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Turkey, Vegetable, and Noodle Soup https://www.metro.ca/userfiles/image/recipes/soupe-dindon-legumes-nouilles-11423.jpg PT05M PT35M PT40M
Melt the butter in a large pot on medium and add the onions. Sauté for a few minutes. Add the carrots and celery. Cook until the onions become translucent and the other vegetables soften.Add the garlic, salt, and pepper. Cook for 1 minute.Cover in the broth and water. Bring to a boil then lower the heat and simmer for 20 minutes.Add the turkey, lemon juice, and noodles. Simmer for 6 to 10 minutes or until the noodles are cooked.Serve immediately (or the noodles will absorb all the liquid!)Note: The egg noodles can absorb all the liquid so it’s best not to store this soup in the fridge.
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2 cups (500 ml) Quebec turkey cooked and roughly chopped 2 tablespoons (30 ml) butter 1 large onion diced 1 lb (454 g) carrots sliced 1/2 lb (227 g) celery sliced 2 garlic clove minced To taste salt and pepper 10 cups (2,5 L) homemade turkey broth 2 cups (500 ml) water 1 tablespoon (15 ml) fresh squeezed lemon juice 2 cups (500 ml) egg noodles uncooked
Turkey, Vegetable, and Noodle Soup

Turkey, Vegetable, and Noodle Soup

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6
Main course
0:05
Preparation
0:35
COOKING
0:40
TOTAL TIME

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Ingredients

Imprimer ma sélection
  • 2 cups
    (500 ml)
    Quebec turkey cooked and roughly chopped
  • 2 tablespoons
    (30 ml)
    butter
  • 1
    large onion diced
  • 1 lb
    (454 g)
    carrots sliced
  • 1/2 lb
    (227 g)
    celery sliced
  • 2
    garlic clove minced
  • To taste
    salt and pepper
  • 10 cups
    (2,5 L)
    homemade turkey broth
  • 2 cups
    (500 ml)
    water
  • 1 tablespoon
    (15 ml)
    fresh squeezed lemon juice
  • 2 cups
    (500 ml)
    egg noodles uncooked
Imprimer ma sélection

Preparation

Melt the butter in a large pot on medium and add the onions. Sauté for a few minutes. Add the carrots and celery. Cook until the onions become translucent and the other vegetables soften.

Add the garlic, salt, and pepper. Cook for 1 minute.

Cover in the broth and water. Bring to a boil then lower the heat and simmer for 20 minutes.

Add the turkey, lemon juice, and noodles. Simmer for 6 to 10 minutes or until the noodles are cooked.

Serve immediately (or the noodles will absorb all the liquid!)

Note: The egg noodles can absorb all the liquid so it’s best not to store this soup in the fridge.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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