What to do with all the left over Thanksgiving turkey. Like most of my favorite culinary excursions, this one’s based on what my mom used to make; Turkey “Noodle” Soup! Noodle in quotes because while my mom’s was always made with thick curled egg noodles, mine is made with thin curly zucchini noodles.
If you love a good soup, but your body has an aversion to gluten or grain, or you’re just trying to cut back on carbs, I’m so happy to present you with this worry-free version of a classic. There’s something about slurping up a mouthful of noodles in your soup that makes it so much more satisfying.
I use this little Veggetti. It’s super convenient and makes nice noodles from veggies.
I had fresh herbs left over from the big turkey day: parsley, sage, rosemary and thyme. No kidding. Fresh chopped they really give a clean edge to the broth, but you can easily substitute dried herbs if you don’t have fresh.
Another aromatic base of this soup, the onion, is one of the most powerful anti-fungal and anti-viral foods you can eat.
Last is celery. I feel like celery gets a bad wrap for being boring. While I’ll admit I don’t tend to eat it raw (smoothies aside) because it gets stuck in my teeth, I actually like it a lot in soups and stuffing. It adds a little crunch and I actually enjoy that slight tinge of watery tartness it lends.
It’s also a great source of antioxidants to help fight cellular damage and Vitamin K to strengthen the entire human structure from coagulation of blood to potentially supporting bone density.
I used half home-made bone broth which I had stored in the freezer because of it’s vast array of benefits, and half Imagine Organic Chicken Broth, because it’s made with all natural, organic ingredients and no citric acid or sugar.
It’s kind of nice to pad the soup with it, so the bone broth lasts longer. Or if you don’t have bone broth on hand, this is a great option.
Start by warming the oil in a large pot over medium heat while you chop the onion and celery. Add the onion and celery and let it cook down until soft, about 10 minutes. Meanwhile chop the fresh herbs if you’re using them.
Add the herbs, salt and pepper to the pot and stir. Let them cook for about a minute and add the broth. Let this simmer and the flavors of the herbs and onion infuse the broth for about 15 to 40 minutes, depending on how much time you have. The longer it simmers the better, but 15 minutes will do just fine.
Prepare your noodles.
Add the chunks of leftover turkey, torn or cut into bite-size pieces and the zucchini noodles and let them heat through. Season with salt and pepper and enjoy.
I highly recommend taking deep breaths of the steam that rises happily from your bowl. Smelling the pungent broth and feeling the warmth touch your face helps you absorb the soup through as many senses as possible. Really enjoying your food, especially a particularly fragrant and enveloping dish like this, will help you get the most out of it mentally and physically. Bon appétite.
Do you believe in the healing power of food? Particularly when you consciously appreciate the many powerful bolsters a dish provides and enjoy the sensual pleasure of it?
- 1 Tbs organic olive oil
- 1 Medium to large onion, chopped
- 3 Stalks of celery, rinsed and chopped
- 2 Tbs fresh parsley, rinsed and chopped (or 1 Tbs dry)
- 1½ Tbs. fresh sage, rinsed and chopped (or ¾ Tbs dry)
- 1½ Tbs. fresh thyme, rinsed and chopped (or ¾ Tbs dry)
- 1 Tbs fresh rosemary, rinsed and chopped (or ½ Tbs dry)
- 6 Cups of bone broth or organic, sugar-free broth
- 3 Small to medium zucchini, rinsed and spiralized
- 1 Lb leftover roasted turkey, chopped or torn ( a few good handfuls)
- Salt and pepper to taste
- Heat olive oil in large pot over medium high heat
- Add chopped onions and celery. Let soften for 10 minutes.
- Add chopped fresh herbs. Stir and simmer for one minute
- Add broth and let flavors meld for 15 to 40 minutes (depending on how much time you have)
- make zucchini noodles with spiralizer.
- Add the turkey chunks and zucchini noodles and allow them to heat through, about 5 to 15 minutes.
- Serve it up if you're ready to eat, or let it simmer on very low for up to an hour.