Turkey-Noodle Soup with Spinach

Use up your leftover turkey in a healthy, hearty, and delicious soup.

By The Editors

Soup of the Day by Williams-Sonoma

As the chill of winter sets in, there’s nothing more comforting than a steaming bowl of chicken noodle soup – or, for our purposes, Turkey-Noodle Soup with Spinach from Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year (Weldon Owen). Ideal for Thanksgiving leftovers, it also gets a healthy boost from the inclusion of vitamin-rich spinach. And don’t forget to freeze the leftovers for good eatin’ later in the season.

2 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
3 carrots, peeled and finely diced
4 celery ribs, finely diced
1 1⁄2 tablespoons minced thyme
8 cups chicken broth
1⁄2 lb wide egg noodles
2 1⁄2 cups shredded cooked turkey meat
2 cups packed spinach leaves
Salt and freshly ground pepper

In a large, heavy pot, warm the oil over medium-high heat. Add the onion, garlic, carrots, celery, and thyme and sauté until the carrots begin to soften, about 8 minutes. Add the broth and bring to a boil. Add the egg noodles and cook until al dente, about5 minutes. Add the turkey and spinach and stir to combine. Simmer the soup for5 minutes to blend the flavors. Season to taste with salt and pepper and serve.

Serves 8-10

Appears with permission from Williams-Sonoma Soup of the Day: 365 Recipes for Every Day of the Year. Recipes by Kate McMillan; photographs by Erin Kunkel. Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma Inc.


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