Hearty Turkey Noodle Soup

This recipe is perfect for your Thanksgiving leftovers, a rainy day in, and for the cold/flu season! Its so delicious you will want to make it all winter long! Chicken works just as well in this soup if you don't have anymore leftover turkey!

Serves: 4
Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 cloves garlic
• 1 yellow onion
• 2 teaspoons thyme
• 3 1/2- 4 cups low sodium chicken broth
• 2 cups baby spinach
• 2 cups cubed or shredded turkey (or chicken)
• 1 1/2 cups uncooked wide egg noodles
• 1 (15 ounce) can cannellini beans
• 1 (14.5 ounce) can sliced carrots
• salt & pepper to taste

Method:

• Heat oil in a large pot over med-hi heat. Add garlic & onions and cook for 3 minutes. Add thyme and stir to blend. Add broth, spinach, turkey, noodles, beans, carrots, and salt & pepper. Stir well. bring to a boil, reduce heat, cover, and simmer about 15 minutes, or until noodles are tender. Ladle into bowls and serve.

Thanksgiving Salad

"Give thanks to the Lord for He is good; for his everlasting love endures forever!"- 1 Colossians 16:34
How was everybody's Thanksgiving? I hope you all truly felt God's love and provisions for us!

I tried out this new salad for Thanksgiving weekend, and we all thoroughly enjoyed it! I'm sorry I didn't take pictures, but I do plan on making it tomorrow (for the 3rd time) and I will try to post some then.

• about 2-4 cups spinach/arugula mix
• mixed with cranberry vinaigerette (recipe below)
• toasted pumpkin seeds
• topped with feta cheese

Cranberry Vinaigerette recipe:

• 3 tablespoons red wine viniger (I used balsamic)
• 1/3 cup olive oil
• 1/4-1/3 cup fresh cranberries
• 1 tbsp dijon musterd
• 1/2 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tbsp water

I hope you all enjoy this festive, Fall salad as much as we do!