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Turkey Noodle Soup
Makes 6-8 servings
*8 cups Turkey Soup Stock or chicken stock
*1 large onion, diced
*2 carrots, peeled and thinly sliced
*2 celery stalks, sliced
*3 cups roasted turkey meat, chopped
*4 oz. thin egg noodles
*3 tbls. flat leaf parsley, chopped
*Salt and freshly ground black pepper
1Bring the turkey stock to a simmer in a large stockpot. Add onion, carrots and celery. Simmer until the vegetables are slightly softened, about 15 minutes. Skim away any foam that rises to the surface of the stock.
2Add chopped turkey, egg noodles and 2 tablespoons of parsley. Season with salt and pepper. Simmer until the noodles are tender, according to package directions. Serve immediately. Garnish soup bowls with remaining parlsey.