Sunday, January 11, 2009

Mom's Homemade Turkey Soup

Mom's Homemade Turkey Soup

Slow cook rice, handful
Barley, handful
Carrots, sliced (about 1 C)
Celery, sliced (about 1 C)
Onion, diced (about 1/4 C)
4 C chicken broth (I usually end up using 6-8 C -- because I make a bigger batch)
1 C cooked turkey

1/2 C flour
1 Egg
salt and pepper, to taste
In a large soup kettle, combine broth, rice, barley, celery, onions and carrots. Simmer for 45 minutes, or until veggies are tender. Add pre-cooked turkey (or chicken) and cook until warmed. Make egg noodles by scrambling eggs with salt and pepper, and then adding 1/2 C flour/egg and stirring until clumpy. Drop chunks of egg noodles into soup and cook the noodles for 10-15 minutes in the soup. ENJOY!
In the Crockpot....
Combine broth, veggies, meat, rice and barley in the crockpot. Cover and cook on low for 6-8 hours (or until veggies are tender). About 1 hour before serving, turn crockpot up to high, and make noodles as directed above. Drop noodles into the soup and check after 1 hour... they should be done!

1 comment:

  1. What kind of texture are the noodles? Are they like dumplings?


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