Tuesday, December 10, 2013

Turkey Quinoa Noodle Soup

We are currently in that period between Thanksgiving and Christmas. There are all sorts of holiday gatherings scheduled and I feel like I am swimming in turkey leftovers! This recipe takes advantage of that turkey and makes the best soup I have ever had. The best thing is that it is so versatile that other meats could be substituted for the turkey.
Although it isn't the prettiest soup, it is hearty, warm, and filling. It is the perfect soup for warming up these past few days. I am sure it will be making quite a few appearances in my lunch this ski season!

Turkey Quinoa Noodle Soup
  • 1 cup carrots, diced
  • 1 onion, chopped
  • 2 Tbsp butter
  • 1 tsp thyme
  • 3 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 1/2 cups quinoa
  • 7-8 cups chicken stock
  • 1 cup small noodles
  • 3-4 cup leftover turkey
  • 2 Tbsp sour cream
  • 1 t. parsley
  • Dash cayenne (optional)
  • 1 small can corn niblets

  1. Saute onion and carrots in butter, add thyme garlic, salt and pepper, and quinoa. Continue sauté until quinoa is lightly toasted. 
  2. Add chicken stock and noodles. Simmer for 15-20 minutes or until the noodles and quinoa are tender. 
  3. Add turkey, sour cream, parsley, and the can of corn. bring back to a simmer for 5 minutes and then serve.

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