Leftover Turkey Noodle Soup
Servings: 10 servings
This simple comforting soup is made in just 30 minutes, and perfect for leftover turkey or chicken!
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Homemade Turkey Stock (Optional)
- 1 turkey carcass meat removed
- 10 cups water
- 2 bay leaves
- 2 celery stalks with leaves
- 4 cloves garlic peeled
- 1 onion cut into wedges
- 1 tablespoon peppercorns
For The Soup
- 1 cup carrots chopped, about 2
- 1 medium onion diced
- 1 cup celery stalks chopped, about 3
- 3 cloves garlic minced
- 1 tablespoon poultry seasoning
- 3 quarts turkey stock (or broth) can use chicken
- 1 teaspoon salt to taste
- 3 cups leftover turkey chopped into bite sized pieces
- 8 oz egg noodles
For Homemade Turkey Stock:
Combine all stock ingredients in a large stock pot. Bring to a boil, then reduce heat to low. Simmer for at least 1 hour, but up to 4.
Discard carcass. Pour turkey stock through a sieve or cheesecloth to strain it. Store for up to 3 days in the fridge, freeze, or use for the soup.
For Turkey Noodle Soup:
In a large stock pot, combine carrots, onions, and celery. Saute over medium heat until softened, about 5 minutes. If ingredients stick, add a small dash of olive oil. Add in garlic, and saute until fragrant, about another minute.
Stir in poultry seasoning. Add turkey stock, and simmer for 15 minutes. Taste, and add salt as needed.
Add leftover turkey and egg noodles. Cook for 4-5 minutes or until turkey is heated and egg noodles are soft.
If you aren't making homemade turkey stock, store bought works just as well. Chicken broth works too. Make sure to buy reduced sodium and omit the salt.
If making soup in advance, add egg noodles as you serve or they will become mushy when reheated.
Calories: 291kcal | Carbohydrates: 31g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 717mg | Potassium: 575mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2239IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg