So, what are you going to do with all that glorious Stock/Broth you’ve made with your leftover turkey this year? I’m voting for Turkey Noodle Soup – a family favorite. Once you have broth, it couldn’t be much easier, but a good canned broth will work, too. Feel free to make this with Chicken, as well.
I think the home-made broth really makes the soup, but another optional addition is home-made egg noodles. They have just a bit more heartiness to them and are like a premium frozen noodle. Well, except that there are no additives and they taste so fresh and wonderful!
This was one of my first posts since it’s a family specialty; it’s really a soup that rivals Chicken & Dumplings in flavor (without all the “gloppiness.”) I thought it would be kind of fun to post my original photo of this soup! I’ve gotten so many more views of the soup in the fancy little crock with lighting that’s a bit better, but to me this bowl really says it all!
Recipe: Turkey (or Chicken) Noodle Soup,
serves 4 – 6
- 2 tablespoons Olive Oil
- 1 medium onion, diced small
- 2 garlic cloves minced
- 2 medium carrots, diced small
- 2 celery ribs, diced small
- 1/4 to 1/2 teaspoon marjoram
- 2 quarts chicken stock
- 8 ounces dried wide egg noodles – or homemade egg noodles (they cost just pennies!) or a frozen noodle
- 1 1/2 cups shredded cooked turkey or chicken
- Salt and Pepper
- Chopped Parsley to taste
Place a soup pot over medium heat and coat with the bottom with oil. Add the onion, garlic, carrots, celery, and marjoram. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
Pour in the stock and bring the liquid to a boil. Turn head down and simmer until vegetables are tender, about 10 minutes. Add the noodles and turkey and simmer until noodles are cooked through – timing varies with the noodles. Season with salt and pepper. Sprinkle with chopped parsley before serving.
A good broth or stock will make your soup taste great, but if for some reason it tastes a bit flat, a few things can help. Maybe it needs salt or pepper, and a bit of acidity can brighten a soup – a small squeeze of lemon, a few drops of vinegar. If your broth is just too weak, you could add a bit of chicken soup base.
Left over Note: Perhaps you have leftover vegetables from a Thanksgiving crudite platter – use the carrots and celery in your Turkey Noodle Soup.
Nutrition: (based on 6 servings)
Per Serving (excluding unknown items): 377 Calories; 12g Fat (29.7% calories from fat); 32g Protein; 34g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 345mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat.