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Turkey Noodle Soup
Today is my last Soup of the Week. In fact, today is my last day for regular posts for Planet Green. Many thanks to the readers who have been following my columns over the years since I first wrote Why Cook? on Planet Green in 2007. It's been a lot of fun. I'll still be doing my monthly recipe round up and other occasional round ups. I'll be continuing to write for TreeHugger doing my daily Weekday Vegetarian column, and I hope you'll join me there.
The stock for this turkey noodle soup was, of course, made with the carcass of the Christmas turkey. I made it exactly the same way as I make chicken stock and let it simmer for a good couple of hours. If you like, you can make this with chicken stock as well, but the turkey stock has a wonderful richness to it. This is a simple, comforting soup which is great to have on a snowy day.
This recipe is from the website Fourth and Fifteenth.
INGREDIENTS
| 2 tbsp. | olive oil |
| 2 | carrots, peeled and chopped |
| 2 | ribs of celery, chopped |
| 1 | medium onion, chopped |
| 2 cups | cooked turkey, shredded |
| 1 | sprig of fresh thyme |
| 8 cups | turkey or chicken stock or water |
| 1‑2 cups | cooked bow tie pasta |
| Salt and pepper to taste | |
PREPARATION:
- Heat olive oil in large soup pan over medium high heat. Add carrots, celery and onion. Cook until onions are translucent, about 7-8 minutes.
- Add turkey and thyme, stir to coat. Add stock. Bring soup to a boil, then reduce heat and let simmer for a couple of hours. Season to taste with salt and pepper. Add cooked pasta about 10 minutes before serving.
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