Turkey Soup for the Soul

 

 

Ingredients:

  • 1⁄4 cup butter or 1⁄4 cup margarine

  • 3 medium celery ribs, thinly sliced, about 1 cup

  • 3 large carrots, peeled and diced, about 1 cup

  • 2 large onions, diced, about 2 cups

  • 2 medium zucchini, diced, about 1-1/2 cups

  • 2 garlic cloves, crushed

  • 1 Italian hot sausage with casing removed, mashed (Optional)

  • 1⁄4 teaspoon dried rosemary leaves

  • 1⁄4 teaspoon dried thyme leaves

  • 8 cups of turkey broth (See previous recipe)

  • 1⁄2 cup uncooked fine noodles (angel-hair) or 1⁄2 cup long-grain rice or 1/2 cup quinoa

  • 3 cups of chopped turkey meat

  • 1⁄2 cup chopped fresh parsley

  • salt & freshly ground black pepper, to taste

Directions:

  1. In 4-quart saucepan over medium heat, melt butter; add diced celery, carrots, onions, zucchini, garlic, sausage, rosemary, and thyme. Cook 7-10 minutes, stirring frequently until vegetables are golden.

  2. Remove cooled broth from refrigerator; skim chilled fat from broth surface and discard. Measure 8 cups turkey broth, returning surplus to refrigerator for later use. Add broth to vegetables; bring to boil.

  3. Stir in noodles; return to boil. Reduce heat to low; simmer, covered, 15 minutes until noodles are tender.

  4. Add reserved 3 cups chopped cooked turkey meat and parsley, simmer 3 minutes longer to heat through. Season with salt and pepper.

Please reload

Featured Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Recent Posts

October 16, 2018

October 16, 2018

September 25, 2018