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Friday, November 11, 2011

Hearty Turkey Noodle Soup

This is a great way to use up leftover Thanksgiving turkey or chicken.  With a generous amount of veggies to make it a healthy and satisfying meal, this soup can be on the table in about 30 minutes. Serve with a loaf of warm French bread.

1 TB Olive Oil
2 Cloves Garlic, thinly sliced 
1 Yellow Onion, chopped
2 Carrots, sliced into coins
2 tsp Chopped Thyme
4 cups Chicken Broth (or Turkey Stock if you have it)
2 cups Baby Spinach
2 cups Cubed or Shredded Turkey or Chicken
1 1/2 cups Uncooked Wide Egg Noodles
1 (15-oz) can Cannellini Beans, drained
Salt and Pepper to taste

Heat oil in a large pot over medium heat. Add garlic, onions and carrots and cook for 8 - 10 minutes. Add thyme and stir to blend. Add broth, spinach, turkey, noodles, beans, and salt and pepper and stir well. Bring to a boil, reduce heat, cover and simmer about 15 minutes, or until noodles are tender. Ladle into bowls and serve.  Serves 4

**Note: If you do not have leftover turkey or chicken on hand, and still want to enjoy this comforting soup, use a pre-cooked rotisserie chicken.

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