Jalapeno Turkey Noodle Soup

Jalapeno Turkey Noodle Soup is comfort food at its finest with the spicy flavor of jalapeno and a bit of heat to complement the leftover turkey and creamy noodles. Gluten-free depending on noodles used.

Course Soup

Cuisine American

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings main dish servings or 8 side dish servings

Calories 297kcal

Author Toni Dash

Ingredients

1 large Jalapeno Chile Pepper (3 inches long), seeded and quartered vertically
8 cups Homemade Turkey or Chicken Stock (or a combination)*
1 tablespoon unsalted Butter
3 small Carrots , peeled and sliced
2 medium Celery stalks , sliced plus 1 teaspoon celery leaves chopped
3 cups chopped turkey
4 ½ ounces (dry weight) Egg Noodles regular or gluten-free (I used Jovial brand Gluten-Free Tagliatelle Egg Noodles)
Salt and Pepper to taste

Instructions

In a large stock pot, add jalapeno pepper to the stock and bring to a boil. Reduce heat and allow to simmer for 10 minutes.
In a large skillet over medium high, melt butter. Add carrots, celery, celery leaves; sauté until vegetables begin to soften approximately 5 minutes.
Add turkey to skillet and saute an additional 3 minutes. Add mixture to stock.
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.

Notes

*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.

Nutrition