Today is turkey noodle soup day for us. Had the turkey bones in the freezer so I made turkey stock yesterday. Been making turkey soup for years and have mostly used macaroni for the noodles. Today it’s going to be small shell noodles. When we have lunch at Tim Horton’s I always have the soup. Last time we were there I had their turkey noodle soup, it had the small shells. I liked it because the shells held the broth, so figured I would try it. The noodles were over cooked because they were cooked in the broth.
My wife and I didn’t like over cooked noodles so I cooked the shells separately. Just place them in the bowls and put the soup on top. This way you have perfectly cooked shells with every bowl.
6 litres turkey broth
meat you picked off the bones
1 large onion diced
2 ribs celery chopped
2 medium carrots chopped
3/4 cup frozen peas
3 cloves garlic minced
2 teaspoons Italian seasoning
salt and pepper to taste
1/4 cup finely minced parsley
3 tablespoons salsa
2 cups cooked small shells
Add onion, celery, carrots, Italian seasoning, garlic, turkey meat, salt and pepper to the broth. Bring to a boil, cover and reduce heat to simmer. Simmer for 1 hour, add peas, salsa, and parsley, simmer for 1/2 hour. Cook your shells, place 1/2 cup cooked shells in a soup bowl and fill with the soup.
How I Cook — by Graham Stewart 