Hope you had a great Thanksgiving yesterday, however you spent it! I’ve got a recipe today that’s perfect for repurposing leftover turkey. This soup also features Banza chickpea shells, a gluten-free pasta made from chickpeas. When Banza reached out to me about their bean-based pastas, I couldn’t wait to try it out in some of my favorite recipes.
Soup was one of the first things I thought of. I’m actually 80—I just look really good for my age.
This soup is so easy to make—perfect cold-weather comfort food when you don’t want to fuss. Though this recipe calls for leftover turkey from Thanksgiving, it’s a no-brainer for chicken as well. It also happens to be packed with fiber and provides a protein boost thanks to the chickpea-based shells. It’s gluten-free to boot, so you can share it with any of your loved ones who need to be on a gluten-free diet.
Gluten-Free Post-Thanksgiving Turkey Noodle Soup
- 1 tbsp olive oil
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1 small onion, diced
- 1 cloves garlic, minced
- 1 tsp each rosemary, oregano, turmeric, and red pepper flakes
- 8 cups water or low-sodium chicken broth
- 2 cups chickpea pasta
- 1 cup cooked, shredded turkey meat
- 3 cups kale
- Heat olive oil in a large pot. Add celery, carrots, onion, garlic, and spices. Cook until soft.
- Add water or broth and bring to a boil. Reduce to a simmer and add pasta. Cover.
- Cook for 15 minutes. Add turkey and kale and simmer another 10-15 minutes. Serve hot.
What’s your favorite soup?
Disclosure: Banza provided me with free samples of their chickpea pasta. I was not compensated for my time. Recipe and opinions are my own.
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