Tired of hearing Uncle Eddie's endless bad jokes and watching Aunt Norma snore on the sofa? Or maybe you're just plain tired of leftover turkey sandwiches. Try my recipe for Turkey Noodle Soup and let all of your Thanksgiving woes fade away.
Using leftover Thanksgiving turkey and seasonal swiss chard from my husband's garden as well as fresh thyme, I created this delicious and comforting soup that even my kids love.
You will need:
2 tablespoons of minced garlic
3 carrots sliced about 1/4" thick
2 celery stalks sliced about 1/4" thick
1 medium onion diced
2 stalks of swiss chard—Dice up the stems just like celery and chiffonade the leaves.
5 sprigs of fresh thyme tied up in a bundle. I always say that if you're not using fresh thyme, you're crazy. It's so worth it.
1 teaspoon of salt
1/2 teaspoon of freshly ground pepper
8 - 10 cups of low sodium chicken or turkey stock
3 cups of diced or pulled turkey meat
3 tablespoons of flour
3 cups of your favorite noodle—I use Mrs. Weiss' Kluski Egg Noodles
2-3 bay leafs
1 tablespoon of olive oil
1 pinch of red pepper flake (optional, but I like mine with a kick)
What to do:
1. Heat olive oil over medium heat and add the carrot, celery, swiss chard stalks, onion, thyme, bay leaves, salt, pepper and garlic. Cook until the onions get translucent, stirring occasionally.
2. Add the flour and stir until all the veggies are coated and the raw flour cooks out. This will take about 2 minutes. Just keep stirring and moving things around in the pot.
3. Slowly add your stock in the pot, stirring the whole time.
4. Bring to a simmer and let that cook for about 10 to 15 minutes.
5. Here's where we do quality control ... take a taste and see if you like your broth. Add salt, pepper or maybe a little water if necessary.
6. Add noodles and cook according to the package directions.
7. Add the swiss chard leaves. These cook almost instantly.
8. Fold in the turkey.
9. Get a bowl and enjoy. Try not to think that Christmas is right around the corner.