November 7, 2019
Yield: 8 Servings
2 tbsp Tuscan Herb Olive Oil
1 onion, medium diced
2 carrots, peeled and medium diced
2 stalk celery, medium diced
2 garlic cloves, minced
6 cups chicken broth
3 cups leftover turkey chopped or shredded
1 ½ tbsp Mediterranean Rub
1 bay leaf
2 cups Heavy Whipping Cream
8 ounces soup noodles, cooked and drained
Roasted Garlic Sea Salt and freshly ground black pepper
Minced fresh parsley for garnish
In a large pot or Dutch oven, heat oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add the garlic and cook another 30 seconds.
Stir in broth, turkey, rub, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.
Stir in the cream and continue to simmer another 5 minutes. Season to taste with Salt and pepper.
To serve, add some noodles to a bowl and ladle the soup over top. Garnish with fresh parsley.
Tuscan herb olive oil
roasted garlic sea salt
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