I love to give you delicious ideas to make during cold days. Food is good always, but if it’s cold, a comforting dish really makes us happy. This turkey soup with pasta and swiss chard is extremely good and it’s made with simple ingredients. You won’t be able to stop eating it!
I always say that soups are like a hug from within and this one is not an exception. It has onion, celery, carrot and herbs for extra flavour. We also finish it with pasta and swiss chard. If you don’t want to use pasta or add an additional ingredient, you can use potato, squash or pumpkin, or sweet potato perfectly as well. Also, you can replace the onion with leeks 🙂
The turkey in this turkey soup turns out delicious and soft. I used turkey breast steaks but you can also use a piece of turkey breast or even chicken breast, too. This recipe is also really good for using up roasted turkey leftovers. You just need to shred them and add it along with the pasta in the recipe. The result is really delicious and in that way we don’t waste any food without having to eat the same dish for days.
Many times when we add protein to soup, we add a whole piece of it. Even if sometimes we have no choice but to do it, I rather have the protein already chopped or shredded like here. This makes eating the soup a lot easier since you only need a spoon. There really is no elegant way to cut up protein inside a bowl or on a dish on the side. It’s important that the turkey is soft and not dry. To achieve this you need to cook it on a low simmer. Any higher heat will make it toughen up. Same goes for chicken!
Ingredients
- 3 tbsp olive oil
- 100 g brown onion chopped very small
- 100 g celery chopped very small
- 100 g carrots finely grated
- 1 bayleaf
- 1 tsp fresh thyme leaves or fresh oregano or dried oregano
- 1 garlic clove minced, grated or ground
- 1.5 litres water
- 350 g turkey breast in filets or a whole piece
- 6 tbsp whipping cream
- 200 g small pasta shape or cous cous
- Salt and pepper to taste
- 6 large swiss chard leaves chopped
Instructions
- Preheat a pot over medium heat and add the olive oil, onion, celery, carrot, bayleaf and thyme. Add also a pinch of salt to help them cook a bit faster.
- Stir constantly for 10-15 minutes, letting the sofrito sweat and soften. Then let it become slightly golden.
- Add the garlic and stir for 30 seconds for it to cook.
- Add the water and the turkey. Once it starts to boil, lower the heat until you have a gentle simmer. This makes the turkey stay tender.
- After 10 minutes, remove the turkey and shred it. Don't worry if it needs a bit more cooking, it will return to the soup.
- Add the pasta and let it cook until al dente.
- Return the turkey to the pot and correct the level of salt and pepper.
- Add the cream and bring everything to a stronger boil.
- Add the swiss chard, stir for 20 seconds and stir immediately.
