Turkey & Pasta Soup
2 turkey wings, about 1 3/4 pounds
6 cups of water
1 teaspoon of salt
1 bay leaf
5 peppercorns
1 teaspoon of basil
3/4 cup of diced carrots
3/4 cup of broccoli florets
3/4 cup of leeks, white part only, cut into rings
3/4 cup of sliced mushrooms
1/4 cup of butter
3/4 cup of spaghetti, broken into small pieces
2 teaspoons of seasoned salt
2 tablespoons of chopped parsley
Place turkey, water, salt, bay leaf, peppercorns, and basil in large pot
and simmer for 45 minutes. Remove turkey wings from stock, discard skin
and bones, and chop turkey meat into chunks. Strain broth, then return
to pot and reheat.
Heat butter in frying pan. Add carrots, broccoli, leeks, and mushrooms,
sauté for 2 minutes stirring frequently.
Bring stock to a boil. Add sautéed vegetables and pasta, stir and cook
for 5 minutes or until pasta is just tender. Add turkey and seasoned
salt, cook until heated thoroughly. Garnish with parsley and serve.
Serves 4 |
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