Post by barb43 on Oct 18, 2022 3:02:42 GMT
Turkey & Vegetable Noodle Soup
Possibly the best soup we've ever eaten.
Ingredients:
1-1/2 lb package of Rotisserie-style Turkey Tenderloins
6 cups of low sodium vegetable broth
2 cups of thinly sliced baby carrots
3 small ribs of celery root, chopped thin (not more than 1/4 cup)
1 cup chopped onion
2 tsp minced garlic in the jar
approx 1 tsp Herbes de Provence
1 cup frozen green peas
1 cup, more or less, frozen okra
Amish egg noodles, 3-4 servings
Directions:
1. Place the turkey tenderloin pieces into the crockpot. Add in all of the seasonings and juice in the package.
2. Add in the next 6 ingredients. Mix well. Cook on low for approximately 5 hours, stirring occasionally.
3. Stir in the frozen green peas and the frozen okra. Stir well and cook on low for an additional 1 to 1-1/2 hours.
4. While the turkey and vegetables cook for the last 1 to 1-1/2 hours, cook the Amish egg noodles in a separate, appropriately-sized pan on the stove.
5. When the noodles are cooked & the soup is done, shred the turkey in the pot, if it hasn't already fallen apart. Drain the egg noodles & dip some into each soup bowl. Add in the desired amount of soup. Serve with crackers or croutons.
6. Refrigerate any leftovers for up to 3 days.
Possibly the best soup we've ever eaten.
Ingredients:
1-1/2 lb package of Rotisserie-style Turkey Tenderloins
6 cups of low sodium vegetable broth
2 cups of thinly sliced baby carrots
3 small ribs of celery root, chopped thin (not more than 1/4 cup)
1 cup chopped onion
2 tsp minced garlic in the jar
approx 1 tsp Herbes de Provence
1 cup frozen green peas
1 cup, more or less, frozen okra
Amish egg noodles, 3-4 servings
Directions:
1. Place the turkey tenderloin pieces into the crockpot. Add in all of the seasonings and juice in the package.
2. Add in the next 6 ingredients. Mix well. Cook on low for approximately 5 hours, stirring occasionally.
3. Stir in the frozen green peas and the frozen okra. Stir well and cook on low for an additional 1 to 1-1/2 hours.
4. While the turkey and vegetables cook for the last 1 to 1-1/2 hours, cook the Amish egg noodles in a separate, appropriately-sized pan on the stove.
5. When the noodles are cooked & the soup is done, shred the turkey in the pot, if it hasn't already fallen apart. Drain the egg noodles & dip some into each soup bowl. Add in the desired amount of soup. Serve with crackers or croutons.
6. Refrigerate any leftovers for up to 3 days.