Turkey Noodle Soup

							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.