Rating: 3.12 stars
49 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 8

Sit down to the purest and most nourishing bowls of turkey soup, whether as a solo supper or sustenance for loved ones. This hearty recipe is made with pre-cooked shredded turkey, egg noodles, and plenty of vegetables.

Martha Stewart Living, November 2008

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Servings:
6
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Ingredients

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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.

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Reviews (2)

49 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 8
Rating: 5 stars
11/25/2012
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.
Rating: Unrated
11/28/2010
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!