So, what are you going to do with all that glorious Stock/Broth you’ve made with your leftover turkey this year? I’m voting for Turkey Noodle Soup – a family favorite. Once you have broth, it couldn’t be much easier, but a good canned broth will work, too. Feel free to make this with Chicken, as well.
Recipe: Turkey (or Chicken) Noodle Soup, serves 4-6
- 2 tablespoons Olive Oil
- 1 medium onion, diced small
- 2 garlic cloves minced
- 2 medium carrots, diced small
- 2 celery ribs, diced small
- 1/4 to 1/2 teaspoon marjoram
- 2 quarts chicken stock
- 8 ounces dried wide egg noodles – or homemade egg noodles (they cost just pennies!)
- 1 1/2 cups shredded cooked turkey or chicken
- Salt and Pepper
- Chopped Parsley to taste
Place a soup pot over medium heat and coat with the bottom with oil. Add the onion, garlic, carrots, celery, and marjoram. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
Pour in the stock and bring the liquid to a boil. Turn head down and simmer until vegetables are tender, about 10 minutes. Add the noodles and turkey and simmer until noodles are cooked through – timing varies with the noodles. Season with salt and pepper. Sprinkle with chopped parsley before serving.
A good broth or stock will make your soup taste great, but if for some reason it tastes a bit flat, a few things can help. Maybe it needs salt or pepper, and a bit of acidity can brighten a soup – a small squeeze of lemon, a few drops of vinegar. If your broth is just too weak, you could add a bit of chicken soup base.
Leftover Note: Perhaps you have leftover vegetables from a Thanksgiving crudite platter – use the carrots and celery in your Turkey Noodle Soup.
Nutrition: (based on 6 servings)
Per Serving (excluding unknown items): 377 Calories; 12g Fat (29.7% calories from fat); 32g Protein; 34g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 756mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat.
12 Days of Turkey:
- Best Turkey Broth - I immediately take the carcass and put it on the stove, barely covered with water (I’ll push it down, even crack the carcass a bit) and make turkey broth. It simmers on the stove while we’re relaxing. Here’s how I do it.
- Turkey Noodle Soup - You can’t go wrong with this simple, hearty soup.
- Wild Rice and Turkey Chowder - a healthy and hearty way to use up those leftovers…and with any luck, maybe you can use your leftover wild rice, potatoes, sweet potatoes and corn, too!
- Turkey Tetrazzini - this is a dressed up canned soup variety, but I first made it as a young woman and its become a family favorite. If you’d like to go all scratch, use the recipe under Forgotten Arts for “Cream of Anything Soup.”
- Chicken Pot Pie – Made with turkey, of course!
- Chicken (or Turkey) Enchiladas - One of our favorite family recipes I picked up in Colorado.
- Uncle Ben’s Wild Rice Turkey Casserole - This dish has been around forever, but it’s a quick and easy throw together – perfect for a busy Holiday.
- Artichoke & Turkey or Chicken Casserole - This is a crowd pleaser and a gorgeous dish – think about making this one when you have a houseful of guests.
- Cheesy Chicken or Turkey Noodle Casserole - Quick and Easy and it screams “Comfort.” Serves 12, but easily 1/2′s – it freezes well, too.
- Chicken (or Turkey) Newberg - My kids always loved this old-fashioned simple sauce, served over popovers or biscuits. It takes just a few minutes to cook and is a great way to use those Turkey Leftovers.
- Filled Won Ton Cups - filled, of course, with your Leftover Turkey done up BBQ style. One of our favorite appetizer/finger foods. These truly are strangely addictive.
- BBQ Turkey Pizza or Turkey Artichoke Pizza - yeah, you can buy a grocery store take and bake or order out, but why, when this is either/and so much better and less expensive?