one turkey cutlet
one carrot, sliced
one celery rib, sliced
1/4 cup onion, diced
one garlic clove, grated or minced
1/2 cup frozen corn
2 cups turkey stock
one package Ramen noodles
1/2 teaspoon dried Herbes de Provence
1/4 teaspoon ground black pepper
kosher salt, to taste
If I had had green beans on hand,
I would have added 1/2 cup of those as well.
For those of you who can eat chicken,
please substitute a chicken breast and chicken broth
for the turkey and turkey stock.
As it happened, I was making both soups this day.
The trick was to avoid cross-contamination.
(and please note that the same techniques are used for chicken).
The turkey cutlet was cut into 3/8-inch cubes
and salted and peppered.
before being added to the turkey stock, grated garlic
and Herbes de Provence in a pot.
The homemade chicken noodle soup