Italian Turkey & Vegetable Noodle Soup
This Italian Turkey and Vegetable Noodle Soup is the perfect way to use up leftover turkey. It's fragrant with traditional Italian herbs, and made into a perfect meal with thin, delicate vermicelli noodles.
Servings 4 Servings
- 2 Tbsp Vegetable oil
- 1 white onion chopped
- 3 celery finely chopped
- 2 carrots finely chopped
- 3 cups chicken broth
- 3 marinated artichokes optional
- 1 cup 2 nests vermicelli noodles
- 1 1/2 cups of diced cooked turkey or chicken
For the Herbs
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp fresh rosemary
Finish with good quality olive oil and crispy fried oregano and parsley leaves. (optional)
Heat the oil in a medium sauce pan over a medium heat. Add the onions to the oil and season with sea salt. Let the onions sweat until they are soft and are starting to turn golden.
Add the carrots, celery and dried herbs. Mix well and let the vegetables soften slightly.
Pour the chicken broth into the pan and bring to the boil.
Place the vermicelli noodles into the pan and cook for about 4 minutes or until the noodles are cooked.
Add the cooked turkey and artichokes to the soup to warm through.
If you choose to make the crispy herbs, heat some vegetable oil in a small shallow pan. Once the oil is hot place the herbs in the pan taking care to protect your hands. The moisture in the herbs make the oil pop and spit. Leave in the oil for about 15 seconds and remove and drain on some paper towel.
Serve with some seeded bread knots.
If you plan on freezing this soup, don’t add the pasta. Leave that out, until you have defrosted the soup and are ready to eat it.
Serve this soup with homemade seeded bread knots.