Description

This Leftover Turkey Noodle Soup is a heartwarming mix of flavors with tender turkey, colorful veggies, and aromatic herbs, creating an easy, comforting meal. Perfect for chilly days, this recipe transforms your holiday leftovers into a delicious family favorite.

Ingredients

Scale

2 tbsp olive oil
1 leftover carcass from cooked turkey
1 medium yellow onion, chopped
2 medium carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
2 tbsp fresh parsley, chopped
2 dried bay leaves
1 tsp whole peppercorns
1 tbsp kosher coarse salt
8 cups water
2 cups leftover cooked turkey meat, shredded
4 cups turkey stock
8 oz egg noodles or pasta of choice
1 tsp garlic powder
1/2 tsp red pepper flakes
1/2 tsp black pepper

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Instructions

Make the Turkey Stock: Pick meat from the carcass, chop onion, carrots, and celery. Sauté veggies in oil, add carcass, peppercorns, salt, herbs, and water. Simmer for 3 hours.
Strain the Stock: Remove the solids using a strainer and store as needed.
Prep the Ingredients: Chop vegetables and mince garlic. Gather leftover turkey meat.
Cook the Vegetables: Sauté onions, celery, and carrots until golden. Add minced garlic and sauté briefly.
Add the Turkey and Stock: Stir in leftover turkey meat, pour in stock, and season. Bring to a low boil and simmer.
Cook the Pasta: Add egg noodles and cook as per package instructions. Stir in fresh herbs before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze portions without noodles for up to 3 months, adding noodles fresh when reheating.
Adjust seasonings based on your taste preferences.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg