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Recipe Moment: Turkey Noodle Soup

Savanna Rothe
Spokane Public Radio
SPR news reporter Rebecca White

SPR news reporter Rebecca White shares a Thanksgiving recipe for turkey noodle soup

This is my mom’s recipe for leftover turkey noodle soup. Like most of my mom’s recipes, there’s a little bit of make-it-up-as-you-go-along.

The best part of the soup is the noodles, which are homemade. To make those, you need one beaten egg, two tablespoons of milk, and enough flour to make a stiff dough. Usually about a cup.

You combine those ingredients together and roll it out on your kitchen counter with a dusting of flour and a rolling pin. She always uses a pizza cutter to slice the noodles into strips.

Our noodles are always a little thick, so when we do add it to our soup, it’s a little more like a dumpling than your traditional noodle.

Let the noodles dry for a while, which is when you can make the rest of the soup.

For ingredients, you'll need butter, salt, a little flour, garlic, onions, and herbs. For herbs, I like fresh sage and bay leaves. You’re also going to need white wine, a box of chicken broth, celery, carrots and, of course, your leftover shredded turkey.

To make our base, sauté the onions and butter, and then add a couple of cloves of garlic. Next, we’re going to add our chopped celery. Just add as much as you want to eat.

Keep cooking all this together, and once the onions are see-through and it starts too smell good, add a sprinkle of salt, pepper and a pinch of flour.

We’ll add a splash of white wine. I usually add around half a cup. Next, we add our chicken broth. I usually do a box, which I think is around two-and-a-half cups.

We’ll then add our carrots, I don’t like cooked carrots, so I always shred mine.

Let the soup come to a boil, then lower the temperature to let things simmer. This is when we’ll add our turkey, our herbs and our noodles. We’ll mix everything together and let it simmer until it looks like we want to eat it, usually around a half hour.

Most of my family recipes aren’t written down and really depend on what’s in the fridge. And this week, it's leftover turkey!

E.J. Iannelli is Spokane Public Radio's Arts and Music Director