 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
I'm not really fond of soup, so I was a little hesitant to try this recipe. But after some adjustments over the years, I've come to love this one-of-a-kind turkey soup. Ingredients:
8 cups chicken broth |
4 cups cubed cooked turkey |
2 large white onions, halved |
2 celery ribs, sliced |
3 medium carrots, sliced |
1 cup each frozen corn, cut green beans and peas |
2 bay leaves |
1/2 to 1 teaspoon dried tarragon |
3/4 teaspoon garlic powder |
1/4 to 1/2 teaspoon hot pepper sauce |
salt and pepper to taste |
1-1/2 cups uncooked noodles |
1 tablespoon cornstarch |
1 tablespoon water |
Directions:
1. In a Dutch oven or soup kettle, combine the broth, turkey, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
2. Return to a boil; add noodles. Reduce heat; cover and simmer for 15-20 minutes or until noodles are tender.
3. Combine cornstarch and water until smooth; add to soup. Bring to a boil; boil for 2 minutes, stirring constantly. Remove bay leaves. Yield: 10-12 servings (3 quarts).
|
|