Leftover Turkey Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 4 Shallots (diced)
- 2 Carrot (small; sliced thinly)
- 1 Celery (sliced thinly)
- 2 Garlic clove (crushed)
- 3 sprig Thyme (chopped)
- 1.5 l Chicken stock
- 200 g Leftover turkey (shredded)
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 50 g Tiny pasta pieces
Method
- Add 1 tbsp Olive oil to a large soup pan and heat. Once hot, add 4 Shallots, 1 Celery, 2 Carrot, 2 Garlic clove and 3 sprig Thyme and cook gently for 4-5 minutes, until softened.
- Add 200 g Leftover turkey, 1.5 l Chicken stock and 1 pinch Sea salt.
- Add 50 g Tiny pasta pieces and cook over a low heat for 10-12 minutes, until the pasta is cooked.