Recipe of the Week

Recipe of the Week
Williams-Sonoma Turkey Soup

Ingredients 

  • 2 TBSP. UNSALTED BUTTER
  • 1 YELLOW ONION, CHOPPED
  • 3 CARROTS, CHOPPED
  • 3 CELERY STALKS, CHOPPED
  • 6 CUPS HOMEMADE CHICKEN STOCK OR CANNED LOW-SODIUM CHICKEN BROTH
  • 1 CUP BROKEN EGG NOODLES OR OTHER LARGE, FLAT PASTA
  • 2 CUPS CHOPPED COOKED TURKEY MEAT
  • SALT AND FRESHLY GROUND PEPER TO TASTE

Directions

  • In a large soup pot over medium heat melt the butter.
  • Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender, 7 to 10 minutes.
  • Add the stock and bring to a boil. Reduce the heat so the stock is just barely simmering.
  • Add the egg noodles and simmer until they are cooked through, 2 to 3 minutes more.
  • Add the turkey and simmer until the meat is heated through, 1 to 2 minutes more.
  • Season with salt and pepper. Ladle the soup into warmed bowls.

Serves 4 to 6.

Recipe Categories

Appetizers 34 Articles

Breakfast 20 Articles

Desserts 53 Articles

Dinners 97 Articles

Drinks 27 Articles

Salads 18 Articles

Seasonal 20 Articles

Side Dishes 39 Articles

Snacks 19 Articles

Soups 16 Articles