Ingredients
- 2 turkey thighs
- 1 medium onion-sliced
- 2 carrots-sliced
- 1 carrot-shredded
- 2 celery stalks-sliced
- celery leaves-center of stalks (rinse well and chop)
- 1 large can of chicken broth
- 1 tsp. chicken base {or bouillon}
- garlic powder
- black pepper
- pinch of dried parsley flakes
- pinch of country herbs
- 1/2 package fine egg noodles (cook according to package)
Directions
Season turkey thighs with garlic powder, pepper and brown in a Dutch oven or stock pot skin side down first, then flip. (no need to add oil). Add chicken stock, onions, carrots (sliced and shredded), celery and leaves, chicken base, parsley flakes and country herbs. Put heat on low, cover and simmer for 2 hours.
Remove thighs to a plate, remove the meat from the bones and return to pot. Discard bones. Add noodles to each bowl, spoon soup over noodles. Can serve with fresh baked bread.
Options: add corn, green beans, etc. Use chicken thighs/legs instead of turkey thighs
FYI: I don't add any salt due to the chicken base/bouillon. The shredded carrots gives the broth a nice color.
By JoAnn from Cherry Hill, NJ
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