Name: Turkey Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil (or butter); 1 onion (peeled and finely chopped); 1 carrot (peeled and chopped); 1 celery rib (chopped); 8 cups (2 quarts) chicken broth (or turkey broth (see note 1); 3 cups cooked turkey (chopped or shredded); 2 teaspoons minced fresh thyme (or 1/2 teaspoon dried); 1 bay leaf; 8 ounces wide egg noodles; Salt and freshly ground black pepper; minced fresh parsley (for garnish)

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Rochelle’s recipe book

In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.

Stir in broth, turkey, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.

Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.

8 cups (2 quarts) chicken broth (or turkey broth (see note 1)

3 cups cooked turkey (chopped or shredded)

2 teaspoons minced fresh thyme (or 1/2 teaspoon dried)

Turkey Soup

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准备好开始烹饪了吗？