Poultry > Soups & Stews > Thanksgiving > Leftovers > Turkey Noodle Soup >
1 TBS vegetable oil
2 C carrots, chopped
1 C celery, thinly-sliced
1 C onion, chopped
1 bay leaf
Black pepper to taste
4 C chicken or turkey stock
1 C egg noodles
3 C cooked turkey, cut into 1-inch cubes
1 TBS fresh parsley, chopped
Heat oil in large saucepan over medium heat. Add carrots, celery, onion, thyme, bay leaf and black pepper to taste; cook and stir for five to eight minutes or until onion softens. Add stock; bring to boil. Reduce heat to medium; cook for twenty to twenty-five minutes or until carrots are tender. Stir in noodles and cooked turkey; cook for ten minutes or until noodles are tender. Stir in parsley. Remove bay leaf before serving soup in individual bowls.
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