Roasted Turkey Vegetable Noodle Soup

When I am sick, no food is more appealing to me than hot, homemade soup.  Tonight I made a large batch of roasted turkey soup with noodles & vegetables.  I used the vegetables I had, but like most soups, you can use what you prefer or what you have on hand rather than run out to the store for missing ingredients.  If made without the noodles, this soup will freeze well (the noodles will be mushy if frozen then defrosted).  For the turkey, I used this recipe which I previously posted.

INGREDIENTS

Yield = a large stockpot of soup

Roast Turkey
(to save time, use a store-bought roasted turkey breast)

1	Half Turkey Breast, bone in
3	Garlic cloves, peeled & minced
3	Rosemary sprigs, minced (2 tsp dried)
1/4	Lemon, juiced
a pinch	Kosher salt
a little	Olive oil

Soup

6	Carrots, peeled & sliced
6	Celery stalks, sliced
1	Onion, diced
3-4	Garlic cloves, minced
1	Zucchini, diced
1 bunch	Fresh spinach, washed & roughly chopped
2 cups	Green beans, cut in 1-2” pieces
4-5	Roma tomatoes, diced (omit for blood type B diet)
1	Lemon, juiced
10-12 cups	Water or broth (I used water)
3	Bay leaves
3	Rosemary sprigs, whole (or 2 tsp dried)
1 Tbsp	Dried sage
1 Tbsp	Dried parsley
1 tsp	Dried thyme
To taste	salt (omit/reduce if using broth)
2 cups	Brown rice noodle (dry measure – cook separately according to package directions)

PREPARATION

Turkey
**To save time, use a store-bought roasted turkey breast**

1.  Preheat the oven to 375 Fahrenheit.  

2.  In a mortar or small bowl, crush the minced garlic with 1/4 tsp salt with a pestle or some other instrument until it looks like a paste.  Add the minced rosemary, lemon juice, & a little olive oil.

3.  Rinse the turkey & pat dry.  Gently lift the turkey skin so that the fascia separates from the muscle, but do not remove the skin.  Using a spoon &/or your hands, rub the garlic mixture on the meat under the skin.  Rub the remaining mixture on the outside of the turkey breast, if there is any.

4.  Place the turkey in a baking dish or roasting pan, cover with foil, & cook until the juices run clear when pierced, or a thermometer reads 180.  Mine took about 1hr 20 min.

Soup

5.  Once the turkey is in the oven, prep all the soup ingredients. 

6.  In a large stock pot, sauté the onion, garlic, & celery in olive oil.  After about 2 minutes or when the onion is translucent, add the zucchini, carrot, & green beans.  Stir to coat the vegetables with oil.  After another minute, add the water.  Bring to a boil then simmer.  Add the lemon juice, bay leaves, & herbs.

7.  Start cooking the brown rice noodles. Once the noodles are cooked, drain, rinse in cold water, & set aside.

8.  By now the turkey should be done.  Carefully remove the meat from the bone, & dice or shred.  Add it to the soup pot.  Add the tomatoes & spinach.  After about another 10 minutes of simmering, taste the broth & adjust the seasoning as needed with herbs, lemon juice, &/0r salt.  Last, add the cooked brown rice noodles.

9.  Serve alone, with salad, & or bread.

SUGGESTIONS

Use a store-bought roasted turkey breast if you are short on time

Make a large batch & store in the refrigerator in pre-portioned containers

YOU MIGHT ALSO LIKE

Roasted Turkey & Butternut Squash

These other soups

Thank you for leaving a comment, if you choose to.  I read each one, & genuinely appreciate your feedback!  

Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.

Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."