Wednesday, November 21, 2012

Turkey Noodle Soup

"This is a delicious soup that you can make with all of your leftover Thanksgiving turkey!"

2-3 medium carrots, sliced
1 medium onion, diced
3 stalks celery, sliced
1 Tablespoon McCormick Roasted Garlic & Herb Seasoning
Salt and pepper, desired amount
3-(32 ounce) containers of chicken stock or equivalent amount of Homemade chicken or turkey stock*
1-(16 ounce) package of egg noodles (I used frozen Grandma's brand egg noodles that I thawed in the refrigerator overnight.)
2 cups cooked, diced turkey**
1-(14.5 ounce) can of diced tomatoes with garlic, undrained

In a large stockpot, heat 1 Tablespoon of canola oil.  Add carrots, onion, celery, Roasted Garlic & Herb Seasoning, salt and pepper and saute for 15 minutes to soften vegetables.  Add broth and bring to a boil.  Stir in noodles and cook for 12-15 minutes or until noodles are tender.  Add turkey and tomatoes and heat through.

*To see how to make Homemade Chicken or Turkey Stock:

**To see how to make Herb-Buttered Turkey breast that can be used in this recipe:

"Comfort Food in a pot!"

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