Recipe Author – Robin Miller – Culinary Writer and Nutritionist
The next day you can make a delicious, hearty soup with vegetables and egg noodles from the remains of a festive turkey. Soup is cooked in chicken broth. Use purchased or pre-cooked homemade broth. Leek, carrots, garlic and celery are slightly fried in vegetable oil, then poured with liquid and boiled for several minutes with pieces of turkey to mix all the tastes and aromas. Then noodles and frozen green peas are added. Just a few minutes, and a quick soup without any hassle is ready.
Time: 40 min
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 – 4 tbsp. leftover turkey chopped or diced
- 2 tsp olive or vegetable oil
- 2 leeks, washed and chopped
- 2 carrots, peeled and chopped
- 1 clove garlic, minced
- 1 stalk of celery, chopped
- 2 – 3 bay leaves
- 2 tsp dried thyme
- 0.5 tsp salt
- 1/4 tsp ground black pepper
- 8 tbsp. lightly salted chicken stock
- 170 gr raw egg noodles
- 1 tbsp. frozen green peas
- 2 tbsp. l chopped fresh parsley leaves
- In a large saucepan or cauldron over medium heat, heat the vegetable oil. Add leeks, carrots, garlic and celery and sauté for 4 minutes until the vegetables are tender. Add turkey, bay leaf, thyme, salt and black pepper and mix well. Add chicken stock and bring to a boil. Reduce heat to moderately low, partially cover pan and cook for 10 minutes.
- Bring the broth to a boil and add the egg noodles. Cook for 10 minutes until the noodles are soft. Add the peas and cook until it warms up for about 1 minute.
Remove the soup from the heat, remove the bay leaf and stir in the parsley.