Turkey Noodle Soup
This turkey noodle soup makes good use of your leftover dark turkey meat. Simply pick over the carcass and use the turkey for a hearty day-after-Thanksgiving soup. Serve with warm bread for a great meal.
Ingredients
- 32 fluid ounce container chicken stock
- ¼ cup sherry
- 1 tablespoon dried parsley
- 1 teaspoon dried savory
- 1 teaspoon dried basil
- 1 teaspoon salt or to taste
- ½ teaspoon coarse ground black pepper
- ½ teaspoon dried thyme
- ⅛ teaspoon chipotle chile powder
- 2 carrots thinly sliced
- 1 tablespoon butter
- 1 onion chopped
- 2 stalks celery sliced
- 1 tablespoon minced garlic
- 1 pound cooked dark turkey meat cubed
- 8 ounce package egg noodles
Instructions
- Combine chicken stock, sherry, parsley, savory, basil, salt, black pepper, thyme, and chipotle powder in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
- Meanwhile, melt butter in a skillet. Cook and stir onion, celery, and garlic in hot butter until onions are translucent, about 5 minutes.
- Stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey has flavored the soup, about 30 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
- Add noodles to soup. Season with salt and black pepper to serve.
Notes
Cook’s Note
White turkey meat can be used, but the broth won't be as flavorful.
Dried herbs do nicely, but I substitute fresh herbs wherever possible.