Leftover Turkey Asian Soup

 

Ingredients:

1 tablespoon cooking oil

4 green onions , sliced into rounds, white parts only (keep green parts for garnish)

3 cloves garlic , minced

1 teaspoon ground ginger

4 cups water

3 cups low-sodium fat free chicken broth

1 to 2 cups left over turkey

3 tablespoons low sodium teriyaki sauce

salt and fresh ground pepper , to taste

6 ounces lo mein egg noodles

2 carrots , sliced into thin rounds

1 green bell pepper , thinly sliced

1 red bell pepper , thinly sliced

1 bag (5-ounces) fresh baby spinach

sriracha/hot sauce , to taste, optional

Directions:

Heat vegetable oil in a large soup pot over medium heat.

Add onions, garlic and ginger; cook, stirring frequently, for 3 minutes, or until tender.

Increase heat to medium high and add water and chicken broth

Add cut up turkey, stir in teriyaki sauce and season with salt and pepper.

Bring to a boil; cover, reduce to a simmer, and continue to cook for about 6 to 8 minutes, or until chicken is done.

Remove the cover and transfer chicken to a cutting board; let cool for a minute, then shred it.

Add the noodles, carrots and peppers to the pot and cook for about 3 minutes, or until the noodles and veggies are just tender.

Stir in the spinach and shredded chicken.

Remove from heat.

Garnish with green onions.

Ladle into soup bowls and serve with hot sauce 

We had dinner with the Gomez's and I asked for the carcass so I could make soup. Mei also saved me hers so I'll be making lots of soup.