Turkey Noodle Soup
"What can be better than a soup from Thanksgiving big bird."
photo by *Parsley*
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
3 quarts
- Serves:
- 8-10
ingredients
- 2838.0 ml basic turkey stock
- 1 medium onion, diced medium
- 2 medium carrots, peeled and cut into 1/4-inch-thick rounds
- 1 large celery rib, sliced 1/4 inch thick
- 14.79 ml minced fresh thyme leave
- table salt & fresh ground pepper
- 473.18-709.77 ml pasta shells, or other medium-sized pasta shape (medium)
- 29.58 ml minced fresh parsley leaves
directions
- Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat.
- Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.
- Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.
- Stir in parsley, adjust seasonings with salt and pepper; serve.
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Reviews
-
Yummy! This soup really has a homey feel to it. I used homemade turkey stock as written. That really made this rich and flavorful. This soup is sure to please everyone. Thanx! -
Simple and delicious, we love this! I used some turkey shaped pasta I received as a gift in a swap recently and thought it was a fun addition! :) The only thing I did different was use a bit of dry parsley as I had no fresh, but it didn't hamper the flavor at all. This is a great filling soup to warm you up on a cold day! Thanks for posting this keeper!
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
