Although it seems that spring is officially here, which is very exciting, spring also comes with a few downsides. Allergies and colds. Don’t get me wrong…Monday was in the 60s, sunny, absolutely gorgeous and I loved every minute of it! Me and Oliver went for an hour walk and took it all in. Despite the beautiful weather, this time of year also brings lots of cool rainy days and often is a time of year when colds and allergies kick in for lots of us.
Over the weekend the weather was pretty cool and rainy which seemed like the perfect time for a warm, comforting soup. I was craving some sort of brothy, chicken noodle-type soup. This Turkey Pesto version was inspired by a good find in my freezer…homemade pesto. Towards the end of summer I used all of my basil to make Creamy Parmesan Pesto Cubes from the blog Fit Foodie Finds. (Get the recipe here)I froze my pesto into 1/2 cup containers to use in recipes later.
This soup has very few ingredients and is easy to make with the help of ready-made pesto and rotisserie turkey breast. You can use your favorite store bought pesto variety. My local grocery store sells rotisserie turkey breasts. I love these because it is easier to shred up than a chicken and is all lean, white meat. If you can’t find turkey, a rotisserie chicken would be delicious too! You could also make my Meal Prep Slow Cooker Turkey and use part of it for this recipe.
I hope you have a fabulous week! If allergies or a cold are bothering this soup is sure to make you feel better. You can also try my favorite allergy and cold busting tea mixture.
- ½ cup carrot, thinly sliced
- ½ cup celery, thinly sliced
- 1 small yellow onion, finely chopped
- 2 cloves of garlic, minced
- 8 oz gluten free penne (or your choice of noodle)
- ½ cup pesto (store bought or homemade)
- 3 cups shredded rotisserie turkey breast (use chicken if you can't find the turkey)
- 4 cups unsalted chicken stock
- 2 cups water
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
- Start by prepping all of your ingredients. Chop the veggies and shred the turkey so it is ready to add to the soup.
- Boil a pot of water for the noodles and cook according to your package directions, but just shy of al dente since they will be added to the soup.
- In a large pot, heat a tablespoon of olive oil.
- Add carrots, celery, and garlic. Season with salt and pepper. Saute for 3-4 minutes until onions are soft.
- Add chicken stock, water, and pesto. Bring to a simmer.
- Add turkey and continue to let simmer.
- When pasta is done cooking, add to the soup. Let simmer 2-3 more minutes.
- Remove from heat and serve.