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. It couldn’t be much easier. Feel free to make this with Chicken, as well.
Recipe: Turkey 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
- Salt and Pepper
- Chopped Parsley to taste
Place a soup pot over medium heat and coat with the 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. Simmer until vegetables are tender, about 10 minutes. Add the noodles and turkey and simmer until noodles are cooked through. Season with salt and pepper. Sprinkle with chopped parsley before serving.
(Although I’ve never seen a recipe mentioning this, but if for some reason my soup tastes flat, I don’t hesitate to sneak in a little help from some chicken base. A bit of acidity can also brighten a soup – a small squeeze of lemon, a few drops of vinegar.)
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?