|This is so simple, required very few ingredients, but needs a little LOVE.|
Flu Season is here! I thought I dodged this dreaded beast when my husband came down with the flu last week, but NO. I was happy to make a HUGE batch of noodle soup when John was sick, but happier that a made enough so I was able to enjoy it a couple days ago when I caught the BUG.
Turkey ("turkey lurkey" as my mom use to say) Noodle Soup
2 T - Olive Oil
3 - large turkey thighs, bone in, skin on
1-cup chopped yellow onion
3 - large stalks of celery, chopped
3 - large carrots, chopped
4 cloves of garlic, chopped
Salt & Pepper, to taste
1 16-oz. package - Mrs. Weiss Kluski Noodles
1 cup frozen petite peas, defrosted
Heat olive oil in a large dutch oven, medium-high heat. Brown turkey thighs, skin side down. Turn the thighs and brown the other side. The turkey will not be fully cooked. Add chopped onions and stir around in the pot. When the onions are partially cooked, add enough water to cover the turkey thighs. Bring to boil.
Once the water has boiled, lower to a simmer. Skim the broth occasionally. Allow the thighs to simmer for at least 30 minutes, or until the meat is fully cooked. Remove the pot from the heat and take turkey out and set aside to cool. Once the thighs are OK to touch, remove the meat and chop.
Bring the pot back to the heat and season to taste, add the celery, carrots and garlic. Bring to boil.
Once the broth has boiled, add the noodles. Lower the heat to a steady low boil and cook until the noodles are cooked, about 11 minutes. Add the peas and the turkey meat.
Taste. You can add more salt and pepper at this time. A bit of fresh parsley is a nice garnish.