thanksgiving: leftover turkey noodle soup

Thanksgiving is now only a few days away and we hope you’ve enjoyed our recipe ideas so far! By now, your menus are probably close to being finalized, but you may not have thought of what to do with all of those turkey leftovers! Cold sandwiches are great, and what we often did with ours growing up, but what about making some soup? It’s perfect for the dreary weather we’ve been having lately and you can also freeze it until turkey sounds good to you again. Which in my case, might be March. 😉

Turkey Noodle Soup – about 6 servings

  • entire leftover turkey (I removed most of the meat – you’ll be surprised by how much falls off when making the broth)
  • 2 white onions
  • 4 stalks of celery, chopped
  • 5 large carrots, chopped
  • 4 cloves of garlic, minced
  • 2 Tbsp olive oil
  • salt, pepper, 1/2 tsp sage, 1/2 tsp parsley and 2 bay leaves
  • 3 cups shredded turkey
  • 3 cups whole grain noodles

Prepare the Broth: Cover turkey carcass in large pan. Chop one onion into large pieces and add them to water. Bring to a boil, reduce heat and let simmer for about 3 hours. When cool, strain all the liquid out and separate meat and bones. Set aside meat and discard bones.

Prepare the Soup: Mince remaining onion. Heat olive oil in large pan and when hot, add onions, carrots, celery and garlic. Season with salt & pepper and remaining spices.  Stir occasionally for about 5 minutes.

Add 12 cups of broth and the shredded turkey to the pot. Bring soup to a boil, reduce heat and let simmer for about an hour. Add cooked noodles and taste! Add more salt and or seasonings if necessary – remember the broth doesn’t have any salt in it.



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