If you’ve read my recent posts, then you know I’ve been battling the flu for a week now. This may help explain why this is the second soup recipe in a row! And yes, I do have a third coming down the pike very soon. Nonetheless, this is a tasty turkey soup recipe and a wonderful way to use up some of those holiday bird leftovers.
1 1/2 cups shredded cooked turkey
1 large onion, chopped
3 or 4 sliced green onions
2 carrots, sliced
1/2 tsp. celery seed
3 – 4 Tbs. olive oil
10 cups water
1 large handful fresh chopped dill
1 large handful fresh chopped parsley
6 oz. egg noodles
juice from 1/2 lemon
sea salt to taste
pepper to taste
Put the turkey and vegetables into the pot with the water, oil, celery seed, salt, and pepper. Boil until carrots are almost soft. Add noodles and cook for another 15 minutes or until noodles are fully cooked. Remove from heat, add dill, parsley, and lemon juice. Serve with a dollop of plain Mediterranean-style yogurt in each bowl.