Turkey Noodle Soup
A nice winter meal that can make use of leftover turkey or chicken. Based on a recipe from Soups & Sides, Catherine Walthers, 2010, Lake Isle Press, NY.
Servings: 8 servings
Ingredients
- 8 cups turkey stock
- 2 cups leek about one very large leek or 2 smaller ones, trimmed to use white and tender green portion, cut in half lengthwise, rinsed, and sliced thin
- 1 1/3 cups medium carrots about 2 1/2 medium carrots, peeled and 1/4" diced
- 1 1/3 cups celery stalks about 2 stalks, leaves chopped and stalks 1/4" diced
- 2 teaspoons fresh thyme leaves chopped or 3/4 tsp dry
- 8 fresh sage leaves minced or 1/4 tsp dry
- 2 tablespoons minced fresh parsley
- 1 2/3 cups egg noodles dry, extra fine
- 2 cups cooked turkey meat diced small (white meat works best)
- salt and pepper to taste
Instructions
- Using a 6-quart stock pot, bring turkey stock to a boil. Add in leek, carrots, celery, thyme, sage, and parsely. Return to a boil. Reduce heat to low and simmer, partially covered until carrots are almost tender, approximately 15 minutes.
- Meanwhile, in a separate pot boil water and cook egg noodles separately, until al dente. Drain.
- When carrots are done, add in turkey and noodles. Season with salt and pepper. Just before serving, warm soup over low heat.
Notes
Don't add noodles to the portion you plan to freeze.
For variation, 1 1/2 - 2 cups of cooked or wild rice can be substituted for the pasta.
For variation, 1 1/2 - 2 cups of cooked or wild rice can be substituted for the pasta.