A few months ago, when everyone in my family was sick, my good friend Jan brought over what turned out to be a perfect meal for all of us – chicken soup. I don’t know if it was just because I was recovering from my own illness and my daughter’s hospital stay, but this soup was more healing to me than any medicine. Warm and rich, yet light and delicious, it was the very thing we all needed.
Of course I had to try to recreate it, but I decided to mix it up a bit and use turkey instead of chicken, because I recently made a 15 lb turkey for Easter and was looking for a way to use the leftovers.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup chopped carrots -- I use organic baby carrots and chop them finely
- 2 tbsp dried thyme
- 1 bay leaf
- 1 cup medium egg noodles
- 1 1/2 cups shredded cooked turkey or chicken
- 32 oz stock -- I only recommend homemade stock
- 1-2 tbsp salt
- 1 1/2 tsp pepper
- 3-4 tablespoons fresh chopped scallions
Instructions
- Saute the onion, garlic, and carrots in the oil, about 6 minutes, until the onions are nearly translucent.
- Add bay leaf and dried thyme.
- Add stock and bring to a boil.
- When the stock is boiling, add the egg noodles and reduce to medium heat.
- Cook noodles for about 5 minutes.
- Turn down to low and gently add the turkey, salt and pepper.
- Just before serving, add the fresh chopped scallions. Serve Hot.
