Turkey Noodle Soup Recipe (2024)

FAQs

How to make bland turkey soup taste better? ›

Amping up the flavor can be easy with the right touch. Maybe a splash of white wine, fresh herbs, or a squeeze of lemon? Roasting the turkey bones before making the broth adds depth too.

Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Should I cook egg noodles before adding to soup? No! For the best flavor and simplest technique, cook dry packaged egg noodles directly in the broth of your soup, without boiling separately in water beforehand. The exception to this is if you're making the soup ahead of time or cooking a very large batch.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Making a delicious soup depends on building flavors as you go along. Aromatics, which include garlic, onion, leeks, carrots and celery, are the basic flavor-building blocks of most soup recipes. Sautéing these vegetables in oil or butter is the first step to boosting your soup's flavor.

Take stock of your stock. When it comes to making clear, brothy soups, the stock that you use is the most important ingredient. Poorly flavoured stock will ruin the entire pot of soup. For clear soups, homemade broth is always the best choice.

To season it, we recommend starting with our Vegetable Soup Mix. It contains celery salt, parsley flakes, garlic powder, sea salt, summer savory, marjoram, thyme, black pepper, turmeric and sage, which are all excellent with root vegetables, so you can incorporate things like carrots or potatoes into the soup.

Add aromatics: Enhance the flavor of the broth by adding aromatics such as onions, garlic, carrots, celery, and herbs. Sauté them in a separate pan with a little oil until they are softened and slightly caramelized. Then add them to the broth and simmer for an additional 10-15 minutes to infuse the flavors.

What spices add depth of flavor? ›

Spices like black peppers, cinnamon, ginger and cumin add depth to foods. Aromatic vegetables, such as onions, garlic and pepper, add complexity to dishes without adding salt. Boost flavor with fruit, such as citrus juice and citrus zest.

How do you keep noodles from getting soggy in soup? The trick is to only add the noodles when you are ready to serve the soup. If you make a large pot of soup, reserve the pasta, and add it to each portion as you reheat it, cooking it in the soup for the time recommended on the package.

Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them!

Use Herbs and Spices

You can pick fresh or dried herbs like basil for tomato-based soups or fresh parsley for clear broths. You may also add more spices like turmeric, ground ginger, ground paprika, or nutmeg for a touch of spice and color to your soup broth.

Under-seasoning is one of the biggest mistakes people make with ground turkey. You'll find the meat bland and flavorless if you don't add a hefty serving of dried herbs and spices, as well as the unforgettable salt-and-pepper combo.

A good stock isn't done until it's been strained, seasoned and cooled. Skimping on any of these steps can leave you with stock that's murky, bland or stale-tasting. To strain, pour the stock into a colander lined with at least two layers of cheesecloth.