Name: No-Fuss Turkey Noodle Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Chicken stock - 1 (32 fluid ounce) container; Dried summer savory - 1 teaspoon; Dried basil - 1 teaspoon; Dried thyme - ½ teaspoon; Chipotle chile powder - ⅛ teaspoon; Salt - 1 teaspoon; Coarse ground black pepper - ½ teaspoon; Dried parsley - 1 tablespoon; Sherry - ¼ cup; Carrots, thinly sliced - 2; Butter - 1 tablespoon; Celery, sliced - 2 stalks; Onion, chopped - 1; Minced garlic - 1 tablespoon; Cubed cooked dark-meat turkey - 1 pound; Egg noodles - 1 (8 ounce) package; Salt and ground black pepper to taste - 1 (8 ounce) package

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - No-Fuss Turkey Noodle Soup

1. Chicken stock - 1 (32 fluid ounce) container

2. Dried summer savory - 1 teaspoon

3. Dried basil - 1 teaspoon

4. Dried thyme - ½ teaspoon

5. Chipotle chile powder - ⅛ teaspoon

6. Salt - 1 teaspoon

7. Coarse ground black pepper - ½ teaspoon

8. Dried parsley - 1 tablespoon

9. Sherry - ¼ cup

10. Carrots, thinly sliced - 2

11. Butter - 1 tablespoon

12. Celery, sliced - 2 stalks

13. Onion, chopped - 1

14. Minced garlic - 1 tablespoon

15. Cubed cooked dark-meat turkey - 1 pound

16. Egg noodles - 1 (8 ounce) package

17. Salt and ground black pepper to taste - 1 (8 ounce) package

How to cook deliciously - No-Fuss Turkey Noodle Soup

1. Stage

Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.

2. Stage

Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes.

3. Stage

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.