Left Overs

Thanksgiving Dinner doesn't have to be only one day. JJ made a beautiful turkey last Thursday and tonight I used the leftovers for a yum yum turkey soup. Perfect for tonight when the weather is on it's way south for the winter. What? It's going to be freezing tonight. Don't forget to bring in any potted plants so they don't whither. Also, HBO is playing a bunch of episodes of Bored To Death right now. Just so happens that Turkey Soup tastes great while watching. Alright, happy souping!

Turkey Noodle Soup


Ingredients
1 tablespoon extra virgin olive oil 
2 cloves garlic, thinly sliced 
1 yellow onion, chopped 
2 teaspoons chopped thyme 
3 1/2 to 4 cups low-sodium chicken broth 
2 cups baby spinach 
2 cups shredded turkey 
1 1/2 cups uncooked wide egg noodles 
1 (15-ounce) can cannellini beans, drained (optional. I didn't add these this year) 
3 large sliced carrots
3 celery stalks sliced 
Salt and pepper to taste
a dab or two of sriracha (also optional) 

Method

Heat oil in a large pot over medium high heat. Add garlic and onions and cook for 3 minutes. Add thyme and stir to blend. Add broth, spinach, turkey, noodles, beans, carrots, celery, and salt and pepper, sriracha, and stir well. Bring to a boil, reduce heat, cover and simmer about 15 minutes, or until noodles are tender. Ladle into bowls and serve.

Enjoy ~