Turkey Soup
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/4 pounds boneless turkey meat
2 tablespoons butter
1 tablespoon olive oil
1 large yellow onion, diced
3 larges cloves garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/2 teaspoon chopped fresh rosemary
1 quart turkey stock
1 cup cup water
2 carrots cut into thin rounds
1 cup small pasta (such as shells or bowties)
2 celery stalks, chopped
1/2 cup chopped fresh parsley
Juice of 1/2 lemon
Handful of fresh spinach
Salt and freshly ground pepper

Preparation

1 Heat butter and oil in large pot and add the onion, garlic, thyme, basil and rosemary.  Saute on medium heat until onions begin to brown, about 5 minutes. 2 Increase heat to high, add broth and water and bring to a simmer.  Add carrots and cook until tender, about 10 minutes. 3 Add the pasta and celery and cook until just tender, about another 5 minutes.  Then add turkey meat and spinach.  Stir in parsley and lemon juice.

About


The perfect after-Thanksgiving soup. You could also substitute chicken or use rice instead of noodles.

Comments:
Barnaby Dorfman

Nice recipe!