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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