This recipe was adapted from a recipe by Progresso on the allrecipes website.
Prep 15 minutes Ready in 45 minutes
- 2 cloves garlic, crushed and finely chopped (we use more)
- 2 T. olive oil
- 1 onion, chopped (we use large ones or more)
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 T. chopped fresh sage leaves
- 32 ounces (2 large cartons) GF chicken broth
- 1 bay leaf
- 2 cups fresh green beans, cut into 1 inch pieces
- 1 sweet potato diced ( we use a larger bag of frozen chopped)
- 1/2 c. cooked GF pasta, we use Barilla rotini
- 3 cups diced cooked chicken (or turkey) we use leftover rotisserie chicken, or the frozen grilled chicken strips or chicken breast boiled / sliced
- In a large soup pot, heat the garlic in olive oil. Allow to brown slightly and add onion, celery and carrot. Cover, sweat over medium-low heat until softened, 7-8 minutes.
- Add chopped sage to the soup pot, along with broth and bay leaf. Bring to a simmer. When simmering add the green beans, and sweet potato to the soup. (If the cooked meat is frozen, I put it in now too.) Bring it back up to a simmer; lower heat and cook for about 10 minutes or until veggies are tender.
- Stir in cooked meat and cooked pasta. We leave turn heat to the lowest setting and leave it on low 5-10 minutes until serving. ( Or turn off heat Cover, and allow to sit and steam for 5-7 minutes.)
So I found this recipe when looking for a recipe to use leftover turkey after a holiday The original recipe called for 3 cups of dark turkey meat. My daughter isn’t a fan of turkey and nobody is a fan of dark meat in our house. We use more onions, carrots, and sweet potato than the original. We also be sure to use gluten-free broth and we always use the fresh sage which it noted as optional.