Turkey Veggie Noodle Soup
- Ready In:
- 3hrs 20mins
- Ingredients:
- 24
- Serves:
-
6-8
ingredients
- 2 onions, halved
- 4 cloves
- 3 celery ribs, chopped coarsely
- 3 sprigs fresh parsley
- 2 carrots, chopped coarsely
- 2 bay leaves
- 3 garlic cloves, smashed
- 2 chicken bouillon cubes
- 6 -8 peppercorns
- 1⁄2 teaspoon dried rosemary or 1 tablespoon fresh rosemary
- 1⁄2 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1⁄2 teaspoon dried basil or 1 tablespoon fresh basil
- 1⁄2 teaspoon dried sage or 1 tablespoon fresh sage
- 1⁄2 teaspoon dried savory or 1 tablespoon fresh savory
- 1⁄2 teaspoon celery seed
- 1 tablespoon vinegar
- 3 1⁄2 - 4 quarts water
- 1 turkey carcass
-
After removing everything from the broth
- 2 cups minced turkey
- 2 leeks, chopped
- 1 -2 stalk celery
- 2 carrots
- 1 cup frozen green beans
- 0.5 (12 ounce) bag egg noodles
directions
- Add all the ingredients down to the carcass. Cook broth 2-3 hours. Strain and toss the veggies.
- Saute the leeks, celery and carrots in 1 T butter until lightly cooked. Add 1-2 cup chopped turkey, veggies and noodles to soup (personally, I cook the noodles separately because it makes more than we use the 1st time, and we don't like soggy noodles - so we add them to each bowl). Cook 12-15 minutes and serve.
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RECIPE SUBMITTED BY
Chef LauraMD
Waldorf, Maryland