This Turkey Gemelli Soup is a family favorite and a great and flavorful way to use leftover turkey.
During the Thanksgiving sales, I like to pick up a cheap or free turkey, cook it, and put it in the freezer in one pound packages. Then I use the turkey in place of chicken in a lot of recipes.
I pulled out a pound of turkey last night, planning to make turkey white chili, but as I started cooking the onions and garlic and added the broth, I just kept thinking of a turkey soup recipe my mom used to make. So, with the onions and garlic simmering, I called my mom to ask if I could get the recipe. And the funny part is that she was making the same thing!
So, this is a very loose adaptation of my mom’s recipe, since I had already started with the wrong ingredients, and I didn’t have some of the ingredients in her recipe, including barley (which I also didn’t have time to wait for). So instead of turkey barley soup like my mom makes, I created the brand new Turkey Gemelli Soup.
- 1 Tbsp olive oil
- 1 onion, diced
- 2-3 cloves garlic, minced
- 2 cans chicken broth (14.5 oz each)
- 1 tsp basil
- 2 tsp oregano
- 4 stalks celery, sliced
- 4 carrots, sliced
- 2 cans diced or chopped stewed tomatoes (14.5 oz each)
- 1 lb cooked turkey, chopped
- 2-3 cups water
- 8 oz gemelli noodles, or any other noodles
In a large pot, heat oil over medium heat. Add onion and garlic, and cook until onions are tender.
Add broth, basil, oregano, celery, carrots, tomatoes, turkey and water.
Bring to a boil.
Add noodles, and lower temperature to medium.
Cover and cook for approximately 20 minutes, until noodles and vegetables are tender.
What is your favorite turkey recipe? Or do you hate leftover turkey?
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