Shorbat Turkia, Turkey Soup **RECIPE**

Shorbat Turkia

Isn’t it wonderful to enjoy the Thanksgiving meal and find delicious leftovers to eat in the next day or two. But what do you do with the light and dark meat that remains in tender pieces after being picked off the bone? The best thing to do is make a nice healthy soup with that cup or two of the roasted bird. If you made broth or have a few cans of it in the pantry, then all the better.  Adding fragrant and healthful Middle Eastern spices like thyme, cumin and coriander remind me of Sitto’s kitchen so long ago! 

Shorbat Turkia, Turkey Soup

3 14.5 Oz. Chicken Broth or Homemade Stock
1/4 Teaspoon Turmeric
1/4 Teaspoon grated fresh Ginger or Ginger paste
1/4 Teaspoon ground Cumin
1/4 Teaspoon ground Coriander
1 Teaspoon Thyme
1 Garlic clove, peeled
6 Green onions, sliced
1 Celery stalk, chopped
1 Tablespoon fresh Lemon juice
1 Teaspoon grated Lemon Zest
1 Cup shredded Turkey
1/3 Cup Vermicelli Noodles (or thin egg noodles)
1 Teaspoon Salt
1/4 Teaspoon White Pepper

In a 3 Quart saucepan, add the chicken broth or stock, spices, whole garlic clove, green onions, celery, lemon juice and zest. Bring to a boil and then simmer on medium heat for about 10 minutes.

While the soup simmers, toast the noodles by placing them on a piece of foil and broiling for about 3 minutes until they are a light golden brown. 

Add the noodles to the simmering soup for about 10 minutes or until cooked through. Then add the Turkey for 5 more minutes. Remove the garlic clove before serving.

Cook’s Notes: The browned noodles add a richness to the soup. Use ½ cup if you like a thicker soup. A carrot, peeled and chopped, may be added for color along with the celery.