Turkey Noodle Soup

Jamie Oliver, renowned chef and Food Revolution founder, expressed one wish during his TED prize acceptance speech in 2010: Teach every child about food.

Fortunately for many of us, we can do our part within the comfort of our homes. Teaching kids about food can begin at the grocery store or farmers market, or in the garden. But the real magic happens alongside you, in the kitchen.

During this nasty flu season, stay healthy with nourishing meals and low stress. Here is a recipe for an easy turkey noodle soup that is full of hearty vegetables, and naturally healing garlic. Enjoy!

Quick Turkey Noodle Soup

Ingredients:

  • 3 Tablespoons butter
  • 1 cup chopped leeks, white part only, washed well
  • 1/2 cup chopped carrots
  • 2 ribs celery, chopped
  • 1 teaspoon finely chopped fresh rosemary
  • 3 cloves garlic, chopped
  • 8 cups turkey or chicken stock
  • 2 cups noodles, cooked (whatever you have on hand)
  • Salt & pepper
  • Grated Parmesan to garnish
  • Chopped fresh parsley, to garnish

Instructions

1. In a medium Dutch oven, heat butter and saute leeks, carrots and celery for 2-3 minutes over medium heat. Add garlic and rosemary and saute for another minute.

2. Add turkey stock to the pot. Partially cover the soup, reduce to medium-low and simmer for ten minutes or until vegetables are tender.

3. Add cooked noodles and season the soup with salt and pepper. Serve at once with a sprinkling of chopped parsley and Parmesan cheese.

Note: This soup is great for leftovers as well! Store uneaten soup in the refrigerator, and reheat on the stove for another meal.

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