My friend Andrea passed this fragrant and delicious recipe on to me. It smelled divine as it was simmering – and I’m happy to report that it tasted just as nice once it was done. Everyone loved it. It’s hearty enough for lunch or even a light supper. Enjoy.
Ingredients:
4 t. olive oil
1/2 lb. turkey breast cutlets, cut into bite-size pieces
black pepper
2 small leeks, halved lengthwise and thinly sliced – white and light green parts only
2 large carrots, chopped
2 celery stalks, chopped
2 or more garlic cloves, minced
2 t. grated fresh ginger
6 c. or more chicken broth
2 c. wide egg noodles (uncooked)
salt to taste
Heat 2 t. of oil in dutch oven or large pot over medium-high heat. Sprinkle turkey generously with black pepper and add to the pot to cook, stirring occasionally until cooked through. Then transfer to a bowl and keep warm.
Heat remaining oil in the same pot over medium heat. Add leeks, celery, carrots and black pepper. Cover and cook, stirring occasionally until vegetables are tender – about five minutes.
Add garlic and ginger and continue cooking until fragrant – about 30 seconds. Add broth, cover and bring to a boil over high heat. Stir uncooked noodles into broth; reduce heat and cook covered until noodles are tender – about 7 to 10 minutes. Stir in turkey and season to taste.