Turkey Noodle Soup

December 27, 2011 8:51:22 AM PST
Chef Ryan of the NoMi Kitchen at the Park Hyatt Chicago is in our kitchen to show us some interesting and creative ways to reuse all those Christmas leftovers.

  • 8 cups turkey stock (or low sodium broth)
  • 1 cup carrots
  • 1 cup celery
  • 1 cup onion
  • 1/2 cup diced potato
  • 3 each chopped garlic clove
  • Soft herbs
  • Cooked Noodles
  • Salt and pepper


In a pan with a little vegetable oil, quickly sauté the diced vegetables to take away the crunchiness. Immediately place the vegetables in the refrigerator. Heat up the broth and place all ingredients in when ready to serve. Season with salt and pepper last minute.

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