Looking for something to do with those bits of leftover turkey from the Holidays? Give this a try!
This is inspired by Trim Healthy Mama’s recipe for Cilantro Lime Burst Chicken Thighs. I had some of the sauce left over, which we loved, but was craving a chicken noodle soup. The recipe ended up being more casserole than soup, but truly delicious.
If following the THM plan, this would be an S.
Yield 6-8 servings
Active Time 20 minutes
Categories s, soup, casserole, chicken, dinner
Active Time 20 minutes
Categories s, soup, casserole, chicken, dinner
Ingredients
1 teaspoon butter
1 bunch fresh cilantro
1 small onion
1 to 2 colorful bell peppers (I like red and orange)
1 cup frozen okra
1/2 cup lime juice
2 teaspoons real salt
1/2 teaspoon black pepper (this is quite spicy, cut in half or less for a milder version)
2 garlic cloves
2 cups chicken stock, broth, or water (with bullion, if it needs more flavor)
1 to 2 cups leftover turkey or chicken
1/2 to 1 box Dreamfields spaghetti noodles
1 teaspoon butter
1 bunch fresh cilantro
1 small onion
1 to 2 colorful bell peppers (I like red and orange)
1 cup frozen okra
1/2 cup lime juice
2 teaspoons real salt
1/2 teaspoon black pepper (this is quite spicy, cut in half or less for a milder version)
2 garlic cloves
2 cups chicken stock, broth, or water (with bullion, if it needs more flavor)
1 to 2 cups leftover turkey or chicken
1/2 to 1 box Dreamfields spaghetti noodles
Instructions
1. Place butter in a soup or stock pot over medium low heat. Add the bell peppers, onions, and half the bunch of cilantro leaves, top with turkey. Allow the veggies to slowly cook while you make the sauce.
2. Place the okra, lime juice, remaining cilantro leaves (and stems, if you like), salt, and pepper in a blender or food processor, and blend until smooth, adding a little water or chicken stock if the sauce is too thick. If you have a Vitamix with a Hot Soups setting, this is the perfect use for it!
3. Stir the turkey and veggie mixture, and add the sauce only after your veggies are wilted, if they have a little color, even better! Add the broth to the turkey mixture, bringing it to a rolling simmer, then break noodles into 3-4 inch pieces and drop into the pot. Cook the noodles 8-10 minutes, until done to your liking. If desired, serve with a very mild cheese, like Oaxaca crumbles, or light mozzarella shreds.
1. Place butter in a soup or stock pot over medium low heat. Add the bell peppers, onions, and half the bunch of cilantro leaves, top with turkey. Allow the veggies to slowly cook while you make the sauce.
2. Place the okra, lime juice, remaining cilantro leaves (and stems, if you like), salt, and pepper in a blender or food processor, and blend until smooth, adding a little water or chicken stock if the sauce is too thick. If you have a Vitamix with a Hot Soups setting, this is the perfect use for it!
3. Stir the turkey and veggie mixture, and add the sauce only after your veggies are wilted, if they have a little color, even better! Add the broth to the turkey mixture, bringing it to a rolling simmer, then break noodles into 3-4 inch pieces and drop into the pot. Cook the noodles 8-10 minutes, until done to your liking. If desired, serve with a very mild cheese, like Oaxaca crumbles, or light mozzarella shreds.