This is a stellar way to use leftover Thanksgiving turkey, especially if it is on the dry side. A robust tomato based soup with lightly toasted angel hair pasta broken into 1-inch pieces.
15 ouncesdiced canned tomatoesI used fire roasted but any kind is fine
1onioncoarsely chopped
2clovesgarlic
2teaspoonsMexican oregano
2chipotles from canned chipotle adobePlus 2 tablespoons of adobe sauce
1teaspoonbrown sugar
2-3tablespoonsoilI use refined olive oil
6 ouncesangel hair pastaor thin spaghetti, or Mexican fideo noodles
6cupschicken stock
3 cupschopped turkeybite sized pieces
garnishessour cream, avocados, cheese, jalapenos
Instructions
In a food processor, combine the tomatoes, onion, garlic, oregano, chipotles and sugar. Process until smooth.Break the angel hair pasta or thin spaghetti noodles into 1-inch pieces.
In a dutch oven or heavy soup pot, heat the oil over medium to medium-high heat. Add the 1-inch noodles (the fideo) and cook, stirring frequently, until the pasta starts to turn golden, about 5 minutes. Make sure and keep an eye on the pasta so that it does not burn.
2-3 tablespoons oil, 6 ounces angel hair pasta
Add the tomato mixture and the chicken stock to the pot of toasted noodles. Increase the heat to medium-high and bring to a boil. Cook, uncovered, until the pasta is al dente, about 5 minutes.
6 cups chicken stock
Add the turkey to the pot and cook until heated through. Taste, and add salt and pepper if needed.
3 cups chopped turkey
Serve in bowls with a range of garnishes on the side for people to add.
garnishes
Notes
This soup is best when enjoyed fresh, and it is so quick and easy that there isn’t really a need to freeze it for future convenience. If you don’t mind the textural changes in the fideo noodles however, it will freeze for up to 3 months.**Want more like this? Subscribe to ourSunday newsletterto get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!