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Ingredients
2 Tablespoons olive oil
1 1/2 Cups carrots, peeled & sliced thin
1 1/2 Cups celery, sliced thin
1 Cup frozen peas
1 (14 1/2 oz) Can diced tomatoes
1 Cup sweet Vidalia or yellow onion, peeled & diced
2 Garlic cloves, minced
8 Cups turkey or chicken broth
1 Teaspoons dried sage
1 Teaspoons dried rosemary, finely chopped
1/2 Teaspoon dried thyme
1/2 Teaspoon dried oregano
1 Teaspoon freshly ground black pepper, or to taste
8 Ounces wide egg noodles, or your favorite noodles or pasta
3 Cups shredded cooked turkey
1 Teaspoon salt, or to taste
Instructions
Add the oil, carrots, celery and onion to a large Dutch oven or stockpot and saut� over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and saut� for another 1 to 2 minutes.
Add the diced tomatoes, broth, sage, rosemary, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
Add the noodles and cook until pasta is al dente. More broth may be added if needed.
Add the turkey and peas and boil 1 to 2 minutes, or until turkey is heated through.
Taste soup and add salt to taste. Make any necessary seasoning adjustments and serve.
Soup will keep in the fridge for 5 to 7 days or in the freezer for up to 6 months.
11/24/18 * * * * *