Turkey Noodle Soup
Ingredients
Vegetables
-
2
units
carrots, diced
-
4
stalks
celery, diced
-
1
medium
onion, diced
-
1
cup
frozen peas
Liquids
-
4
cups
turkey stock (homemade or store-bought)
Meat
-
2
cups
turkey meat, diced or pulled
Pasta
-
2-4
cups
uncooked egg noodles or favorite pasta shape
Seasoning
-
to taste
olive oil
-
to taste
sea salt
-
to taste
black pepper
Instructions
- Prepare the turkey stock by placing scraps and carcass in a large pot with vegetable scraps, cover with water, and simmer until reduced.
- In a medium stockpot, heat olive oil and sauté the diced celery, carrots, and onion for 3-4 minutes.
- Add the turkey stock and turkey meat to the pot, bring to a boil, then reduce to a simmer for at least 30 minutes.
- Cook the egg noodles in a separate pot until al dente, then rinse and chill.
- Season the soup as needed, add frozen peas, and cook for an additional 5 minutes.
- Serve by placing cooked noodles in a bowl and ladling the hot soup over them.
Nutrition Facts (estimated)
Servings
6
Calories
233
Total fat
6g
Total carbohydrates
23g
Total protein
21g
Sodium
314mg
Cholesterol
66mg
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