Friday, November 26, 2010
Turkey Noodle Soup
I opened my fridge this morning and couldn't decide what to do with all the leftover turkey. Our host and hostess sent us home with the second turkey, a nine pounder that we hadn't even sliced into! (Many thanks to the Alpuches cause this soup was delicious.) Since there is more than enough for sandwiches for a week and because my kids lose interest very quickly; I decided to make soup.
5 carrots, sliced
5 celery sticks, sliced
1/2 onion, because it was hanging out in the fridge looking innocent
1 tsp poultry seasoning
1 tsp sage
5 bouillon cubes
3c leftover turkey, shredded or cut into bit sizes
6oz egg noodles
Start by putting 5 cups of water and 5 bouillon cubes in a pot. Slice the vegetable and throw them in the pot with the poultry seasoning and the sage. Bring to a boil. Lower the heat and simmer the vegetables for about twenty minutes. Cut or shred the turkey and add to the soup. Toss in about half a package of egg noodles (about 6 oz) and summer for an additional 10 minutes. Salt and pepper to taste. Add more water as needed, but I don't like my soup to be too watery.