Turkey Noodle Soup With Pics

As promised, here is my easy Turkey Noodle Soup. (Our youngest called this turkey doodle soup for years.) This can be made with chicken as well. You will need two quarts of stock- see the Comfort Turkey Soup recipe for advice on stock or purchase some from the store. If you are using storebought that is not low salt, omit adding salt later.
First, chop 4 carrots, 4 celery ribs (with leafy ends), 2 onions and as much garlic as you like. In the picture below, I have chopped the cooked red onions that roasted with the turkey rather fresh onions as I cannot bring myself to throw away anything.

Now heat 2 tablespoons of butter or olive oil in a large pot. (Enough to coat the bottom of your pot, you can decide if you need more or less.) Then add your chopped veggies to the pot and cook until they are soft.

Now add your two quarts of stock. Bring to a boil, then turn down to simmer.

Then add your leftover chopped chicken or turkey. I guess this is about three cups here.

This is what it looks like with all of the stock and chicken/turkey added.

Taste your soup. If you have made your own stock, you probably have enough spices in it. If you haven't and it needs more, throw in whatever you like now. I used my own stock but still needed a little more parsley, rosemary and pepper before it tasted the way I like it to taste. Once your soup is gently bubbling away, add 8 ounces of wide egg noodles- homemade or storebought. You can use whatever noodles you prefer but the egg noodles seem to really add something to the soup.

See how easy that was? You can add whatever veggies you like to this soup and adjust the seasonings to your taste. I used the vegetables I had from the previous Turkey and Rice soup but I usually add two red potatoes, a small bunch of leeks and a parsnip or two to the vegetables. This doubles the amount of vegetables so I add two more quarts of stock. This is an easy soup to adapt to your own taste and a great way to use leftovers. Even leftover noodles or pasta can be thrown in the pot.

To hide these ads please register / sign in

Thanks, Frank. I will post some more. Toni, I freeze pretty much everything as I do not have kids at home anymore. I just put it in the fridge to cool overnight, then take it out and seal them into individual bags. We finally broke down and invested in a foodsaver which is nice because food can be reheated in the sealed bags. When I pass anything onto anyone else, like a soldier on base, all they have to do is throw the bag in boiling water and they have a meal. I have one in the US too which is great for college students- most of the kids have at least a hot plate. I can't bring myself to waste anything, I guess it is because I was raised in a large family. The cake I posted can be sliced (or not) and frozen as well.