Turkey Soup With Leftover Cleanup |
|
 |
Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
Having had 9 stay-overs, for 2 days, I had a fridge FULL of bits and pieces. Pulled 5 recipes from Zaar, and although you may recognize parts of yours, I thought there were too many changes to call this a review for any one. The base is probably closest to #144905, but with LOTS of suggestions from others, made this a soothing meal after WAY too many holiday feasts. You may stop after simmering, and restart later in the day. Additional stock or water maybe added if too thick. Ingredients:
2 tablespoons olive oil |
1 cup baby carrots, small chop |
1 cup celery, small chop |
1 shallot, chopped |
3 roasted garlic cloves, minced |
8 ounces baby portabella mushrooms, chopped |
2 -3 bay leaves |
2 teaspoons dried thyme |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
8 cups chicken broth |
4 -6 ounces egg noodles, uncooked |
1 cup frozen peas |
2 tablespoons fresh parsley, chopped |
3 -4 cups cooked turkey, chopped |
Directions:
1. Heat oil in LARGE stockpot or Dutch oven over medium heat.
2. Add carrots, celery, mushrooms, and garlic; saute about 4-5 minutes.
3. Add turkey, bay leaves thyme, basil, salt, and pepper; stir to mix in seasonings.
4. Add chicken broth and bring to boil.
5. Reduce heat to simmer, partially cover, and let simmer for 1 hour, or more if desired.
6. Return mixture to boil, and add noodles.
7. Cook 10 minutes, until noodles are just tender.
8. Add peas and just cook til warmed.
9. Remove from heat, discard bay leaves, and add parsley.
|
|