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.

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