Cold season, flu season, gross, germy season.
Try as we might to avoid catching whatever bug is going around, it’s hard to escape the fall and winter without something getting us feeling down.
For me it’s eternally laryngitis, an issue that I’ve battled with for years now. Last week my son got a bit of a cold, which I caught and of course it turned into me being voiceless for 5 days. One of my most important weapons in fighting back against this issue is hot, soothing liquids. Teas, tonics, soups, you name it!
Even now, after I have my voice back, my throat is still scratchy and sore, leaving me craving bowls of soothing, delicious soup for dinner. I’m a soup lover to begin with, and getting sick just amplifies that feeling.
Soup is that magical dish that is both healing and comforting.
It’s simple (like this one-pot turkey noodle soup), diverse (like my Vegetarian Pho recipe), and is appealing to people of all ages and all walks of life. Whether rich or poor, happy or sad, sick or well, having a bowl of hot soup feels like you’re surrounding yourself with a warm blanket on a cold day. Even Maya Angelou agrees:
“Whenever something went wrong when I was young – if I had a pimple or if my hair broke – my mom would say, ‘Sister mine, I’m going to make you some soup.’ And I really thought the soup would make my pimple go away or my hair stronger.”
While I don’t think this soup will do anything to help your pimples go away, it will definitely make you feel amazing and revitalized. This is a simple turkey noodle soup that is a complete meal in a bowl. It has protein, carbs, and vegetables, and to top it off, it’s minimal work on your part.
A million times better than anything in a can, this soup will be your go-to meal next time someone in your house is sick.
Or cold. Or maybe they just have a pimple they need to go away! Whatever the case, you’ll love this turkey noodle soup!
- 2 Tbsp coconut oil (we love this coconut oil)
- 3 stalks celery, chopped
- Leaves from 3 celery stalks, chopped
- ½ onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, chopped
- 2 cups chopped potatoes (about 3 small potatoes) – Not Russet potatoes, organic if possible
- ½ pound organic turkey breast cutlets (or leftover turkey meat from Thanksgiving day!)
- 5 cups homemade vegetable stock (or turkey stock)
- 3 cups water
- 1 tsp unrefined sea salt (our absolute favorite unrefined sea salt)
- ½ tsp freshly cracked black pepper (a delicious grinder with various peppers)
- 1 tsp dried parsley
- 2 tsp onion powder (non-irradiated, organic spices like this)
- 2 cups shaped whole wheat pasta (like rotini), cooked
- Cook oil, celery, and onions in a large stock pot over medium heat for 3-4 minutes, or until onions begin to get translucent.
- Add turkey breast cutlets, whole. Reduce heat to medium-low and brown the turkey for 5-7 minutes, or until cooked through. Remove from the pot and set aside.
- Add garlic, carrots, potatoes and let cook with the celery and onion for 2 minutes.
- Add vegetable stock, water, and all the spices. Let simmer for 15 minutes. While this is simmering, shred the cooked turkey breast that you had set aside.
- Add shredded turkey and celery leaves to the soup and let cook in the soup for another 15 minutes.
- Mix cooked pasta into the soup just before serving.