Lemon Turkey Soup with Fresh Spinach
- 2 tablespoons olive oil
- 2 large onion, chopped (divided)
- 4 large garlic cloves, finely chopped (divided)
- 4 carrots, diced (divided)
- 8 cups (or more) canned low-salt chicken broth
- 2 cups dried farfalle (bow-tie) pasta( or rice or noodles) see my note below!
- 2 cups diced cooked turkey
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 package baby spinach leaves
- Grated Parmesan cheese
I added water and chicken stock to a pot with the turkey bones a roughly chopped onion, a few cloves of garlic and some baby carrots....brought it to a boil, then let it simmer for about 1 1/2 hours. (use half of your onions, garlic and carrots you chopped up and divided)
Then I strained this and discarded all the veggies and carcas.
To the pot I added olive oil and sauteed onion shreaded carrots, garlic until it was soft. I seasoned with salt pepper garlic powder onion powder and a chicken bullion. (use the other half of the carrots, garlic and onions)
I then added back the stock I just made.
Then add about 2 cups of diced turkey and the zest of one lemon and the juice as well.
Add in a few cups of fresh baby spinach leaves and season to taste!
My dad gave me a great idea, don't add noodles to it, instead whenever you are going to have your soup you make the noodles or rice fresh, that way you dont have to eat the same soup for days!
Pop some in a freezer bag, and when you feel like having some turkey soup defrost and add your startch (noodles, pasta, or rice)
sooo good!! and a bit different with the lemon!!
YUM!!
idea from epicurious.com
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