Last night, we still had some leftover turkey left so I decided to make some soup for the week. This is pretty typical on a Sunday for me as I love having the leftovers to have for lunch all week. There is really nothing easier to pack for lunch than pouring some soup in a container.
To make the soup, I gathered up some olive oil, an diced onion, 3 chopped celery stalks, 3 chopped carrots, 3 cloves of minced garlic, thyme, parsley, basil, kosher salt, black pepper, a 4 cup box of chicken broth, 2 small Idaho potatoes and a sweet potato cut into cubes, 1 1/2 cups of whole wheat noodles and about 2 cups of diced leftover turkey.
First, I sautéed the onion on medium in a little olive oil for a few minutes until they started to get translucent.
Then, I added the carrots and celery and let them sauté for another few minutes.
Next, I added the garlic and give it a stir.
Once the vegetables were tender, I added the spices. I used about a teaspoon of thyme, parsley, basil, kosher salt and black pepper. This was just what I had on hand, so feel free to be creative here! To the mixture I added the broth and brought the soup to a boil.
After the soup was boiling, I added the potatoes.
Once the soup returned to a boil, I turned it down to low and let it simmer for 20 minutes.
After 20 minutes, I added the noodles and let them simmer for 10 minutes.
At the very end, I stirred in the leftover turkey.
Finally, I served the soup to my taste tester and got the seal of approval. Now we’ll have soup for the week!