Tuesday, 28 December 2010

Very Easy Turkey Noodle Soup - gluten-free

In the brief gap between when I stopped being a vegetarian and discovered I was gluten intolerant I enjoyed chicken noodle soup.  Yesterday I watched a programme about how Campbells Chicken Noodle Soup was made, so of course today for lunch we had Turkey Noodle Soup.

I am cooking the turkey carcass with lots of water to make a stock, so I simply ladled out two portions of this stock, using a sieve over the soup pan to make sure no bones or other unwanted solids were transferred.  I added a little salt and two slices of left-over turkey, chopped small.  When this was boiling I added some Ko-Lee Rice Vermicelli Noodles, which I crushed into smallish pieces. They are quite sharp so next time I think I would bash them with a rolling pin.

I cooked the soup until the noodles were soft, which took about six minutes.  The soup was very good and very easy.

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