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  • Writer's pictureTina

Foodie Friday: Leftover Turkey Noodle Soup




Happy Foodie Friday, dear reader. It is the Friday after Thanksgiving, and I can honestly say I have gotten as much out of Thanksgiving leftovers as possible. I vowed we would not throw away food this year, and with some creativity and internet research for recipes, I feel I did a pretty good job. We had turkey, gravy and biscuits, cranberry meatballs, Rachel sandwiches, deviled egg and sausage bagel spread, turkey and stuffing casserole, and last but not least, turkey noodle soup.


My bean, who is a soup snob, declared the turkey noodle soup better than her favored chicken noodle soup. Making soup was a great way to use dark meat, which I’m not particularly fond of, and it was quick and hearty. It also fed our extended soap family, Jenna, Raylee, Morgan, and the three of us. My refrigerator is now empty of leftovers. I didn’t throw away any food, and my picky little wonder buns got fresh and exciting meals from holiday leftovers. I’m going to call it a win!


The Bibbed Wonder wanted me to share the bagel spread idea with you, but I’ve opted for the turkey noodle soup. In my opinion, with the cold weather setting in, nothing is more comforting than hot soup served with warm bread. This recipe also fits my criteria for quick, simple, and easy. I had everything on hand and didn’t have to make any additional runs to the grocery store. I also used up the final celery stalks and carrots from the holiday. I hope you enjoy my recipe for turkey noodle soup.


Leftover Turkey Noodle Soup


Ingredients:


2 Tablespoons Olive Oil

2 Celery Stalks Finely Chopped

2 Large Carrots Peeled and Diced

1 Medium Onion Finely Chopped

3 Boxes of Chicken Stock

3 Cups of Leftover Cooked Turkey Chopped or Shredded

2 Bay Leaves

2 Tablespoons Herbs de Provence

3 Cups Egg Noodles

Salt and Pepper To Taste


Directions:


In a large stock pot, heat the olive oil


Add the celery, onion, and carrots, and cook until tender, about ten minutes


Next, add the chicken stock, turkey, herbs, and bay leaves


Bring to a gentle boil


Add the egg noodles and cook for approximately ten minutes


Turn down the heat and simmer for fifteen minutes


Serve hot with warm fresh dinner rolls and round out with a salad


This recipe can easily be tweaked and adjusted to fit a variety of ingredients and tastes. If time is not a factor, one could make their own stock using the turkey carcass and vegetables to replace the boxed stock. One could also choose to add bay leaf, thyme, and parsley to replace the Herbs de Provence. One could also use rice in place of noodles for a glutton-free version. Whatever your preference, enjoy!


On this chilly first Friday in December, stay safe, be smart, try not to waste food, enjoy simple, delicious food, and keep washing your hands.

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