Turkey Noodle Soup
1 TBS butter
1 TBS olive oil
1 TBS minced garlic
1 cup diced onion
1 cup sliced carrots
1 cup sliced celery
1-1/2 TBS flour
6 cups turkey broth
1 tsp dried marjoram
1/4 tsp pepper
1-1/2 cups diced turkey
2 cups cooked egg noodles
- In a large stock pot saute onion and garlic in butter and olive oil until soft. Add carrots and celery and cook veggies for approximately 5 minutes.
- Add flour, mix and cook for 1 minute.
- Add broth, marjoram, and pepper. Bring to a boil, reduce heat, cover, and simmer for 1 hour.
- Add turkey meat (you can also add additional seasonings to suit your tastes at this point, but I opt not to and let the individual control their salt and pepper content) and heat thoroughly. Add cooked egg noodles right before serving.
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