Quite a few people in my husband’s family are either vegetarian or just aren’t interested in the turkey leftovers for one reason or another. This means we end up with a lot of turkey after Thanksgiving. One of my favorite ways to enjoy turkey leftovers is in a nice big, warm pot of soup. This Turkey noodle soup recipe always hits the spot in the best way after Thanksgiving, as we head into the colder, holiday days…
Turkey Noodle Soup
- 2 teaspoons olive or vegetable oil
- 2 leeks, cleaned and chopped
- 2 carrots, chopped
- 1 clove garlic, minced
- 1 stalk celery, chopped
- 3 to 4 cups leftover cooked turkey, shredded or cubed
- 2 to 3 bay leaves
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 cups reduced-sodium chicken broth
- 6 ounces uncooked egg noodles
- 1 cup frozen green peas
- 2 tablespoons chopped fresh parsley leaves
Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir. Mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer for 10 minutes.
Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
Remove from heat, discard bay leaves and stir in parsley. Serve with some yummy crusty bread.
So easy! And we always have plenty of leftovers too!
How do you use all of your turkey leftovers?? I would love to get more ideas!
Recipe adapted from a few different recipes over the years