We still had quite a bit of turkey left over, so Turkey Noodle Soup it was. This soup is pretty basic, but I have a feeling it will be an after Thanksgiving staple for us so I wanted to document it. With the rest of our turkey leftovers we have made the Chicken Tortilla Casserole, quite a few turkey sandwiches and we have plans for Turkey Tacos this week.
Turkey Noodle Soup
2 Tbsp. butter
1 large onion, diced
1.5 cups carrots, sliced
1.5 cups celery, sliced
2 cloves garlic, minced
12 cups homemade or good quality chicken broth or stock
1 1/2 teaspoon Italian seasoning
4 cups shredded turkey or chicken
5 oz. (about 1.5 cups) uncooked egg noodles
fresh ground pepper, to taste
In a large stockpot or dutch oven, melt butter over medium heat. Add onions and cook for about 3 minutes before adding the celery and carrots. Continue cooking a few more minutes before adding the garlic. Stir until fragrant.
Add the turkey/chicken, broth, Italian seasoning and ground pepper to taste. Bring to a boil and then reduce. Simmer lightly for 30 minutes.
Cook the noodles in a separate pan. Add the noodles to the soup just as you are about to eat.
Source: Elly Says Opa