- Ingredients
- 2 Tbsp (30 mL) Butter
- 1 cup (250 mL) Carrots, chopped
- 1 cup (250 mL) Celery, chopped
- 1 cup (250 mL) Onions, chopped
- 1 tsp (5 mL) dried Tarragon
- Salt and Pepper to taste
- 1-1/2 cups (375 mL) cooked Turkey, chopped or shredded (mix of white and dark meat)
- 1 carton (4 cups/1L) Poultry Stock
- 3/4 cup (185 mL) Water
- 2 handfuls dry Egg Noodles
- 3/4 cup (185 mL) Kale, chopped
- Directions
- Thick and hearty - it's not just a soup, but almost a stew...it's a 'stoup'! In a large pot, melt butter over med-high heat. Sauté carrots, celery, onions and seasonings for 5-8 minutes. Add turkey, stock, water, egg noodles and kale. Bring to bowl, turn down and simmer for 10 minutes. It should be thick. If you like it thinner, just add more stock or water. Check seasoning and add more if needed.
- Tip
- Recipe courtesy of Eat In Eat Out Magazine (www.eatineatout.ca).
