Tasty Turkey Noodle Soup Recipe – Know the Secret Tips

• 2 tablespoons olive oil or butter
• 1 onion 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 fresh thyme minced, or ½ teaspoon dried
• 1 bay leaf
• 8 ounces wide egg noodles
• Salt and freshly ground black pepper
• fresh parsley minced, for garnish

Instructions

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In the event that you are using prepared or store-bought broth, proceed directly to the “noodle soup” section below. In the event that you are going to make homemade broth from a turkey carcass, combine all of the ingredients for the broth in a large soup pot and bring it to a boil.

Cook for three to four hours with the lid half on while the heat is reduced to a simmer. It is also possible to prepare this dish in a big slow cooker for ten to twelve hours.

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Before straining the soup, line a strainer with cheese cloth and strain it. The bones and veggies should be thrown away. Rest the broth for at least twenty minutes, and then remove the fat that has accumulated on the surface of the liquid.

The broth should be tasted and then seasoned with salt and pepper. Take it back into the pot and let it simmer uncovered for about twenty minutes, until it reaches a volume of eight cups.

Toasted Noodles Cook the onion in butter for about three minutes, or until it has become more pliable. Mix in the flour and seasonings, then continue to cook for one minute.

After another two to three minutes, add the carrot and celery to the pan. Be sure to incorporate the broth into the vegetable mixture by whisking it in gradually. Heat until it reaches a boil, then reduce the heat to a simmer.

Cook for approximately five to seven minutes, or until the vegetables are soft. Egg noodles should be cooked in a big pot of salted water until they reach the al dente stage while the vegetables are being cooked.

Drain the water thoroughly. To the soup, add the turkey and parsley, and continue to cook until the soup is completely heated through. Extra salt and pepper should be added for seasoning. Put egg noodles in the bottom of a bowl that is intended for serving. Use the soup as a topping.

Notes

One of the two types of broth that can be used in this recipe is either chicken broth or turkey broth.
Once the leftovers have cooled fully, place them in the refrigerator and consume them within four days.

Save soup in the freezer for up to three months so that you can have it on hand in case of an emergency.
Although using a slow cooker takes significantly more time than using a hob, I won’t object if you choose not to use it.

The slow cooker should be filled with the broth, turkey, carrots, celery, onion, bay leaves, and thyme. Set it on low. Set the timer to HIGH for three hours, or LOW for six hours, and cover the pot. Add the egg noodles, stir them in, and continue cooking for an additional 15 minutes on HIGH until the egg noodles are soft.