Turkey Noodle Soup
The perfect leftover dish for those chilly fall nights.
Directions:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add carrots, celery, onion, garlic, and season with salt and pepper. Cook, stirring occasionally until vegetables are softened and golden brown, about 8-10 minutes. Add wine and cook until slightly thickened, about 1 minute. Add chicken stock and turkey. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20-25 minutes.
Add noodles to soup and cook, stirring often, until tender. Remove from heat and stir in parsley, dill, sage, and lemon juice. Enjoy!
Ingredients
2 tbsp
Olive Oil
2
Carrots, sliced
2
Celery Stalks, sliced
1 cup
White Onion, chopped
5
Garlic Cloves, chopped
Salt & Pepper
1/4 cup
Dry White Wine
10 cups
Low Sodium Chicken Stock
2 1/2 lbs
Leftover Turkey, shredded
4 cups
Egg Noodles, uncooked
3 tbsp
North Shore Living® Parsley, finely chopped
1 tbsp
North Shore Living® Dill, finely chopped
1 tbsp
North Shore Living® Sage, finely chopped
1 tbsp
Lemon Juice
Time to cook
50 minutes
Serves
6
