Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 12
Yield: 1 large pot
Submitted by Steve
DESCRIPTION
This is great for making turkey soup the day after Thanksgiving. You don’t need the turkey carcass.
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- 3 tablespoons butter
- 4 cups chopped carrots
- 4 cups diced onions
- 3 tablespoons flour
- pinch ground pepper
- 12 cups chicken broth
- 4 teaspoons basil
- 16 ounces shredded/diced cooked turkey
- 6 ounces pasta shells
- 1 teaspoon salt
- pinch red pepper
DIRECTIONS
1. In large pot, melt butter; add carrots and onions. Cook, stirring frequently, 4-5 minutes, until just tender. Stir in flour and black pepper; cook 2 minutes longer. Stir in 12 cups chicken broth and basil. Bring to a boil.
2. Reduce heat to low; stir in turkey; pasta, salt and red pepper. Cook, stirring frequently, until pasta is cooked and soup is slightly thickened, about 10 minutes.