Turkey Noodle Soup


  • 2 tablespoons of unsalted butter

  • 2-3 celery sticks, medium dice

  • 3 carrots, medium dice

  • 1 medium white onion, medium dice

  • Kosher salt and fresh ground pepper

  • 8 cups of "easy turkey stock" (http://www.marthastewart.com/336482/easy-turkey-stock)

  • 2 cups of egg noodles

  • 2 sprigs of fresh rosemary

  • 1 tablespoon thyme

  • 2- 5 inch rinds of Parmigiano-Reggiano

  • 3/4 - 1 pound of shredded, cooked turkey


  • In a large stock pot, melt butter over medium-high heat. Add celery, carrots, and onion. Add a large pinch of salt and cook until onion softens.

  • Add stock and bring to simmer. Add noodles, rosemary, thyme, 2 teaspoons of salt, 1/2 teaspoon of pepper and cheese rinds. Cook until noodles are tender, about 10-12 minutes. Add the shredded turkey and heat through, 5-8 minutes. Remove sprigs of rosemary and cheese rinds prior to serving.

Recipe courtesy of Food and Gladness.com