Wednesday, November 23, 2011

Just in time for Thanksgiving leftovers

Turkey Pasta Soup
(Adapted from a Dreamfields recipe)

1/2 box GF Penne (or pasta/noodles of choice)
1 tablespoon canola or vegetable oil
1 cup chopped onion or leek
1 cup chopped carrots
1 cup sliced celery
1 cup chopped bell pepper
2 cups broccoli florets (or broccoli slaw)
3 cups chopped or shredded cooked turkey
SaltBlack pepper


Use the turkey carcass to make at least 6 cups of turkey broth.
Cook pasta according to package directions. Drain and return to pan, reserving one cup pasta water.
Pour the oil into a pot and place over medium-high heat until hot.
Add onion, carrots, celery and bell pepper; cook 2 minutes, stirring occasionally.
Add broccoli; continue cooking 1 minute or until vegetables are crisp-tender, stirring frequently.
Cook and stir to blend into vegetables.
Add turkey broth; bring to boil. Reduce heat; simmer 5 minutes.
Stir in turkey; heat through.
Add pasta water if more liquid is desired.
Divide pasta among 8 bowls.
Ladle soup over pasta.
Season with salt and pepper, as desired.

No comments:

Post a Comment