Friday, April 20, 2012

Turkey Noodle Soup

Obviously I needed a way to use some of the turkey leftovers because Matt and I can't eat 11 pounds of turkey meat before it would go bad.  I decided to transform some of it into turkey noodle soup, especially because my stomach had been upset, and what's better than chicken noodle soup?  (Or I suppose in this case, turkey noodle soup.)
This was a very easy soup to make.  First, I put one box of frozen mixed vegetables in the crockpot, celery, then added 4 cups of chicken stock, a couple cups of turkey, some parsley, salt, and pepper.  About an hour before I was ready to eat, I added some spiral noodles.  After they had cooked for a half an hour, I added two more cups of broth, as the noodles had sucked up a bunch of the broth.  I let it cook another half and hour, and it came out great!

Turkey Noodle Soup
Turkey Noodle Soup

Ingredients:
1 box of frozen mixed vegetables (I used one with corn, carrots, and peas)
2 celery stalks, chopped
2 cups cooked turkey (or chicken)
1 cup uncooked spiral pasta
6 Cups Chicken Stock
Parsley
Pepper
Salt

Preparation:
Turn Crockpot on low
Add vegetables, turkey, 4 cups of broth, and seasonings to taste.
Let cook for four hours (actually it doesn't really matter how long you cook this, as long as it's hot)
About 1 hour before you're ready to eat, add the remaining broth and the noodles.  Let cook one hour and you're ready to eat!
Enjoy!