Simplest Turkey Soup
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Martha Stewart Living, November 2008
- Yield Serves 6
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Ingredients
- 8 cups Turkey Stock
- Coarse salt and freshly ground pepper
- 3 small carrots, thinly sliced diagonally
- 3 ounces dried wide egg noodles (2 cups)
- 1 1/2 cups shredded cooked turkey
- Coarsely chopped fresh dill, for garnish
- Lemon wedges, for serving
Directions
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Bring stock to a boil, and season with salt and pepper. Add carrots and noodles, and return to a boil. Reduce heat, and simmer until carrots are tender and noodles are al dente, about 4 minutes. Stir in turkey, and simmer for 1 minute. Sprinkle with dill, and serve with lemon wedges.
This is perfect. I had a very flavorful broth (cooked it all night), so I didn't want to add much. I only varied it in that I cut the turkey in chunks. Also, I didn't pay attention to the proportions so may have changed something there.
This recipe was delicious and easy to follow. The turkey stock takes most of the time, but is worth it for its yummy flavor. I added celery to the final steps and went a little generous on the turkey measurement. I had used the Lemon Chicken recipe to make my turkey this year and it gave the soup that extra something due to its flavors of parsley, lemon zest, garlic, and shallots. I plan to make this recipe a holiday tradition and hope you do too!