Sunday, November 25, 2012

Turkey or Chicken Noodle Soup

When we still ate gluten, Rem and I used to make this chicken noodle soup a lot in the winter.  We made it with thick, Amish egg noodles, which tasted amazing.  Now we make it with brown rice penne pasta, which is also extremely delicious.  Either way, it is a hearty chicken soup that warms your soul on a cold fall or winter day!

Even though we typically make it with chicken, yesterday we used leftover turkey from a whole turkey my dad cooked on the grill.  Thanks, dad, for letting us cook at your house and for buying all of the ingredients!  Normally we roast a whole chicken in the oven and then shred some of it up to use in the soup.  You could also shred the meat from a rotisserie chicken from the grocery store.   I highly recommend making this soup with your leftover Thanksgiving turkey, especially if you’re experiencing the first real signs on winter like we are here in Ohio.  I am not looking forward to the freezing cold weather that winter brings… but I do love making soup to warm us up, so maybe it’s not all bad!

One thing we learned from a few trials of making this soup is that it is best with regular chicken broth, not reduced sodium.  I like it best with Trader Joe’s Organic Free Range Chicken Broth.

I hope everyone had a very happy Thanksgiving!  What do you like to make with leftover turkey or other Thanksgiving leftovers? 

Turkey or Chicken Noodle Soup

Adapted from Tyler Florence

2 T extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and cut into coins
4 celery ribs, diced
4 fresh thyme sprigs (sometimes I also age a little fresh sage and rosemary)
1 bay leaf
2 quarts chicken broth (regular, not reduced sodium)
8 oz. brown rice penne (I use Hodgson Mill brand
1 ½ cups shredded, cooked chicken or turkey (we like to roast a whole chicken in the oven just prior to making the soup and then shred up about half of the chicken to put in the soup)
1 handful fresh flat-leaf parsley, chopped

Coat a medium dutch oven or stock pot with oil and turn heat to medium.  Add onion, garlic, carrots, celery, thyme, and bay leaf.  Cook until the vegetables are softened but have not turned brown, then remove bay leaf.  Pour in the chicken broth and bring it to a boil.  Add the brown rice pasta and simmer for 4-6 minutes (or according to package directions).  Add the chicken and simmer for about 3 more minutes to heat up the chicken.  Taste, then season with salt and pepper if the soup needs it (it shouldn’t need too much salt since the broth has salt in it, but it may need some pepper).  Then stir in the fresh parsley.  Serve hot!  This makes outstanding leftovers, so don’t be afraid to double the batch if you want lots of yummy soup leftover.  The recipe as written makes 4-6 servings.  

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