Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
6
Ingredients
Directions
Combine chicken stock, sherry, parsley, savory, basil, salt, black pepper, thyme, and chipotle powder in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
Meanwhile, melt butter in a skillet. Cook and stir onion, celery, and garlic in hot butter until onions are translucent, about 5 minutes.
Stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey has flavored the soup, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
Add noodles to soup. Season with salt and black pepper to serve.
Cook’s Note
White turkey meat can be used, but the broth won't be as flavorful.
Dried herbs do nicely, but I substitute fresh herbs wherever possible.
Nutrition Facts (per serving)
| 328 | Calories |
| 8g | Fat |
| 34g | Carbs |
| 29g | Protein |
