Sunday, November 17, 2013

Roasted Turkey Noodle Soup

2 Tbsp EVOO
1 Med. Onion – Diced
3 Carrots – Diced
1 Cup Cremini Mushrooms – Sliced
1 Tsp Salt
½ Tsp Pepper
2 Celery Ribs – Diced
3 Cloves Garlic – Diced
1 Cup Green Beans – ½” Cut
4 Cups Roasted Turkey
4 Cups Turkey Stock
4 tbsp Flour
1 Cup Frozen Peas
1 8 oz. Pkg Egg Noodles

In a med-large pot add 2 tbsp EVOO over med-high heat.  Add the onion, carrots, mushrooms.  Cook about 5-7 minutes.  Add salt & pepper.  Add in celery, garlic and green beans.  Cook another 5 minutes.  Add in 1 cup Turkey Stock to deglaze and cook about 5 minutes. 

Add in turkey and remaining stock.  Simmer about 2 hours with a lid slightly cracked.  Add in flour to thicken and cook about another 15 minutes.  Cook Egg Noodles for 7 minutes.  Drain and set aside.  After 2 hours add in peas and noodles.  Adjust seasoning to taste.  Serve with garlic bread to sop up the gravy.

No comments:

Post a Comment