Clay's Kitchen : Soup Recipes

Soup Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Turkey Noodle Soup

Recipe from: The Lighthearted Cookbook

For the stock:
all bones from roast turkey
7 cup water
1 bay leaf
1 stalk celery, chopped
1 onion, quartered

For the soup:
¼ cup broken noodles, ½" pieces
1 stalk celery and leaves, chop
1 carrot, chopped
3 green onions, sliced
⅓ cup grated zucchini
1 teaspoon dried basil
1 teaspoon dried thyme
1 dash hot pepper sauce
salt, to taste
freshly ground pepper

My note:
Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup. I like to do it the next day, if possible, and make a batch of crackers while the soup is cooking.

In stockpot or large saucepan, combine bones, water, bay leaf, celery and onion. (Skin and drippings may be included, if desired.) Simmer, covered about 4 hours. Strain, reserving stock. Let bones cool, pick out any meat and add to the stock.

In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes. Add celery, carrot, green onions, zucchini, basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce, season with salt and pepper to taste.

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