Turkey Noodle Soup with Dill
A nice way to use up Holiday leftovers. Big on flavor; this soup is the perfect antidote for anything that Ill's you. Leftover turkey is the star of this show, but chicken could be substituted as well. Used fusilli pasta as that is what I had on hand, but you can use most any pasta from your pantry. The infused smell of the ginger and garlic alone will make you a true believer of their medicinal powers.
Ingredients:
8 cups chicken broth
3 medium carrots diced
2 medium stalks of celery
2 tablespoons of minced ginger
4 cloves of garlic minced
3 ounces of fusilli pasta (egg noodles would be good too)
2 cups of shredded turkey or chicken
1 tablespoons of chopped fresh dill
1 tablespoon of fresh lemon juice
To prepare:
Heat up a large soup pot, add olive oil then carrots and celery; cook over medium heat about 10 minutes, then add ginger and garlic. Cook about 5 to 10 more minutes until veggies are just tender. Add noodles and chicken; cook until noodles are tender about 10 to 12 minutes. Stir in dill and lemon juice. Enjoy!
Ingredients:
8 cups chicken broth
3 medium carrots diced
2 medium stalks of celery
2 tablespoons of minced ginger
4 cloves of garlic minced
3 ounces of fusilli pasta (egg noodles would be good too)
2 cups of shredded turkey or chicken
1 tablespoons of chopped fresh dill
1 tablespoon of fresh lemon juice
To prepare:
Heat up a large soup pot, add olive oil then carrots and celery; cook over medium heat about 10 minutes, then add ginger and garlic. Cook about 5 to 10 more minutes until veggies are just tender. Add noodles and chicken; cook until noodles are tender about 10 to 12 minutes. Stir in dill and lemon juice. Enjoy!
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