I really love Turkey noodle soup and I only cook it once a year…and that’s only if we have had a turkey for Thanksgiving. I did this one year when I swear we had turkey coming out of our ears and I needed something to change it into other than turkey sandwiches. I ended up adapting a chicken noodle recipe that I had found and threw in a couple extras. It had so much flavor it was just amazing. So here it goes.
- A pound of turkey cut up to bite size pieces (or chicken)
- 3 quart(s) chicken broth
- 6 carrots, peeled and then chopped
- 2 stalk(s) celery, ends trimmed then chopped
- 3 medium onions, peeled and chopped
- 2 tbl Black pepper coarse
- 1 clove garlic, crushed
- 2 tsp thyme
- 1 bay leaf (don’t forget to take this out later)
- 2 tablespoon(s) unsalted butter or margarine
- 4 leeks, tops and root ends removed chopped up fine like you would an onion
- 1 1/2 tsp salt
- 3 cup(s) (5 ounces) medium egg noodles ( i cook them Al Dente and add them to it at the table so I don’t have soggy noodles)
So what you want to do is place bacon grease if you have it or butter in the bottom of a large dutch oven. Throw most of your stuff into that melted butter or grease until onions turn translucent (turkey, onions, celery, carrots, leaks and garlic).
Once everything is cooked down a bit you start adding your broth and seasonings. Let this cook for a good hour or so, so that all of those ingredients have their best chance to get the flavor you want.
Just before serving cook your pasta. I like to put the pasta in the bowel and then pour the soup over it. This has amazing flavor, the noodles aren’t soggy and it only takes about an hour and a half before finished. Then I serve it up with some homemade french bread 😉
As always enjoy.