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Quick Turkey Noodle Soup




Source of Recipe


Lafayette Courier-Journal: 3/3/2003
Quick Turkey Noodle Soup
Quick Turkey Noodle Soup

1 tablespoon vegetable oil
1 pound (or so) ground turkey
1 rib celery, diced
1 medium onion, diced
1 medium carrot, peeled and diced
1 teaspoon salt
1/2 to 1 teaspoon pepper
2 (14 to 16 ounce) cans reduced-sodium chicken broth (or 4 cups
homemade chicken broth)
4 ounces dried egg noodles (about 2 cups curly noodles)

Heat oil in a large pan over medium-high heat. Add the turkey and break
it up some with a fork. As you cut up the vegetables, add them to the
pan, stirring each time. When turkey is cooked add salt, pepper, broth
and two cups of water. Bring to a boil, reduce heat and simmer 10
minutes. Add noodles and cook 10 more minutes, or until they are soft.
If you would like a thinner soup, add more water or broth. Serves four.
Serve with ham sandwiches, or sandwiches of your choice.

For turkey lentil soup: Omit noodles and add one-half cup rinsed
lentils. Let the soup simmer at least 30 minutes, or until lentils are
tender.
Lafayette Courier-Journal: 3/3/2003

Turkey noodle soup, sandwich make perfect pair
By Sarah Fritschner, Gannett News Service