- Cooking Time: 20
- Servings: 6
- Preparation Time: 5
- 2 tbsp butter
- 1 large carrot, cut into rounds
- 2 cloves garlic, pressed
- 1 inch fresh ginger, grated (about 1 tbsp of puree)
- 3 quarts turkey stock
- 6 oz turkey meat, cut into bite-sized pieces
- ¼ tsp black pepper
- ¼ tsp onion powder
- ½ tsp thyme
- 6 oz egg noodles
- Melt the butter in a large sauce pan over medium heat. When it starts to foam, add the carrots and cook for 3-5 minutes or until just starting to get tender. Add the ginger and garlic and cook for 30 seconds or until becoming fragrant. Add the stock and scrape up any browned bits from the bottom of the pan. Add the turkey and seasonings and turn the heat to medium high. Bring the soup to a boil and add the egg noodles. Cook for about 10 minutes or until the egg noodles are tender. Taste the broth and adjust seasonings if necessary. I sometimes add a bouillon cube or a teaspoon of Better Than Bouillon (they make a turkey base that is very good here) if the stock was weak. Simmer for 2-3 minutes and taste again after any additions. Serve hot.
NotesThis is a quick comforting meal that uses up some of that leftover turkey and stock made from the turkey carcass. I ended up with about 3 quarts of stock from my 13 pound turkey, and it was just the right amount for this soup.
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