Turkey Noodle Soup – The Last of Thanksgiving Day Leftovers
That’s all she wrote folks. The carcass of the bird that was had been boiled down for the majority of the day, and made into its final meal. Chunky Turkey Noodle soup along with some stuffing bites was a super tasty way to finish off the holiday leftovers.
The stuffing bites were made with a mini muffin pan and a little Pam. They were baked at 375°F for 15 minutes. I should have probably set the oven for 400°F so a little more of a crust could have developed, but it’s fine. They were still yummy.
As for the soup, this is my Chunky Chicken Noodle Soup recipe with turkey as the protein. It’s a really easy recipe, and can be made any night of the week. I find it especially comforting when there’s a nip to the air.
Chunky Turkey Noodle Soup
Ingredients
- 1 Box Noodles cooked per packaging instructions
- 2 Tablespoons Olive Oil
- 1 Clove Garlic minced
- ½ Cup White Onion, cut into ½ inch dice
- 1 Cup Carrots, cut into ½ dice
- 1 Cup Celery, cut into ½ inch dice
- 4 Cups Cooked Turkey, cut into ½ inch dice
- 1 Tablespoon Poultry Seasoning
- 6 Cups Turkey Stock
- 1 Tablespoon Fresh Parsley minced
- Salt and Pepper to taste
Instructions
- In a stock pot over medium/high heat, saute garlic and onions in olive oil until onions are translucent.
- Add carrots and celery. Cook until tender.
- Add in turkey and poultry seasoning. Cook for 1 to 2 minutes.
- Add in stock and bring to a simmer. Simmer for 10 minutes.
- Add in parsley and cook for an additional 2 minutes
- Season with salt and pepper to taste.
- Place cooked noodles in a soup bowl, and ladle soup over noodles before serving.
