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Monday
December 01,
2008 |
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Turkey Noodle Soup
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1 Tbsp. butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cups diced carrots
1/2 cup frozen peas
2/3 cup diced potatoes
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5 cups chicken broth
1 cup finely shredded cooked turkey, white & dark meat
1 cup uncooked broad egg noodles
1 Tbsp. dried sage
1/2 tsp. dried minced garlic
2 Tbsp. dried parsley flakes
salt & pepper to taste
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In a large pot: saute onion and celery in butter. Add vegetables, chicken broth, turkey, noodles, sage,
garlic, parsley, and salt and pepper to taste. Bring to a boil. Reduce heat and simmer for 30 - 45
min. or until vegetables are tender. More broth can be added if thinner soup is desired. A great
recipe for leftover turkey! Serves 8 to 10; 1/2 cup servings.
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