Homemade Turkey Noodle Soup
2951 days ago
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Ingredients
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin
- 1 cup celery, sliced thin
- 1 cup sweet yellow or Vidalia onion, diced small
- 2 garlic cloves, minced
- 64 ounces chicken or turkey broth
- 2 bay leaves
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1/2 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper or to taste
- 2 cups shredded cooked turkey
- 3 ? 4 tablespoons fresh flat leaf parsley, finely chopped
- Salt to taste
- Homemade noodles
Directions
- Heat oil over medium-high heat in a large Dutch oven or stock pot. Add carrots, celery and onion and sauté for about 7 minutes or until vegetables begin to soften, stirring occasionally.
- Add the garlic and sauté another 1 to 2 minutes.
- Add the broth, bay leaves, thyme, oregano and pepper and bring to a boil. Boil gently about 5 minutes or until vegetables are tender.
- Add the turkey and parsley and taste for seasonings, adding more salt and pepper if necessary. Bring to a boil, add the noodles and boil about 3 - 5 minutes or until noodles are soft and cooked through. Homemade noodles cook very quickly so taste them every minute so they don’t overcook and become mushy.
- Remove bay leaves and serve immediately.
