This soup recipe created itself as I combined the leftovers from Thanksgiving Day! Typically I make a traditional Turkey noodle soup with carrots, celery, onion etc.. but I wanted to use up the leftover roasted carrots and onions that didn't get eaten and WOW, the results were incredible!
So I will now have to make this again because it was a big hit. Here it is just in case you've got any leftover turkey that you need something to do with!
2-2 1/2 cups baby carrots
2 onions cut into chunks
olive oil (2-3T.)
2-3 cups shredded turkey meat
6-8 cups turkey broth
6-8 medium to small leafs of rainbow chard (had some left in the garden to use before it snowed!)
8oz. spaghetti noddles broken into small pieces
2-4 cups water
salt and pepper to taste
If you don't have leftover roasted carrots you'll need to do that part first. Spread your carrots and broken up onion chunks on a pan. Drizzle the oil over them and sprinkle the thyme. Bake these at 400 for about 45 minutes- 1 hr. Stir occasionally. You want them to be slightly black here and there. This is a great thing to do when you're in the kitchen cooking other things as you can stir it every 15 minutes or so. Once these are done chop them into small piece (I used a food chopper.)
Place the chopped carrots, turkey, and broth in a large pan. Bring to a boil. Add water (I started with about 2 but you may need more later as the spaghetti absorbs) and add the chard chopped into small pieces. Once it returns to a boil add the spaghetti. Cook until noodles are soft.
We had it with homemade bread and butter. I think it is destined to become one of our family favorite soups!