Turkey Noodle and Wild Rice Soup

 

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Turkey Noodle and Wild Rice Soup

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 turkey noodle soup. These ingredients balance the flavor to make a delicious comforting bowl of soup. 

Cooking Tip: The wild rice blend can be made up earlier in the day or even the day before for easier prep as well as chopping celery, carrots, and onions. 

The recipe serves 4-6.
Ingredients:

• 2 tablespoons olive oil
• 1-1/2 cups each of finely chopped celery, carrots, and onions
• 2 tablespoons minced fresh garlic
• ¼ cup brandy
• 1 tablespoon Dijon mustard
• 1-1/2 cups apple cider
• 1 box 32. oz of low-sodium chicken broth
• 2 cups water
• 1 bay leaf
• 1-1/2 teaspoons herbes de Provence or 1/2 teaspoon each of thyme, rosemary, and marjoram 
• 1-1/2 teaspoons parsley flakes
• 3 cups cooked diced turkey
• 1 cup cooked Long Grain Brown and Wild Rice or a Wild Rice Blend
• ½ cup finely diced Granny Smith apple
• 2-1/2 cups dry curly egg noodles
• Optional 1-2 tablespoons fresh tarragon

Directions:

• In a large soup pot add olive oil. Add carrots, celery, and onions, and saute 2 minutes. Cover pot and sweat vegetables over medium-low heat for 8 minutes. Add in garlic and cook for 2 minutes more.
• Add brandy and mustard to deglaze the pot scraping up any brown bits. Cook until the 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 cooked rice. Cook noodles al dente for about 8-9 minutes.
• Remove bay leaf.