It’s the days (or weeks) after thanksgiving, and you still have turkey leftovers in the fridge. Here’s a delicious soup to make with them. A mix of quinoa, cooked rice and cut capellini noodles make the broth thick and complement the mixed vegetables. Leftover turkey adds the protein for a hearty chilly day meal. This soup can be made in 20 minutes on the stove top, or modified for the slow cooker.

Leftover turkey noodle soup

Cut capellini noodles or fideos are widely used for soups in the Dominican Republic. They quickly thicken any broth and are easy to serve. You can find them in the pasta isle of most U.S. supermarkets.

If you are using uncooked rice for this recipe, add with the uncooked quinoa and allow to soften as preferred (for at least 10-15 minutes) before adding the vegetables. The noodles can be added 5-6 minutes before quinoa is ready.

This recipe includes chicken broth as a soup base. If you have a homemade seasoning already prepared, you can use it instead. I often use my season all cubes for this recipe.

If you want to make this soup on a slow cooker and are using uncooked rice and quinoa, start with the grains, turkey and soup base/water or chicken broth, set to 4 hours on low. Add the noodles in the last hour and the vegetables a half hour before soup is ready.

Leftover turkey noodle soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Fusion
Serves: 4
Ingredients
  • ½ lb. leftover turkey meat, cut in cubes
  • ¼ cup red quinoa
  • ½ cup capellini noodles
  • ¼ cup cooked white rice
  • ½ medium red onion, chopped
  • 1 tea-spoon of crushed garlic
  • 1 large carrot
  • 4 celery sticks
  • 5 cups of chicken broth
  • 1 cup of broccoli florets
  • 1 tablespoon cooking oil
  • 1 teaspoon of sesame oil
  • 1 tea-spoon of ground salt
  • Optional: white pepper, 1 lime
  • Water as needed
Instructions
  1. On a medium sauce pan, add the oil and allow it to heat up on medium setting.
  2. Add the onions and stir until they become transparent.
  3. Add the turkey and stir. Add the chicken broth and cover pan until broth boils.
  4. Add the quinoa and the garlic and cover for 10 minutes, checking periodically to make sure soup does not boil over.
  5. Add the cooked rice, celery, carrots and capellini noodles. Cover for 7 minutes, stirring periodically. If soup becomes too thick, add hot water.
  6. Add the broccoli, and cover for 3 minutes.
  7. Add salt to taste.
  8. Add sesame oil once served.
  9. Serve with a side of white pepper and lime for an added kick.
  10. Enjoy!

 

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