Turkey/Chicken Noodle Soup

Need another way to utilize those holiday turkey leftovers? Try this healthy and comforting classic.

Ingredients:

up to 2 lbs. chicken or turkey, cubed and cooked (or less - I only use a few handfuls)
2 medium onions, chopped
3 stalks celery, sliced
3 large carrots, sliced or a few handfuls of baby carrots, sliced
2 cloves garlic, minced
several quarts of turkey/chicken stock OR 3 to 6 chicken bouillon cubes
1 c. or so frozen peas
1/2 tsp. dried sage
1 tsp. dried basil
1/2 tsp. marjoram
1/2 tsp. tarragon
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. rosemary
pepper to taste
pasta (I like to use egg noodles)

Fill a 6 quart pot about 3/4 full of water (or turkey/chicken stock). Add the onions, carrots, celery and garlic. Add the spices and bouillon cubes (if not using stock). Simmer an hour or so. Bring to a boil and add the turkey/chicken and pasta. Cook on a low boil for 20 minutes or until the pasta is done. A few minutes before you turn it off, add the peas.

Variations:

• Substitute potatoes or barley for the pasta to turn this soup into a stew.
• Leave the pasta out altogether or use rice pasta for a gluten-free soup.
• Increase the amount of veggies used to make it less soup-y.
• Beef or sausage would be a great variation. Just use beef broth instead of chicken broth.
• This soup freezes well. Don't add the pasta before freezing, though.

And don't wait until you've got leftover holiday chicken or turkey to make this soup. Any time chicken goes on sale, stock up. Use it to replenish your supply of homemade broth and cooked chicken. This soup just gets better with age, so make enough to have leftovers for a few days.