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Super fast and Delish Turkey soup for the picky eater LOL
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BabyLovesPrada posted:
Like DH LOL He is just as excited to have this soup as he is the thanksgiving meal!

I use chicken stock and bouillon to make the base, and some water ( how much of everthing depends on the amount you want. I made a 4 quart sized pot and we ate the entire thing....... so in my stock pot went like 4-5 cans of chicken stock, 3 buillion cubes and 2 cans water) I cut the meat into bite size pieces, I use carrots, celery and onions, but they are used mearly to season the stock so I cut them kinda big so they can be easily picked out and then I use egg noodles instead of pasta, its cooked in the broth to soak up the flavor and sometimes add white rice.I then add Adobe like a 1/2 to full table spoon depending on the pot

This is FASTER than traditional soup, but still tastes home made, this has MORE flavor in my opinion and does not have that layer of fat floating on top.

Also if you want to let it cook for a few hours instead, I would wait to add the noodles until about 20 minutes before you want to serve and crank the temp up to get it boiling to avoid slimy gummy noodles.

This is our favorite day after meal, with some nice crusty french bread, yum
0 Replies |Watch This Discussion | Report This| Share this:Super fast and Delish Turkey soup for the picky eater LOLLike DH LOL He is just as excited to have this soup as he is the thanksgiving meal!<br /> <br />I use chicken stock and bouillon to make the base, and some water ( how much of everthing depends on the amount you want. I made a 4 quart sized pot and we ate the entire thing....... so in my stock pot went like 4-5 cans of chicken stock, 3 buillion cubes and 2 cans water) I cut the meat into bite size pieces, I use carrots, celery and onions, but they are used mearly to season the stock so I cut them kinda big so they can be easily picked out and then I use egg noodles instead of pasta, its cooked in the broth to soak up the flavor and sometimes add white rice.I then add Adobe like a 1/2 to full table spoon depending on the pot<br /> <br />This is FASTER than traditional soup, but still tastes home made, this has MORE flavor in my opinion and does not have that layer of fat floating on top.<br /> <br />Also if you want to let it cook for a few hours instead, I would wait to add the noodles until about 20 minutes before you want to serve and crank the temp up to get it boiling to avoid slimy gummy noodles.<br /> <br />This is our favorite day after meal, with some nice crusty french bread, yum
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