Turkey, Egg Noodle and Vegetable Soup

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Leftover holiday turkey can be used to make a delicious, hearty soup with vegetables and egg noodles the next day. The soup is made with chicken broth. You can use store-bought or homemade broth. Leeks, carrots, garlic, and celery are lightly sautéed in vegetable oil, then poured into the liquid and simmered for a few minutes along with the turkey pieces to blend the flavors. Then add the noodles and frozen green peas. A few more minutes, and this quick, hassle-free soup is ready.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3-4 cups leftover cooked turkey, shredded or diced
2 tsp olive or vegetable oil
2 leeks, washed and chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
2 - 3 bay leaves
2 tsp dried thyme
0.5 tsp salt
1/4 tsp ground black pepper
8 cups lightly salted chicken broth
170 g uncooked egg noodles
1 cup frozen green peas
2 tbsp chopped fresh parsley leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: egg noodles, turkey, peas, leeks, celery, carrot, bay leaf, thyme

Cooking the dish according to the recipe:

Heat vegetable oil in a large saucepan or Dutch oven over medium heat. Add the leek, carrot, garlic, and celery and sauté for 4 minutes, until softened. Add the turkey, bay leaf, thyme, salt, and black pepper and stir well. Add the chicken broth and bring to a boil. Reduce heat to medium-low, partially cover the pan, and simmer for 10 minutes.
Bring the broth to a vigorous boil and add the egg noodles. Cook for 10 minutes, until the noodles are tender. Add the peas and cook until heated through, about 1 minute.

Remove the soup from the heat, remove the bay leaf and stir in the parsley.

Author of the recipe - Robin Miller is a food writer and nutritionist.

Categories:

recipe / Autumn dishes / Festive dishes / Dinner party / Soups / Soups with pasta and cereals / Turkey dishes / Turkey meat

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