A quick and easy soup for the whole family. Use up your Thanksgiving turkey remains with this tasty, classic recipe.
Course Main Course, Soup
Keyword alphabet soup, turkey soup
Dietary Restrictions Dairy-Free
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1/2 teaspoonkosher salt
8 cups homemade turkey or chicken stocks(can use storebought)
3 cups diced leftover turkey meat(preferably breast meat)
1cupmini alphabet pasta(or pastini, orzo or fine egg noodles)
1/4cup fresh parsleychopped
Place a large dutch oven over medium high heat. Add the olive oil and when the oil is hot, stir in the chopped onion, celery,carrot and kosher salt. Cook for 2-3 minutes until the vegetables start to get tender and the onions and celery look translucent.
Stir in the turkey stock and heat to boiling. Reduce heat to a low simmer and cook for 10 minutes with the lid resting askew on the pot.
Stir in the diced turkey and alphabet pasta or other pasta and return the heat to a rapid simmer, stirring occasionally. Cook until the pasta is just al dente and remove from heat. The pasta will continue to absorb the broth. Serve.