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.
Prep Time45 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr5 minutesmins
Course: Soups
Keyword: Autumn, Can be made ahead, Freezes Well, Kid Friendly, Winter
Servings: 8servings
Author: Catherine Christiano
Ingredients
8cupsturkey stock
2cupsleekabout 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 1/3cupsmedium carrotsabout 2 1/2 medium carrots, peeled and 1/4" diced
2teaspoonsfresh thyme leaveschopped or 3/4 tsp dry
8fresh sage leavesminced or 1/4 tsp dry
2tablespoonsminced fresh parsley
1 2/3cupsegg noodlesdry, extra fine
2cupscooked turkey meatdiced 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.