20 Dec Chickapea Turkey Soup
Our Homemade Turkey Soup recipe created by Robyn, our Chickapea Chef, of Simply Fresh Dinners, is just in time for those holiday turkey leftovers and soup is one of the healthiest ways to use up your leftovers.
Do you know why you get sleepy after that big turkey dinner? It contains tryptophan, an amino acid that promotes sleep and is found in small amounts in all protein food. However, the turkey alone won’t do it, it’s a large meal combined with rich carbohydrates. Interesting! However, this soup will help to calm and soothe you if you’re battling your way through cold and flu season.
You can always substitute turkey and alter the recipe with the additional options. The great thing about turkey soup is it freezes well and you can save it for your enjoyment another day.
Feel free to substitute chicken for a healthy soup all year-round. If you’d like to change it up, you can add frozen peas in when you add the turkey and pasta. Opting to add yummy roasted tomatoes will give your soup a Mediterranean feel and should be added when you add the stock.
A secret to adding extra nutrients to any hot dish is to add fresh spinach on your dish and then ladle your hot creation over it. It will wilt nicely without becoming too soggy.
- 2 Tbsp olive oil
- 1 small white onion peeled and diced
- 3 cloves garlic minced or pressed
- 2 medium carrots peeled and diced
- 2 stalks celery ends trimmed and diced
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 grams package of Chickapea Pasta spirals 227 /8 ounces
- 2 cups leftover cooked turkey shredded
- salt and pepper
- Fresh parsley for garnish
Heat oil in a large stockpot over medium-high heat. Add onion and garlic; saute for 4 minutes, stirring occasionally.
Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit.
Add chicken (or homemade turkestock, bay leaf and thyme. and stir until combined. Reduce heat to medium and simmer for an additional 10 minutes.
Once the broth is fragrant, remove thyme and bay leaf and stir in the Chickapea pasta and turkey. Continue cooking for 8-10 minutes or until the pasta is al dente. (Do not overcook)
Season the soup with salt and pepper to taste and garnish with parsley.