Turkey Noodle Soup
Turkey noodle soup is a great way to use that leftover turkey is a flavor soup with egg noodles that you can whip together in 30 minutes.
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Servings: 8 serving
Ingredients
- 1 pound leftover turkey, chopped
- 2-3 ribs celery, chopped depends on size of stalk
- 1 medium yellow onion, diced
- 3 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 large carrot, chopped
- 1/4 cup parsley, chopped
- 1/4 cup dill weed, chopped
- 12 ounce wide egg noodles
- 4 cups chicken broth 1 32oz container
- 4 cups water
Instructions
- First, in a large pot on medium high heat add a little oil then toss in diced onion. When the onions become fragrant and translucent toss in the minced garlic.
- After the garlic has browned a little, lower the heat to medium. Add in the chopped carrots, celery then season everything lightly with salt and black pepper.
- Next, grate roughly 1 teaspoon of ginger over the veggies. Then, toss in the chopped parsley and fresh dill. Mix everything around a few seconds allow everything to become fragrant from the heat.
- Now, toss in the chopped turkey and fill the pot with chicken stock and water. Turn the heat up to bring the water to a boil.
- Once boiling lower the heat to simmer and add in the egg noodles. Mix everything around and allow the water to simmer about 6-8 minutes until the noodles are soft. This is also enough time to soften the carrots and celery.
- Once the noodles are finished turn off the heat and carefully taste for salt. The liquid will be hot. Serve.
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