Ingredients:

  • 2 tbsp unsalted butter
  • 2 large yellow onions, finely diced (approx. 300g)
  • 3 large carrots, peeled and sliced into rounds (approx. 250g)
  • 3 stalks celery, sliced (approx. 150g)
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tbsp fresh rosemary, finely minced
  • 8 cups turkey stock
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 bay leaves
  • 12 oz wide egg noodles
  • 4 cups leftover turkey, shredded or cubed (approx. 600g)
  • 1 cup frozen sweet peas
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Melt and Soften: In your large stockpot, melt the 2 tbsp of butter over medium heat. Add the 300g of onions, 250g of carrots, and 150g of celery. Sauté for 8 to 10 minutes until the onions are translucent and the kitchen smells sweet and buttery.
  2. Bloom the Aromatics: Stir in the 4 minced garlic cloves, 1 tbsp thyme, and 1 tbsp rosemary. Cook for 1 to 2 minutes until the garlic is fragrant and just starting to soften. Don't let the garlic turn brown or it will taste bitter.
  3. The Liquid Base: Pour in the 8 cups of turkey stock. Add the 1 tsp sea salt, 1/2 tsp black pepper, and 2 bay leaves. Bring the mixture to a rolling boil.
  4. The Simmer: Once boiling, reduce the heat to low. Simmer for 15 minutes until the vegetables are tender but not falling apart.
  5. Drop the Noodles: Increase the heat slightly to maintain a gentle simmer and add the 12 oz of wide egg noodles.
  6. Noodle Timing: Cook the noodles according to the package instructions (usually 6 to 8 minutes). You want them just shy of al dente, meaning they should still have a very slight bite in the center.
  7. Fold in Protein: Gently stir in the 600g of shredded turkey and the 1 cup of frozen sweet peas.
  8. Heat Through: Simmer for an additional 3 to 5 minutes until the turkey is heated all the way through and the peas are bright, vibrant green.
  9. The Final Brightening: Remove the pot from the heat and discard the 2 bay leaves. Stir in the 1/4 cup of fresh parsley and 1 tbsp of lemon juice.
  10. Taste and Adjust: Grab a spoon and taste. Does it need more salt? A bit more pepper? Adjust now and serve immediately while the noodles are at their peak. Chorizo Breakfast Bowls with Poached Egg in 45 Mins — Master the smoky flavor of these Breakfast Bowls featuring a perfectly poache...Taco Soup Recipe Easy: Ready in 30 Minutes — Master this taco soup recipe easy with our 30-minute guide featuring ground b...Lemon Pepper Chicken for 4 Servings — Master this Lemon Pepper Chicken recipe featuring a shatter crisp crust and t... $img_2$