Leftover Turkey Noodle Soup
Turkey leftovers are great, but it’s easy to run out of ideas on how to use them, so what about a delicious turkey and vegetable soup?
Can you believe that November is here? I’m having a hard time accepting it myself! Before we know it Thanksgiving will be here, along with copious amounts of delicious food and my most favorite thing – leftovers!
Turkey leftovers are great, but it’s easy to run out of ideas on how to use them. Sandwiches are our first instinct, but what about a delicious soup? We think you’re going to love this one!
Leftover Turkey Noodle Soup
Turkey leftovers are great, but it's easy to run out of ideas on how to use them, so what about a delicious turkey and vegetable soup?
Ingredients
- 4 ounces wide ribbon egg noodles
- 1 small onion diced
- 4 celery sticks diced
- 4 carrots peeled and diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 6 cups low-sodium chicken broth
- 3 cups chopped leftover turkey
- 2 tablespoons chopped fresh dill
Instructions
- Cook noodles according to package directions. Drain and set aside.
- Cook onion and garlic in a large Dutch oven over medium-high heat 3 to 5 minutes or until onion is tender. Add celery and carrots and cook 5 minutes more or until crisp tender, stirring occasionally. Add broth and bring to a boil. Reduce heat and add chicken and noodles. Cook 8 to 10 minutes, stirring occasionally. Add fresh dill, stirring well. Cook 5 minutes more and serve.
- Testing note: you can add 21/2 cups of fresh kale or baby spinach if you wish.
- I used no yolk noodles.
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