You can use more or less of the stock. It all depends on the consistency you desire. Some people prefer a thicker stew-like
consistency.
Turkey and Vegetable Noodle Soup
1 1/2 pounds leftover turkey or cooked chicken - you can also substitute ground turkey, chicken or beef and saute it with the onions and garlic
2 yellow onions (peeled and coarsely chopped)
1 to 3 garlic cloves (to taste, peeled and pressed)
3 quarts chicken or turkey stock (or vegetable stock or water)
12 ounces dry egg noodles
2 cups fresh or frozen corn
2 cups seeded and diced tomatoes
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper (to taste)
Parmesan cheese (for serving)
Saute the onions and garlic in a 5- to 6-quart heavy soup pot over medium heat until the onions are translucent. Add the turkey, stock,
egg noodles, corn, tomatoes, Worcestershire sauce, salt and pepper, and then cover cook the soup for 25 to 30 minutes, until noodles are cooked. Equally divide the soup among 6 to 10 soup bowls. Sprinkle some parmesan cheese over the soup, and then serve immediately. Serves 6 to 10.
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