Shelly's Recipe

TURKEY NOODLE SOUP

Category: Soups

1 medium onion, chopped
2 carrots, chopped
2 ribs celery, thinly sliced
2 cloves garlic, minced
4 cups low-sodium chicken broth or homemade turkey broth
Leftover gravy
4 sprigs fresh thyme
1 bunch kale, thick stems removed and leaves thinly sliced
2 cups elbow macaroni
2 cups (10 ounces) cubed or shredded cooked turkey breast
1/4 teaspoon freshly ground black pepper

Heat a large saucepan over medium-high heat until hot. Add onion, carrots, celery and garlic and cook 6 to 7 minutes or until vegetables are tender and beginning to brown, stirring occasionally. Stir in broth, leftover gravy, 4 cups water and thyme and bring to a boil. Add kale and macaroni and return to a boil. Cook about 5 minutes or until macaroni is al dente. Stir in turkey and pepper and cook 2 to 3 minutes longer or until turkey is heated through. Remove thyme sprigs before serving. Serves 6 to 8