Cook's Notes: This recipe is adapted from a previously posted recipe French Chicken Noodle Soup (soup au pouletet aux novilles)
Add a twist to this classic soup by using cooked turkey with some unusual ingredients: chopped apples, mustard, brandy and apple cider to make a grown-up version of chicken noodle soup. These ingredients balance the flavor to make a delicious comforting bowl of soup. Recipe serves 4-6.
Turkey Noodle Soup
- 2 TB. olive oil
- 1-1/2 cups each finely chopped celery, carrots and onions
- 2 TB. minced fresh garlic
- ¼ cup brandy
- 1 TB. Dijon mustard
- 1-1/2 cups apple cider
- 9 cups of low sodium chicken broth
- 2 cups water
- 1 bay leaf
- 1 tsp. herbes de provence or 1 TB. each thyme, rosemary and marjoram fresh herbs
- 1-1/2 tsp. parsley flakes
- 3 cups cooked diced turkey
- 1-1/2 cups cooked wild rice
- ½ cup finely diced Granny Smith apple
- 2-1/2 cups dry curly egg noodles
- optional 1-2 TB fresh tarragon
- In a large soup pot add olive oil. Add carrots, celery, and onions, saute 2 minutes. Cover pot and sweat vegetables over medium low heat 8 minutes. Add in garlic and cook 2 minutes more.
- Add brandy and mustard to deglaze the pot scraping up any brown bits. Cook until brandy is nearly evaporated. Add in cider, broth, water, bay leaf, cooked turkey, diced apple and spices. Bring to a slow boil, uncovered. Simmer on low for 30 minutes. Stir in egg noodles and cook noodles al dente about 8-9 minutes.
- Remove bay leaf.