Season’s Restauraunt at Buckley Healthcare Center is a place where residents and visitors alike can enjoy a delicious meal. One thing you might see on the menu is their homemade turkey soup. Chef Mike Harrison from Seasons Restaurant brings us this recipe.
Turkey Soup with Egg Noodles and Vegetables
Prep: 10 min
Cook: 26 min
– 2 teaspoons olive or vegetable oil
– 2 medium onions, chopped
– 2 carrots, peeled and chopped
– 1 clove of garlic, minced
– 1 stalk celery, chopped
– 3 to 4 cups leftover turkey, shredded or cubed
– 2-3 bay leaves
– 2 tsp dried thyme
– ½ tsp salt
– ¼ tsp black pepper
– 8 cups chicken broth
– 6 ounces uncooked egg noodles
– 1 cup frozen green peas
– 2 tbls chopped fresh parsley
1.) Heat oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots, garlic, and celery and sauté 4 minutes until soft. Add turkey, bay leaves, thyme, salt and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
2.) Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles re just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
3.) Remove from heat, discard bay leaves and stir in parsley.
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