No-Fuss Turkey Noodle Soup Tasty Recipes

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No-Fuss Turkey Noodle Soup

"Make good use of your leftover dark meat without the fuss of boiling the carcass. Simply pick through the carcass before you toss the bird and save the meat for a quick next-day soup. Serve with warm bread for a great hot meal on a cold winter day. I substitute fresh herbs wherever possible, but for a quick meal after the intense preparation of a whole turkey, dried herbs do nicely. If you don't have chipotle chili powder, regular chili powder can be substituted. The chipotle provides a very light smoky flavor in the background. White meat can be used, but your broth will be less flavorful. Leftovers freeze well. Use whatever type pasta you prefer."

Ingredients :

1 (32 fluid ounce) container chicken stock
1 teaspoon dried summer savory
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon chipotle chile powder
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 tablespoon dried parsley
1/4 cup sherry
2 carrots, thinly sliced
1 tablespoon butter
2 stalks celery, sliced
1 onion, chopped
1 tablespoon minced garlic
1 pound cubed cooked dark-meat turkey
1 (8 ounce) package egg noodles
salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H5M

Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.