Leftover turkey soup made with a rich broth, tender chunks of turkey, fresh vegetables and noodles is the best way to use Thanksgiving leftovers!
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 6
Ingredients
2Tablespoonssalted butter
1-2cupssliced carrots
1cupchopped celery
½cupchopped onion
1cupwater
43.5ounceschicken broth (or turkey stock)
1cupelbow noodles, uncooked
2 ½cupsturkey, cooked and shredded
1-2teaspoonsfresh thyme, or 1/4 teaspoon dried
¼ - ¾teaspoonKosher salt, plus more to taste
¼teaspoonground black pepper, plus more to taste
¼teaspoongarlic powder
Instructions
In a large pot over medium-heat, melt butter. Add the carrots, celery, and onion. Cook 2 to 3 minutes, or until onions are softened. Add the water and broth to the pot. Bring to a boil and cook for about 10 minutes.
Add the noodles, turkey, thyme, garlic powder, salt, and pepper. Return a boil, and cook for an additional 10 to 12 minutes, or until the noodles are cooked. Ladle into bowls and serve warm.
Notes
Variations: You can also use leftover oven roasted chicken for this recipe too. Tastes just as yummy!Storage: This soup will keep in an airtight container in the refrigerator for about 3 to 4 days. Freeze: Make the recipe without the noodles and store in an airtight container in the freezer. When ready to eat, thaw in the refrigerator over night. Cook the noodles in a separate pot while you warm the soup. Once noodles are cooked, add to soup and enjoy.