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Saturday, December 13, 2008

Homemade Turkey/Chicken Noodle Soup

One of my favorite things to eat when the weather gets cold is hot homemade soup or stew. It's the perfect comfort food when chilly weather strikes. I tossed a bunch of ingredients together when I initially made this soup in an effort to use up the leftover turkey from Thanksgiving. It was easy to make and my family loved it. The beauty of this recipe is you don't have to be exact on the measurements or ingredients. For the vegetables, use whatever you have in the refrigerator, or use chicken in place of turkey. The margarine adds a richness and flavor to the broth which is out of this world. Here is my recipe, but remember, you can tailor it to fit whatever you have at home:

Ingredients:
1 chopped yellow onion
3-4 stalks celery, cut into thick slices
A couple of handfuls of baby carrots (I used one half of a 16 ounce bag)
5-14 ounce cans chicken broth
1/2 stick margarine
2-3 cups cooked chicken or turkey, cut into small pieces
1-12 ounce package extra wide egg noodles
1 tablespoon powdered chicken bouillon

Directions:
In a large pot, combine vegetables, broth and margarine. Bring mixture to a boil, then reduce heat, cover pot and simmer until vegetables are tender, about 45 minutes.
Add meat and continue to simmer for another 15 minutes.
Stir in noodles and boil, according to recommended time on package, stirring occasionally. For best results, do not overcook. Mix in bouillon.

Yield: One big pot of soup - about 5 quarts. Dig in!

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