Yes - I'll be back with the recipe.
Edited to add recipe - here you go Blane!
Turkey Noodle Poblano Soup
a Chef's Journey recipe
Everyone needs a turkey noodle soup recipe, one of the best dishes you can make for your family from a turkey carcass. Adding a can of mushroom soup adds just the correct amount of creaminess and the poblano just a touch of heat. I’m old enough to think Campbell soups have a place in every kitchen and I love adding them to homemade dishes with no guilt at all.
1 T. oil
1/2 medium sized yellow onion, roughly chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 stalk celery, finely sliced
1/4 tsp red pepper flakes
1 Tbs fresh basil, julienned or 1/2 T. dried
2 tsp fresh oregano or 1 tsp. dried
2 1/2 quarts chicken stock or half stock/half water (10 cups)
1 can Campbell’s Mushroom soup
1 roasted poblano chili, diced (preferably roasted)
Salt & pepper
1 can Cannellini beans, drained and rinsed
2 cups fresh spinach, (packed) coarsely chopped
2 cups chopped cooked turkey
1 1/2 cups egg noodles, uncooked
1. In a large soup pot cook the onion in the oil over low heat until just limp, 10 minutes. Add the garlic, carrot, celery, red pepper flakes, basil and oregano and continue cooking for 10 minutes more.
2. Add the stock, mushroom soup and chili; bring to a boil and lower the heat to simmer 15 minutes until vegetables are tender. Taste for seasoning and add salt & pepper to taste. Add the beans, spinach, turkey and noodles; cook until noodles are tender, 7-8 minutes.
Cook’s notes:
(1) I hope you keep Parmesan rinds, because this soup just calls out for pieces of rind added with the stock. They are nice little surprises when your spoon picks one up in the soup. Cut them to about 1/2" squares.
(2) If you have holiday gravy leftover, add it to the soup in place of the mushroom soup for a wonderful flavor.