• 1 Festive bone in turkey breast, thawed
• 3 cups carrot scraps or slices
• 2 cups celery scraps or slices
• 1 lemon, sliced
• 1 cup fresh herbs (thyme, rosemary, oregano, and dill are great options)
• 10 cups water
• 2 tablespoons olive oil
• 1 lb carrots, sliced
• 4 stalks celery, diced
• 1 medium white onion, diced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 8 cups turkey stock
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 sprig fresh dill
• 8 oz Essential Everyday Egg Noodles, cooked
• Salt and pepper, to taste
• Essential Everyday Original Saltine Crackers, for serving

FOR THE TURKEY STOCK:

Combine 1 Festive bone in turkey breast, 3 cups carrot scraps or slices, 2 cups celery scraps or slices, 1 lemon, sliced, 1 cup fresh herbs (thyme, rosemary, oregano, and dill are great options), and 10 cups water in a large stock pot. Bring the mixture to a boil, then simmer on low for at least 2-3 hours, until the turkey pulls apart from the breast and the stock develops a golden color.

 

FOR THE SOUP:

Remove turkey breast from pot and shred meat. Set aside.

 

Pour stock in a large bowl with a colander. Remove colander and set stock aside. Strain again if necessary.

 

Heat a large pot over medium heat. Add olive oil, carrots, celery, white onion, and garlic to the pot. Season with salt and black pepper and sauté until fragrant, about 2-3 minutes.

 

Add turkey stock, thyme, rosemary, and dill. Stir and bring to a boil, then reduce to a simmer. Simmer for 20 minutes, until vegetables are softened.

 

Add turkey and cooked noodles. Season with salt and pepper to taste. Stir well.

 

Serve with Essential Everyday Original Saltine Crackers.

 

Notes:

• If you opt to not make the turkey stock, use chicken stock and boil the turkey breast and shred before starting the soup.
• For an extremely flavorful stock, simmer the stock all day and then let sit in a stockpot overnight in the pot to let flavors develop further.
• Turkey stock freezes great. I recommend making a double batch and freezing extras to have on hand for soups and stews throughout the year.
• We recommend saving carrot, celery, onion, and garlic scraps in a plastic bag in the freezer and add to it as you cook. When the bag is full, you’re ready to make stock again