Saturday, October 10, 2009

Turkey noodle soup

Turkey Noodle Soup

Roasted cooked turkey, diced
2-4 carrots, peeled and diced
2-4 celery stocks, diced
1 onion, diced
Turkey stock (or water will work, but you will need a base)
Dried homemade (store bought) egg noodles
Ground sage
Thyme leaves
Turkey base (only if your stock needs more flavor or if you're using water)

Bring your stock to a boil (or water with base added to make a stock) and add vegetables to simmer until cooked. When they are starting to get tender, add turkey. Add noodles and cook until they are tender, but not mushy. (If you made a thick soup like I did, pull the veggies and turkey out and set aside while your noodles cook and add them back in at the end so the noodles have liquid to cook in).

Once everything is cooked and in the pot, season with salt (if needed. If you're using a base, they are really salty already so check before you add extra salt), add a little ground sage and some thyme leaves.

Just a twist on a classic chicken noodle soup

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