Turkey Soup for the Soul




  • 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


  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.

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