Turkey Vegetable Soup
|It's funny how hard it can be to take a good picture of something that is steaming. Isn't the color pretty though?|
I got out some of the turkey I'd frozen from before (one turkey can sure go a long way!). Normally I would use some frozen egg noodles to make turkey noodle soup, but the store was out of the noodles we like. I thought about using some rice (if you use rice or rice noodles it's still gluten free too). Once I started actually making the soup I decided to just put in lots of carrots and celery instead. I used three stalks of celery and about 7 carrots. I wasn't sure how Glenn would react. I chopped the veggies really small with my Pampered Chef food chopper (like the one pictured below). I love that thing and use it all the time. I'm surprised that it still works as well as it does after eight years of use.
I heated the stock until it was boiling and then added in the chopped veggies. I then let them cook for about five minutes before I added in the turkey meat to warm through. If you add in the meat too early it can get a little tough. I seasoned it up with a little Kosher salt. I know the stock already had salt, but that's a lot of vegetables and they needed to be seasoned too!
Today I gave some of the cold leftover soup broth to Olivia. I know it sounds gross but she has strep throat and is liking cold things right now. She seemed to really like it and it was actually easier to feed to her because it was so thick. I felt good giving it to her too, knowing that it was so nutritious.