Tuesday, September 05, 2006

Turkey Noodle Soup

At the end of a relaxing long weekend at Karen's parent's place, we left with a big Ziploc bag of leftover turkey. As I still had chicken stock in my fridge from one that I roasted last week, I decided to make soup. Good news for Karen, as she picked up a bad cold while we were gone.

1 tbsp olive oil
2 large carrots, diced
4 celery sticks, diced
1 lb. chopped cooked turkey
6 cups good chicken stock*
1 large onion, halved
2 bay leaves
175 g vermicelli pasta
3 tbsp chopped fresh parsley
salt and pepper to taste

1. Heat oil in large dutch oven or stock pot, saute carrots and celery until slightly softened. Add turkey and stock, onion halves, and bay leaves. Simmer for an hour, do not boil if possible.

2. Optional step: Remove and chill the soup, then skim off the surface fat, this will make the finished soup more clear and consistant.

3. Add the pasta and chopped parsley, and season. Simmer for 6-8 minutes until the pasta is cooked. Serve.

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