Looking for turkey noodle soup recipe?

I have left over turkey and would like to try a simple turkey noodle soup recipe without rice.Looking for turkey noodle soup recipe?
Turkey Noodle Soup





2 cans (14-1/2 ounces each) chicken broth


3 cups water


1-3/4 cups sliced carrots


1/2 cup chopped onion


2 celery ribs, sliced


1 package (12 ounces) frozen egg noodles


3 cups chopped cooked turkey


1 package (10 ounces) frozen peas


2 envelopes chicken gravy mix


1/2 cup cold water





Directions


In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered for 20 minutes or until noodles are tender.


Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.Looking for turkey noodle soup recipe?
I do virtually the same recipe as Linda but I add about 3 Tablespoons of Lea and Perrins White Wine Worcheshire sauce, fresh ground black pepper to taste and some Vietnamese chill/garlic sauce normally used as a condiment. These ingredients add a midly spicy and slight curry powder flavor background that is outstanding as it accents the Turkey without overpowering it. I sometimes make this using Turkey thighs too. Bake a number of thighs. Have them for one meal then boil them like the carcass. You may want to skim the fat when using thighs as they naturally contain more fat than the carcass meat which on domesticated turkey is bred to be white meat (breast).
I add a packet or two of Mr. Noodles broken up to my soup. And then you have that flavor packet you can put in the broth, too.
-----------------------------------STOCK鈥?


1 All bones from roast turkey


7 c Water


1 Bay leaf;


1 Stalk celery; chopped


1 Onion; quartered


------------------------------------SO鈥?


1/4 c Broken noodles;


1/2'; pieces


1 Celery; Stock %26amp; leaves, chop


1 Carrot; chopped


3 Green onions; sliced


1/3 c Zucchini; grated


1 ts Dried basil;


1 ts Dried thyme;


1 ds Hot pepper sauce;


Salt to taste


Freshly ground pepper





Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup. I like to do it the next day, if possible, and make a batch of crackers while the soup is cooking.


STOCK: In stockpot or large saucepan, combine bones, water, bay leaf, celery and onion. (Skin and drippings may be included, if desired.) Simmer, covered about 4 hours. Strain, reserving stock. Let bones cool, pick out any meat and add to the stock.


SOUP: In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes. Add celery, carrot, green onions, zucchini, basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce, season with salt and pepper to taste.


Makes about 4 1/2 cups. 3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit %26amp; vegetable choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg sodium, 32 mg cholesterol


Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation 1988.


VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you start without bones For a main course, add 19 oz can chickpeas or kidney beans, drained. Other additions: green peas, chopped spinach, asparagus, broccoli, potato, squash or turnip
I just made this last Sunday. I take the turkey carcas, put it in a pot with a strainer that fits in the pot, if you don't have one, just stick it in a pot. I add water and chicken broth and cook it all day. There's so much flavor in the turkey because I baked it with onion, carrot and celery, I don't add anything to it while it's cooking all day. Then I bone the turkey, put the meat back in the liquid, and I add more broth because it normally cooks way down. I add a bag of egg noodles, chopped celery, onion and carrots. About 30 minutes later, it's ready to go and it's absolutely wonderful. Add salt and pepper to taste. We eat it with hard french bread.