Turkey Noodle Soup

Last night was our first night of snow. Sort of. Giant flakes flew through the sky, but turned to rain before they hit the ground. It was definitely cold out though, and I wanted nothing more than to stay in and cozy up with a warm bowl of soup. After making lots of gravy with my turkey stock, I still had enough left for a hearty soup. My original plan to make a turkey vegetable soup turned into a noodle soup when I picked up some rice noodles on my shopping trip. It's been a while since I've eaten at Friendly's, but that's exactly what I thought of when I tried this soup. Friendly's Chicken Noodle Soup, which I used to love when I was little. Unlike that soup though, this one is homemade with all natural ingredients. And it's gluten-free! Enjoy!

Turkey Noodle Soup

Ingredients:
2 cups diced celery (approx. 5 stalks)
1 cup diced carrots (approx. 2 medium carrots)
1 leek, chopped (just the white part)
3 cups turkey stock*
approx. 6 oz. rice noodles (I used half of a 13.2 oz package of rice noodles from Trader Joe's)
2 cups water saved from cooking the rice noodles
1/4 tsp. ground ginger
1 tsp. curry powder
1/2 tsp. cinnamon
1 Tbsp. wheat free soy sauce
2 Tbsp. hot sauce

Directions:

1. Spray a large soup pan with oil. Saute celery and carrots for 2-3 minutes.
   
2. Add leeks and saute another 2-3 minutes.
3. Add turkey stock and spices and stir evenly. Turn heat to high and bring to a boil. Once it begins to boil, turn heat down to low and simmer.
   
4. While the stock is simmering, cook the rice noodles according to the directions on the bag. When the noodles are done, reserve 2 cups of the water for the soup and drain the rest.
   
5. Add the reserved water to the stock. Add the noodles, soy sauce, and hot sauce, and stir for another minute.
   

Serves 5-6

*How I make turkey stock from a whole roasted turkey: I cut off as many good pieces of meat that are left as I can and put them aside in a container. Then I put the turkey carcass in a big pot and cover it with water. For flavoring, I add half an onion, a carrot, and a stalk of celery, all cut into big pieces. Then I add sprigs of fresh thyme, rosemary, and parsley. I simmer it on low heat with a top on for 2 hours. Afterward, I use a slotted spoon to scoop out everything but the stock, and then add the chunks of meat back in. This is a great base for soups or gravies, and can easily be frozen until needed.
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This post is linked to:
Seasonal Sundays at Real Sustenance
Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free
Tempt My Tummy Tuesday at Blessed With Grace
Tuesdays At The Table at All The Small Stuff

Stop by for lots of wonderful holidays recipes!

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