Thursday, November 25, 2010

Turkey Soup Recipe

Try this recipe with your left over turkey:

Serving Size:
4 Bowls


•2 tablespoons olive oil
•1 onion sliced
•4 cloves garlic smashed and diced
•2 carrots, peeled and sliced into half moons
•2 celery stalks washed and sliced
•1/4 cup celery leaves, diced
•1 quart stock, vegetable, turkey, or chicken
•2 cups dried egg noodles or 1 cup of brown rice
•2 cups shredded turkey
•4 tablespoons apple cider vinegar
•1/4 cup minced herbs, such as parsley or sage
•salt and pepper to taste

How to make:
In a large stock pot, heat the oil over medium heat. Add the onions, garlic, carrots, and celery, and saute until the onions are soft, roughly 7 minutes. Add the stock and bring everything to a boil, and then turn down to a simmer. Add the turkey and egg noodles, and cook until the noodles are tender, 15-20 minutes. Check the salt and pepper levels, add the apple cider vinegar, celery leaves, and herbs. Serve with a garnish of herbs or celery leaves.


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