30 Minute Turkey Soup
Serves 4
Ingredients:
- 2 Cups pre-cooked Sahlen’s® Pulled Turkey Breast.
- 1 Tbsp olive oil.
- 1 Small onion, diced.
- 2 Cloves garlic, minced.
- 2 Medium carrots, sliced.
- 2 Celery stalks, sliced.
- 1 Tsp dried thyme.
- 1 Tsp dried parsley.
- 6 Cups chicken or turkey broth.
- 1 Cup egg noodles.
- Salt and pepper to taste.
- Optional: 1 bay leaf and a squeeze of lemon for added flavor.
Directions:
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-6 minutes until softened. Add the minced garlic and cook for another 1 minute.
- Add broth and seasonings: Pour in the chicken or turkey broth. Stir in the dried thyme, dried parsley, and bay leaf (if using). Season with salt and pepper to taste.
- Simmer: Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes, allowing the vegetables to soften.
- Cook the pasta: Stir in the egg noodles and let it cook for an additional 8-10 minutes, or until the pasta or rice is tender.
- Add the turkey: Once pasta is cooked, stir in the Sahlen’s® Pulled Turkey Breast and let it heat through for 3-5 minutes.
- Finish and serve: Remove the bay leaf, if added. If desired, squeeze a little lemon juice into the soup for extra brightness. Ladle the soup into bowls and serve hot.
