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This is probably the most basic chicken noodle soup you can make, very delicious and simple! If you like to make soup for the week and don't want the noodles to get soggy/fall apart, I would suggest cooking the noodles separately and storing in a ziplock bag. Then when you heat it up all the noodles are intact!!

Ingredients:
Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into ½-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into ½-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts turkey stock (see recipe below) or chicken stock (use store-bought if easier)
  • 8 ounces dried wide egg noodles
  • 1-1/2 cups shredded cooked turkey
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped
Stock
  • 1 Meaty turkey carcass, including wings and other leftover meat
  • 1 Medium onion, quartered
  • 2 Carrots, coarsely chopped
  • 2 Celery stalks, coarsely chopped
  • 5 Garlic cloves, smashed
  • 6 Parsley sprigs
  • 2 Bay leaves
  • 2 Thyme sprigs (or 1 tsp dried thyme)
  • 1 Tsp Peppercorns
  • 1 Tsp Salt
Instruction
See full instructions on : thetasteplace.com

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