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Turkey Noodle Soup & Biscuits in the Oven

December 5, 2011

The Seven Silly Eaters is a terrific book about how persnickety kids are about food.  I am living with the three silly eaters right now, but this is one meal that’s hard to beat and quick to make, fine to eat and fun to take (to school the next day).  Plus it satisfied five silly eaters tonight, so I wanted to share the love.

Turkey Noodle Soup

4 turkey drumsticks (cheaper than chicken and the dark meat is nicer in soup)

1 chicken bouillon cube (I like Harvest Sun Organic)

frozen mixed veg or whatever veggies you have on hand, diced (carrots, celery, broccoli, beans)

a few handfuls of egg noodles


Cover the drumsticks with water and bring to a boil.  Reduce heat and simmer for about an hour, until the meat is falling off the bone.  Remove the drums and shred the meat off the bone when cooled.  Skim fat and solids from the broth, add the chicken bouillon cube and return the chopped turkey to the pot.  Stir in the frozen vegetables, or, if using fresh, simmer until vegetables are tender. Add egg noodles and simmer 3-4 mins.  Voila! 


Also, these biscuits are a beautiful addition for little carbo loaders, and if you have any patience left by dinner time they can help you make them.

Baking Powder Biscuits

Preheat oven to 400 F.

Stir together 2 cups of flour, 4 tsps baking powder, and a few shakes of salt.

Add 1/2 cup of butter and squeeze and rub into the flour with your hands until the butter is the size of peas. 

Pour in 3/4 cup of milk and stir until just blended. 

Pat the dough into a large ball and break off handfuls, forming these into balls and placing them on a cookie sheet. 

Bake 10 minutes, until they’re golden brown on top.


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