Turkey Soup

Name: Turkey Soup
Yield: Makes 6 to 6½ cups (1.5 to 1.6 l); 4 hearty main-course servings
Cuisine: American
Ingredients: Freshly ground black pepper, to taste; 2 medium ribs celery, peeled and coarsely chopped, including the leaves; 1 medium onion, quartered; 7 cups (1.75 l) Roasted Turkey Stock, Basic Chicken Stock, or commercial chicken broth; 2 medium carrots, peeled and cut into chunks; ¼ medium bulb fennel, cored and cut across into¼-inch (.5-cm) slices, optional; 2 small carrots, peeled and cut across into ¼-inch (.5-cm) slices, optional; 6 ounces (180 g) medium egg noodles; Pinch of dried thyme; Pinch of dried sage; Stems from ½ medium bunch parsley (reserve the leaves for another use); Kosher salt, to taste

Preparation info

Makes 6 to 6½ cups 1.5 to 1.6 l ) ;
4
hearty main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Fennel figures in this soup as it does in the previous one; but this is not a purée, and with all the vegetables, it makes a main course. Without them, it is a hearty first course. With no turkey stock on hand, this recipe can be made with chicken stock.

Ingredients

7 cups (1.75 l) Roasted Turkey Stock, Basic Chicken Stock, or commercial chicken broth

Americas
Asia
United States
China
Main course
Summer
Soup

Method

In a medium saucepan, bring the stock, celery, onion, carrots, parsley stems, sage, and thyme to a boil. Lower the heat and simmer until reduced to 5 cups (1.25 l). Strain through a fine-mesh sieve and ret