Turkey Noodle Soup

How about a nutritious and easy and DELICIOUS way to use up leftover turkey? Yes please! It’s bad enough (or good enough???) that Thanksgiving leads to over-indulging in turkey and potatoes and gravy and pumpkin pie… But having an easy and healthy way to eat all that delicious food after your well-deserved binge-night helps with the guilt. 😉

Yummm!

Ingredients:

Makes 12 servings (just over 1 cup each).

• Turkey carcass and drippings
• Leftover vegetables from dinner
• 1 tbsp butter
• 1 large onion
• 2 garlic cloves
• 2 carrots
• 2 celery stalks
• Linguini or rice noodles (about 400g)
• Leftover turkey meat (1.5 to 2 cups, in bite sized chunks)
• Frozen mixed vegetables (lots! bulk it up! I think I used about 3 – 4 cups)
• Salt & pepper to taste, parsley to garnish (optional).

Directions:

First, you have to make yourself some Turkey Stock! I had to do this in two batches in the crock pot.

1. Add the turkey carcass, any drippings or bones, and the leftover vegetables to your crock pot.
2. Add approximately 5 cups of water to crock pot.
3. Cook on high for 4 hrs or low for 8 hrs.
4. Strain stock into a container and put the turkey-vege-goodness back in the crockpot.
5. Repeat steps 2-5.

You should have about 10 cups of delicious homemade turkey stock.

Next you want make the soup!

1. Add butter, chopped onion, and minced garlic cloves to a large soup pot.
2. Saute onions and garlic on medium until fragrant.
3. Add chopped carrots and celery, turkey stock from earlier, and approximately 400g of linguini or rice noodles to pot. (I broke the linguini in half before adding to get shorter noodles.)
4. Cook on medium until noodles start to go soft.
5. Add leftover turkey meat and frozen veggies )and any leftover veggies from dinner that you want in the soup).
6. Add salt & pepper to taste. Parsley to garnish if you want. 🙂
7. Cook until noodles are done to your liking.
8. Store and Enjoy! 🙂

Nutritional Information: