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
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.
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.
Stir in noodles; return to boil. Reduce heat to low; simmer, covered, 15 minutes until noodles are tender.
Add reserved 3 cups chopped cooked turkey meat and parsley, simmer 3 minutes longer to heat through. Season with salt and pepper.