The Secret Ingredients in the Perfect Turkey Noodle Soup

This incredible Turkey noodle soup recipe is jam-packed with vegetables, tender cuts of turkey, and noodles in a creamy broth. You will love how tasty this soup is and how easily it comes together.

Ingredients for this recipe:

• 12 cups stock
• ¼ cup dry vermouth
• 6 tablespoons unsalted butter
• 1 cup heavy whipping cream
• 1 pound egg noodles
• 1 peeled small diced yellow onion
• 4 peeled thick sliced carrots
• 4 thick sliced ribs of celery
• 3 finely minced cloves of garlic
• 4 cups of large diced cooked turkey
• 1 ½ cups water
• ¾ cup all-purpose flour
• 15-ounce can of drained hominy
• 1 cup peas
• ¼ cup finely minced parsley
• coarse salt and fresh cracked pepper to taste
• oil for coating

Serves 8

Prep time: 25 minutes

Cook time: 1 hour

Procedures:

1. Add 1 cup of the chicken stock, vermouth, and 4 tablespoons of butter to a medium-sized sauce pot and cook over medium heat until it is reduced to about 1/3 cup. It will be almost like a syrup.
2. Whisk in the heavy whipping cream until combined and set aside.
3. Add the noodles or pasta to a large pot of boiling salted water and cook for 7-8 minutes or until they are al dente or slightly less.
4. Immediately drain them and run them under cold water until cool. This should only take 2 to 3 minutes.
5. Transfer them to a container or plastic bag and lightly coat them in olive or avocado oil. Store in the refrigerator until they are ready to be used.
6. Add the remaining 2 tablespoons of butter to a large rondeau or Dutch oven pot over low to medium heat and cook the onions for 10 to 15 minutes or until they turn very light brown.
7. Next, add the carrots, celery, and garlic and continue cooking over low to medium heat for 3 to 4 minutes to begin softening the vegetables.
8. Add in the cut-up turkey along with the stock and bring to a boil.
9. Turn the heat down to a simmer over low to medium heat and cook until the vegetables are tender, which takes about 6 to 8 minutes.
10. Once your soup is turned down to a simmer, whisk the flour and water together in a small bowl or container until combined. It should be smooth with no lumps. Add ½ cup of hot broth from the soup and mix it in.
11. When the vegetables are tender in the soup, slowly pour the flour-water mixture into the soup while constantly stirring until the soup is slightly thickened.
12. Next, stir in the cream and vermouth mixture until combined.
13. Stir in the drained hominy and peas. Adjust the seasonings with salt and pepper and stir in the finely minced parsley. Serve the soup 1 bowl at a time with the noodles.