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.
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.