Turkey Noodle Soup Recipe - National Turkey Federation
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 1-1/4 Gallons TURKEY STOCK
- 8 oz carrots, peeled and diced
- 8 oz onions, diced
- 8 oz celery, diced
- 1/2 tsp white pepper
- 1 tsp dried thyme
- 1-1/4 tsp celery seed, ground
- 2 Each bay leaf
- 10 oz egg noodles, dry
- 14 oz peas, IQF
- 1 lb PULLED TURKEY, 3/4-inch diced
- 1/4 c fresh parsley, chopped
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