Easy Leftover Turkey Soup

Adapted from https://www.thepioneerwoman.com/food-cooking/recipes/a37242637/leftover-turkey-soup-recipe/

I made this.

INGREDIENTS

2 tbsp. olive oil
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 small onion, chopped
1 c. frozen peas
3 garlic cloves, finely chopped
3 T. all-purpose flour
8 c. chicken stock
1 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 tsp. salt
1/2 tsp. ground black pepper
1 lb frozen potato gnocchi, or 1 c. uncooked pasta
3 c. chopped cooked turkey
2 c. packed baby spinach leaves

STEPS

1) Heat the oil in a large Dutch oven over medium-high heat. Add the carrots, celery, and onion. Cook 7 minutes or until vegetables begin to soften.

2) Add the garlic and cook 1 minute. Stir in the flour. Cook, stirring constantly, for 2 minutes.

3) Slowly stir in the stock, rosemary, thyme, oregano, salt and pepper and bring to a boil. Stir in the pasta. Reduce heat to medium so that the soup gently boils and cook until pasta is tender (8-10 minutes).

4) Add the turkey, spinach, and cook for 1 more minute or until spinach wilts.

5) Taste and season with more salt and black pepper, serve immediately.


NOTES

Customized by Dale