Simple Roasted Turkey Soup
This is our very simple version of turkey soup made from leftovers after the winter holidays. We used home made turkey stock made from all the good turkey bones, but you can either use store bought turkey or chicken stock or broth.
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1½ cups chopped onion
- 1 cup chopped celery
- 1½ cups chopped carrots
- 14 cups turkey stock or broth (Substitute chicken broth if necessary)
- 2½ cups uncooked German style, “Spaetzle”, egg noodles
- 1 lb, roasted turkey meat, bite size pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ cup fresh minced parsley
- Juice from 1 lemon
- Salt and pepper to taste
- Heat oil and butter in a large stock pot over medium high heat. Add the onions, celery, carrots, garlic, and ½ teaspoon kosher salt. Mix well and sweat the veggies for 8 minutes to soften.
- Add the stock/broth and seasoning. Stir to combine and bring to a simmer. Simmer for 30 minutes.
- Add the egg noodles and turkey meat. Bring back to a simmer and cook for 20 minutes.
- Remove from heat. Add the fresh lemon juice and fresh minced parsley. Serve.
You can see this soup does not use a lot of ingredients to make it taste good. It just uses clean items with lots of veggies. We use German, “Spatezel” style noodle, because they are supper creamy. You can usa any type of egg noodle or pasta that you want to.
First, in a large stock pot heat oil and butter. Add the veggies and 1/2 teaspoon kosher salt. blend togehter and soften veggies for 8 minutes over medium high heat.
Add the meat stock/broth and bring to a simmer. Simmer for 30 minutes.
Add the turkey and mix well.
Mix in the egg noodle.
Return to a simmer and cook for 20 minutes.
Remove the soup from the heat and add the juice of 1 lemon.
Add the fresh chopped parsley.
Divide up the soup and eat it up!
Cooked By: Tom Corliss
