot of soup.
Add pepper and bay leaves.
Let cook for 30 minutes – or longer if using raw chicken and to develop a deeper chicken/turkey flavor.
Add ditalini pasta and cook until pasta is done (takes about 120-15 minutes).
Serve with a teaspoon of store bought pesto and stir into soup. Enjoy!
1 medium onion, diced
2 large carrots, diced
3 celery stalks, diced
2 Tablespoons olive oil
2 cups leftover turkey, diced (or rotisserie chicken or raw chicken)
32 oz chicken stock
2 cups water
1 teaspoon black pepper
2 bay leaves
8 oz ditalini pasta
store bought pesto (or use home made if you have a good recipe)
In a large soup pot, saute onions, carrots and celery in olive oil. Add diced leftover turkey. Cook for about 5 minutes. Add chicken stock and water. Add pepper and bay leaves. Cook for at least 30 minutes. Add ditalini pasta and cook until pasta is done (about 12-15 minutes). Serve with a teaspoon of pesto stirred in.