Turkey Noodle Soup
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
- Spray a large soup pan with oil. Saute celery and carrots for 2-3 minutes.
- Add leeks and saute another 2-3 minutes.
- 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.
- 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.
- Add the reserved water to the stock. Add the noodles, soy sauce, and hot sauce, and stir for another minute.
*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.
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!