New This Month

Simplest Turkey Soup


Sit down to the purest and homiest of turkey soups, whether as a solo supper or sustenance for out-of-towners.

  • Servings: 6

Source: Martha Stewart Living, November 2008


  • 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


  1. 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.

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