A turkey soup recipe that does not use the carcass is Robin Miller's "Turkey Soup with Egg Noodles and Vegetables" which can be found on the Food Network website. It combines leeks, carrots, garlic and celery with shredded turkey, herbs and chicken broth. Egg noodles are stirred in, along with peas and the soup is served with parsley.
Turkey Soup with Egg Noodles and Vegetables
This quick and easy recipe takes little preparation and yields around 4 servings.
Prep Time: 10 minutes
Cook Time: 26 minutes
Ready In: 36 minutes
- 2 teaspoons olive oil
- 2 leeks, chopped
- 2 carrots, peeled and chopped
- 1 clove garlic, minced
- 1 stalk celery, chopped
- 3 to 4 cups cooked turkey, shredded or chopped
- 2 to 3 bay leaves
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 cups low-sodium chicken broth
- 6 ounces uncooked egg noodles
- 1 cup frozen green peas
- 2 tablespoons chopped fresh parsley leaves
- Saute the vegetables
- Add turkey and flavorings
- Add the noodles and peas
Heat the oil in a large stock pot over medium heat, then add the leeks, carrots, garlic and celery. Saute for 4 minutes, or until the vegetables have softened.
Stir in the turkey, bay leaves, thyme, salt and pepper and chicken broth and bring to a boil. Reduce the heat and simmer covered for 10 minutes.
Return to a boil and add the egg noodles to cook for a further 10 minutes. Add the peas and heat for 1 minute longer.
Take the pot off the heat and remove the bay leaves. Stir in the parsley to serve.