Roasted Garlic Turkey Noodle Soup
Servings 8
Ingredients
- About 10 cups turkey broth can substitute chicken
- 2 cups water
- 2 cups cooked turkey diced
- About 10 cloves roasted garlic
- Olive oil
- 1 medium onion peeled and chopped
- 3 medium carrots peeled and chopped
- 3 ribs celery chopped
- Black pepper to taste
- Sea salt to taste
- 2 teaspoon thyme
- 1 teaspoon parsley
- 1 bay leaf
- ½ teaspoon cayenne
- 6 oz uncooked egg noodles
- Juice from ½ a small lemon
- 5 oz fresh baby spinach
Instructions
- Add turkey broth, water, roasted garlic, and turkey to large soup pot and start it simmering.
- In a separate pan, saute veggies in olive oil over medium heat until soft, about 15 minutes (may take longer).
- Stir the cooked vegetables into to your broth and season with salt, pepper, thyme, parsley, bay leaf, and cayenne.
- Simmer at least 30 minutes, then increase heat to medium.
- Remove bay leaf.
- Add lemon juice and egg noodles, then cook about 8 minutes more or until noodles are al dente.
- Stir in spinach until wilted, then serve immediately.
- Garnish with shredded Parmesan if desired.