Hearty Turkey Noodle Soup

Please, not another Turkey Noodle Soup recipe,how many could there be, 10,000. I really don't care this will be your favorite. For some reason people love this recipe and you will too. I hate seeing the word "healthy" in the name of a dish, that's why I left it out, usually it means tasteless, not so here.

If you have used all your left over turkey or chicken, have the deli cut a couple of thick turkey breast slices, you can chunks them when you get home.

Hearty Turkey Noodle Soup

1 tablespoon olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons thyme
3-4 cups chicken broth or stock
2 cups fresh spinach, rough chopped
2 cups cooked cubed turkey or chicken
1 - 15 ounce can cannelloni or Great Northern beans, drained
1 - 14.5 ounce can sliced carrots, drained
1 1/2 cups uncooked wide noodles
Salt and Pepper or House Seasoning to taste

In a heavy soup pot saute minced garlic, chopped onion and thyme in olive oil for 2 or 3 minutes. Don't burn the garlic. Add other ingredients, except noodles, and simmer for 20 minutes. Bring to a boil and add noodles, reduce heat and cook for about 15 minutes until noodles are cooked. Check salt and pepper. Ready to eat now or later.

COOK'S NOTE: If kale or another green leafy vegetables looks better at the market use that, I have used broccoli. I can never remember in my life using canned carrots, use fresh. How long does it take to peel and chop 3 or 4 carrots? Cook your pasta, separate and add to the soup just before serving. A really nice change is to use fresh or frozen cheese filled ravioli or tortellini in place of the noodles. You certainly do not have to do this, but I always add a tablespoon or two of unsalted butter to the soup.