Turkey Noodle Soup

My dear daughter recently asked for some homemade chicken noodle soup. I decided that I could go one better than that and make Turkey Noodle Soup. That way I can have some too. Clever, huh? But not to worry. The dear will get her chicken noodle soup - eventually.

I pulled a turkey cutlet and a container of turkey stock out of the freezer. I also went through the vegetable crisper in the fridge and pulled out an onion, carrots, green beans, celery and a garlic clove. From the pantry I gathered kosher salt, black pepper and noodles. I then went out on the deck and harvested some thyme, sage and flat-leaf parsley.

I washed and chopped all the veggies before deciding that some corn from the freezer would also be good for the soup. I then minced the herbs and grated the garlic clove. I opted to only use one carrot for the soup.

First the onion and carrot sauteed in a bit of bacon fat (or for the Sandra Lee fans, bacon joos).

The remaining veggies went into the pot,

Before the herbs, garlic and diced turkey were added.

Then the stock and some water were added. I allowed this to come to a boil before adding the noodles. The heat was turned down to a simmer and the turkey was cooked through by the time the noodles were ready. Salt and pepper were added to taste at this point.

Remember to not attempt to taste the soup until after the meat has cooked through.

Crescent rolls from Schwan's accompany this simple but delicious soup. And the best part is that you can feel good about serving this food to your family.