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.