Turkey Noodle Soup

Turkey Noodle Soup is a wonderful, hearty soup after the holidays. Packed full of veggies, protein and egg noodles, what's not to love about this delectable soup?

By Rose Huxford

Turkey Noodle Soup is a classic in my home, especially after Thanksgiving and Christmas and makes for the perfect meal on chilly evenings. I load my soup with lots of veggies and seasonings that will have your mouth and body dancing with joy! Pair it with some homemade bread, toasted and spread with some butter and left over cranberry sauce, ahhh...the perfect meal.

Turkey Noodle Soup

Yields: 8 servings

Prep-time: 10 minutes

Cook-time: 30-35 minutes

Total-time: 45 minutes

Ingredients

• 2 tbsp olive oil

• 1 cup sweet onion, chopped

• 1 cup carrots, diced

• 1 cup celery, diced

• 2 cloves of garlic, minced

• 1-2 cups zucchini, diced

• 1-2 lbs shredded or chopped turkey meat (skinless)

• 2 tbsp flour or GF flour

• 5 tbsp milk or oat milk

• 1 tsp lemon juice

• 2-3 tsp salt (this varies based off of your preference)

• 2 tsp black pepper

• 1 tsp ground garlic powder

• 1/2 tsp tarragon, dried

• 1/2 tsp marjoram, dried

• 1/2 tsp parsley flakes, dried

• 1/2 tsp basil leaves, dried

• 1 twig of fresh rosemary

• 1 bay leaf

• 1 tsp herb de provence (optional)

• 8 cup chicken or turkey broth, low sodium

• 1/2 bag of egg noodles

By Rose Huxford

*Note: Everything can be chopped and diced the day before, or the morning of to help save time.

Directions

1. In a large pot, preheat olive oil on medium heat.

2. Shred or chop your turkey and place on a plate, and set aside.

3. On a clean cutting board, chop and dice up onions, carrots and celery. To know if your pot is hot enough, sprinkle a bit of water on the oil, if the oil and pot sizzle, then you know it's time to add your veggies. Stir every so often.

4. Let your onions, carrots and celery cook until the onions are translucent, give or take about 4 minutes. Meanwhile, chop and dice garlic and zucchini, then add to the pot when the onions are translucent. Stir to combine.

5. Add your salt, pepper and herbs to the veggies. This allows time for the veggies to absorb the seasonings and enrich the flavor of your soup. Cover and turn down the heat to low-medium until the veggies are tender and you can stick a fork through the carrots. This should take about 7 minutes.

6. While the veggies are cooking, make your rue. In a small bowl, add your flour, milk and lemon juice. Stir with a spoon to blend. The consistency should be creamy with no flour clumps. Set aside.

7. Once the veggies are tender, add the rue and stir really well. Next, add in the turkey meat, and stir again.

8. Once the rue has coated the veggies and meat, add in the broth and stir. This isn't going to make a thick sauce, just a slightly creamy broth, and will add flavor to the overall soup.

9. Bring the soup to a boil.

10. Once it starts to boil, lower the temperature to low-medium and allow the soup to simmer for about 15 minutes. Test taste as it cooks, in case you want to add more salt or more seasonings.

11. At the end of the 15 minutes, bring the soup back to a boil and stir in the egg noodles. Let the noodles cook for about 5 minutes, or until they are tender.

12. Turn off the heat and enjoy!

13. Storing the soup: Let the soup cool before refrigerating it. It should last about 4-5 days in the fridge. You can reheat in a pot or in a microwavable dish for about 2-3 minutes.