Wild Turkey Noodle Soup

Warmth and comfort in every bite

With turkey season wrapping up around the state, this recipe is a good way to utilize your harvest.

This soup is a take on the venerable chicken noodle soup. It is a comforting dish that begins with a savory broth. Tender pieces of turkey are added, along with soft noodles that soak up the broth’s taste. Carrots, celery and onions bring subtle sweetness and depth.

Each spoonful is light, yet satisfying, making this dish a favorite during cold weather or when you’re feeling under the weather. Its simplicity is part of its charm, relying on humble ingredients to create something deeply satisfying.

INGREDIENTS:

• 1 turkey breast cut into four equal pieces to reduce cooking time (chicken can be substituted)
• 2 tablespoons butter
• 1 medium white onion, diced
• 2 carrots, diced
• 2 stalks celery, chopped finely
• 2 48-ounce containers chicken broth
• 1 16-ounce package egg noodles – cooked according to the package
• Seasoning to taste

PREPARATION: Serves 8 bowls

1. In a pressure cooker, add one 48-ounce container of broth and the turkey breast.
2. Cook on medium high heat for approximately one hour or until the turkey is fork tender.
3. Using two forks, shred turkey and return to pressure cooker.
4. In a large dutch oven, heat butter until melted on medium heat.
5. Add onion, carrots and celery and cook until onions are soft.
6. Add one 48-ounce container of chicken broth and cook until carrots and celery are soft.
7. Add shredded turkey and all remaining liquid from pressure cooker, bringing to a boil.
8. Add cooked pasta. Stir to incorporate.
9. Cover and reduce heat to medium low and simmer.
10. Season to taste.