Hello world! I am alive!
I made a really yummy turkey noodle soup yesterday. I wanted nothing but soup. It was quite easy and fast to make since I didn’t want to be standing by the stove for too long.
I have been some specie of a zombie these past few days. I really don’t know (or recall) how I got quite a bit of packing done, walked the boys twice a day, and even did some laundry. My throat has been quite stubborn lately; it’s been bugging me and bugging me. My eyes just don’t want to stay open, and my head refuses to stop pounding. I will not crumble and give in to this bug that’s trying to overpower me. It will not happen. There are times when I just want to sit down and rest (like now), and there are times when I just go-go-go and then flop down and rest. I am taking it easy today. I think I feel better although my throat itches a bit.
This will be a recipe sans pictures, but I promise the result is quite good!
- 2 tbsp evoo
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 2 turkey breasts, cut into small cubes
- 10 cups water (I used 4 cups homemade veg. broth and 6 cups water)
- 1/2 cup celery, cut into small chunks
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- salt to taste
- chunk of ginger, thinly sliced
- 1/2 tbsp dried oregano
- spaghettini pasta, 1/4 of 900g package
- water for cooking pasta (as per package directions)
- On medium heat, saute the thinly sliced onion for 5 minutes or until soften. Make sure not to burn the onion. Add in garlic and cook for another minute stirring it around.
- Add in turkey breast cubes and let cook for 10 to 15 minutes, stirring frequently. Keep an eye on this, do not let it burn. Once the turkey breast is soft and a little brown, add water/broth. Stir a couple of times. Increase heat to medium-high and wait for it to boil.
- On another pot, cook pasta as per package directions. I did not measure this amount. I simply opened a 900g package of pasta and took out about 1/4 of it. I broke it in half and followed the cooking directions on the package. I used spaghettini pasta because it’s what I had on hand, and because it’s similar to the pasta used back home when making chicken soup. When the pasta is done, drain and set aside.
- When the soup starts to boil, add in the celery, peas and corn. Taste and add a little bit more salt if needed. Let the vegetables cook for another 5 to 10 minutes and turn stove off.
- Add drained pasta to soup while it is still hot. Stir. Add in ginger and oregano. Stir and serve!
I love the taste of ginger in soup. It is so refreshing, especially when you’re having an off relationship with your throat. I used a chunk of ginger about the size of my thumb and then thinly sliced it. Ginger is not everyone’s cup of tea, so if you spot it in your bowl of soup, don’t eat it, but if you do, embrace the flavour!
If you don’t have broth of any kind, you can also use bouillon cubes, but make sure to follow package directions. I’ve also seen a product called Vegeta at the grocery store, it’s some type of seasoning, but I think it has MSG.
I hope you enjoy this turkey noodle soup. If you do, please let me know. It is now time for my tea with lime and honey. Yum!
Thanks for stopping by!