Leftover Turkey Recipes
Turkey Vegetable Soup with Angel Hair Pasta
Yield: 4 to 6 servings
Ingredients
- 8 cups canned or homemade chicken or turkey broth
- 2 shallots, peeled and thinly sliced
- 2 carrots, peeled and minced
- 2 ribs celery, thinly sliced
- 1/2 ounce dried mushroom pieces, rehydrated*
- 2 ounces dried angel hair pasta
- 1 cup finely chopped cooked turkey
- 3 tablespoons finely minced fresh parsley
- Freshly ground pepper to taste
Instructions
- Bring the broth to a simmer in a large saucepan over medium-high heat.
- Add the shallots, carrots, celery and mushrooms. Simmer, uncovered, until the vegetables are tender, 15 to 20 minutes.
- Add the pasta and continue cooking until it is al dente, 4 to 5 minutes.
- Stir in the turkey and parsley and cook a minute or two more until all is heated through.
- Season with pepper to taste.
- Serve hot.
Notes
* To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary.