Nikki’s Kitchen: Turkey Noodle Soup

By: Nikki Hamburger

We all know about Jewish penicillin. Chicken soup is one of the most comforting things we have in this world. Today I am going to add a twist to this soup by making it with turkey. You can follow this recipe using chicken as well, and it will taste just as yummy, but I find that turkey gives it a richer flavor.

2 turkey thighs

2 turkey drumsticks

1½ tablespoons olive oil

2 yellow onions

3 stalks of celery

3 carrots

4 cloves garlic

2 teaspoons dried dill

1 teaspoon dried thyme

2 bay leaves

Water

2 cups egg noodles

Salt and pepper to taste

Start by dicing up the veggies (onions, celery, carrots) into small square pieces and pressing the garlic. Place a large pot on the stove and addthe olive oil. Set stove to medium or medium high heat and once heated (about a minute or so), add your veggies and garlic into the pot and “sweat them down” until they get lumpy/translucent. Place the turkey in the pot and cover it all with water. Set the stove to high and to bring it to a boil. Once the water comes to a boil, turn it down to a simmer. Add the dry herbs (thyme, dill, and bay leaf) and simmer for about an hour.  After an hour, pull the turkey pieces out and let them cool down a bit (about 20 minutes). Tear up the turkey meat and discard the skin, bones, and ligaments. Add the turkey back into the broth.

At this point, it would be good to taste your broth and add your salt and pepper until it suits your taste. Also (if you can find them) remove the bay leaves. Bring the soup back up to a boil, and add your egg noodles. Boil for 8 minutes or until the noodles are cooked through.  Serve it up on a cold day or if you’re not feeling well. This recipe freezes well if you want to make a big pot and keep it for later use. Also if you have other vegetables in the house and you want to add them I am sure that the would be fantastic…I usually add leeks to mine.  Enjoy!

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