Turkey “Noodle” Soup

It is that time of the year when I once again become enamoured with all things autumn related. I always think autumn has finally hit home once Thanksgiving (in Canada) has come and gone and my need for comfort goes into overdrive.

As you may be aware if you have followed my blog for the last couple of years I tend to bring out soup recipes and toddies recipe is no exception. This recipe for Turkey “Noodle” Soup is a variation on the traditional chicken noodle soup which is loved the world round in some form or another.

As many of you can attest chicken noodle soup was often the go-to meal when you were sick. While there is no scientific proof that noodle soup actually helps to cure a cold it is a comfort food all the same.

You would think spaghetti squash would be a strange alternative to pasta but actually it tastes pretty much the same as if it had used spaghetti noodles but without all those calories. As this is a pretty basic soup you can alway play around with the flavour to make it your own. For a spicier version I recommend jalapeño peppers or coconut milk for a creamy version.

You could also use chicken instead of turkey or for a completely vegetarian version use mushrooms or chickpeas. For another noodle soup check out my Thai Noodle Soup.

 

Turkey "Noodle" Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 tsp olive oil
  • 2 medium onion, diced
  • 4 carrots, diced
  • 4 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 pound turkey breast, diced or 4 cups cooked turkey
  • 6 cups water
  • 1 Tbsp rosemary
  • 4 cups cooked spaghetti squash
  • salt and pepper to taste
Instructions
  1. Preheat oven 400 degrees.
  2. Cut spaghetti squash into rings and place on baking sheet.
  3. Bake for 30 minutes or until the flesh just starts to pull away from the rind.
  4. In large pot, heat olive oil and saute onion, garlic, carrots and celery until softened.
  5. Add water, thyme, salt and pepper and bring to a boil.
  6. Add turkey and turn heat down to low-medium.
  7. Cook for a further 20 minutes.
  8. Stir in spaghetti squash and parsley. Cook for another 5 minutes before serving.
  9. Will keep in the refrigerator for 4 days or freeze for 2-3 months.

Enjoy!

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