Thursday, December 11, 2008

Weeknight Turkey Noodle Soup

I make stock after roasting a turkey or chicken, and then store it in the fridge or freezer for use in soups. Using this premade stock, this soup takes about half and hour to prepare, making it a quick, healthy and satisfying week night meal that also happens to be a great way to use up leftovers.

It is important to use egg noodles rather than pasta, especially if you plan on reheating the soup, since the egg noodles will not break down.




Weeknight Turkey Noodle Soup

2 cups cooked turkey (or chicken)
2 quarts (8 cups) turkey or chicken stock
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups egg noodles
1/4 cup chopped fresh parsley (optional)

Bring the stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked.

Add the cooked meat and parsley and heat through. Season to taste and serve hot.

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4 comments:

  1. i've made this with chicken before - but it would be perfect for holiday turkey left overs!

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  2. After Thanksgiving, the local supermarket had precooked turkeys on sale for only 6 bucks! My daughter brought one home for me, and after taking off the meat I boiled the bones for stock. I got about 4 quarts out of it and froze it all.
    Now you've got me in the mood to make up some egg noodles for some good turkey soup. Yummy!

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  3. We love turkey soup here and I have tons left still from Thanksgiving, but I have never done it with egg noodles. Fantastic idea, it would make it so much heartier.

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