Homemade Turkey Noodle Soup
Serves 8 to 10
This is my personal version of chicken noodle soup, using turkey instead of chicken. The inspiration came following Thanksgiving, as a way to reuse the leftover turkey through reinventing a classic favorite. I use gluten-free noodles, making the soup completely gluten-free. The soup can be made in advance, refrigerated, then reheated when ready to serve.
Ingredients
2 cups uncooked, gluten-free noodles (any type)
2 tablespoons vegetable oil
1 ½ cups finely chopped carrots
1 cup finely chopped onion
1 cup finely chopped celery
2 bay leaves
Pinch of freshly ground black pepper
2 quarts prepared chicken broth
1 cup thinly sliced leeks, white and pale green parts only
3 cups shredded, cooked turkey
Kosher salt and freshly ground black pepper
Directions
Heat the oil in an 8- to 10-quart stockpot over medium heat. Add the carrots, onion, celery, bay leaves, and a pinch of pepper and sauté, stirring occasionally, until the vegetables are tender, 5 to 8 minutes. Add the chicken broth, leeks, shredded turkey, gluten-free noodles, and bring to a simmer. Season with salt and pepper. Let simmer slowly for 30 minutes. Remove and discard the bay leaves, and serve.