The weekend calls for a hearty, warm bowl of Leftover Turkey Noodle Soup! If time allows, plan ahead to make the homemade turkey stock and then you won’t believe how easy the rest of this soup is to throw together. Yields 8+ in about 35 minutes.
Only a couple more days until The Big Day. So much planning goes into the Thanksgiving meal and yet afterwards there’s SO many leftovers! My vote is to transform all that turkey into soup. Because soup is where I love using leftovers most. Last year I made a creamy turkey wild rice soup and this year, a simple classic turkey noodle. However this isn’t just any turkey noodle. Remember Monday’s post? You know I used that homemade stock for this soup.
Which only elevated it a few notches and gave it that cozy homemade vibe. No big deal. 😉
Here’s what you’ll need to make the soup; 2 teaspoons light olive oil, 2 medium carrots, 2 short stalks of celery, 1 medium onion, kosher salt, 1 tablespoon chopped fresh sage, 2 teaspoons chopped fresh thyme leaves, 12 cups homemade turkey stock, 2-1/2 cups leftover cubed or shredded turkey, 4 ounces egg noodles and freshly ground black pepper.
First start by adding 2 teaspoons olive oil to a heavy bottom pot or dutch oven over medium-low heat. Next, add in the carrots, celery and onions with a pinch of kosher salt. Cover and sauté until tender and the edges of the onions start to caramelize. About 12 minutes
Then add in the chopped fresh herbs, stir and continue to cook for 1 minute.
Next pour in the 12 cups of turkey stock and add in the leftover turkey. Then cover and heat over low until piping hot.
NOTE: if using a salted store-bought turkey stock or broth, you may need to adjust the salt called for in this recipe.
When it comes to chicken or turkey noodle soup, I’m a kluski noodle kind of girl. However, I knew I had these Italian egg noodles in my cupboard and use them instead, breaking them into shorter pieces so they would fit on a spoon.
Next, bring a larger pot of salted water to a boil and cook the egg noodles according to package directions.
Then, after the noodles have cooked, drain and add a spoonful (or two) into your serving bowls. Lastly, ladle the steaming turkey soup over top of the noodles.
Finally, garnish with a few extra thyme leaves or minced parsley and then some freshly ground black pepper. Serve with crackers or grilled cheese sandwiches for dunking.
Enjoy! And if you give this Leftover Turkey Noodle Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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