Don’t need another soup recipe, you say? Well, maybe so, but believe it or not there are A LOT of people out there who have never made a homemade soup before, and they have no idea how easy it is. I know, right!?
I love this soup. It is so comforting and delicious and easy to pull together. It tastes just like Progresso and was just what the doctor ordered (For realz. Number One stayed home sick two days last week). This is also an absolute staple for leftover turkey.
Turkey Noodle Soup
8 oz. egg noodles, cooked according to package directions
2 – 3 cups turkey meat, chopped
3 -4 cups Turkey Stock
2 cups water
*Additional bouillon as needed
1 celery stalked, thinly sliced
1 carrot, coarsely chopped or thinly sliced
1 small onion, chopped
2 T butter
1 clove garlic, minced
1/4 cup flour
1/2 tsp Thyme
Salt & Pepper
In skillet, heat and melt butter then saute onion, celery and carrots until softened. Add garlic and cook a few minutes longer. Sprinkle flour and stir in well. Add a few tablespoons of water or broth if necessary.
In soup pot over medium-low heat liquefy the stock and add about 1 cup water. *If using only broth, use two- 32 oz. packages. From here you can adjust the amount of water and/or bouillon according to taste. Add in vegetable mixture and turkey meat, thyme and seasonings. Allow to simmer for 30 minutes or longer.
Place cooked noodles in soup bowl and cover with soup. *It’s best with any soup to add the pasta as it’s being served. Pasta that sits in any broth-based soup will end up mushy- so just make the servings as you go, keeping the cooked pasta separate.