Turkey Broth Noodle Soup

1. 1 Turkey drumstickpack 800 g ≈ $3.50 176 g
2. 2 Pastapack 450 g ≈ $1.36 36 g
3. 3 Carrots≈ $1.50 per kg 56 g
4. 4 Celery stalkspack 400 g ≈ $2.20 36 g
5. 5 Onions≈ $1.60 per kg 48 g
6. 6 Bay leaves to taste
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Place a turkey¹ leg in a pot, cover with 600 ml water, and bring to a boil.

2. Skim off foam, add a whole halved onion⁵, a bay leaf, and simmer for 35 minutes on low heat.

3. Remove the turkey¹ leg, shred the meat from the bone, and cut into bite-sized pieces.

4. Strain the broth back into the pot, then add diced carrots³, celery⁴, and the remaining onion⁵.

5. Simmer the vegetables for 10 minutes until nearly tender.

6. Add the noodles and turkey¹ meat, cooking for 8–10 minutes until the noodles are done.

7. Season with salt and pepper, stir in fresh dill⁷, and let the soup rest covered for 5 minutes.