We had turkey left over from Thanksgiving, and a person can only eat so many turkey sandwiches. So, we got creative and made this tasty soup. If you don't have any more left over turkey, you can substitute with a rotisserie chicken from the grocery store.
Here's what you need:
3 celery stalks
2 cloves garlic
2 cups (give or take) turkey
6 cups chicken stock
2 cups water
2/3 cup white wine
1 cup fine noodles (ours are Amish fine noodles, but you can use any small noodle)
1 Tbsp savory seasoning blend
2-3 springs of thyme
2 bay leaves
Freshly ground black pepper
Here's what you do:
Peel and chop your carrot.
Chop your celery to about the same size as your carrots.
And repeat with your shallots.
Mince the garlic. Keep the garlic separate from the carrot, celery and shallot.
Heat your stock pot over medium heat and add enough vegetable oil to coat the bottom of the pan. Once your oil is hot, toss the carrot, celery and shallot in and toss it around to coat the vegetables. Sprinkle about 1/2 of the savory seasoning over the top and salt and pepper a bit.
Let the veggies cook for 5-7 minutes, or until they just start to soften. Add in the garlic and let that cook for about 10 more minutes.
While the vegetables are cooking, chop your cooked turkey into bite-size pieces.
Turn your heat up to medium-high and add the white wine to the vegetables. Let that simmer until it no longer smells like wine when you take a whiff. It should just take a couple of minutes.
Add the bay leaves, thyme, the other half of the savory seasoning, some more salt and pepper. If you want to bundle your thyme sprigs, feel free, but they weren't hard to fish out at the end.
Then, add the turkey. Let the turkey warm through before you add the liquids.
Pour in your chicken stock.
And the water.
Stir that up and give it a taste. Season as needed.
Bring the soup to a boil and add your noodles. Boil the noodles according the the package directions - ours was 9-12 minutes.
We paired ours with a dinner roll that we brushed with a little herb butter.