Turkey soup with chicken broth

Soups should not be neglected in these turbulent times. First courses are easy to digest, enriching the body with everything it needs, especially for children and the elderly.

Ingredients

• turkey fillet 230 g
• chicken broth 6 cups
• 1 cup carrots
• celery stalk 1 cup
• onion ¾ glass
• egg noodles 90 g
• garlic 4 cloves
• soy sauce 1 tbsp
• bay leaf 1 pc.
• vegetable oil to taste
• freshly ground black pepper to taste
• salt to taste

Directions

1. Heat a large saucepan over medium heat, pour in a little vegetable oil.
2. Put finely chopped onions and carrots, chopped garlic, sauté vegetables until golden brown for five minutes.
3. Add finely chopped celery stalk, salt, ground pepper to the roast, heat for another three minutes.
4. Pour in chicken broth, put in egg noodles, add soy sauce, bay leaf.
5. Bring the soup to a boil, reduce heat, cook for five minutes.
6. Finely chop the turkey fillet, put in a dish, cook for another three to five minutes, until the poultry is fully cooked.
7. Before serving, remove the bay leaf from the soup, sprinkle the dish with fresh ground pepper.