Turkey Noodle Soup (Print Version)

# Ingredients:

01 - 1/2 onion, chopped.
02 - 1/2 teaspoon of dried basil.
03 - 12 ounces of dried egg noodles.
04 - 1/3 cup of all-purpose flour.
05 - 1 teaspoon garlic, finely chopped.
06 - 8 cups of turkey stock.
07 - 4 tablespoons of unsalted butter.
08 - 4 cups of turkey meat, shredded.
09 - 1 cup of frozen green peas.
10 - 3 carrots, diced after peeling.
11 - 12 ounces of evaporated milk from a can.
12 - 2 celery stalks, diced small.
13 - 1 1/2 teaspoons of salt.
14 - 1 teaspoon of parsley, dried.
15 - 1 1/2 teaspoons of dried thyme leaves.
16 - 1/2 teaspoon ground black pepper.

# Instructions:

01 - In a large pot, melt butter and toss in the onion, celery, and carrots. Stir while cooking until they start getting soft.
02 - Mix in garlic and herbs for about a minute. Shake in the flour and mix until it turns into a paste.
03 - Pour broth into the pot and whisk for around 5 minutes until the mix thickens a bit.
04 - Add the shredded turkey, evaporated milk, and noodles. Let it simmer for 15 minutes, or until the noodles are done.
05 - Throw in the peas and cook a few more minutes. Taste and adjust the flavor as needed, then serve.

# Notes:

01 - Awesome way to use leftover turkey.
02 - Chicken can work as a swap.
03 - Done in 30 minutes or less.

Back