Turkey Noodle Soup

Ingredients

• cooked turkey breast, shredded — 400g
• chicken stock — 1.5 litres
• egg noodles (dry) — 200g
• carrots, diced — 2 large
• celery sticks, sliced — 2 sticks
• brown onion, finely diced — 1 medium
• vegetable oil — 1 tbsp
• fresh parsley, chopped — 2 tbsp

Method

1. 1

   Heat the vegetable oil in a large saucepan over medium heat.

2. 2

   Add the diced onion, carrots, and celery to the pan and sauté for 5-7 minutes until the onions are translucent and vegetables start to soften.

3. 3

   Pour in the chicken stock and bring the liquid to a gentle boil.

4. 4

   Add the egg noodles (dry) to the pot and cook according to the package instructions (usually 4-5 minutes) until al dente.

5. 5

   Stir in the shredded cooked turkey and allow it to heat through for 2 minutes.

6. 6

   Remove from the heat, stir in the fresh parsley, and season with salt and black pepper to taste.

7. 7

   Ladle into bowls and serve hot.