Do you have left-over turkey from Thanksgiving? Then this soup is the perfect dish to make, it's easy and fast to pull together. If you happen to have some turkey stock on hand it will be even better, if not chicken stock will do just fine.
4 servings Ingredients - 2 tablespoons butter
- 1 tablespoons oil
- 1 onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ½ teaspoon dry thyme
- ½ teaspoon dry oregano
- ½ teaspoon dry basil
- ¼ cup dry vermouth
- 2 cups of diced, cooked turkey
- 6 cups turkey stock or chicken stock
- 1 cup dry egg noodles
- Salt and pepper
Method:
Sauté the onion, carrots and celery in the butter and the oil. Cook until the onion turns translucent. Add the minced garlic, and the dry herbs and deglaze the pot with the dry vermouth. Cook for a minute, then add the chicken and the stock. Bring up to a boil and add the dry egg noodles. Cook until the noodles are cooked, about 8 minutes. Salt and pepper to taste.
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