Are You Ready?

Today is Cyber Monday and the first week of the Advent Season. Just like Black Friday, I’ve never actually participated in Cyber Monday. Up until the Pandemic of 2020, the majority of my shopping was done in person, face to face. In my opinion, that’s still the best way to shop.

However; when ordering things like a big bottle of Color-Safe Bleach (the stores only stock the small bottles), air freshener refills, spice blends that the grocery stores no longer stock, having them just a click away is nice. Kiddo set me up with an Amazon Prime Account. I am loving the ability to have those little things at my fingertips. While I did buy a few Christmas Gifts for the Great Grandbaby via cyber shopping, there is something so much more magical about spending time in the little shops seeking hidden treasures.

Now if you are one of those Cyber Monday Shoppers, you’ll need to keep up your strength. What better way to do that than will a delicious bowl of soup. This recipe is the same one I use for my Chicken Noodle Soup. Only this time around, with Thanksgiving behind us, I’ve replaced the chicken with turkey.

Our Early Thanksgiving grew into a sit-down dinner for 14. And the turkey we served up was the most amazing bird I’ve ever made. People couldn’t stop raving about how moist and flavorful the roast turkey came out. I was worried that we might not have any left overs for soup. Yet somehow there was just enough. God is good. That’s all I can say.

Happy Cyber Monday Shopping. Happy Turkey Soup Sipping. Enjoy life to its fullest!

Cyber Monday Turkey Noodle Soup
3 Carrots
2 Celery Ribs
1/2 Yellow Onion
2 cups Turkey Meat
1-1/2 teaspoon Fresh Rosemary
1-1/2 teaspoons dried Thyme
2 teaspoons minced Garlic from a jar
8 cups Chicken Stock
1 teaspoon Granulated Chicken Bouillon
1 fresh Bay Leaf
Salt to taste
Black Pepper to taste
12 oz Wide Egg Noodles

Note: Dark meat has the best flavor, breast meat will hold its shape. A blend of both is nice.

Peel and coin cup carrots. Clean, grim and dice celery. Peel and dice onion. Set vegetables side. Remove any remaining skin from the turkey meat. Dice turkey into bite-size pieces, set aside. Strip Rosemary from the sprigs, finely chop and set aside.

In a mixing bowl combine onions, carrots and celery. Season with thyme and rosemary. Toss in minced garlic. Blend vegetables with seasoning and set aside.

Place cubed turkey to a stockpot. Top with seasoned vegetables. Stir in chicken stock and bouillon. Season to taste with salt and pepper. Add bay leaf, bring soup to a boil.

Reduce heat to low. Cover and simmer for 45 minutes, until carrots are tender. Remove cover, discard bay leave. Bring soup to a boil. Add pasta, let cook at a rolling boil for about 12 minutes, until noodles are tender.

Ladle into bowls, give a twist of the pepper mill if desired. Serve with warm bread rolls and enjoy.

Best darn Turkey Noodle Soup I’ve ever tasted, if I do say so myself. Enjoy!

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Come and save us, LORD our God;
let Your face shine upon us, that we may be saved.