Turkey Noodle Soup-Leftover Turkey from Thanksgiving, carrots, celery and wide egg noodles all simmered together for a comforting pot of soup.
I love to eat turkey sandwiches from Thanksgiving but sometimes I want to do more with the turkey than just eat sandwiches. Turkey Noodle Soup is the perfect way to use up leftovers from Thanksgiving. Aside from the leftover turkey you may even have unused celery and carrots from making homemade stuffing. What better way to use up all those ingredients than throwing it all in a pot and letting it simmer on the stove. After all, we’ve done a lot of cooking leading up to turkey day.
This soup is perfect after a day of shopping, or after a day of Christmas decorating, Whatever is keeping you busy the day after Thanksgiving cooking doesn’t have to be it. This soup comes together very quickly and doesn’t take long to cook. You can even dice up the celery and carrots while doing your Thanksgiving cooking/prep and then that step will already be done for the soup.
Here’s the recipe! Enjoy!!
Turkey Noodle Soup
- 2 1/4 cups cooked chopped Turkey
- 2 cups Celery
- 2 cups Carrots
- 2 cloves of garlic
- 8 cups chicken broth
- 1/4 teaspoon dried bay leaves or 1 bay leaf
- 1 teaspoon dried thyme leaves
- 1/2 cup dried wide egg noodles cook in a separate pot then add to the soup pot once they're cooked
- 2 or 3 tablespoons butter
- salt and pepper to taste
- Saute carrots, garlic and celery in butter until tender, about 10 mintues
- In a large stock pot add broth
- Add turkey, carrots, garlic, celery, and spices.
- Heat on low-medium heat, stirring often.
- Once the noodles have finished cooking in a different pot, add it to the soup pot.
- Heat all together for about 10 minutes on medium heat. Stir often.
- Serve or cover and serve at a later time.
- Allow to cool before placing in bowls to put in the refrigerator.