We had turkey & vegetables leftover from the Slow Cooker Turkey Breast recipe on this site. I cut most of the remaining meat off of the bone, cut it into chunks & then simmered the bone in the chicken stock & water. After about 45 minutes, I took it out of the pot & removed the rest of the meat. Next, I cut the carrots, celery & onions into smaller pieces & added them to the stock pot. While they simmered a while, I browned the meat in the oil along with the ginger. I wish I had added a little more ginger because there was a lot of turkey.
After the 5 minutes, I removed the ginger, added the meat to the pot along with the noodles. We like a lot of noodles so I added a little extra. Also, a little extra pepper was needed, for our taste. I wouldn't advise adding any salt. Anyway, after about 20 minutes, it was ready to eat. We had a very unusual rainy day in Northern California. This soup really hit the spot.
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