Recipe | "Turkey Noodle Soup" by Sue Ready


Cook's Notes:  Add a twist to a classic French Chicken Noodle Soup (soup au pouletet aux novilles) by using cooked turkey with some unusual ingredients: chopped apples, mustard, brandy and apple cider. These ingredients with added spices enhance the flavor to make a delicious comforting bowl of soup. Recipe adapted from cuisineathome.com and serves 4-6. 

Ingredients:
  • 2 TB. olive oil 
  • 1-1/2 cups each finely chopped celery, carrots and onions 
  • 2 TB. minced fresh garlic 
  • ¼ cup brandy 
  • 1 TB. Dijon mustard 
  • 1-1/2 cups apple cider  
  • 9 cups of low sodium chicken broth 
  • 2 cups water 
  • 1 bay leaf 
  • 1 tsp. herbes de provence or 1 TB. each thyme, rosemary and marjoram fresh herbs 
  • 1-1/2 tsp. parsley flakes 
  • 3 cups cooked diced turkey or chicken 
  • ½ cup finely diced Granny Smith apple 
  • 2-1/2 cups dry curly egg noodles 
  • Optional add ins 1 TB fresh tarragon and/or 1-1/2 cups cooked wild rice 


Directions:

In a large soup pot add olive oil. Add carrots, celery, and onions, saute 2 minutes. Cover pot and sweat vegetables over medium low heat 8 minutes. Add in garlic and cook 2 minutes more. 

Add brandy and mustard to deglaze the pot scraping up any brown bits. Cook until brandy is nearly evaporated. Add in cider, broth, water, bay leaf, cooked turkey, diced apple, wild rice (if using) and spices. Bring to a slow boil, uncovered. Simmer on low for 30 minutes. Stir in egg noodles and cook noodles until al dente about 8-9 minutes. 
Remove bay leaf. 

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