~ Comforting Turkey Noodle Soup ~ My Way
By
Cassie *
@1lovetocook1x
19
It's that time of year when the family starts asking for home made noodle soups. They're so comforting to eat on a chilly day! My kids would eat this soup weekly if I made it and there is never a drop left. They keep heating up the leftovers until it's gone. It always puts a smile on my face.
I like using the frozen egg noodles when I don't have time to mess with homemade, they are a great alternative. You can find them in the freezer aisles in most stores.
This is a great soup to use up your left over turkey from Thanksgiving.
Happy cooking!
I like using the frozen egg noodles when I don't have time to mess with homemade, they are a great alternative. You can find them in the freezer aisles in most stores.
This is a great soup to use up your left over turkey from Thanksgiving.
Happy cooking!
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
8 - 10
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top
Ingredients
-
2 1/2 lbfresh bone in turky breast - poached in 8 - 10 cups water - reserve broth ( 7 cups worth )
-
1 - 24 ozfrozen egg noodles - reames is what i used or can use homemade - we like a thick noodle
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1 Tbspvegetable oil
-
2 mediumonion, chopped
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1 1/2 ceach, sliced carrots ( i used krinkle cut slices - chopped large) & sliced celery
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1 1/2 Tbspgarlic paste
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1 Tbspflour
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1/2 - 1 tspkosher salt
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1/2 tspeach - garlic powder & onion powder
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1 tspdried thyme
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1/2 tspfresh cracked black pepper
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3/4 - 1 Tbspturkey soup base
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48 ozor 6 cups chicken stock or broth
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2 Tbspparsley paste
How to Make ~ Comforting Turkey Noodle Soup ~ My Way
- Place your turkey breast in a dutch oven with about 1 tsp salt. Cover with 8 - 10 cups of water and bring to a boil. Reduce heat and simmer until turkey is tender. Remove turkey and cool. Once cool, cut into bite sized pieces. Should have about 2 1/2 cups. Make sure you have about 7 cups of broth, if you have to add more as turkey cooks.
Strain broth and set aside.
In a 2 cup measuring glass, dissolve the turkey soup base into 2 cups chicken broth. - In a deep soup pot over medium heat, add the oil. Once shimmery add the carrots, onion, garlic and celery. Cook and stir until veggies start to become tender. ( About 10 minutes. ) Stir in the flour and coat the vegetables. Cook for about 1 minutes. Stir in the salt, pepper, thyme, garlic and onion powder.
- Add the 2 cups of chicken broth with seasoning and stir. Simmer for 10 minutes, stirring occasionally.
Add remaining chicken broth and reserved turkey broth. Bring to a boil and add the noodles, stirring so they don't stick together.
Reduce heat and simmer, stirring occasionally until noodles are tender. About 30 minutes. You can add a lid, this speeds up the cooking of the noodles some. Just make sure to keep stirring so they don't stick. - When noodles are about done, add the turkey and stir in the parsley. Taste the broth to see if seasonings need adjusted. Heat turkey through and then ladle into individual bowl and enjoy!
- This soup is hearty enough to serve alone or could serve with your favorite sandwich or crackers.
Enjoy!
