Ingredients
What is better after you have had all those turkey sandwiches? Soup of course!
I made a Day-After Turkey Eggs Benedict for breakfast (sorry I did not take pics of it, but it tasted awesome, I will make sure to post it next time). There was plenty of turkey meat left to make this simple but yummy soup this year with the leftover Thanksgiving turkey.
- Leftover Turkey (picked clean of bones and skin)
- 2 Quarts of Chicken or Turkey Stock (I used both)
- 4 Carrots (peeled and diced)
- 2 Celery (with stalks)
- 1 Onion (diced)
- 5-6 Asparagus (cut)
- 8 Oz. Small Pasta Shells (cooked separately)
- 2 Tablespoons of Olive oil
- 2 Tablespoons of Parmigiano Reggiano Cheese
- Salt and Pepper to Taste
Instructions
- Add the olive oil to a large stock pot
- Add in the onion (cook on low to sweat them)
- Once the onion is starting to glisten add in the celery and carrots
- Continue to cook over medium heat
- Add in the turkey meat
- The stock and the asparagus
- Simmer over medium heat for 1-2 hours with the lid on, stirring occasionally
- Prepare the pasta in a separate pan and add to your soup when it’s nearly done
- Add salt and pepper to taste
- Garnish the filled bowls with the Parmigiano Reggiano cheese
