2 medium ribs celery, peeled and coarsely chopped, including leaves
1 medium onion, quartered
2 medium carrots, peeled and cut into chunks
stems from 1.2 medium bunch parsley
pinch of dried sage
pinch of dried thyme
6 oz. medium egg noodles
2 small carrots, peeled and cut across into 1/4 in. slices
Kosher salt, to taste
freshly ground black pepper, to taste
1/4 medium bulb fennel, cored and cut across into 1/4 in. slices
Instructions
in a medium saucepan, bring the stock, celery, onion, carrots, parsley stems, sage and thyme to a boil. lower the heat and simmer until reduced to 5 cups. strin through a fine mesh sieve and return to the pot. meanwhile, cook the noodles in lightly salted boiling water until slightly under done; drain. simmer carrots and fennel lightly in salted boilg water for 10 minutes and drain. season the broth with salt and pepper. stir in noodles, carrots, and fennel. heat through
Originally Submitted
3/16/2013
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