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So, what are you going to do with all that glorious Stock/Broth you’ve made with your leftover turkey this year?  I’m voting for Turkey Noodle Soup – a family favorite. Once you have broth, it couldn’t be much easier, but a good canned broth will work, too. Feel free to make this with Chicken, as well.

Turkey (or Chicken) Noodle Soup - this one with home-made Egg Noodles

Turkey (or Chicken) Noodle Soup – this one with home-made Egg Noodles

Recipe:  Turkey (or Chicken) Noodle Soup, serves 4 – 6

  • 2 tablespoons Olive Oil
  • 1 medium onion, diced small
  • 2 garlic cloves minced
  • 2 medium carrots, diced small
  • 2 celery ribs, diced small
  • 1/4 to 1/2 teaspoon marjoram
  • 2 quarts chicken stock
  • 8 ounces dried wide egg noodles – or homemade egg noodles (they cost just pennies!)
  • 1 1/2 cups shredded cooked turkey or chicken
  • Salt and Pepper
  • Chopped Parsley to taste

Place a soup pot over medium heat and coat with the bottom with oil. Add the onion, garlic, carrots, celery, and marjoram. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

Pour in the stock and bring the liquid to a boil. Turn head down and simmer until vegetables are tender, about 10 minutes. Add the noodles and turkey and simmer until noodles are cooked through – timing varies with the noodles. Season with salt and pepper. Sprinkle with chopped parsley before serving.

A good broth or stock will make your soup taste great, but if for some reason it tastes a bit flat, a few things can help. Maybe it needs salt or pepper, and a bit of acidity can  brighten a soup – a small squeeze of lemon, a few drops of vinegar. If your broth is just too weak, you could add a bit of chicken soup base.

Left over Note:  Perhaps you have leftover vegetables from a Thanksgiving crudite platter – use the carrots and celery in your Turkey Noodle Soup.

Nutrition:  (based on 6 servings)

Per Serving (excluding unknown items): 377 Calories; 12g Fat (29.7% calories from fat); 32g Protein; 34g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 756mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat.

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