Turkey Egg Noodle Soup
4 servings
30 minutes
Turkey soup with egg noodles is a fragrant and warming dish that combines tender turkey meat, rich broth, and delicate egg noodles. The roots of this soup trace back to Russian culinary traditions, where special attention is paid to the combination of simple yet nutritious ingredients. The flavor of this soup is mild and harmonious, with subtle spicy notes of bay leaf and soy sauce. Carrots and celery add a sweet freshness, while garlic deepens the aroma. This soup is perfect for a family dinner or as a nourishing dish during a cold. It is easily digestible and satisfying while remaining light. Serve with fresh herbs and crusty bread for full enjoyment.
1
Heat a large pot over medium heat and add some vegetable oil. Add finely chopped carrots and onions, and minced garlic, and sauté until golden for 5 minutes. Add finely chopped celery and 0.25 teaspoons of salt and pepper. Sauté for another 3 minutes, then add broth, noodles, soy sauce, and bay leaf. Bring to a boil, reduce heat, and cook for 5 minutes.
- Vegetable oil: to taste
- Carrot: 250 g
- Onion: 180 g
- Garlic: 4 cloves
- Celery stalk: 220 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Chicken broth: 6 glasss
- Egg noodles: 90 g
- Soy sauce: 1 tablespoon
- Bay leaf: 1 piece
2
Add finely chopped turkey and cook for another 3-5 minutes until the bird is done. Remove the bay leaf and, if desired, sprinkle the soup with freshly ground black pepper.
- Turkey fillet: 230 g
- Bay leaf: 1 piece
- Freshly ground black pepper: to taste
