Turkey Noodle Soup
Thanksgiving is over and you have tons of leftover turkey. Wondering what to do with it? Here's a delicious solution...
Ingredients
- 1 tbsp. butter tips & tricks
- 1/2 cup carrots, peeled and diced
- 1/2 cup red or white onions, diced
- 1/2 cup celery, ends cut off, washed and diced tips & tricks
- 2 large cloves garlic, pressed
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- 1/2 tsp. paprika
- 1 large bay leaf
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/8 tsp. cayenne pepper, or to taste
- 1 pinch ground Himalayan sea salt
- 4 cups low-sodium chicken broth (substitute vegetable broth)
- 1/2 cup frozen peas
- 3 ounce dry broad egg noodles see Recipe
- 1 cup cooked turkey, cubed see Recipe
- 1 tbsp. parsley tips & tricks
Directions
- In a large saucepan over medium heat, melt butter and cook until golden brown.
- Add carrots, onions, celery and garlic; sauté for 4 minutes. Add rosemary, thyme, paprika and bay leaf; cook for 2 minutes. Crack some freshly ground black pepper, add cayenne and sea salt; sauté for 2 minutes.
- Add chicken broth and bring to a boil.
- Add peas, stir and bring to a boil again before adding the noodles. Quickly stir the ingredients and simmer for 5 minutes.
- Fold in the turkey meat and simmer for another 5 minutes. Just before serving, add parsley and stir once again.