Thursday, September 3, 2009

Turkey/Chicken Noodle Soup

After we have turkey or chicken I usually put the left-overs in the freezer and make a pot of soup shortly after. I love it, its good comfort food and great for the fall season. I hope you enjoy it too!

  • 2lb Turkey/Chicken (cooked and cut into bite size pieces)
  • 1 small Onion, chopped
  • 1 cup Carrots, chopped
  • 1/2 cup Celery, chopped
  • 1 tsp Butter
  • 6-8 Bouillon Cubes
  • Water
  • 1pkg Frozen Noodles or Egg Noodles

How To Prepare
  • In large pot bring 3 cups water to a boil and dissolve bouillon cubes.
  • Add onion, carrots, celery and turkey and simmer for 25 minutes adding water if necessary.
  • Add remaining water to pot and bring to another boil.
  • Add noodles and boil for 20 minutes lower heat (if you are using egg noodles then you're ready to eat, if using frozen noodles continue to cook)
  • Simmer 1-2 hours or transfer to a slow-cooker and cook on low for 3-4 hours
  • The longer you cook the thicker and better the sauce will become.
  • If you add more water add 1-2 chicken bouillon too so it does not loose flavor.


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