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I made this to use up leftover turkey and it was a surprising good hit, came out very tasty. My son asked me to add it to this site and he's never done that before. The ingredients are mostly rough estimates to go with however much turkey you will be including.
leftover turkey
green beans
carrots
tomatoes
1/2 yellow onion
~ 5 garlic cloves
pasta shells
8 oz can tomato sauce
6 oz can of tomato paste
water
chicken bouillon powder
red wine vinegar
oregano
pepper
salt
bay leaves
thyme
chile powder
garlic powder
Next time I make this I'm adding a bit more spice, will add the hot chile flakes (a minced jalapeno?), and then not sure might also add cayenne chile powder for more contrasting piquancy and bite to balance the flavor. Don't want to make the flavor too heavy of vinegar, and this isn't the right kind of soup for garlic avalanche.
1. Pick the turkey carcass and cut the meat into bite size pieces.
2. Wash and prepare the vegetables. Chop the green beans and carrots into bite size pieces. Chop the onion. Peel the garlic cloves. If crushing the garlic cut into useful cubes, or else mince the garlic. Chop the tomato into roughly half inch bits. The tomato is mostly going to disintegrate in the cook so you don't need to chop it small, and the skin stays on.
4. Add the meat and vegetables to a large pot. Crush the garlic in. Add water. Remember that the pasta will take up water, so add enough water to accommodate that. Add the tomato sauce and tomato paste to the pot. Add some chicken bouillon powder, oregano, pepper, bay leaves, and thyme.
5. Put the lid on the pot and bring to a boil over medium high heat. Reduce the heat to medium low and simmer with the lid on until the vegetables are about half cooked. Stir regularly.
6. When the vegetables are half cooked turn the heat back up to medium high and return the soup to a boil. Add the desired amount of pasta shells and cook as directed on the package.
7. When the noodles are cooked season the soup to taste. Tasting continuously add the desired amount of red wine vinegar, bouillon powder, and seasonings. Be mindful most of the red wine vinegar, to keep the taste balanced. You will only be adding enough of the chile powder to give the soup a little kick.
8. Once the desired taste is reached simmer the soup several more minutes and then serve. Let me know if you try it.
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