As much as I love my Thanksgiving turkey fresh out of the oven, I almost prefer the leftover meals you can make from it! My favorite is turkey noodle soup with vegetables. It’s simple to prepare and extremely comforting this time of year. The turkey cooked with chicken broth is flavorful enough, but for more richness I added my leftover turkey gravy into the mix.
You can add in any vegetables you want. I used what I had on hand, carrots, celery, potatoes, and kale. For the noodles, I had a mixture of small pasta like penne and chiocciole, but egg noodles would also taste delicious.
Leftover Turkey Noodle Soup Recipe
2-3 cups leftover turkey, chopped or shredded (try my baked turkey thighs)
1/2 cup leftover gravy (or however much you have)
4-5 cups chicken stock or water
2 garlic cloves, diced
1 small onion, diced
1 cup carrots, diced
1 cup celery, diced
1 cup potatoes, diced
2 cups small pasta or egg noodles
1 tablespoon dried thyme
salt and pepper, to taste
chopped greens, like kale or spinach (optional)
In a large pot on medium-high heat, saute onions and garlic for about a minute. Add carrots, potatoes, celery and thyme and stir for about 4-5 minutes. Stir in leftover turkey, then add stock and leftover gravy and bring to a boil. Reduce heat; cover and simmer for about 15-20 minutes. Add the noodles and simmer, uncovered for 20 minutes or until noodles are tender. Stir in your chopped greens for about a minute and serve.
Total Time: 50-60 minutes
Yield: 6-8 servings
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