1 Pot Turkey Soup
1 cup cooked, shredded or chunks, turkey meat
3 cups turkey broth
2 cups chopped celery
1 cup thinly sliced carrots
3 scallions diced (including greens)
3 cups water
4 oz. wide egg noodles
1/2 tsp Old Bay Seasoning
1/4 tsp Salt
Ground Pepper
2 tbsp Butter or Margarine
In a 2 quart pot add butter and turn heat to Medium - MedHigh. Add sliced carrots and cover. Every minute or so, remove lid and stir carrots, repeating for about 5 minutes to tenderize carrots. Add celery and scallions, mix well, cover and cook for another 5 minutes, mixing every minute or so until celery takes on a very nice deep green color. We're going for some tenderizing here folks. Add a little of the chicken broth if fluid is needed, don't let dry out or stick, so keep a lid on it.
When your veggies are tender, add remaining ingredients except the noodles. Mix well and turn to high to bring to a boil. When your mix is at a boil, stir in the egg noodles. Reduce temperature to MedHigh maintaining boil, and cook for 10 minutes uncovered.
Remove from heat and cover. The soup will remain HOT for a good 10-15 minutes while you prepare your table.
Serves 4-6.
Comments:
This works equally well with chicken or ham.
Never throw away the back, neck, wings, etc from your chicken or turkey. Throw them in a pot add water, boil for at least 20 minutes, and strain to get the VERY BEST broth you will never buy! Allow to cool and skim off the fat for lower fat broths. Label and put in clean used plastic butter containers and freeze. Store bought broth is ok, but yours will be twice as good, guaranteed!
Add about 2 more cups of water if you like a soupy soup (You will need to move up to a bigger pot though. This recipe will completely fill a 2 quart pot.) The recipe above makes as much or more veggies and meat as it does water. This ends up more of a meal than anything else.
Increase the turkey or chicken for a meatier meal.
Elbow macaroni, spaghetti, or virtually any pasta can be used here.
Substitute Garlic Salt for regular salt if you wish.
And lastly, add 3-4 tbsp of diced hot peppers (Hatches, Jalapenos) or whatever for a zesty and hearty soup.
