Jalapeno Turkey Noodle Soup is comfort food at its finest with the sultry earthy flavor of jalapeno and a bit of heat to compliment the leftover turkey and creamy noodles. Gluten-free depending on noodles used.
Allow soup to simmer five minutes over medium-low heat. Add noodles and continue to simmer over medium heat until noodles are soft and cooked, an additional 10-15 minutes.
(note: if needed raise the heat to allow the soup to simmer more vigorously so noodles will fully cook)
Remove jalapeno, salt and pepper to taste (if desired) and serve.
NOTE: taste stock during the cooking process and remove the jalapeno pepper if the stock begins to become too spicy for your preference. Chile peppers can vary significantly in heat regardless of size; tasting the broth is the best guide.
*Store-bought Stock: if opting to make the soup with store-bought stock it will lack the depth of flavor achieved with homemade stock. To deepen the flavor, start with 12 cups of stock, add at a minimum of the onion, celery, celery leaves and carrots specified in the homemade stock recipe (if not all the herbs and spices too). Bring to a boil, allow to simmer until making 8 cups. Proceed with the soup recipe and season as needed.
Note: always use low sodium stock and do not salt until the end so as the stock reduces the saltiness does not become more dense.