Turkey and Egg Noodle Soup

This noodle soup uses wide egg noodles that thicken the soup to the point of becoming a stew.

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  • Servings: Makes about 12 cups 

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  • 2 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • Kosher saltĀ 
  • Freshly ground black pepper
  • 1 baking potato, cut into cubes
  • 2 pounds boneless skinless turkey thighs, cut into cubes
  • 8 cups turkey or chicken stock
  • 8 ounces wide egg noodles
  • 2 tablespoons micro greens

How to make this recipe

  1. In a large heavy pot, heat the butter over medium heat until hot, stir the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the potato, turkey, and stock bring to a gentle boil. Cook the soup, stirring occasionally, until the turkey is cooked through, 20 to 25 minutes. Stir in the noodles and cook until well done. Season the soup with salt and pepper and serve sprinkled with the micro greens.

Contributed By Photo © Ian Knauer Published December 2014

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