Turkey Noodle Soup
Shared by: tdl18804
Turkey Noodle Soup INGREDIENTS: 2 tablespoons olive oil 1 onion, chopped 2 celery ribs, in 1/3-inch dice 2 carrots, in 1/3-inch dice 1 large or 2 small parsnips, quartered lengthwise, core removed, in 1/3-inch dice 1/2 pound rutabaga, thickly peeled, in 1/3-inch dice 2 cloves garlic, minced 2 tablespoons minced Italian parsley, plus more for garnish 2 quarts Day-After-Thanksgiving Turkey Stock (see recipe) Kosher salt and freshly ground black pepper 1 cup small dried pasta, such as tubetti or orzo, or short egg noodles 2 cups shredded cooked turkey Freshly grated Parmesan cheese, optional INSTRUCTIONS: Heat the olive oil in a large pot over moderate heat. Add the onion and saute until softened, about 10 minutes. Add the celery, carrot, parsnip and rutabaga and saute about 5 minutes. Add the garlic and parsley and saute briefly to release the garlic fragrance. Add the turkey stock and bring to a simmer. Cover partially and adjust heat to maintain a gentle simmer. Cook until vegetables are barely tender, about 15 minutes. Season soup with salt and pepper. Stir in the pasta and cook until barely done, about 7 minutes. Stir in the turkey, cover and remove from heat. Let stand 5 minutes.