Turkey Corn Noodle Soup
A quick way to use up leftover turkey and stock with some easy homemade noodles.
Ingredients
for the soup:
- 1 onion diced
- 2 carrots, cut into coins
- 2 stalks celery (with greens), sliced
- 1 tablespoon poultry seasoning
- salt
- freshly ground black pepper
- 2 bay leaves
- 4 cup cubed cooked turkey
- 2 1/2 quarts turkey stock
- 1 bunch Italian parsley coarsely chopped
for the noodles:
- 3 eggs
- 2 cups flour
- salt
- freshly ground black pepper
Instructions
for the soup:
- In a large pot, saute the onion, carrots and celery until the onion is translucent and the vegetables have softened. Stir in the turkey and saute 1 minute. Add the stock and the spices and bring to a boil.
for the noodles:
- In a medium bowl using a spoon of you are strong or the bowl of a standmixer, mix together the noodle ingredients until a uniform dough forms.
- Pinch off small bits of the dough into the boiling soup. Reduce heat and continue to cook for 15-20 minutes or until the dumplings are cooked through and a little fluffy. They float before they are fully cooked so that is not a good indicator. Fish one out and try it before serving. Remove the bay leaves and discard.Stir in the parsley until it wilts and serve hot.
Notes
I do not think this soup would hold up well as leftovers if my experience with other dumpling/noodle soups is any indication so I would either plan to eat it all the day you make it or boil the noodles in water or stock separately and add them to each bowl. Then store them dry separate from the soup leftovers in the refrigerator.