Use Your New Ceramic Knives to Make Turkey Soup

Thanksgiving meals are big, hearty and almost always leave you will heaps of leftovers. A great way to make use of all those Thanksgiving leftovers is to make a big batch of turkey soup. It makes great lunches and will last well into those cold winter months.

Your ceramic knives and vegetable peeler will come in very hand when preparing this turkey soup. Ceramic knives work great on prepping vegetables, and this turkey soup is chalk full of veggies like carrots, celery and Brussels sprouts.

Turkey Soup Recipe

Ingredients

• 2 Tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 2 medium size carrots, finely sliced
• 1 cup chopped kale
• 1 cup Brussels sprouts, thinly sliced (a ceramic knife will guarantee a fine slice)
• 8 cups chicken or vegetable soup
• 2 cups coarsely chopped turkey (white and dark meat)
• 1 1/2 tsp dried basil
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 Tbsp Dijon mustard
• 2 cups medium dried egg noodles

Directions
Heat olive oil in large stock pot over medium high heat. When hot, add onion and cook until translucent, about five minutes. Add garlic and stir for 30 seconds. Add celery, carrot, kale and Brussels sprouts. Cook until celery begins to soften and vegetables begin to sweat, approximately 8 minutes. Stir frequently with silicone soup spoon.

Add stock to the pot, followed by the turkey, basil, salt and pepper. Bring to a boil. Once boiling lower heat and add Dijon mustard. Cover pot with lid and simmer for 30 minutes.

Add egg noodles, stir with soup spoon and continue to simmer until soft. Taste and season with more salt and pepper if necessary.