Turkey Soup
Servings: 8
Equipment
- Stock Pot
Ingredients
- 2 tbsp Olive Oil or leftover Turkey Fat
- 4 quarts Turkey Stock see recipe
- 1.5 cups Carrots chopped
- 1.5 cups Onion chopped
- 1 cup Celery chopped
- 3 tbsp Parsley leaves – chopped
- 4 cloves Garlic minced
- 2 tsp Ground Sage
- 2 tsp Thyme
- 2 tsp Marjoram
- 4 cups Turkey leftovers – shredded
- 12 oz Egg Noodles
- Salt & Pepper to taste
Instructions
- Heat Olive Oil (or turkey fat rendered from the stock) on medium high heat. Add chopped Carrots, Onions, Celery. Cook until the onions are softened, ~10 minutes.
- Add Garlic and cook for ~1 minute, until fragrant.
- Add Turkey Stock, Parsley and Salt, Pepper, Sage, Thyme, Marjoram. Simmer for ~10 minutes.
- Add Turkey Meat and Egg Noodles. Cook ~15 minutes. Serve hot.