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Easy Turkey Noodle Soup

4.8
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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
6 servings
Lunch
Easy Turkey Noodle Soup
Ingredients
  • 1 (32 fluid ounce) container chicken stock
  • 1/4 cup sherry
  • 1 tablespoon dried parsley
  • 1 teaspoon dried summer savory
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon chipotle chile powder
  • 2 carrots, thinly sliced
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 1 tablespoon minced garlic
  • 1 pound cubed cooked dark-meat turkey
  • 1 (8 ounce) package egg noodles
Instructions
1
Combine chicken stock, sherry, parsley, savory, basil, salt, black pepper, thyme, and chipotle powder in a large cooking vessel; heat until it reaches a rolling boil. Add carrots, decrease the heat to a moderate level and let simmer until the carrots are tender, typically taking 5 to 7 minutes.
2
In a separate pan, melt butter over high heat. Cook and stir the onion, celery, and garlic in the hot butter until they become translucent, usually taking about 5 minutes; then add this mixture to the stock. Add turkey and reduce the heat to a low setting, letting it cook at a gentle simmer until the turkey has infused its flavor into the soup, typically taking about 30 minutes.
3
Bring a large pot of salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until they are cooked through but still retain some firmness to the bite, usually taking about 5 minutes; drain and add these noodles to the soup. Finally, season with salt and black pepper before serving.