I’m not going to be out of turkey any time soon so I’m having fun finding new recipes to use it all up in. I froze over half of it so I can come back for the next few months to have easy to access meat to add to any recipe.
My family absolutely loves this recipe and we usually use rotisserie chicken so that’s always an option! You can experiment with noodles…we use the green lentil pasta 99% of the time but if I’m gone my husband sneaks in some of the whole wheat farfalle or wide egg noodles
2 tsp EVOO
1 medium vidalia onion, chopped
2 cups sliced celery
4 cups low sodium chicken broth (more for a soupier-soup)
3 cups chopped leftover cooked turkey
1.5 cups sliced carrots
1 tsp dried oregano
1/2 tsp Himalayan sea salt
1/2 tsp black pepper
10 oz pasta
Saute onions and celery in EVOO over medium heat in a large saucepan for approx 5 min. Add next 5 ingredients and bring to a boil; add pasta and simmer on low for 10 minutes.
Dish up, enjoy and pack the rest for lunch!