Thanksgiving Turkey Noodle Soup
For a soupier soup, reduce noodle quantity to 1–1½ cups. Or substitute 1 cup of orzo pasta or elbow macaroni for the noodles.
INGREDIENTS | SERVES 6–8
- 8 cups turkey broth
- 1 rib celery, diced
- 1 small onion, diced
- 1 carrot, diced
- 1 cup peas (optional)
- 1 teaspoon dried Italian herb seasoning
- 2 cups medium-width noodles, uncooked
- 1–2 cups chopped or shredded turkey meat
- Salt and pepper to taste
- ¼ cup minced fresh parsley
Combine broth, celery, onion, carrot, and peas, if desired, in a large soup pot.
Sprinkle in herbs; bring to a boil over medium-high heat. Reduce heat to medium; simmer 20 minutes, or until carrots are tender.
Bring to a boil over high heat; add noodles. Cook 7–10 minutes, or until noodles are tender.
Stir in turkey meat, salt, pepper, and fresh parsley. Remove from heat and let stand 5 minutes before serving.
Using Your Noodles
If you really want to go old school, try making your own noodles. Combine 1 cup of flour, an egg, a pinch of salt, and a few tablespoons of milk in a bowl. Stir together to make a soft dough. Sprinkle on extra flour, roll the dough out to ⅛ thickness, then cut the noodles into your favorite width. Boil noodles 7–9 minutes in the soup.
